4.7 from 39 votes
Loaded Baked Potato Salad
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
20 mins
Total Time
20 mins
Servings: 6 servings as a side dish
Course:
Salad
Cuisine:
American
Ingredients
- 4-5 large russet potatoes baked, cooled and chilled
- ¾ cup light mayonnaise
- ½ cup light sour cream
- 4 tablespoons lowfat buttermilk
- ½ teaspoon celery seeds
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 6 ounces cheddar cheese cubed small
- 4 green onions thinly sliced
- 8-10 lices Bacon cooked and diced
Instructions
- Slice the chilled, baked potatoes into about 1/2-inch slices, discarding any of the peels that fall off the potato (I left the peels that remained intact). Place the potatoes in a large bowl.
- In a small bowl, stir together the mayonnaise, sour cream and buttermilk. Add the celery seeds, black pepper and salt. Mix. Pour the mixture over the potatoes and gently mix to combine. Some of the potatoes will lightly break into pieces, which is ok. Try to avoid mixing so heavily that the potatoes turn into mush.
- Add the cheese, green onions and bacon. Again, mix gently to combine. Cover the salad and refrigerate until ready to serve. Garnish with additional green onions, if desired.
Cup of Yum
Nutrition Information
Serving
1 Serving
Calories
341kcal
(17%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
43mg
(14%)
Sodium
516mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings as a side dish
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 Serving | |
| Calories | 341kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 516mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.