LOADED BAKED POTATO SALAD RECIPE – PILLSBURY.COM
Provided by: Shawn Syphus
Total time: 1 hours 0 minutes
Prep time: 15 minutes
|3 lb red potatoes, cut into 1/2-inch pieces|
|1 cup mayonnaise|
|1/2 cup sour cream|
|Salt and pepper to taste|
|1/3 cup sliced green onions|
|8 slices thick-cut bacon, cooked and crumbled|
|1 cup shredded Cheddar cheese (4 oz)|
- Place 3 lb red potatoes, cut into 1/2-inch pieces, in large pot; fill with water until potatoes are just covered. Add a tablespoon of salt to water, if desired. Heat to boiling; simmer 7 to 9 minutes or until potatoes are fork-tender.
- Drain potatoes; rinse with cold water until cool. Set aside.
- In large bowl, beat 1 cup mayonnaise, 1/2 cup sour cream, salt and pepper to taste with whisk until smooth.
- Add cooled potatoes; stir to coat. Add 1/3 cup sliced green onions, 8 slices bacon, cooked and crumbled, and 1 cup shredded Cheddar cheese (4 oz). Gently stir to combine. Cover and refrigerate until ready to serve.
Calories 440 , CarbohydrateContent 31 g, CholesterolContent 40 mg, FatContent 5 , FiberContent 3 g, ProteinContent 10 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 420 mg, SugarContent 3 g, TransFatContent 0 g