Loaded Potato Salad
With ingredients like bacon, cheddar cheese, sour cream, and chives this Loaded Potato Salad recipe is a fun twist on a classic side dish. Creamy, tangy, and savory, this is one side salad you won't be able to get enough of!
Servings: 8 scoops
Calories: 319kcal
Ingredients
- 3 lbs yellow baby potatoes washed and diced into bite-size pieces
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 8 cooked bacon sliced chopped or crumbled
- 3 Tbsp chives fresh chopped
- 2 Tbsp parsley fresh chopped for garnish
Instructions
- Add potatoes to a large pot of salted boiling water over medium-high heat, reduce to a simmer and cook until tender, about 10 minutes.
- Drain and rinse potatoes under cold water, and set potatoes aside to cool to room temperature.
- While the potatoes are cooling, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium-sized mixing bowl.
- Toss the cooled potatoes with the sour cream mixture until evenly coated.
- Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until evenly combined.
- Adjust salt and pepper to taste, and garnish with fresh parsley. Chill in the refrigerator for an hour before serving. Enjoy!
Notes
Store leftovers in an airtight container for up to 3-5 days.
This dish can be made a day in advance.
For a lighter calorie version of this recipe, try substituting the sour cream with nonfat Greek yogurt, and the bacon with turkey bacon.
Nutrition
Calories: 319kcal | Carbohydrates: 32g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 434mg | Potassium: 812mg | Fiber: 4g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 36mg | Calcium: 148mg | Iron: 2mg