Mexican Loaded Baked Potato Salad

Sides are hard for me to come up with sometimes, and I find myself repeating the same old thing. So, when I saw a recipe for baked potato salad, tried it and loved it, I knew I had a real winner. Then, the other night we were having some Southwest grilled chicken and I needed a side with a Mexican twist. So, I made some adaptations to the original recipe and the Mexican loaded baked potato salad was born!

Ingredients:

1 bag of yellow gold potatoes about 1 1/2 lbs.
1 1/2 c. sour cream
1 tbsp. taco seasoning
4 oz. part skim Mexican blend shredded cheese
crumbled cooked bacon (the amount is up to you, but more is better)


Step 1: Cut the yellow gold potatoes into fourths and boil in a pot until tender when cut with a knife. Do not overcook, or you will have a mess when you try to mix everything together.

Step 2: Mix the taco seasoning into the sour cream. You can add more sour cream if you like or more seasoning, but be careful, the seasoning is very salty.

Step 3: Fold the sour cream into the potatoes mixing well.

Step 4: Mix in the shredded cheese and bacon to the potato mixture.

14 Comments

  1. This is so up my alley. I love Mexican food and who doesn't love potatoes (ok my husband doesn't) UGH I just finished a healthy lunch and this looks so much better LOL!

  2. More is always better when it comes to bacon. I love the flavors in this, and I could use my favorite spicy taco mix to up the kick.

  3. This looks delicious! I love potato salad, but I can't find many meals to eat it with, this way I can eat it with my tacos and Mexican meals. YUM!

  4. OMG, Mexican Food is my favourite 🙂 Love potato salad too so adding a little extra kick makes it even more appealing to me.

  5. Allison, I am so sorry I did not specify that. I use the small bags of honey gold potatoes generally when I made this and those are 1 1/2 lbs. That is plenty for our family of 6.

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