Creamy Loaded Potato Salad is a flavorful twist on the classic side dish, combining the rich tastes of crispy bacon, sharp cheddar cheese, and fresh herbs with tender potatoes. This American dish captures the essence of a loaded baked potato, featuring a creamy dressing made from mayonnaise and sour cream, which adds a delightful tanginess. The flavor profile is both savory and satisfying, making it a perfect accompaniment for summer barbecues and potlucks. With its hearty ingredients and comforting texture, this potato salad is delicious and versatile, appealing to a wide range of palates.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 199 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Trans Fat | 0.14g |
| Sodium | 220mg |
| Total Carbohydrate | 22g |
| Dietary Fiber | 2g |
| Total Sugars | 2g |
| Protein | 6g |
Compatible Diets
Featuring dairy and bacon, this dish does not align with vegan and vegetarian diets. This recipe is, however:
- Gluten-Free
Health Benefits
- Red potatoes are a rich source of fiber, particularly when consumed with the skin. Packed with vitamins and minerals, red potatoes provide significant amounts of vitamin C, potassium, and vitamin B6.
- Chives are rich in vitamins and minerals, particularly vitamin K, which support bone health and may reduce the risk of osteoporosis. They also contain folic acid and antioxidants like quercetin and allicin, which can help boost the immune system.
- Cheddar Cheese is an excellent source of calcium, essential for strong bones and teeth, and contains vitamin K, which further supports bone health and may help reduce the risk of osteoporosis. Cheddar cheese is also rich in protein, providing essential amino acids for growth and repair.
- Cultured sour cream contains probiotics that promote a healthy gut microbiome. It is also a source of essential nutrients, including calcium, potassium, and vitamins B12 and A, which support bone health and overall metabolic function. The fat content in sour cream also helps improve the absorption of fat-soluble vitamins (A, D, E, and K) from other foods.
Full Recipe
Creamy Loaded Potato Salad
20
servings20
minutes28
minutes199
kcal48
minutesCreamy Loaded Potato Salad is a flavorful twist on the classic side dish, combining the rich tastes of crispy bacon, sharp cheddar cheese, and fresh herbs with tender potatoes. This American dish captures the essence of a loaded baked potato, featuring a creamy dressing made from mayonnaise and sour cream, which adds a delightful tanginess. The flavor profile is both savory and satisfying, making it a perfect accompaniment for summer barbecues and potlucks. With its hearty ingredients and comforting texture, this potato salad is delicious and versatile, appealing to a wide range of palates.
Ingredients
18 cups red potatoes, diced 3/4″ (1.91cm)
1 tablespoon salt
8 oz. bacon, cooked, crisp
1 cup cheddar cheese, shredded
2 tablespoons chives, sliced
3/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon apple cider vinegar, raw
1/2 teaspoon pepper, black or white, fresh ground
1/4 teaspoon salt
Directions
- Dice potatoes to ¾”, in a large saucepan, add enough water to cover plus an additional inch, and bring to a boil on med-high. Add salt, reduce heat to medium, and simmer until potatoes are tender, 8 min.
- Drain potatoes, transfer to a large bowl, and let cool to room temperature, 30 min.
- Meanwhile, cook bacon, drain and cool on lint-free towels, and crumble. Shred cheese & slice chives.
- For dressing, blend sour cream, mayonnaise, apple cider vinegar, pepper, and salt thoroughly.
- Mix potatoes & dressing and fold in bacon, cheese & chives. Serve immediately at room temperature or refrigerate and serve chilled.
Notes
- Chill before serving: refrigerating your potato salad for at least an hour before serving allows the flavors to meld together.
FAQ
Can I make potato salad ahead of time?
Yes, potato salad often tastes better the next day after the flavors have melded, so making it in advance is recommended.
Is it safe to use potatoes that have sprouted?
Yes, but sprouted potatoes contain higher levels of glycoalkaloids, which are natural but can be harmful in excess. If the sprouts are small, the potato is firm, and there are no green tints on the skin, it’s likely safe to trim out any small sprouts and cook.
