Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Loaded Red Potato Salad
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- Level: Easy
- Total: 1 hr 20 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 599
- Total Fat
- 45 g
- Saturated Fat
- 18 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 84 mg
- Sodium
- 705 mg
This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
- Level: Easy
- Total: 1 hr 20 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 599
- Total Fat
- 45 g
- Saturated Fat
- 18 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 84 mg
- Sodium
- 705 mg
Ingredients
Directions
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
- Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
