Baked Potato Salad

I made Potato Skin appetizers for a recent party and had 6 cups of scooped-out baked potato to use. I decided that a potato salad would be perfect. It is good even in the cool months as a quick side to hot, French Dip Sandwiches, for example! My son came to visit with a friend from college and it was a huge hit with them! 6 Cups Potato (from 14 Baked Russet Potatoes, that were halved and scooped out with a spoon) Save those Potato Skins to make Broiled, Stuffed Potato Skins the next day by topping them with shredded Cheddar Cheese, chopped Green Onions and Cooked, Crumbled Bacon, broiled until potatoes are hot and cheese is melted and bubbly and serve with Sour Cream)