Loaded Potato Salad
User Reviews
5.0
3 reviews
Excellent
Loaded Potato Salad
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With classic baked potato toppings, like sour cream, bacon, and scallions in every bite, this Loaded Potato Salad is one of my family's favorite barbecue comfort sides.
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Ingredients
- 2-1/2 to 3 pounds red potatoes , cleaned, unpeeled, and cut into chunks (about 3/4- to 1-inch)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 to 1 teaspoon apple cider vinegar , to taste (see note)*
- 1/4 teaspoon garlic powder
- 1/2 cup thinly sliced scallions , plus additional for garnish
- 1/4 cup chopped flat-leaf parsley
- 6 to 8 lices bacon (I use thick-cut) , cooked crisp and crumbled
- 3/4 cup shredded sharp cheddar , plus additional for garnish
- Kosher salt and freshly-ground black pepper
Instructions
- Place potatoes in a large pot with enough cool water to cover by 1 to 2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 8-12 minutes (depending on how large of a cut you're using), until potatoes are fork tender, but not falling apart. Drain well and cool to just slightly warm or room temperature. (You don't want to melt the cheese when you assemble the salad.)
- Make the dressing by whisking together mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a large bowl. Add scallions, parsley, and about 3/4 of the crumbled bacon (reserving the rest for garnish), and stir to combine. Refrigerate until ready to use.
- Add the potatoes to the dressing, gently tossing to coat. (Don't worry if the salad looks a little "saucy" at this point; it thickens as it chills.) Fold in cheddar and season to taste with additional salt and pepper.
- Cover and refrigerate until well-chilled, at least 2 hours. Serve, garnished with remaining bacon, additional sliced scallions, and cheddar.
Notes
- *Apple cider vinegar helps to balance some of the richer flavors in this recipe. I've provided a range on the quantity, since I've found that different brands of mayo and sour cream have more of a tang than others. Start with 1/2 teaspoon and adjust to taste. (I usually use a full teaspoon.) If you prefer your dressing tangier, you can increase the apple cider vinegar up to about a tablespoonful.
Nutrition Information
Show Details
Serving
0.125recipe (1/8th)
Calories
373kcal
(19%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Cholesterol
41mg
(14%)
Sodium
522mg
(22%)
Potassium
355mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
434IU
(9%)
Vitamin C
9mg
(10%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 0.125recipe (1/8th) | |
| Calories | 373kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 41mg | 14% |
| Sodium | 522mg | 22% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 434IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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