Description
A hearty and flavorful side dish, this Loaded Baked Potato Salad combines all the classic baked potato toppings into a creamy, crowd-pleasing salad.
Ingredients
Units
Scale
- 6 large russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: chopped chives for garnish
Instructions
- Boil the cubed potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix together sour cream and mayonnaise until smooth.
- Add the cooled potatoes to the bowl and gently toss to coat with the dressing.
- Stir in cheddar cheese, bacon, and green onions. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with additional bacon, cheese, and chives if desired before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- This salad tastes even better when made a day in advance.
- Use red potatoes if you prefer a firmer texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg