Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Loaded Baked Potato Salad Recipe with bacon and cheddar cheese

Loaded Baked Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 10 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Side DIsh

Description

A fun twist on classic potato salad


Ingredients

Scale
  • 3 pounds red potatoes, washed and cut into 1 1/2- inch pieces
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 cup grated sharp cheddar cheese
  • 10 slices bacon, cooked until crisp, chopped
  • 23 tablespoons chopped green onions or chives

Instructions

  1. Place potatoes in a large pot and cover with water. Bring water to a boil and simmer potatoes for 9-10 minutes, until fork tender.
  2. Drain potatoes and rinse with cold water. Allow them to cool completely.
  3. In a medium bowl mix together the mayonnaise, sour cream, vinegar, salt, and pepper. Set aside.
  4. When the potatoes are cooled, place them in a large bowl. Pour the sour cream mixture on top and stir to coat. Mix in the cheese, bacon and green onions, stirring to combine.
  5. Chill for 3 hours, or overnight.
  6. Garnish with more cheese, bacon, and onions, if desired.

Notes

Store airtight in the refrigerator for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 354
  • Sugar: 2.2 g
  • Sodium: 594.3 mg
  • Fat: 24.9 g
  • Carbohydrates: 23.4 g
  • Protein: 9.6 g
  • Cholesterol: 38.3 mg
Scroll to Top