Description
A creamy and delicious Loaded Baked Potato Salad that combines the flavors of baked potatoes with a rich dressing, cheese, and bacon.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
- Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold to coat the potatoes evenly.
- Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix until well combined.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled, garnished with additional green onions or bacon if desired.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and reduce the mayonnaise.
- Add diced tomatoes or avocado for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg