Loaded Baked Potato Salad
Try this Loaded Baked Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/3 cup sour cream
- 1/4 tsp black pepper
- 3/4 cup mayo
- 1/3 cup green onions diced
- 1 tsp hot sauce
- 2 1/2 lbs. baby red (or gold) potatoes quartered
- 1/3 cup cooked and crumbled bacon pieces
- Carbohydrate 11.7697575095568 g
- Cholesterol 51.722250014432 mg
- Fat 27.3999925139131 g
- Fiber 0.0665249981990392 g
- Protein 9.08429250072501 g
- Saturated Fat 10.1966768360684 g
- Serving Size 1 1 Serving (95g)
- Sodium 555.778000270325 mg
- Sugar 11.7032325113578 g
- Trans Fat 1.31860266730197 g
- Calories 325 calories
Bring a large pot of salted water to a boil. Add in the potatoes and cook until fork tender, about 7 to 12 minutes. Before you drain the potatoes, prepare a large bowl filled with ice water. Drain the potatoes, then add the potatoes immediately to the bowl of ice water and let sit until the potatoes have cooled completely. Drain and set aside. Meanwhile add the mayo, sour cream, hot sauce, green onions, bacon, salt and pepper in a large bowl and whisk until combined. Gently stir in the potatoes and cheddar cheese until coated and combined. Chill salad, covered, in the fridge until ready to serve. Enjoy!
