Loaded Potato Salad
This loaded potato salad has vegan sour cream, cheddar, and bacon just like a stuffed baked potato. It's always a hit!
Ingredients
- 6 russet potatoes
- 2 tablespoons olive oil 30 ml
- 1 teaspoon salt 6 grams
- Juice of 1 lemon
- ⅓ cup vegan sour cream 75 grams
- ½ cup vegan mayonnaise 116 grams
- 1 tablespoon Dijon mustard 15 grams
- ½ teaspoon garlic powder 2 grams
- 4 scallions chopped
- ½ cup shredded vegan cheddar cheese 113 grams
- ½ cup vegan bacon crumbles 115 grams
- ¼ cup chopped fresh parsley 15 grams
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rub the potatoes with olive oil, season them with salt, and use a fork to poke a few holes in each. Arrange the potatoes on the baking sheet and bake for 45 minutes or until fork tender.
- Once cool enough to handle, peel the potatoes and cut them into cubes. Sprinkle with lemon juice and set aside.
- Whisk together the vegan sour cream, vegan mayo, Dijon, and garlic powder.
- Combine the potatoes, scallions, vegan cheddar cheese, vegan bacon, and parsley in a large mixing bowl. Add the dressing and toss to coat the potatoes.
- Taste the potato salad and season with salt and pepper if needed.
Notes
To store: Store any leftover loaded potato salad in an airtight container in the refrigerator for up to 3 days. If you find the salad has absorbed most of the dressing after storing, you can freshen it up by adding a little more vegan mayo or sour cream before serving again.
Nutrition
Calories: 352kcal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 771mg | Potassium: 713mg | Fiber: 3g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg