Loaded Baked Potato Salad

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  • 2 medium russet potatoes
  • 3 large red potatoes
  • 1 sweet onion
  • 2 tablespoons avocado oil
  • 1 (8-oz.) package hickory-smoked bacon
  • 1 pound sharp cheddar cheese, grated
  • Dressing:
  • 1/2 cup sour cream
  • 1/2 cup Greek-style yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • Fresh-ground black pepper to taste


Preheat oven to 400°F.

Thoroughly wash russet potatoes and wrap in foil. Bake for 45 minutes. Unwrap and cool in refrigerator for at least two hours.

Cut the red potatoes in 1/2-inch squares and boil until just tender (about 15 minutes). Cool in cold water, drain and place in refrigerator.

Cut the onion into thin strips. Add the avocado oil and onion to a non-stick skillet on medium heat. Sauté onion strips until golden brown, being careful not to burn. Let mixture cool. Dice bacon and cook in non-stick skillet until golden brown. Drain and cool.

After all ingredients are cool, peel russet potatoes and cut into 1/2-inch squares.

Put all the dry ingredients into a large bowl and set aside. In a separate bowl, make the dressing by combining the sour cream, yogurt, mayonnaise, salt, granulated garlic and black pepper. Mix thoroughly. Using a rubber spatula, fold the dressing and cheddar cheese into the potato mix, being careful not to mash the potatoes too much (a little is OK).

Recipe from Central Market Mill Creek - Culinary Resource Center
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