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
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In a large pot add water, ½ teaspoon of Kosher salt, and potatoes.
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Bring to a boil and cook for about 10 to 12 minutes or until a fork pierces the pieces easily.
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Drain, then let the potatoes cool.
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In a mixing bowl, add the remaining salt, mayonnaise, sour cream, and black pepper.
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Toss the potatoes with ½ of the bacon, ½ of the cheese, and ½ of the green onions, reserving the other half for garnish.
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Pour the dressing over the potatoes and stir to combine.
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Cover and refrigerate overnight for best results, or for several hours before serving.
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Garnish the potato salad with remaining bacon, cheese, and green onions immediately before serving. Enjoy!
Nutrition
- 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
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