The Cookbook

Loaded Baked Potato Salad

4 chopped hard boiled eggs

8 big Russet potatoes, boiled, peeled (optional) and coarsely diced

2 cups sour cream
2 Tbs. Hellman's Mayonaise

1 cup chopped green onions or fresh chives, reserve about 1 tbsp. for garnish
salt and pepper

1 cup chopped celery
1/2 cup minced fresh parsley
1 cup chopped white or red onions
1 cup salad olives (chopped green olives with pemientos)
6 strips of bacon, fried crisp and crumbled or bacon pieces to equal 2/3 cup
1 cup grated or cubbed cheddar cheese


How to boil eggs perfectly:
Boil eggs by placing eggs in sauce pan and covering with cold water. Bring eggs to a rapid boil. Immediately cover tightly with pan lid and move pan to cold part of stove. Set timer for 18 minutes. When timer buzzes, take pan to sink and immediately run cold water over and through eggs until they are cooled. Add ice cubes to chill further. When eggs are cooled, peel under running water. Chop in a bowl with a pastry blender or use an egg slicer and turn 90° after first cut.


Peel, coarsely slice, boil (until soft, about 8 minutes) and dice potatoes.

Mix sour cream, mayonaise, green onions, salt and pepper together in a very large bowl.
Add hot potatoes and stir.
Allow to cool to room temperature.

Add chopped eggs, parsley, onions, celery, olives and bacon. Chill. Top with reserved green onions and grated cheddar.

Flash McCord