Loaded Baked Potato Salad is a decadent and hearty twist on traditional potato salad, inspired by all the classic toppings of a loaded baked potato. Tender chunks of potatoes are combined with crispy bacon, shredded cheese, green onions, and a creamy dressing made from sour cream and mayonnaise. The result is a flavorful, rich salad with all the comforting elements of a baked potato in a cold, refreshing dish. Perfect for potlucks, barbecues, or as a side for any meal, this loaded potato salad is sure to be a crowd-pleaser.
Ingredients:
- 2 lbs russet potatoes, peeled and cubed
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 3 green onions, sliced
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions:
- Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until the potatoes are tender but still firm. Drain and let cool completely.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, salt, and pepper.
- Add the cooled potatoes to the bowl, along with the crumbled bacon, shredded cheddar cheese, and sliced green onions. Gently fold everything together until well combined and coated with the dressing.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with fresh parsley before serving if desired.
Enjoy this creamy, cheesy, and savory loaded baked potato salad at your next gathering!
