Description
A creamy and delicious Loaded Baked Potato Salad that combines the flavors of a classic baked potato with the freshness of a salad.
Ingredients
- 3 pounds russet potatoes (about 6 medium potatoes)
- 1 tablespoon salt (for boiling water)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 slices bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 4 green onions, thinly sliced
- 2 tablespoons chopped fresh chives (optional)
- Extra crumbled bacon (for garnish)
- Extra shredded cheddar cheese (for garnish)
- Sliced green onions (for garnish)
- Chopped chives (for garnish)
- Freshly ground black pepper (for garnish)
Instructions
- Peel the potatoes (or leave the skins on for a rustic salad) and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart. Drain well and let cool for about 15 minutes.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper to prepare the dressing.
- Add the cooled potatoes to the dressing and gently fold until coated. Fold in crumbled bacon, shredded cheddar cheese, green onions, and chives (if using).
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Before serving, garnish with extra bacon, extra cheddar cheese, green onions, chives, and freshly ground black pepper.
Notes
- For the best texture, let the potatoes cool slightly before mixing with the dressing so they don’t become mushy.
- For extra flavor, use thick-cut bacon and freshly shredded sharp cheddar instead of pre-shredded cheese.
- Add ½ teaspoon smoked paprika or a few dashes of hot sauce to the dressing for a smoky kick.
- If you prefer a lighter version, substitute plain Greek yogurt for half or all of the sour cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg