Loaded Baked Potato Salad: The Ultimate Creamy Crunch!
A deliciously creamy and crunchy side dish that combines the classic flavors of a loaded baked potato with the freshness of a salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, mix together the sour cream and mayonnaise until smooth.
- Add the cooled potatoes to the bowl and gently fold in the sour cream mixture.
- Stir in the cheddar cheese, crumbled bacon, green onions, and parsley.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a healthier version, you can use Greek yogurt instead of sour cream.
- Feel free to add other toppings like diced tomatoes or avocado for extra flavor.
- This salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg