Loaded Baked Potato Salad Recipe
User Reviews
4.9
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 cups
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Calories
208 kcal
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Cuisine
North American
Loaded Baked Potato Salad Recipe
Description
This recipe cooks whole russet potatoes in their skins until tender, then cools, peels, and chops them into chunks for a substantial texture. Meanwhile, bacon is rendered slowly until crispy, then cooled and crumbled to provide a smoky crunch distributed throughout the salad.
The dressing blends sour cream, mayonnaise, apple cider vinegar, salt, and pepper, offering a creamy and tangy flavor that binds the salad. Cheddar cheese and chopped chives add richness and fresh herbal notes, completing the loaded baked potato flavor profile.
The potato salad benefits from resting in the refrigerator for about two hours to let flavors meld. This dish works well as a hearty side for barbecues, picnics, or potlucks, offering a familiar loaded baked potato experience in a chilled salad format.
Ingredients
- 3 lb russet potato
- 8 lices Bacon
- 1 ½ cups sour cream can be light
- ¾ cup mayonnaise can be light
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 1 cup cheddar cheese shredded
- ¼ cup chives chopped
Instructions
- Place the whole, unpeeled potatoes into a large pot and cover them with water. Bring the pot to a boil over high heat then reduce the heat and simmer until the potatoes are soft, about 15 minutes. Drain the pot and set the potatoes aside to cool. Once the potatoes are cool enough to handle, peel them and cut them into chunks.
- While the potatoes are boiling, cook the bacon. Add the bacon to a large pan over medium heat. Once some of the bacon fat starts to render, reduce the heat to medium-low and continue to cook until the bacon is crispy, about 10 minutes. Remove it from the pan and let it cool for a few minutes before crumbling it into smaller pieces.
- In a small bowl, mix the sour cream, mayonnaise, apple cider vinegar, salt, and pepper.
- Add the chopped potatoes, crispy bacon, cheddar cheese, and chives to a large bowl. Pour the sour cream dressing over the top then gently mix the potato salad. NOTE: this salad tastes best if you let it rest in your fridge for 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 208kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 362mg | 15% |
| Potassium | 418mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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