Description
This Loaded Baked Potato Salad combines tender potatoes with sour cream dressing, sharp cheddar, crispy bacon, and fresh green onions. It’s rich, hearty, and perfect for gatherings or make-ahead meals.
Ingredients
- 3 pounds red or Yukon gold potatoes, cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions or chives
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: chopped parsley or dill
Instructions
- Boil potatoes in salted water 12–15 minutes until fork-tender. Drain and cool.
- Cook bacon until crisp and crumble.
- Whisk sour cream, mayonnaise, mustard, garlic powder, onion powder, salt, and pepper.
- Fold slightly warm potatoes into dressing.
- Add cheese, bacon, and green onions. Mix gently.
- Chill at least 1 hour before serving. Garnish if desired.
Notes
- Let potatoes cool slightly before mixing to prevent excess moisture.
- Taste and adjust salt after adding bacon and cheese.
- For best texture, avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American