Loaded Baked Potato Salad


4 pounds red potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions

1/2 large onion, finely chopped
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)

8 eggs, boiled, peeled and rough chopped (optional)
1 tablespoon black pepper
1-1 1/2 teaspoon seasoning salt

1 teaspoon smoked paprika
1 tablespoon sugar


Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.

Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.

Chill at least 2 hours before serving. Adjust the seasoning prior to serving.