All-American Loaded Baked Potato Salad
Ingredients1 h 40 m servings 434
- 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 35 13.2 57 1162 Full nutrition
ReviewsRead all reviews 14
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
I don't like Miracle Whip but I loved it in this salad. This is now going to be the only potato salad I make.
This was very good. I used light version of sour cream & mayo as that’s all I ever purchase. My adult son happened to be here for dinner and said “don’t throw that recipe out mom, it’s a keeper....
This was terrific. I added seasoning to the water when boiling the potatoes. I also added red onion and more seasoning when it was completed.
Delicious, my new fave recipe! Used Avocado Mayo, and Greek (Plain) Yogurt (instead of sour cream).
I made this for a BBQ we were having with family & friends. It was a huge hit!