Description
A creamy loaded baked potato salad made with tender red potatoes, cheddar cheese, and green onions tossed in a tangy sour cream and mayonnaise dressing.
Ingredients
- 3 pounds red potatoes, washed and cut into 1 1/2-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 2–3 tablespoons chopped green onions or chives
Instructions
1. Place the potatoes in a large pot and cover with water. Bring the water to a boil, then reduce heat and simmer for 9–10 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and rinse with cold water. Let them cool completely.
3. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and pepper. Set aside.
4. Once the potatoes have cooled, transfer them to a large mixing bowl. Pour the sour cream mixture over the potatoes and gently stir to coat.
5. Add the cheddar cheese and green onions to the bowl, mixing until combined.
6. Cover and refrigerate for at least 3 hours or overnight for the best flavor.
7. Before serving, garnish with additional cheese and green onions if desired.
Notes
Allowing the salad to chill for several hours helps the flavors blend together.
Cut potatoes into even pieces so they cook uniformly.
For extra flavor, you can add crispy bacon bits before serving.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg