Try this Loaded Baked Potato Salad recipe, or contribute your own.
Suggest a better description1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded cheese and bacon and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2459g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3932 | ||
Calories from Fat: 2184 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.7g | 324 % | |
Saturated Fat 102g | 510 % | |
Monounsaturated Fat 72.8g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 493.8mg | 152 % | |
Sodium 4454.9mg | 154 % | |
Potassium 8131.9mg | 214 % | |
Total Carbohydrate 330.6g | 97 % | |
Dietary Fiber 22.9g | 92 % | |
Sugars, other 307.7g | ||
Protein 116.8g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3932
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