Easy and Effortless Baked Potato Salad Recipe Video

In this video, Betty demonstrates how to make a great Loaded Baked Potato Salad. On our recent trip to Boone Tavern Restaurant for lunch, I ordered Loaded Baked Potato Salad. It was delicious, and that is the dish I decided to emulate for you. At Boone Tavern my Loaded Baked Potato was served cold, but I decided to make a warm version and add a couple of additional touches.

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
Main Ingredient,

Ingredients

 Small red potatoes2 Pound (New Ones)
 Salt1 Teaspoon (For Cooking Potatoes)
 Sour cream1⁄4 Cup (4 tbs)
 Mayonnaise1 Cup (16 tbs)
 Sharp cheddar cheese1⁄2 Cup (8 tbs), cut into small cubes
 Sliced green onion tops1⁄2 Cup (8 tbs)
 Ground sea salt To Taste
 Freshly ground black pepper To Taste
 Paprika1 Dash
 Freshly snipped parsley1 Teaspoon
 Crisp cooked bacon slices4 , crumbled

Nutrition Facts

Serving size

Calories 758 Calories from Fat 515

% Daily Value*

Total Fat 59 g90.1%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 85.8 mg

Sodium 1180.1 mg49.2%

Total Carbohydrates 44 g14.8%

Dietary Fiber 4.1 g16.3%

Sugars 2.8 g

Protein 16 g31.1%

Vitamin A 16.7% Vitamin C 84.2%

Calcium 28.3% Iron 12.3%

*Based on a 2000 Calorie diet

Directions

Place 2 pounds on small red potatoes in enough water to cover in a medium to large pot and add 1 teaspoon salt. Bring to a boil over medium heat. Reduce heat to low, and boil potatoes about 20 minutes, until they are soft, but not mushy. (You can test with a fork for tenderness.) When done, drain the potatoes through a colander and discard the water. Let potatoes cool just a few minutes. As soon as you are able to handle the potatoes without them being too hot to hold, assemble your Loaded Baked Potato Salad. In a large mixing bowl, slice hot, cooked potatoes into large chunks, about 6 per potato. Add ¼ cup sour cream, 1 cup mayonnaise, ½ cup sharp Cheddar cheese cubes, ½ cup sliced green onion tops, and ground sea salt and ground fresh pepper to taste. With a large spoon, gently blend the potato salad mixture. Some of the potatoes will combine with the sauce, but you should still have large chunks of potatoes when you finish blending. This is the basic recipe. Immediately place your potato salad in a nice serving bowl, and add a sprinkling of paprika, some freshly snipped parsley, and 4 slices of crisp, crumbled bacon to the top, if desired. Serve immediately while warm. (You can chill this and serve it cold; it was served cold with my meal at Boone Tavern.) This is a delightful side dish that you will enjoy with steaks, chicken, hamburgers, etc. I hope you like it!!! --Betty
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Editors Review

When looking for a quick weeknight dinner, something as quick, easy, and sumptuous baked potato salad will perfectly appease your gut. This easy, effortless side dish will fulfill your craving and make for a comforting dinnertime treat. Betty shows how to make this potato delicacy at home in a few simple steps. Watch the video recipe to learn all about it.
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