Loaded Baked Potato Salad
This creamy Loaded Baked Potato Salad features off your favorite classic 'loaded' toppings, like crisp bacon, tangy cheddar, and flavorful green onions (even sour cream!), mixed right in. A hot oven staple gets a make over just in time for barbecuing season, and picnic tables all over.
Servings: 8
Calories: 219kcal
Ingredients
- 4-5 large Russet potatoes
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup green onions thinly sliced
- 6 strips of bacon cooked and crumbled
- salt & pepper to taste
Instructions
- In a small bowl, stir together the mayonnaise and sour cream until evenly combined.
- Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
- Let this sit in the fridge to chill while you prepare the potatoes.
- Wash, peel, and then cut potatoes into bite-sized pieces.
- Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don't over boil, or potatoes with mush and become loaded mashed potatoes.
- When potatoes are done, drain, and let cool.
- Put potatoes in a large bowl and combine with the sour cream mixture.
- Stir, or fold, in about 3/4 of the crumbled bacon.
- Top with remaining green onions and crumbled bacon.
- Serve chilled.
Nutrition
Calories: 219kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 202mg | Potassium: 516mg | Fiber: 2g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg