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Loaded Baked Potato Salad: A Creamy, Flavorful Delight!

A creamy and flavorful Loaded Baked Potato Salad that combines tender baby potatoes with a rich dressing and toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Mix gently to combine.
  5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 500mgFiber: 2gSugar: 2g

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.

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