Loaded Baked Potato Salad
A delicious blend of classic baked potatoes and potato salad, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds potatoes (Russets or Yukon Golds)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup cooked bacon, chopped
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup scallions, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes: Wash and peel the potatoes if desired. Cut them into uniform chunks, about 1 inch. Place them in a large pot with cold, salted water. Bring to a boil and then simmer until fork-tender, about 12-15 minutes. Drain and cool.
- Mix the creamy base: In a large bowl, combine sour cream and mayonnaise. Stir until smooth, then add salt and pepper.
- Combine ingredients: Once potatoes are cool, fold them gently into the creamy mixture along with the bacon, cheese, and scallions.
- Taste and adjust: Check the seasoning and add more salt and pepper if needed.
- Chill and serve: Cover the bowl and chill in the fridge for at least 1 hour before serving.
Notes
This potato salad tastes even better after sitting in the fridge for a few hours.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: potato salad, loaded baked potato, summer BBQ, picnic, comfort food