Loaded Baked Potato Salad
Loaded Baked Potato Salad is a gluten free salad. This recipe makes 8 servings with 214 calories, 7g of protein, and 13g of fat each. For 76 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 57 people were impressed by this recipe. It will be a hit at your The Fourth Of July event. Head to the store and pick up mayonaise, red potatoes, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes. It is brought to you by Country Cleaver. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so super. If you like this recipe, you might also like recipes such as Loaded Baked Potato Salad, Loaded Baked Potato Salad, and Loaded Baked Potato Salad.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 10 minutes
Ingredients:
2 Tablespoons minced chives
2 tsp. Minced Cilantro
5 slices Bacon, cooked and chopped
1 tsp. Dijon Mustard
½ tsp. Garlic, minced
½ tsp. Ground Pepper
¾ c. Low-Fat Sour Cream
¼. c. Mayonaise
1 oz. Hidden Valley Ranch Dip Mix packet
1 ½ lbs. Red Potatoes, cut into ¾” chunks - peel ½ of the potatoes, leave skin on other ½
¾ c. Shredded Cheddar Cheese
Equipment:
baking sheet
spatula
pot
whisk
bowl
Cooking instruction summary:
In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese.In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.When potatoes are cool, pour into large bowl of sour cream mixture.Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.Chill for two hours until flavors meld. Devour.
Step by step:
1. In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed.
2. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese.In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.When potatoes are cool, pour into large bowl of sour cream mixture.Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.Chill for two hours until flavors meld. Devour.
Nutrition Information:
covered percent of daily need
