All-American Loaded Baked Potato Salad
Ingredients1 h 40 m servings 434 cals
- Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
- Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
- Cook's Note:
- Potatoes should be scrubbed and cubed, but not peeled.
Per Serving: 434 calories; 27.1 g fat; 35 g carbohydrates; 13.2 g protein; 57 mg cholesterol; 1162 mg sodium. Full nutrition
ReviewsRead all reviews 6
Make your dressing first and let it set in the fridge while your making the rest of your dish, that little extra time melding together makes a difference. Real mayo and sour cream mixed together...
So easy to make and the Miracle Whip® adds a distinctive flavor to it that will have you coming back for more.
Delicious! I think next time I'll add chives. I will never eat plain old potato salad again
Perfect taste and very easy to make! One of my favorite potato salads that I've made. Will definitely make again.
Quick and easy to make, mighty tasty, we have made it twice. Once by the recipe and once we added chopped bread and butter pickles. Both ways were awesome! Will keep making this. Yummo!