Description
This Loaded Baked Potato Salad is a delicious twist on a classic. Creamy and flavorful, with the perfect balance of ingredients, it’s a must-try for any potato salad lover.
Ingredients
Scale
Potato Salad:
- 3 pounds russet potatoes (peeled and cut into chunks)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 8 slices bacon (cooked and crumbled)
For Topping:
- 2 tablespoons chopped fresh chives (optional)
- Extra cheese and bacon
Instructions
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold water, and boil until fork-tender, about 10–12 minutes. Drain and cool slightly.
- Prepare Dressing: In a large bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- Combine Ingredients: Add potatoes, cheese, green onions, and bacon to the bowl. Gently stir to combine.
- Chill: Refrigerate for at least 1 hour to let flavors meld.
- Serve: Before serving, top with extra cheese, bacon, and chives if desired. Serve chilled or at room temperature.
Notes
- For extra flavor, use baked potatoes instead of boiled.
- Greek yogurt can be used instead of sour cream for a lighter version.
- This salad is best made ahead and chilled for a few hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 2g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
