Loaded Baked Potato Salad
Servings 8 servings
Calories 437kcal
Ingredients
- 3 lb small red potatoes quartered
- 1 tsp salt
- 1 cup real mayonnaise
- 1/2 cup sour cream or unflavored Greek yogurt
- 1/2 cup buttermilk
- 1 0.4-oz package dry buttermilk Ranch dressing mix (i.e. Hidden Valley)
- 1 tsp lemon pepper
- 1/2 tsp freshly cracked black pepper
- 10 slices bacon cooked and crumbled
- 1 cup green onion thinly sliced
- 1 1/2 cup shredded sharp cheddar cheese
Instructions
- Place the quartered new potatoes in a medium-size saucepan and cover with water. Add 1 tsp salt. Bring to a boil and cook for 15 minutes or until fork tender.
- Drain in a colander and allow to cool for 5 minutes while you make the dressing.
- In a large mixing bowl whisk together the mayonnaise, sour cream, buttermilk, dry Ranch salad dressing mix, lemon pepper and black pepper.
- Add the potatoes, bacon and green onion. Toss to coat. (Reserve 2 Tbsp each of bacon and green onion for garnishing)
- Chill for about 20-30 minutes then add 1 1/4 cup shredded cheese. Mix well.
- Serve warm or chilled garnished with reserved bacon, green onion and shredded cheese.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 34g | Protein: 13g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1143mg | Potassium: 936mg | Fiber: 3g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 17mg | Calcium: 216mg | Iron: 2mg