Loaded Baked Potato Salad

Recipe

Side Dish
Loaded Baked Potato Salad

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Recipe Data

20
Servings
20min
Prep
1hr
Total

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    Description

    Chef Elizabeth combined two of our favorite potato side dishes into one recipe. That’s right: Loaded Baked Potato Salad. And we can’t get enough.

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    3 lbs. mini yellow potatoes
    1 package(s) (1-lbs.) Hy-Vee bacon
    1 tbsp. Gustare Vita extra virgin olive oil
    ¾ c. Hy-Vee mayonnaise
    ¾ c. Hy-Vee sour cream
    2 tbsp. Hidden Valley ranch dip seasoning
    2 clove(s) garlic , minced
    Freshly cracked black pepper
    2 c. Hy-Vee shredded Colby Jack cheese
    ⅓ c. fresh chives, thinly sliced
    ⅓ c. fresh Italian parsley, chopped
    ¼ tsp. Hy-Vee paprika

    Things To Grab

    • 2 large sheet pans
    • Parchment paper
    • Large bowl

    Directions

    1. Preheat the oven to 375 degrees. Line two large sheet pans with parchment paper. Place potatoes on one large sheet and toss with olive oil. Place strips of bacon on remaining sheet pan. Place both sheet pans in preheated oven; bake 30 to 40 minutes or until bacon is crisp and potatoes are tender. When cool enough to handle, quarter potatoes and chop bacon into bite-size pieces.

    2. For dressing, combine mayonnaise, sour cream, ranch seasoning, and garlic in a large bowl. Season with black pepper and set aside.

    3. Toss potatoes with dressing and 2/3 of each cheese, bacon, chives, and parsley; reserving 1/3 of each for garnish. Just before serving, add remaining toppings and sprinkle with paprika.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 40mg
    • Sodium: 630mg
    • Total Carbohydrates: 14g
    • Protein: 12g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

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