Fully Loaded Baked Potato Salad
Recipe: #22041
December 07, 2015
Categories: Salads, Potato Salad, Main Dish Salad, Potatoes, Game/Sports Day July 4th, Labor Day, Picnic, Potluck, Gluten-Free, more
"thisismykeywest."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (418.1 g)
- Calories 585.6
- Total Fat - 28.8 g
- Saturated Fat - 11.3 g
- Cholesterol - 72.5 mg
- Sodium - 1362.8 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 7.3 g
- Sugars - 5.2 g
- Protein - 28.7 g
- Calcium - 272.7 mg
- Iron - 2.3 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cool and cut the potatoes into bite sized chunks.
Step 2
Sprinkle with vinegar while hot. Transfer to a bowl. Once they cooled enough,
Step 3
Put them in the fridge to cool all the way (this gives them an excellent texture and prevents the dairy ingredients from getting hot or the cheese from melting).
Step 4
Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, green onions and cheese. Season with salt and pepper to taste.
Step 5
Top with extra shredded cheese, bacon, and chives.
Tips
No special items needed.
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