Loaded Baked Potato Salad

1

Chop russet potatoes into 1/4 inch chunks and boil until tender.

2

Drain the potatoes and set aside to cool.

3

Dump some mayo and sour cream into a large mixing bowl.

4

Add some salt, pepper, garlic powder and onion powder to the bowl.

5

Stir well.

6

Once the potatoes are only slightly warm, add them to the bowl with the sour cream and mayo mixture.

7

Stir until all of the potatoes are coated in the mixture.

8

Add some crumbled bacon, shredded cheese and chopped green onions to the bowl.

9

Stir until all of the ingredients are fully combined. Cover the bowl and chill in the refrigerator for at least 2 hours.

10

Serve and enjoy!