Loaded Baked Potato Salad Recipe

Loaded with all the toppings of a baked potato, this recipe is guaranteed to become the most requested dish at your family gathering.

[quicklook-recipe prep_time=”20min” cook_time=”40min” serves=”20″ details=”” ]


[ingredients-list title=”Ingredients” serving_size=”3/4 cup”]
[ingredients-left]

  • 5 pounds small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1 pound sliced bacon, cooked and crumbled

[/ingredients-left]
[ingredients-right]

  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 sweet onion, chopped
  • 3 dill pickles, chopped
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup mayonnaise
  • 2 to 3 teaspoons prepared mustard

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.[/step-item][/step-list-wrapper]

[nutrition-info calories=”316″ calories_fat=”” fat=”21g” sat_fat=”8g” choles=”119mg” sodium=”510mg” carbs=”20g” sugars=”” protein=”10g” fiber=”2g”]

[/nutrition-info]

Originally Published in Reader's Digest

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