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Loaded Baked Potato Salad Recipe

Loaded Baked Potato Salad Recipe That's Beyond Delicious

Experience this Loaded Baked Potato Salad Recipe, a creamy blend of tender potatoes, crispy bacon, and sharp cheddar that's a crowd-pleaser at any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 pounds Gold or Red Potatoes Thin-skinned potatoes preferred.
  • 1 cup Chopped Cooked Bacon Can substitute with turkey bacon.
  • 1 cup Shredded Sharp Cheddar Cheese Monterey Jack can be used instead.
  • ½ cup Sour Cream Greek yogurt can be used for a healthier option.
  • ½ cup Mayonnaise Can replace with more sour cream or yogurt.
  • ¼ cup Sliced Green Onions Chives can be used as an alternative.
  • 2 tablespoons Chopped Fresh Parsley Optional garnish.
  • Salt To taste.
  • Pepper To taste.

Equipment

  • Large Pot
  • colander
  • large mixing bowl
  • Spatula
  • Baking Sheet

Method
 

Preparation Steps
  1. Wash the potatoes thoroughly and cut into bite-sized chunks. Place in a large pot, cover with water, and add salt. Boil for 15-20 minutes until fork-tender.
  2. Drain the potatoes using a colander and let them cool on a baking sheet for 15-20 minutes.
  3. In a large mixing bowl, combine cooled potato chunks, chopped bacon, cheddar cheese, sour cream, mayonnaise, green onions, and parsley. Season with salt and pepper to taste.
  4. Stir gently until combined, being cautious not to mash the potatoes.
  5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
  6. Before serving, give the salad a gentle stir, transfer to a serving bowl, and garnish with extra green onions or parsley.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Do not freeze as the texture may change.

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