Loaded Potato Salad
If a baked potato and a bowl of potato salad had a delicious baby, this would be it. This Loaded Potato Salad is packed with all your favorite baked potato fixings—crispy bacon, sharp cheddar, green onions, and a dreamy sour cream-mayo dressing—this dish is basically summer in a bowl.
Ingredients
- 4 lbs red potatoes scrubbed and cubed into 1 inch pieces
- 2 tbsp of knorrs chicken bouillon seasoning
- 1/2 cup sour cream
- 1 cup mayonnaise
- ⅔ cup buttermilk
- 1 tsp creole seasoning
- 1 packet ranch seasoning
- 2 cups shredded sharp cheddar cheese (divided)
- 10 slices of bacon (divided) chopped
- 1 bunch chopped green onions or chives (divided)
Instructions
- Boil the potatoes in water seasoned with chicken bouillon for 20 minutes, or until fork-tender. Drain and let cool for about 5 to 7 minutes so they are still warm.
- Cook bacon in the oven on a baking sheet lined with foil for 20 minutes at 400 degrees F or until brown and crispy.
- In a large mixing bowl, stir together the sour cream, mayonnaise, buttermilk, creole seasoning and ranch seasoning until smooth.
- Add the cooled potatoes, 1 & 1/2 cups shredded cheddar cheese, 8 slices of cooked chopped bacon, and 3/4 of the bunch of chopped green onions into the bowl with the dressing. Fold until combined.
- Cover and refrigerate for at least 1 hour to let the flavors mingle.
- Garnish with extra bacon, cheese, and green onions right before serving. Serve chilled or at room temp!
Video
Nutrition
Calories: 261kcalCarbohydrates: 25gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 15mgSodium: 163mgPotassium: 725mgFiber: 3gSugar: 3gVitamin A: 174IUVitamin C: 13mgCalcium: 42mgIron: 1mg
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