Rating: 5 stars
27 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

434 calories; protein 13.2g; carbohydrates 35g; fat 27.1g; cholesterol 56.6mg; sodium 1162.3mg. Full Nutrition
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