Loaded Baked Potato Salad
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 954
- Total Fat
- 72
- Saturated Fat
- 27
- Carbohydrates
- 50
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 28
- Cholesterol
- 132
- Sodium
- 1110
- Total: 30 min
- Active: 20 min
Ingredients
3 pounds red potatoes, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon garlic powder
1 teaspoon onion powder
12 ounces bacon, cooked until crisp and coarsely chopped
2 cups shredded extra-sharp yellow Cheddar
1/2 teaspoon sweet paprika
1/4 cup thinly sliced green onions
Directions
- 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.
- 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.