Loaded Potato Salad

  Salads

Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic.

Loaded Potato Salad

Average Rating: 4.757575

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.

Ingredients

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Instructions

  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  • 2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  • 3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  • 4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Nutrition Facts

3/4 cup: 365 calories, 28g fat (7g saturated fat), 24mg cholesterol, 497mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.

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