Description
This Loaded Baked Potato Salad Recipe is a flavorful twist on a classic dish, combining all the delicious elements of a loaded baked potato into a creamy and satisfying salad. Perfect for picnics, barbecues, or as a side dish for any meal!
Ingredients
Scale
Potato Salad:
- 3 pounds russet potatoes (peeled and cut into chunks)
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 1/2 cup chopped green onions
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped chives and extra bacon or cheese for garnish
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold, salted water, bring to a boil, and cook for 10–12 minutes until fork-tender. Drain and let cool.
- Prepare Dressing: In a large bowl, mix sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper.
- Combine: Add cooled potatoes, cheddar cheese, bacon, and green onions to the bowl, stirring gently to coat.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with additional toppings if desired.
Notes
- For extra flavor, use baked potatoes instead of boiled.
- Substitute plain Greek yogurt for sour cream for a lighter version.
- This salad can be made a day ahead—just stir before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
