This loaded baked potato salad is like a baked potato in a bowl! It’s a bit unusual, but it’s a really nice switch from your everyday mayonnaise-based potato salad.
Ingredients
- 4 pounds potatoes, peeled
- 15 slices bacon
- 1 (16 ounce) container reduced-fat sour cream
- 2 cups shredded Cheddar cheese
- 2 tablespoons mayonnaise
- 2 tablespoons dried chives
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
Step 2
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
Step 3
Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 322 | |
% Daily Value * | |
Total Fat18g | 22% |
Saturated Fat9g | 44% |
Cholesterol48mg | 16% |
Sodium614mg | 27% |
Total Carbohydrate29g | 10% |
Dietary Fiber3g | 12% |
Total Sugars1g | |
Protein13g | |
Vitamin C30mg | 152% |
Calcium195mg | 15% |
Iron2mg | 9% |
Potassium772mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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