Description
This Loaded Baked Potato Salad transforms all the flavors of a classic baked potato into a creamy, indulgent, and crowd-pleasing side dish. Packed with tender potatoes, crispy bacon, cheddar cheese, and green onions in a tangy sour cream dressing, it’s perfect for potlucks, BBQs, or weeknight dinners.
Ingredients
2 lbs Russet or Yukon gold potatoes, diced
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/3 cup green onions or chives, chopped
Salt, to taste
Black pepper, to taste
1/2 tsp garlic powder (optional)
1 tsp apple cider or white vinegar (optional)
Instructions
- Wash and dice the potatoes. Boil until fork-tender but not mushy. Drain and let cool completely.
- While the potatoes cook, fry the bacon until crispy, then crumble it once cooled.
- In a large bowl, mix sour cream, mayonnaise, salt, pepper, garlic powder, and vinegar (if using) to form the dressing.
- Fold the cooled potatoes into the dressing along with most of the cheese, bacon, and green onions.
- Sprinkle the remaining cheese, bacon, and onions on top for garnish.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
Add chopped hard-boiled eggs for extra richness.
Mix in jalapeños or hot sauce for a spicy version.
Swap sour cream for Greek yogurt for a lighter take.
Add smoked paprika for extra flavor and color.
Leave some potato skins on for a rustic texture.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg