Loaded Potato Salad

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

Yield:

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

Ingredients

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

Preparation

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.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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