Makeover Loaded Baked Potato Salad
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 12 servings (3/4 cup each).
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.—Taste of Home Test Kitchen
Ingredients
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2-1/2 pounds small unpeeled red potatoes, cubed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 hard-boiled large eggs, chopped
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4 bacon strips, cooked and crumbled
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1/2 cup shredded reduced-fat cheddar cheese
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1 cup chopped sweet onion
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1 dill pickle, chopped
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1/2 cup reduced-fat sour cream
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1/2 cup fat-free mayonnaise
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1 teaspoon prepared mustard
Directions
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1.
Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack.
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2.
In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
Nutrition Facts
3/4 cup: 133 calories, 4g fat (2g saturated fat), 45mg cholesterol, 340mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.
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