Loaded Baked Potato Salad


8 medium Russet Potatoes
1 cup bitter cream
1/2 cup mayonnaise
1 bundle of bacon, cooked and crumbled
1 small onion, chopped
Chives, to style
1 1/2 cups shredded cheddar cheese
Salt and Pepper to style


Wash and lower the potatoes into bite-sized items. Cowl with water and boil till fork tender, about 20-25 minutes. Drain and funky the potatoes. As soon as they’re cool, combine the mayo and bitter cream. Add the onions, chives, and cheese. Salt and pepper to style. Prime with further shredded cheese and bacon and serve.

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