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loaded baked potato salad next to bbq ribs
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Loaded Potato Salad

Tender potatoes loaded with crumbled bacon, Cheddar cheese, and green onions covered in a creamy mayonnaise-based dressing.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 260kcal
Author Breanna Stark

Ingredients

  • 4 russet potatoes (washed)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 3 tbsp Dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • ½ tbsp paprika
  • ½ tbsp kosher salt
  • ½ tbsp coarse black pepper
  • ½ cup cheddar cheese (shredded)
  • ¼ cup crumbled bacon (or bacon bits)
  • ¼ cup green onions (chopped)

Instructions

  • Start by washing your russet potatoes and then chop them into pieces about 2” thick.
  • Bring a pot of water to a boil and add your potatoes.
  • Let them cook for 15 minutes, or until they are fork-tender.
  • Strain the potatoes and transfer them to a plate.
  • Store the plate in the fridge for 15 minutes to allow the potatoes to cool.
  • While your potatoes are cooling in the fridge, you can make your dressing. In a medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, oregano, garlic powder, paprika, salt and pepper.
  • Once your potatoes are cool, remove them from the fridge and transfer them to a large mixing bowl.
  • Add the dressing and give it all a good mix until the potatoes are well-coated.
  • Add the shredded cheese, crumbled bacon, and green onions and give it another mix until all of the ingredients are well-incorporated.
  • Cover and store in the fridge for a minimum of 2 hours (or up to 4 days).
  • Serve and enjoy!

Nutrition

Calories: 260kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 750mg | Potassium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 1mg