Loaded baked potato salad

Loaded Baked Potato Salad Recipe

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Michelle Pruitt


Not your everday potato salad


★★★★★ 1 vote

4 Hr 25 Min
20 Min


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3 lb
baby potatoes
1 c
sour cream
1/2 c
1-2 Tbsp
coarse grain mustard
4 Tbsp
fresh chives
3-4 dash(es)
garlic powder
3-4 dash(es)
onion powder
2 dash(es)
1-1 1/2 c
shredded cheddar cheese
1/2 lb
3-4 Tbsp
bacon fat
2 pinch
1 pinch

How to Make Loaded baked potato salad


  • 1Quarter the baby potatoes and place in pot of water and bring to boil. Boil 15-20 minutes until just slightly softer than fork tender. Drain and place in large bowl.
  • 2Place the bacon in a cold pan on medium heat and cook until desired crispness. Reserve the bacon in small bowl to mix into salad right before serving. Reserve the fat for the dressing.
  • 3Mix the sour cream, mayonnaise,mustard, 2 tbsp of the fresh chives,the garlic powder, the onion powder,the paprika,2 tbsp. bacon fat, salt and pepper in a blender or food processor and mix until smooth. If the dressing seems to thick add the additional two tbsps.of bacon fat.
  • 4Pour the dressing over the potatoes and chill a minimum of 4 hours. Overnight is best.
  • 5Right before serving add the reserved bacon and the cheddar cheese. Also add in the additional 2 tbsp. of fresh chopped chives.

    Stir it in and enjoy!!

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About Loaded baked potato salad

Course/Dish: Potato Salads

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