Loaded Baked Potato Salad

Source: Lisa Anderson

Ingredients:

1 1/2 lb small red potatoes, washed and quartered (approx 5 medium potatoes)

1 lb bacon, cooked and diced

2 Tbsp chives

1 C cheddar cheese

1/2 C sour cream

3/4 C mayonnaise

1 Tbsp dijon mustard

1 tsp paprika

1/2 tsp salt

1 tsp garlic powder

pepper, to taste

Directions:

- Cooking potatoes - Instant Pot Method: Add just enough water or chicken broth to barely cover potatoes. MANUAL setting for 4 minutes. Quick release and drain off water

- Cooking potatoes - Stove Top Method: Fill stock pot with water or chicken broth. Bring to a boil and cook until potatoes are soft. Use a knife method - if once the knife is inserted into the potato it starts to slip off, then the potatoes are done

1. Let potatoes cool. While cooling, add all other ingredients into a large bowl and mix thoroughly

2. Take half of the potatoes and gently mash them, then add to the dressing mixture

3. Fold in remaining potatoes and serve