Fully Loaded Baked Potato Salad

8
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"thisismykeywest."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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