Description
A hearty and flavorful potato salad made with all the fixings of a loaded baked potato, perfect for potlucks and BBQs.
Ingredients
Units
Scale
- 3 pounds russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: chopped chives for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool completely.
- In a large bowl, mix together sour cream and mayonnaise until well combined.
- Add the cooled potatoes to the bowl and gently stir to coat.
- Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with chopped chives if desired before serving.
Notes
- Make ahead of time for better flavor blending.
- You can use Greek yogurt as a healthier substitute for sour cream.
- Best served chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
