Loaded Baked Potato Salad
Loaded Baked Potato Salad is a hearty, creamy side dish packed with all the flavors of a classic baked potato, including bacon, cheese, sour cream, and green onions.
Ingredients
- 3 pounds russet potatoes peeled and cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 1/2 cup chopped green onions
- Salt and pepper to taste
- Optional: chopped chives for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, mix together sour cream, mayonnaise, salt, and pepper.
- Add the cooled potatoes to the dressing and gently stir to coat.
- Fold in shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with additional bacon, cheese, or chives if desired before serving.
Notes
- For extra flavor, use baked potatoes instead of boiled.
- Substitute Greek yogurt for sour cream for a lighter option.
- Best served cold or at room temperature.