Loaded red potato salad
Indulge in the rich flavors of loaded red potato salad, bursting with savory bacon, creamy cheese, crisp vegetables, and tangy dressing. Bon appétit!
Ingredients:
- 1360g red potatoes, cut into 3/4-inch cubes
- 450g bacon, chopped
- 1 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes
- 3 scallions, thinly sliced, white and green parts separated
- Kosher salt and freshly ground black pepper
Instructions:
- Place the potatoes in a medium pot and add enough cold water to cover them. Heat over medium-high heat until it boils, then let it cook until the potatoes can be easily pierced with a fork, which should take about 6 to 7 minutes. Once done, drain the water and let the potatoes cool down completely for approximately 30 minutes.
- While waiting for the potatoes to cool, fry the bacon in a medium pan over medium-high heat until it turns a golden brown color and becomes crispy, which usually takes about 7 minutes. Once ready, transfer the bacon to a plate lined with paper towels to remove excess oil. Place 2 tablespoons of the cooked bacon in a small bowl for later use.
- Combine the sour cream, mayonnaise, and vinegar in a large bowl, whisking until you have a smooth mixture. Gently fold in the cooled potatoes, Cheddar cheese, chopped scallion whites, the remaining bacon pieces, 1 1/2 teaspoons of salt, and some freshly ground black pepper. Move the mixture to a serving dish and then sprinkle the scallion greens and the reserved 2 tablespoons of bacon on top. Let it chill in the refrigerator for about 30 minutes before serving.
Summary:
- Calories: 4691 kcal
- Fat: 351 g
- Protein: 150 g
- Carbs: 240 g
- Potassium: 7796 mg
- Magnesium: 465 mg