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Loaded Baked Potato Salad Recipe

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4.2 from 5 reviews

This Loaded Baked Potato Salad is a creamy and flavorful twist on classic potato salad, featuring tender Russet potatoes mixed with crispy bacon, sharp cheddar cheese, and green onions, all tossed in a tangy sour cream and mayonnaise dressing. Perfect as a hearty side dish for barbecues, picnics, or family gatherings, it can be served warm or chilled to suit your preference.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Potatoes

  • 3 pounds Russet Potatoes (uncooked) or baked potatoes

Dressing

  • 1 1/2 cups Sour Cream or plain Greek yogurt
  • 1/2 cup Mayonnaise
  • 1 tablespoon White Vinegar
  • 1 teaspoon Sea Salt (or to taste)
  • 1/2 teaspoon Black Pepper (or to taste)

Mix-ins

  • 1/2 cup Crumbled Bacon (about 8 slices cooked)
  • 2-3 Green Onions (thinly sliced)
  • 4 ounces Cheddar Cheese (shredded, about 1 cup)

Instructions

  1. Prepare Potatoes: If using baked potatoes, skip to step 5. Otherwise, scrub the Russet potatoes and remove any brown spots. Peeling is optional depending on your preference.
  2. Dice Potatoes: Cut the potatoes into bite-sized cubes to yield approximately 8 cups and place them in a large pot. Cover with cold water by about 1 inch.
  3. Cook Potatoes: Bring the water to a boil, reduce heat slightly, and cook uncovered for 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
  4. Drain and Cool: Drain the cooked potatoes well and let them cool slightly. Leaving them slightly warm helps them absorb the dressing better.
  5. Combine Ingredients: In a large bowl, mix the cooled potatoes with the crumbled bacon, sliced green onions, and shredded cheddar cheese.
  6. Prepare Dressing: In a separate bowl, whisk together sour cream, mayonnaise, white vinegar, sea salt, and black pepper until the mixture is smooth and well combined.
  7. Toss Salad: Pour the dressing over the potato mixture and gently stir until all ingredients are evenly coated with the dressing.
  8. Serve and Store: Serve the potato salad warm or chilled according to your taste. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Peeling the potatoes is optional; leaving the skins on adds texture and nutrients.
  • Slightly warm potatoes absorb the dressing better, enhancing the flavor.
  • For a healthier alternative, substitute sour cream with plain Greek yogurt.
  • Make sure to cook the potatoes until just tender to avoid mushy salad.
  • Store any leftovers in a sealed container and consume within 5 days for best quality.

Find it online: https://cheftinaskitchen.com/loaded-baked-potato-salad-recipe/