Description
A comforting twist on classic potato salad that combines the beloved flavors of a loaded baked potato into a chilled, easy-to-serve dish.
Ingredients
Scale
- 3 large potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 4 strips of bacon, cooked and crumbled
- 3 green onions, chopped
- Salt and pepper to taste
Instructions
- Place the whole potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until a fork slides in easily when pierced — about 15–25 minutes depending on potato size.
- Drain the potatoes and let them cool until you can handle them. Peel if desired and chop into bite-sized pieces.
- In a large mixing bowl, whisk together the sour cream and mayonnaise until smooth and combined.
- Gently fold the chopped potatoes into the dressing, coating each piece without mashing.
- Add the shredded cheddar, crumbled bacon, and chopped green onions. Fold gently to distribute.
- Season with salt and pepper, keeping in mind that bacon and cheese add saltiness.
- Cover and chill for at least 30 minutes to let flavors meld. Serve cold.
Notes
For a healthier option, use lower-fat sour cream or light mayonnaise. This salad pairs well with grilled meats and is great for potlucks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 3g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 30mg