Go Back
–+ servings
Perfect potato salad for a picnic. Loaded Potato Salad with bacon and cheese.
Print

Loaded Baked Potato Salad

Loaded Baked Potato Salad
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 304kcal
Author Lea Ann Brown

Ingredients

  • 2 pounds potatoes red skinned or Yukon gold
  • 3/4 cup sour cream heaping
  • 1/4 cup mayonnaise heaping
  • 8 slices bacon thick cut cooked and crumbled
  • 1 cup shredded cheddar cheese
  • Salt and Pepper to taste

Instructions

  • Wash and cut the potatoes into oversized bite-sized pieces. Cover with water and boil until fork tender, about 20 minutes. Do not overcook.
  • Drain in a colander and let sit for 10 more minutes.
  • Mix the mayonnaise, sour cream, salt, pepper, most of the cheese, and most of the bacon (reserve some cheese and bacon for topping) in a serving bowl. Pour warm potatoes into the bowl and very gently mix until evenly combined.
  • Top with the extra shredded cheese and bacon and serve.

Nutrition

Calories: 304kcal | Carbohydrates: 15g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 306mg | Potassium: 556mg | Fiber: 3g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 4mg