Loaded Baked Potato Salad
This recipe combines hearty Russet potatoes with a creamy and flavorful dressing made of mayonnaise and sour cream. Topped with crispy bacon, shredded cheddar cheese, and fresh scallions, this potato salad is a delicious and satisfying dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 pounds Russet potatoes, scrubbed and pricked all over with a fork or knife
- ¾ cup mayonnaise
- ¾ cup sour cream
- 8 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- ⅓ cup chopped scallions (green part only)
Instructions
- Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.
- Once potatoes are completely cool, cut into ½-inch pieces.
- In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.
Cook Time
50M
Prep Time
PT1H
Yield
4 to 6 servings
Nutrition
- Calories: 541 kcal
- Carbohydrate Content: 50 g
- Protein Content: 15 g
- Fat Content: 32 g
- Saturated Fat Content: 14 g
- Cholesterol Content: 70 mg
- Sodium Content: 767 mg
- Fiber Content: 3 g
- Sugar Content: 7 g
- Serving Size: 1 serving
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