Super Loaded Potato Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #20590
August 13, 2015
Categories: Salads, Potato Salad, Side Dishes, Dairy, Cheese, Cheddar, Vegetables, Potatoes, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Baby Shower, Easter, Entertaining, Fall/Autumn, July 4th, Labor Day, Picnic, Potluck, Summer, Winter, Weeknight Meals, Refrigerator, Stove Top, Gluten-Free, Make it from scratch, Spring more
"One of my all time favorites and it is always well received no matter where I take it, with many recipe requests. I make sure I give this a lot of time to chill in the refrigerator. It is best when made overnight. When I do that I omit the cheese and cooked bacon until serving time, then I just mix it in right before serving so it doesn't get mushy. I have been known to add in fresh chopped broccoli too!"
Ingredients
Nutritional
- Serving Size: 1 (342.9 g)
- Calories 607.1
- Total Fat - 34.6 g
- Saturated Fat - 13.2 g
- Cholesterol - 88.1 mg
- Sodium - 1303.1 mg
- Total Carbohydrate - 41 g
- Dietary Fiber - 5.3 g
- Sugars - 3.7 g
- Protein - 32.6 g
- Calcium - 261.7 mg
- Iron - 2 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.4 mg
Step 1
Wash and cut the potatoes into bite size pieces.
Step 2
Cover with water and boil just until fork tender, about 20-25 minutes.
Step 3
Drain and cool the potatoes. Once they're cool, mix in the sour cream and mayonnaise.
Step 4
Add the onions, chives, and cheese.
Step 5
Salt and pepper to taste.
Step 6
Top with extra shredded cheese and bacon and serve.
Tips & Variations
No special items needed.
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