The Ultimate Loaded Baked Potato Salad

Ingredients

For the Salad:

• 2 lbs baby potatoes (Yukon Gold or red potatoes work well)
• 8 slices of bacon (crispy and crumbled)
• 1 cup sharp cheddar cheese (shredded)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup green onions (chopped)
• 1/4 cup fresh parsley (chopped)
• Salt and pepper (to taste)

Optional Toppings:

• Extra crumbled bacon
• Chopped chives
• Additional cheese
• Paprika

Instructions

Step 1: Prepare the Potatoes

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes.
2. Cool the Potatoes: Drain the potatoes and let them cool slightly. Once they are cool enough to handle, cut them into quarters or halves, depending on their size.

Step 2: Mix the Dressing

1. In a large bowl, combine the sour cream, mayonnaise, salt, and pepper. Mix well until smooth and creamy.

Step 3: Combine Ingredients

1. Add the cooled potatoes to the bowl with the dressing. Gently fold in the crumbled bacon, shredded cheddar cheese, green onions, and parsley.
2. Taste and adjust the seasoning with more salt and pepper if needed.

Step 4: Chill and Serve

1. Cover the salad with plastic wrap or transfer it to a serving bowl. Chill in the refrigerator for at least 1 hour to let the flavors meld together.
2. Before serving, give the salad a gentle stir and add any optional toppings you desire.

Tips for Success

• Choose the Right Potatoes: Baby potatoes hold their shape well and have a creamy texture, perfect for this salad.
• Crispy Bacon: Cook the bacon until it’s crispy for the best texture. You can also use turkey bacon for a lighter option.
• Customize It: Feel free to add other ingredients like diced tomatoes, jalapeños, or olives for an extra kick.

Nutritional Information (per serving, approximately)

• Calories: 320
• Protein: 8g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 3g

Conclusion

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