Loaded Baked Potato Salad (Perfect for picnics and barbecues!)

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt lowers calories and adds protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta offers a lighter texture with similar creaminess.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly before peeling.

Chop potatoes into bite-sized pieces and place in a large bowl.

Cook bacon in a skillet until crispy, then crumble and set aside.

In a separate bowl, mix sour cream, cream cheese, butter, milk, garlic powder, onion powder, mustard, salt, and black pepper until smooth.

Add the potato pieces to the sour cream mixture and gently fold to combine.

Stir in crumbled bacon, cheddar cheese, and half of the green onions.

Transfer the potato salad to a serving dish and sprinkle with remaining green onions and parsley.

Chill in the refrigerator for at least 30 minutes before serving.

Serve cold or at room temperature, garnished with chives.

Cooking Techniques

Spice Level:

Allergens