Recipe courtesy of Kardea Brown

Loaded Baked Potato Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 5 servings
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Ingredients

Directions

  1. Place the potatoes in a large stock pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat to medium, cover and cook until the potatoes can be easily pierced with a knife, about 10 minutes. Drain the potatoes in a colander, rinse under cold water and set aside while you make the dressing.
  2. Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl. Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste. Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.

Cook’s Note

This picnic salad has everyone's favorite baked potato fixings: cheese, bacon, sour cream and green onion.

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