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.
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!
- Calories: 387.83kcal
- Fat: 28.19g
- Saturated Fat: 9.84g
- Trans Fat: 0.26g
- Monounsaturated Fat: 7.04g
- Polyunsaturated Fat: 9.55g
- Carbohydrates: 26.04g
- Fiber: 2.91g
- Sugar: 3.06g
- Protein: 8.98g
- Cholesterol: 44.90mg
- Sodium: 539.58mg
- Calcium: 205.43mg
- Potassium: 783.57mg
- Iron: 1.47mg
- Vitamin A: 122.38µg
- Vitamin C: 17.89mg