Description
A creamy and flavorful Loaded Baked Potato Salad that combines tender baby potatoes with a rich dressing and toppings.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
- Once the potatoes are cool enough to handle, add them to the mixing bowl with the dressing. Gently fold the potatoes into the dressing until evenly coated.
- Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Mix gently to combine.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- For a healthier version, substitute Greek yogurt for sour cream and reduce the mayonnaise to 1/4 cup.
- Add diced tomatoes or avocado for extra freshness and flavor.
- 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: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg