Makeover Loaded Baked Potato Salad Recipe

5 12 13
Makeover Loaded Baked Potato Salad Recipe
Makeover Loaded Baked Potato Salad Recipe photo by Taste of Home
Publisher Photo

Makeover Loaded Baked Potato Salad Recipe

Read Reviews
5 12 13
Publisher Photo
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.—Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 2-1/2 pounds small unpeeled red potatoes, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 hard-boiled large eggs, chopped
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 cup chopped sweet onion
  • 1 dill pickle, chopped
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup fat-free mayonnaise
  • 1 teaspoon prepared mustard

Directions

Place potatoes in a 15-in. x 10-in. x 1-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.
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. Yield: 12 servings (3/4 cup each).
Originally published as Makeover Loaded Baked Potato Salad in Healthy Cooking August/September 2011, p25

Nutritional 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.

  • 2-1/2 pounds small unpeeled red potatoes, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 hard-boiled large eggs, chopped
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 cup chopped sweet onion
  • 1 dill pickle, chopped
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup fat-free mayonnaise
  • 1 teaspoon prepared mustard
  1. Place potatoes in a 15-in. x 10-in. x 1-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.
  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. Yield: 12 servings (3/4 cup each).
Originally published as Makeover Loaded Baked Potato Salad in Healthy Cooking August/September 2011, p25

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Reviews forMakeover Loaded Baked Potato Salad

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randcbruns User ID: 828588 259050
Reviewed Jan. 2, 2017

"Love this, you won't know that this is a low fat version. I like to change it up by using Greek Yogurt instead of mayo."

MY REVIEW
Catbird513 User ID: 8551474 249185
Reviewed Jun. 7, 2016

"Delicious! Will make again."

MY REVIEW
DebbieWI User ID: 874051 121023
Reviewed Apr. 22, 2014

"Love it, made only 1/2 batch and this is a keeper for sure! However, used light mayo, fat free greek yogurt instead of reduced fat sour cream, reduced fat shredded cheddar cheese and a tsp. of pickle juice."

MY REVIEW
DeHamm1100 User ID: 1009677 180673
Reviewed Aug. 12, 2012

"baking the potatoes really brings a different flavor to the salad. A welcome change from the traditional."

MY REVIEW
mammabelle User ID: 26894 125599
Reviewed Jul. 7, 2012

"My family never met a potato salad they didn't like but are leary of reduced calorie or fat offerings. They loved this recipe. It tasted rich and delicious. I have had the original version and this is just as tasty."

MY REVIEW
kgburgess User ID: 2727982 196873
Reviewed May. 29, 2012

"This was really easy to make, and it was very, very good! Even my 4-year old liked it. I used fat free everything and 2% cheese in mine with regular bacon since there were only 2 slices in it. Delicious! It makes a lot, though, so unless you want lots of leftovers or you're having a barbecue with friends or something, you'll probably want to half the recipe."

MY REVIEW
NHquilter User ID: 4840415 195824
Reviewed Feb. 4, 2012

"This is an excellent recipe! I have made it many times with bacon but tonight, I didn't have any turkey bacon so I heated up some Canadian bacon and put it in the potato salad. It was a very good!"

MY REVIEW
skprior User ID: 4755651 151420
Reviewed Oct. 29, 2011

"I served it warm and it was soooo delish! I got comments that I should open my own restaurant. :)"

MY REVIEW
jeliz17 User ID: 5856375 137580
Reviewed Sep. 16, 2011

"Made it for the second time last night. EXCELLENT!!! Wonderful flavor and such a creative way to make a potato salad!"

MY REVIEW
mac11civic User ID: 4260104 114824
Reviewed Aug. 4, 2011

"This potato salad is awesome! My husband couldn't get over how perfect the potatoes were since they were baked instead of boiled. Its really easy and I think its quicker than any others."

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