Loaded Potato Salad
A creamy and satisfying potato salad packed with classic loaded baked potato toppings.
Ingredients
Main Ingredients
- 2.5 pounds Yukon Gold potatoes scrubbed and quartered
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 0.125 cup fresh chives chopped
- 0.0625 cup cheddar cheese shredded
- 4 ounces bacon cooked and crumbled
- 0.0625 cup sour cream for topping
- 0.0625 cup cheddar cheese shredded, for topping
- 2 tablespoons fresh chives chopped, for topping
Instructions
Preparation Steps
- Place potatoes in a large pot and cover with cold water. Add salt to taste. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
- In a large bowl, combine the sour cream and mayonnaise. Stir in the chopped chives and shredded cheddar cheese.
- Add the cooked, crumbled bacon to the bowl. Gently fold in the potato pieces until well coated.
- Season with salt and pepper to taste.
- Transfer the potato salad to a serving dish. Top with additional sour cream, shredded cheddar cheese, and chopped chives.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
This loaded potato salad is best served cold and can be made ahead of time.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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