Loaded Baked Potato Salad

• 8 whole Medium-Sized Potatoes
• 12 ounces, weight Bacon
• 16 ounces, weight Sour Cream
• 1 whole Small White Onion, Chopped
• 1 whole Red Bell Pepper, chopped
• 8 ounces, weight Extra-Sharp Cheddar Cheese, Shredded
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Honey
• 1/4 cups Fresh Chives, Chopped
• 1 Tablespoon Black Pepper
• 1 Tablespoon Salt

1. Cook your potatoes. (I prefer the microwave way: poke a few holes in them and hit the potato button a few times until they are all cooked.) Allow potatoes to cool and cut them into cubes.
2. Put bacon in a skillet and cook over low heat until done. Take off heat and blot off excess oil with paper towels. Crumble or cut the bacon with scissors.
3. Add sour cream, onion, red pepper, cheese, vegetable oil, honey, chives, pepper and salt to a bowl. Mix well. Add in crumbled bacon and potatoes. Stir throughly then allow the potato salad to cool or chill in the fridge before serving.
4. Garnish with additional chives or cheese.

potatoes, weight bacon, cream, white onion, red bell pepper, cheddar cheese, vegetable oil, honey, ubc, black pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/loaded-baked-potato-salad-4/ (may not work)