Loaded Potato Salad

This family-friendly side takes your favorite spud toppings—sour cream, cheese, and bacon—and combines them in a cool potato salad.


8 servings (serving size: about 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 39 Minutes
Other: 15 Minutes

Nutritional Information

Calories 131
Caloriesfromfat 34 %
Fat 5 g
Satfat 2.5 g
Protein 5.4 g
Carbohydrate 16 g
Fiber 2.2 g
Cholesterol 14.1 mg
Iron 0.5 mg
Sodium 352 mg
Calcium 90 mg


3 medium-size baking potatoes (about 1 1/2 pounds)
1/3 cup reduced-fat sour cream
1/3 cup plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
5 precooked bacon slices
1/2 cup (2 ounces) shredded 2% reduced-fat sharp Cheddar cheese
1/4 cup sliced green onions


1. Cook potatoes in boiling water to cover in a large saucepan 30 minutes or just until tender; drain. Cool to touch (about 15 minutes), and cut into 1-inch cubes.

2. While potatoes cool, combine sour cream and next 4 ingredients.

3. Cook bacon in microwave according to package directions to crisp. Cool and crumble.

4. Combine potato cubes, cheese, and green onions in a large bowl. Stir sour cream mixture into potato mixture, tossing gently to coat. Sprinkle with bacon. Cover and chill until ready to serve.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006