Amazing Loaded Baked Potato Salad


8 medium sized russet (or approx. 4-6 large)
12 hard boiled eggs, sliced
3/4 cup mayo, adjust to taste
3/4 cup sour cream, adjust to taste
1/3 cup green onions plus 2 tbsp for topping
1/3 cup red onion, finely chopped
8 slices bacon, cut into bits, reserve 2 tbsp for topping
1-2 tbsp bacon drippings
1/3 cup sharp Cheddar cheese, grated
1 tbsp sugar
1 tsp dried dill
Ground black pepper, to taste
Salt, to taste
Paprika, to taste


Cut potatoes into bite-size pieces (optional: keep a little of the skin on for a more baked-potato taste).
Boil the potatoes for approximately 25 minutes until fork tender but not too soft. 

Meanwhile, combine mayo, sour cream, chives, onions, bacon bits, bacon drippings, cheddar cheese, sugar, dill, black pepper and salt to form a dressing. Rinse potatoes and allow them to cool. 

Toss potatoes with dressing and chill overnight. Garnish with additional bacon bits, green onions and paprika. Refrigerate at least 2 hours before serving. Enjoy!