Try this Fully Loaded Baked Potato Salad Recipe.
- Carbohydrate 124.138765560053 g
- Cholesterol 76.3537500142177 mg
- Fat 24.6257297038747 g
- Fiber 16.6485485344345 g
- Protein 29.9940238120718 g
- Saturated Fat 15.3651825270232 g
- Serving Size 1 1 recipe (829g)
- Sodium 567.563563314947 mg
- Sugar 107.490217025618 g
- Trans Fat 1.3835513256753 g
- Calories 823 calories
Step-by-step
- Ingredients : 1/2 cup shredded cheddar, salt and freshly ground pepper to taste, 1 1/2 lbs mini yellow potatoes scrubbed and forked, 4 green onions sliced, 1/2 pack bacon cooked and crumbled, 1/2 cup mayo or more to taste, 1/4 cup sour cream or more to taste
Mini yellow potatoes and starch gelatinization
Mini yellow potatoes carry lower starch content than russets, yielding a waxy interior that maintains structural integrity when tossed with heavy fats. Piercing them before cooking allows internal steam to escape, preventing water logging that dilutes the dressing. When hot tubers contact mayonnaise and sour cream, their starches absorb the emulsion rather than repelling it.Temperature management for dressing binding
Cold potatoes reject fat molecules, causing mayonnaise to break down into an oily film rather than coating each cube evenly. Dressing the tubers while they retain residual heat ensures the lipids melt slightly and bond with the starch matrix. Letting the mixture rest for 30 minutes at room temperature allows flavors to penetrate the flesh fully before chilling.Crisp bacon integration
Render bacon completely until moisture is driven out completely, ensuring the fat renders fully and the strips achieve structural rigidity. Adding the crumbled meat at the final mixing stage preserves its crunch against the soft potatoes and creamy dairy. Store leftovers in an airtight container for up to three days, though the bacon will soften over time.
