Loaded Baked Potato Salad

thepioneerwoman.com

Paula B

4 lb. Russet potatoes

¼ c. pickle juice

1 ¼ c. sour cream

½ c. mayonnaise

2 tbsp. finely chopped pickles

1 tbsp. ranch seasoning

2 tsp. yellow mustard

1 tsp. kosher salt

1 tsp. ground black pepper

8 slices cooked bacon, chopped, divided

1 ½ c. shredded sharp cheddar

¼ c. thinly sliced green onions, plus more to serve

Directions at thepioneerwoman.com

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