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Loaded Baked Potato Salad
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Loaded Baked Potato Salad

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword loaded-baked-potato-salad, loaded-potato-salad
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 437kcal
Author Melissa Sperka

Ingredients

  • 3 lb small red potatoes quartered
  • 1 teaspoon salt
  • 1 cup real mayonnaise
  • ½ cup sour cream or unflavored Greek yogurt
  • ½ cup buttermilk
  • 1 0.4-oz package dry buttermilk Ranch dressing mix (i.e. Hidden Valley)
  • 1 teaspoon lemon pepper
  • ½ teaspoon freshly cracked black pepper
  • 10 slices bacon cooked and crumbled
  • 1 cup green onion thinly sliced
  • 1 ½ cup shredded sharp cheddar cheese

Instructions

  • Place the quartered new potatoes in a medium-size saucepan and cover with water. Add 1 teaspoon 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 tablespoon each of bacon and green onion for garnishing)
  • Chill for about 20-30 minutes then add 1 ¼ 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