Description
A creamy and delicious Loaded Baked Potato Salad that combines the flavors of baked potatoes with a rich dressing, cheese, and bacon.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
- Once the potatoes are cool enough to handle, add them to the mixing bowl with the dressing. Gently fold to coat the potatoes evenly.
- Add shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley to the potato mixture. Stir gently to combine.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional green onions and bacon if desired.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced tomatoes or avocado for extra freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the salad
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg