Loaded Baked Potato Salad
This loaded potato salad is so good, even people who don't like potato salad will like this!
Servings: 6
Calories: 856kcal
Ingredients
- 3 - 4 pounds of white potatoes-peeled and cut into large chunks
- 1 large sweet onion - diced
- 4 stems of celery - washed and sliced
- 1 teaspoon of minced garlic
- 1 teaspoon of garlic salt
- 1 teaspoon of coarse ground black pepper
- 1 pound of bacon - cooked and crumbled
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1/3 cup of Poppy seed dressing
- 1 Tablespoon of honey mustard
- 2 - 3 drops of Tabasco sauce
- 1 cup of shredded Colby Jack cheese
- 1/2 cup of diced chives - for topping
Instructions
- Peel and chop the potatoes into large pieces.
- Place the potatoes in a heavy sauce pot, and cover with cold water.
- Add 1 teaspoon of salt, and turn the heat to high.
- When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes - or potatoes are tender, but not falling apart.
- Remove from heat, and drain water.
- Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.
- Add the diced onion, sliced celery, minced garlic, garlic salt, pepper, and don't stir potatoes.
- In another small dish, mix the mayonnaise, sour cream, poppy seed dressing, honey mustard, and Tabasco, until well blended.
- Pour mayonnaise mixture over potatoes, and gently fold over potatoes, until coated.
- Add shredded cheese, and crumbled bacon, and gently mix.
- Top with chives.
- Refrigerate until time to serve. Serve and Enjoy!
Video
Nutrition
Calories: 856kcal | Carbohydrates: 101g | Protein: 49g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 3027mg | Potassium: 2404mg | Fiber: 13g | Sugar: 9g | Vitamin A: 422IU | Vitamin C: 109mg | Calcium: 246mg | Iron: 5mg