Loaded Baked Potato Salad
All of the toppings you love on a classic baked potato get combined in this Loaded Baked Potato Salad recipe. It's the perfect side dish for summer!
Servings: 12 servings
Calories: 329kcal
Ingredients
- 3 pounds red potatoes scrubbed and cut into ¾” pieces
- ½ pound thick-cut bacon cut into 1” pieces
- 1 cup sour cream
- ½ cup mayonnaise
- 1½ Tbsp Dijon mustard
- 1½ Tbsp white vinegar
- 1 tsp black pepper
- ¾ tsp celery salt
- 2 celery stalks finely chopped
- ½ cup diced red onions
- 1 cup shredded Cabot Seriously Sharp Cheddar cheese
- 4 hard-boiled eggs coarsely chopped
- 2 Tbsp minced fresh chives
Instructions
- Place potatoes in a large pot and add enough water to cover. Place over high heat and bring to a boil.
- Once boiling, reduce heat to medium and simmer (uncovered) for 10 minutes, or until potatoes are fork-tender.
- Meanwhile, using a large skillet, add bacon and cook over medium heat for 10-15 minutes, or until bacon is crisp. Remove bacon from skillet and pat dry with paper towels.
- Using a large bowl, add cooked bacon, sour cream, mayonnaise, Dijon mustard, vinegar, pepper, celery salt, celery, onions and shredded cheese; stir until well combined.
- Add warm potatoes and eggs; toss until well combined.
- Cover and refrigerate at least 4 hours, or until cold.
- Sprinkle chopped fresh chives on top before serving.
Nutrition
Calories: 329kcal | Carbohydrates: 21g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 99mg | Sodium: 460mg | Potassium: 626mg | Fiber: 2g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 1mg
