Grammy's Kitchen · Potato Salad · Loaded Baked Potato Salad
One of 103 potato salad recipes we measured
It ranks #103 of 103 for creaminess among the potato salad recipes we compared. 13 cooks on www.melskitchencafe.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| dairy | 19% | 0% |
| aromatics | 64% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 765 g | 4-5 large russet potatoes (baked, cooled and chilled) |
| 165 g | 3/4 cup light mayonnaise |
| 115 g | 1/2 cup light sour cream |
| 61 g | 4 tablespoons lowfat buttermilk |
| 1 g | 1/2 teaspoon celery seeds |
| 1 g | 1/4 teaspoon black pepper |
| 2 g | 1/4 teaspoon salt |
| 170 g | 6 ounces cheddar cheese (cubed small) |
| 600 g | 4 green onions (thinly sliced) |
| 8-10 slices bacon (cooked and diced) |
Method: 3 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this to go with bratwurst on the grill tonight, and it was a hit!!! The only thing I subbed was half and half for the buttermilk, because I didn't have any. I'm not sure if it made a difference or not, but it tasted great to us! Also, I used avocado mayo,” — a cook, 5.0★
“One of my family's favorite recipes! I have taken this to many potlucks and always get asked for the recipe.” — a cook, 5.0★