Yummy Baked Potato Salad Recipe
My fiance is not a big potato salad fan so I had to take a few of his favorite things and makes something he now asks for on a regular basics..
Ingredients
- 4 med potatoes
- 3/4 c sour cream
- 1/4 c mayo
- 1/4 c Hidden Valley ranch dressing
- 5 strips of bacon fried sort of crisp cut into pieces
- 4 oz cubed cheddar cheese or 1/2 c shredded cheddar
- 2 green onions chopped
- 2 tbl spoon dill weed
- 1/2 tsp garlic powder
- a few dashes of black pepper
Directions
- Clean and peel potatoes
- Cut them into small pieces and place into a med sauce pan filled with salted water
- Bring to boil
- Meanwhile mix together all of your other ingredients in a med bowl (I always tend to taste the mixture to see if it needs a little something else)
- Continue to boil until potatoes are fork tender
- Once potatoes are done drain them and rinse under cold water for a few minutes until potatoes are fully cooled off.
- Add potatoes to your sour cream mixture.
- Refrigerate for at least 1 hour
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 5 servings | |
| Calories 535 | |
| Calories from Fat 382 | 71% |
| Total Fat 43.03g | 54% |
| Saturated Fat 15.4g | 62% |
| Trans Fat 0.05g | |
| Cholesterol 65mg | 22% |
| Sodium 577mg | 24% |
| Potassium 738mg | 21% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.85g | 2% |
| Protein 12.83g | 21% |
