Loaded Baked Potato Salad Recipe
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 cup mayonnaise
- 1/2 teaspoon pepper
- 1 sweet onion chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 1 pound sliced bacon cooked and crumbled
- 5 pounds small unpeeled red potatoes cubed
- 1-1/2 cups (12 ounces) sour cream
- 8 hard-cooked eggs chopped
- 3 dill pickles chopped
- 2 to 3 teaspoons prepared mustard
- Carbohydrate 1.83742410956482 g
- Cholesterol 94.0701405835505 mg
- Fat 15.9187716789426 g
- Fiber 0.113072038067973 g
- Protein 4.98054456817625 g
- Saturated Fat 4.54836922464811 g
- Serving Size 1 1 serving (171g)
- Sodium 309.433794621747 mg
- Sugar 1.72435207149685 g
- Trans Fat 4.76924186074536 g
- Calories 171 calories
Directions Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425degrees for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings. Originally published as Loaded Baked Potato Salad in Taste of Home December/January 2003, p27 Nutritional Facts 1 serving (3/4 cup) equals 316 calories, 21 g fat (8 g saturated fat), 119 mg cholesterol, 510 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
