Description
Loaded Baked Potato Salad is the Perfect Summer Picnic Side Dish
Ingredients
Scale
- 4 large russet potatoes
- baked and cooled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup cooked and crumbled smoked beef
- 1/2 cup chopped scallions
- Salt to taste
- Pepper to taste
Instructions
- Bake the russet potatoes at 400°F (200°C) for 45‑60 minutes, then let them cool completely on a wire rack.,
- Cube the cooled potatoes into bite‑size pieces and place them in a large mixing bowl.,
- Whisk together sour cream, mayonnaise, salt, and pepper in a separate bowl to create a smooth dressing.,
- Sprinkle shredded cheese, crumbled smoked beef, and chopped scallions over the potatoes, then pour the dressing over everything.,
- Gently fold to coat the potatoes evenly, cover, and refrigerate for at least 30 minutes before serving.
Notes
- Nutrition is approximate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8 servings
Keywords: Loaded Baked Potato Salad