The Best Potato Salad

May 18, 2014 1 Comment | Disclosure

loaded baked potato salad

Loaded Baked Potato Salad is the Best!

I don’t like potato salad. Don’t even take the time or plate space to try most of them. But then my neighbor made this one and it looked worthy of a small section on my plate. Then I went back for seconds. I have since made it for family & friends a few times and I am not the only one that believes this is the best potato salad ever!

Note: This salad is easy to prepare, as many are, but you’ll want to plan ahead for the baking and cooling time for the potatoes.

Loaded Baked Potato Salad

Yield: about 6-8 servings

Ingredients

  • 5 large russet potatoes
  • 3/4 cup light mayonnaise
  • 1/2 cup light sour cream
  • 4 tablespoons lowfat buttermilk
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 ounces cheddar cheese, cubed small
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and diced

Instructions

  1. Wash and prick the potatoes, wrap each in foil, then bake at 375 for 45-55 minutes. Let the potatoes cool, then chill in the refrigerator.
  2. Cube the chilled potatoes into about 1/2-inch pieces. Discard any peel that falls off, but don't worry about removing the peel. Place potato pieces in a large bowl.
  3. In a small bowl, stir together the mayo, sour cream, and buttermilk. Mix in the pepper and salt. Pour the mixture over the potatoes and very gently combine.
  4. Add the cheese, green onions and bacon. Mix gently to combine. Cover and refrigerate until ready to serve.
http://fabulesslyfrugal.com/the-best-potato-salad/

Adapted slightly from Mel’s Kitchen Cafe.

loaded baked potato salad ingredients

Comments

  1. I make a potato salad just like the one you’ve described above, except for one very important ingredient. I mix in Hidden Valley Ranch powdered dressing into the sour cream and mayo. Every time I make it someone always asks for the recipe.

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