Fully Loaded Potato Salad Fully Loaded Potato Salad

Photography, Jeff Coulson/TC Media


This version of potato salad has all the comfort of a fully loaded baked potato. If you're near a kitchen, crisp up your cooked and chopped bacon by microwaving it for 20 seconds before sprinkling on the salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In large pot of boiling salted water, cook potatoes until tender, about 25 minutes. Drain and let cool slightly; peel. Refrigerate until completely cool; cut into chunks.

In large bowl, combine sour cream, mayonnaise, salt and pepper; add potatoes and toss to coat. Add cheese; gently toss. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Meanwhile, in large skillet, cook bacon over medium heat until slightly crisp, about 8 minutes. Transfer to paper towel–lined plate and let cool slightly; chop. (Make-ahead: Refrigerate bacon in airtight container for up to 24 hours.)

To serve, sprinkle bacon and chives over salad.

Nutritional facts Per each of 8 servings: about

  • Fibre 2 g
  • Sodium 951 mg
  • Sugars 4 g
  • Protein 9 g
  • Calories 305.0
  • Total fat 14 g
  • Potassium 718 mg
  • Cholesterol 26 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 5.0
  • Folate 10.0
  • Calcium 12.0
  • Vitamin A 5.0
  • Vitamin C 33.0
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Fully Loaded Potato Salad