Loaded Baked Potato Salad
Ingredients:
1 1/2 pounds potatoes, diced (optionally peeled)
1 cup sour cream (or Greek yogurt)
1/2 cup Kerrygold cheddar cheese, shredded
4 strips Donnelly’s bacon, cut into 1 inch pieces
4 green onions, sliced
salt and pepper to taste
Method:
1.Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
2.Meanwhile cook the bacon and set aside on pepper towels to drain.
3.Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.
Option: If you like broccoli on your loaded baked potatoes it goes great in this salad as well!
Source: Yummly