How To Make Loaded Baked Potato Salad
Switch from your boring mayonnaise-based salad to this cheesy and creamy baked potato salad made with red potatoes, cheddar cheese, and bacon.
Serves:
Ingredients
- 1tspkosher salt,divided
- 2lbsred potatoes,peeled and cut into 1-inch chunks
- ½cupmayonnaise
- ¾cupsour cream
- 1cupsharp cheddar cheese,grated
- ½cupscallions,sliced
- ½tspground black pepper
- crumbled bacon,optional
- parsley,for garnish, optional
Instructions
-
In a large pot add water, ½ teaspoon of Kosher salt, and potatoes.
-
Bring to a boil and cook for about 10 to 12 minutes or until a fork pierces the pieces easily.
-
Drain, then let the potatoes cool.
-
In a mixing bowl, add the remaining salt, mayonnaise, sour cream, and black pepper.
-
Toss the potatoes with ½ of the bacon, ½ of the cheese, and ½ of the green onions, reserving the other half for garnish.
-
Pour the dressing over the potatoes and stir to combine.
-
Cover and refrigerate overnight for best results, or for several hours before serving.
-
Garnish the potato salad with remaining bacon, cheese, and green onions immediately before serving. Enjoy!
Nutrition
- Calories:Â 387.83kcal
- Fat:Â 28.19g
- Saturated Fat:Â 9.84g
- Trans Fat:Â 0.26g
- Monounsaturated Fat:Â 7.04g
- Polyunsaturated Fat:Â 9.55g
- Carbohydrates:Â 26.04g
- Fiber:Â 2.91g
- Sugar:Â 3.06g
- Protein:Â 8.98g
- Cholesterol:Â 44.90mg
- Sodium:Â 539.58mg
- Calcium:Â 205.43mg
- Potassium:Â 783.57mg
- Iron:Â 1.47mg
- Vitamin A: 122.38µg
- Vitamin C:Â 17.89mg
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