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Loaded Baked Potato Salad

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A creamy, savory loaded baked potato salad, perfect for warm days and gatherings.

Ingredients

Scale
  • 4 large russet potatoes
  • 6 slices of bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced scallions
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • Salt and pepper to taste

Instructions

  1. Start by scrubbing your russet potatoes clean; place them in a pot and cover with cold, salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes.
  2. Once cooked, drain the potatoes and let them cool on a wire rack.
  3. While the potatoes cool, cook the bacon until crispy and crumble it into bits.
  4. Once your potatoes are cool, chop them into bite-sized pieces and transfer them into a large mixing bowl with bacon, cheese, and scallions.
  5. In a separate bowl, mix sour cream, mayonnaise, and salt and pepper, then dollop the mixture over the potato mix and fold together.
  6. Transfer the salad to a serving dish and chill in the fridge for at least 30 minutes before serving.

Notes

For a lighter option, use turkey bacon or coconut bacon. You can substitute the sour cream with Greek yogurt for a healthier twist.

Nutrition

Keywords: potato salad, loaded baked potato, summer salad, comfort food

Find it online: https://basilboard.com/loaded-baked-potato-salad-15-minute-meal-prep/