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.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 34%
  • Fat: 5g
  • Saturated fat: 2.5g
  • Protein: 5.4g
  • Carbohydrate: 16g
  • Fiber: 2.2g
  • Cholesterol: 14.1mg
  • Iron: 0.5mg
  • Sodium: 352mg
  • Calcium: 90mg


  • 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. 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. 2. While potatoes cool, combine sour cream and next 4 ingredients.
  3. 3. Cook bacon in microwave according to package directions to crisp. Cool and crumble.
  4. 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.
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