Breastfeeding Friendly Gluten Free Loaded Baked Potato Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the potatoes
- 2 ½ lbs yukon gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
For the salad
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 4 green onions, thinly sliced (green tops only)
- 3 tbsp fresh chives, finely chopped
For the dressing
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- sour cream, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cubed potatoes on a large baking sheet in a single layer, drizzle with olive oil, and toss with 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.
- 2
Roast the potatoes for 30–35 minutes, flipping once halfway through, until the edges are golden and a fork slides through the center of a cube with no resistance. Transfer to a large mixing bowl and let cool for at least 30 minutes, until no longer steaming.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!