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Loaded Potato Salad
Get a load of this loaded potato salad with sour cream, bacon, shredded cheddar, green onions and more. The ingredients come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia
Ingredients
- 2 pounds red potatoes, quartered
- 1/2 pound bacon strips, chopped
- 1/2 cup mayonnaise
- 1/4 cup creamy Caesar salad dressing
- 1/4 cup ranch salad dressing
- 3 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 3 green onions, chopped
- 1/4 cup shredded cheddar cheese
- Coarsely ground pepper, optional
Directions
- 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
- 2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
- 3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
- 4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Nutrition Facts
3/4 cup: 365 calories, 28g fat (7g saturated fat), 24mg cholesterol, 497mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.
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