Description
This loaded baked potato salad offers a delightful twist on a classic side dish. It combines the comforting flavors of a baked potato with the creamy texture of a potato salad.
Ingredients
Scale
- 2 pounds small red potatoes, quartered
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Bake for 20-25 minutes, or until fork-tender. Let cool slightly.
- In a large bowl, combine cooled potatoes, bacon, cheddar cheese, sour cream, mayonnaise, chives, salt, and pepper.
- Gently mix until all ingredients are combined.
- Serve immediately or refrigerate until ready to serve.
Notes
- You can substitute red potatoes with other small potatoes like Yukon Gold.
- Adjust the amount of bacon and cheese to your preference.
- For a tangier flavor, add a splash of apple cider vinegar to the dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg