This potato salad recipe includes all the flavors of a loaded baked potato. It contains cooked and chopped potatoes tossed with a light sour cream and mayonnaise dressing, crumbled blue cheese, cooked and chopped bacon, and fresh chives. The potatoes are boiled until tender, cooled, peeled, and cut into chunks before being tossed with the dressing. The bacon is cooked until slightly crisp and chopped. Everything is combined and can be refrigerated for up to a day before serving.

1. www.Gourmandia.com
This version of potato salad recipe has all the comfort of a fully loaded baked
potato. If you're near a kitchen, crisp up your cooked and chopped bacon by
microwaving it for 20 seconds before sprinkling on the salad.
Ingredients:
3-1/2 lb (1.6 kg) white potatoes, (about 7)
1 cup (250 mL) light sour cream, (5%)
3/4 cup (175 mL) reduced-fat mayonnaise
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
3/4 cup (175 mL) crumbled blue cheese
4 slices thick-sliced bacon
3 tbsp (45 mL) chopped fresh chives
Directions:
1. In large pot of boiling salted water, cook potatoes until tender, about
25 minutes. Drain and let cool slightly; peel. Refrigerate until
completely cool; cut into chunks.
2. In large bowl, combine sour cream, mayonnaise, salt and pepper; add
potatoes and toss to coat. Add cheese; gently toss. (Make-ahead:
Cover and refrigerate for up to 24 hours.)
3. Meanwhile, in large skillet, cook bacon over medium heat until
slightly crisp, about 8 minutes. Transfer to paper towel–lined plate
and let cool slightly; chop. (Make-ahead: Refrigerate bacon in airtight
container for up to 24 hours.)
4. To serve, sprinkle bacon and chives over salad.