Recipe courtesy of Lackland Air Force Base
Loaded Baked Potato Salad
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 482
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 144
- Sodium
- 657
- Total: 1 hr 40 min (includes cooling time)
- Active: 35 min
Ingredients
Garlicky Whipped Aioli:
1/4 cup cream cheese, at room temperature
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon celery seeds
5 cloves garlic, minced
Black pepper
Loaded Baked Potato Salad:
4 russet potatoes
1 tablespoon canola oil
Salt
8 ounces bacon, cut into 1/4-inch strips
1/2 cup small-diced red onions
4 hard-boiled eggs, chopped into 1/4-inch pieces
2 tablespoons finely chopped chives
Directions
- For the garlicky whipped aioli: Add the cream cheese, sour cream, mayonnaise, parsley, mustard, lemon juice, Worcestershire sauce, celery seeds, garlic and 1 teaspoon black pepper to the bowl of a stand mixer fitted with the paddle attachment. Whip until everything is fully incorporated. Cover and refrigerate.
- For the loaded baked potato salad: Preheat the oven to 350 degrees F.
- Toss the potatoes in the canola oil and sprinkle with 2 teaspoons salt. Place on a baking sheet and bake until soft, 50 minutes. Let cool to room temperature. Slice into 1/2-inch pieces and add to a large mixing bowl.
- Heat a nonstick skillet over medium heat. Add the bacon and cook slowly, stirring occasionally, until the fat is rendered and the bacon is slightly crispy. Remove from heat and strain off the excess oil. Add to the mixing bowl.
- Add the onions, eggs and aioli to the bowl. Fold together gently until evenly incorporated. Place in a serving dish and garnish with the chives.