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Loaded Baked Potato Salad
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Loaded Baked Potato Salad

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Boil the cubed potatoes in salted water for about 15 minutes until fork-tender. Drain and let them cool slightly.
  2. In a large bowl, mix sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.
  3. Add the cooked potatoes to the dressing and gently toss to coat. For a heartier meal, pair this salad with Baked Cream Cheese Chicken.
  4. Fold in the shredded cheddar cheese, crumbled bacon, and sliced green onions. Stir until evenly combined.
  5. 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.