loaded baked potato salad
This classic loaded baked potato salad features bacon, hard-boiled eggs, cheddar, green onions, and parsley in a creamy mayonnaise-based dressing. Baking the potatoes gives this salad a lighter texture from seasoned baked potatoes. Think of the different textures of a baked potato and a boiled potato.
yield
10 serving(s)
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For loaded baked potato salad
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6 slicebacon, uncooked
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3/4 cmayonnaise
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1/4 csour cream
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2 tspDijon mustard
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1 Tbspapple cider vinegar
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3 lbbaby yellow potatoes, quartered
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salt
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freshly ground black pepper
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4hard boiled eggs peeled and chopped
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1 1/3 cshredded sharp cheddar
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2green onions, thinly sliced
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1 Tbspchopped fresh parsley
How To Make loaded baked potato salad
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1Lay the bacon in a single layer on a large baking sheet. Bake for 12-17 minutes or until crispy. Remove the bacon from the baking sheet and place it on paper towels to drain. Do not discard the grease. Coarsely chop the bacon.
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2Carefully spread the potatoes on the baking sheet with the bacon grease. Sprinkle with salt and freshly ground black pepper.
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3Bake for 30 minutes or until tender, flipping halfway through the baking time. Cool the potatoes 10-15 minutes.
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4Meanwhile, stir the mayonnaise, sour cream, mustard, and vinegar together.
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5Add the potatoes, bacon, hard-boiled eggs, cheddar, green onions, and parsley to a large serving bowl. Add the dressing and stir to coat. Season with salt and pepper to taste.
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6Serve or cover and refrigerate to serve later.
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