Name: Loaded Baked Potato Salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 1/2 lb. baby gold creamer potatoes, halved -; 1 tbsp. plus 1 1/4 tsp. kosher salt, divided -; 6 oz. extra-thick cut bacon, cut into 1/2" pieces -; 1/2 c. sour cream -; 1/4 c. mayonnaise -; 2 tbsp. apple cider vinegar -; 1/2 tsp. freshly ground black pepper -; 1/2 tsp. smoked paprika -; 3 scallions, sliced, green parts from 1 scallion reserved -; 2 cloves garlic, chopped -; 1/4 c. chopped fresh parsley, divided -; 3/4 c. shredded cheddar -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Loaded Baked Potato Salad

1. 1 1/2 lb. baby gold creamer potatoes, halved -

2. 1 tbsp. plus 1 1/4 tsp. kosher salt, divided -

3. 6 oz. extra-thick cut bacon, cut into 1/2" pieces -

4. 1/2 c. sour cream -

5. 1/4 c. mayonnaise -

6. 2 tbsp. apple cider vinegar -

7. 1/2 tsp. freshly ground black pepper -

8. 1/2 tsp. smoked paprika -

9. 3 scallions, sliced, green parts from 1 scallion reserved -

10. 2 cloves garlic, chopped -

11. 1/4 c. chopped fresh parsley, divided -

12. 3/4 c. shredded cheddar -

How to cook deliciously - Loaded Baked Potato Salad

1. Stage

In a large pot, cover potatoes with cold water and add 1 tablespoon salt. Bring to a boil and cook until potatoes are easily pierced with a paring knife, 13 to 15 minutes. Drain and return to pot; season with 1/4 teaspoon salt.

2. Stage

Meanwhile, in a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, 7 to 9 minutes. Transfer to a paper towel-lined plate.

3. Stage

In a large bowl, whisk sour cream, mayonnaise, vinegar, black pepper, paprika, and remaining 1 teaspoon salt until smooth. Add warm potatoes, bacon, scallions, garlic, and 2 tablespoons parsley. Fold until well combined and coated. Add cheese and fold again to combine. Garnish with reserved green scallion parts and remaining parsley.

4. Stage

Make Ahead: Potato salad can be made 4 hours ahead. Cover bowl with plastic and store at room temperature, or transfer to a resealable container and chill up to 5 days.