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Maya

Loaded Baked Potato Salad: Discover a Creamy Delight!

A creamy and delicious Loaded Baked Potato Salad that combines the flavors of baked potatoes with savory toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
  3. Once the potatoes are cool enough to handle, add them to the mixing bowl with the dressing. Gently fold to coat the potatoes evenly.
  4. Add shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley to the potato mixture. Stir gently to combine.
  5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional green onions and bacon if desired.

Nutrition

Serving: 1/8 of the saladCalories: 290kcalCarbohydrates: 22gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 30mgSodium: 400mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, substitute Greek yogurt for half of the mayonnaise.
  • Add diced tomatoes or avocado for extra freshness and flavor.

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