Description
A creamy and flavorful Loaded Baked Potato Salad that combines tender baby potatoes with sour cream, mayonnaise, cheddar cheese, bacon, and green onions.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 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
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are tender. Drain and let cool.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Once the potatoes are cool, add them to the bowl with the dressing. Gently fold in the cheddar cheese, crumbled bacon, and chopped green onions until everything is well coated.
- Transfer the potato salad to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with additional green onions and bacon if desired.
Notes
- For a healthier option, substitute Greek yogurt for half of the sour cream.
- Add diced tomatoes or pickles for an extra layer of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg