Loaded Baked Potato Salad

The balmy weather of summer, picnics, and parties of all kinds. The potato salad is going to be served in full force. When I do the same thing over and over again, I find that I always become bored. I want for variety in the foods that I eat. This is one of the recipes that I changed in order to make it different from the potato salad that everyone is familiar with.

Components

1. 8–10 Russet potatoes of a medium size per serving
2. Twelve pieces of boneless chicken, fried, allowed to cool, and then crumbled
3. 1/2 of a yellow onion, chopped
4. ½ teaspoon of chopped chives
5. The following ingredients: 1 pinch of salt
6. 1 pinch of pepper
   Cheddar cheese, shredded, one-twelfth of a cup
7. 1 volume of sour cream
8. 1/4 cup of mayonnaise
9. Onion green for use as a garnish

Details to follow

• THE VERY FIRST STEP:
  The potatoes should be washed and sliced into bite-sized pieces.
• 20 to 25 minutes should be spent boiling the potatoes.
• After draining the potatoes, place them in the refrigerator to chill down. This is the second step.
• Put the mayonnaise and the sour cream into a mixing dish and whisk them together until they are combined.
• During the third step, incorporate the potatoes, onions, chives, half of the chicken, and ¾ cup of cheddar cheese into the mixture.
• After adding the salt and pepper, give the mixture a little swirl to incorporate.
• The fourth step is to garnish the dish with the remaining cheese, bacon, and green onion.
• Have fun!