Grammy's Kitchen · Potato Salad · Loaded Baked Potato Salad
One of 103 potato salad recipes we measured
5 cooks on www.browneyedbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 17% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| dairy | 18% | 0% |
| aromatics | 3% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds Russet potatoes (scrubbed and pricked all over with a fork or knife) |
| 165 g | 3/4 cup mayonnaise |
| 172 g | 3/4 cup sour cream |
| 8 slices bacon (cooked and crumbled) | |
| 56 g | 1/2 cup shredded cheddar cheese |
| 33 g | 1/3 cup chopped scallions (green part only) |
Method: 3 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is by far the BEST potato salad I’ve ever had! I made this for a family BBQ and everyone loved it! I made some slight modifications (used a 5lb bag of potatoes, sliced and coated them with olive oil, salt and pepper and used 1 cup of sour cream and 1/2 cu” — a cook, 5.0★
“Really delicious! Even those that don't like typical potato salad will be having seconds.” — a cook, 5.0★