Loaded Baked Potato Salad Cups
Enjoy the comforting flavors of a loaded baked potato in a fun, bite-sized format with these Loaded Baked Potato Salad Cups, perfect for parties and gatherings.
Servings: 12 servings
Calories: 200kcal
Ingredients
For the Potato Salad
- 2 pounds baby potatoes Using baby potatoes ensures quick cooking.
- 1/2 cup sour cream Consider substituting with Greek yogurt for a lighter version.
- 1/3 cup mayonnaise Can be replaced with Greek yogurt.
- 1 tablespoon Dijon mustard
- 1 cup shredded cheddar cheese Experiment with different cheeses.
- 6 slices cooked bacon Crumbled for texture.
- 3 green onions, sliced
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste Be generous with seasoning.
- 12 small lettuce cups or clear snack cups For serving.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook for 12 to 15 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces, about 1-inch chunks.
- In a mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Gently fold the cut potatoes into the dressing. Add the shredded cheddar cheese, crumbled bacon, and sliced green onions, mixing carefully to avoid breaking up the potatoes.
- Spoon the loaded potato salad mixture generously into the lettuce cups or clear snack cups.
- Cover the cups with plastic wrap and chill in the refrigerator until ready to serve.
Notes
Serve chilled. Experiment with toppings for extra flavor. Storage: Keep leftovers in an airtight container for up to 3 days.