Description
A creamy and flavorful Loaded Baked Potato Salad that combines tender baby potatoes with a rich dressing, cheese, bacon, and fresh herbs.
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 teaspoon salt
- 1/2 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
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. 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.
- Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold to coat the potatoes evenly.
- Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Mix until well combined.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary.
Notes
- For a lighter version, substitute Greek yogurt for half of the sour cream.
- Add diced tomatoes or avocado for extra flavor and nutrition.
- 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