Description
A creamy, savory dish that combines the rich flavors of loaded baked potatoes with the refreshing aspect of a salad, perfect for potlucks and gatherings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and cool, then peel and chop into bite-sized chunks.
- In a large mixing bowl, combine sour cream, mayonnaise, salt, and pepper, stirring until smooth.
- Add the chopped potatoes, crumbled bacon, cheddar cheese, and green onions, folding gently until coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Make sure to salt the water when boiling potatoes. Customize with toppings like diced tomatoes or jalapeños for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg