Loaded baked potato salad brings all the flavors of a loaded baked potato into a creamy, satisfying dish. This salad is packed with crispy bacon, cheddar cheese, green onions, and a tangy sour cream dressing. Perfect for BBQs, picnics, or family gatherings, it’s the ultimate crowd-pleaser that will have everyone coming back for seconds!
⏳ Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
📝 Ingredients
- 2 lbs russet potatoes (cubed)
- 6 slices bacon (cooked and crumbled)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 green onions (sliced)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
🍨 Instructions
Step 1: Cook the Potatoes
Boil the cubed potatoes in salted water for about 15 minutes until fork-tender. Drain and let them cool slightly.
Step 2: Make the Dressing
In a large bowl, mix sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Step 3: Combine Ingredients
Add the cooked potatoes to the dressing and gently toss to coat. For a heartier meal, pair this salad with Sunshine Salad.
Step 4: Add Cheese and Bacon
Fold in the shredded cheddar cheese, crumbled bacon, and sliced green onions. Stir until evenly combined.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes before serving for the best flavor. Enjoy chilled!
🔥 Tips for the Best Loaded Baked Potato Salad
- 🥓 Use crispy bacon for extra crunch.
- 🧀 Swap cheddar for Colby Jack or gouda for a unique twist.
- 🌿 Add fresh chives or parsley for extra flavor.
- ❄️ Let the salad chill longer for enhanced taste.
💛 Why You’ll Love This Recipe
This salad is the perfect mix of creamy, cheesy, and savory flavors, making it a hit at any gathering. It’s easy to prepare, customizable, and a delicious alternative to traditional potato salad.
🥄 Nutritional Information (Per Serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 28g
- Fat: 20g
- Sugar: 2g
- Fiber: 3g
❄️ Make-Ahead and Storage Tips
- Make-Ahead: Prepare up to 24 hours in advance for the best flavor.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Best served cold, but you can warm it slightly if preferred.
🍽️ Conclusion
Loaded baked potato salad is a creamy, cheesy, and bacon-packed dish that’s perfect for any occasion. Whether served alongside Asian Chicken Cranberry Salad or as a stand-alone favorite, it’s sure to impress. Try it today and enjoy every bite! 😊
Loaded Baked Potato Salad
Ingredients
Method
- Boil the cubed potatoes in salted water for about 15 minutes until fork-tender. Drain and let them cool slightly.
- In a large bowl, mix sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Add the cooked potatoes to the dressing and gently toss to coat. For a heartier meal, pair this salad with Baked Cream Cheese Chicken.
- Fold in the shredded cheddar cheese, crumbled bacon, and sliced green onions. Stir until evenly combined.
- Refrigerate for at least 30 minutes before serving for the best flavor. Enjoy chilled!
Notes
- Make-Ahead: Prepare up to 24 hours in advance for the best flavor.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Best served cold, but you can warm it slightly if preferred.
