Here’s a creamy, savory, and indulgent Loaded Baked Potato Salad—everything you love about a loaded baked potato in a chilled, crowd-pleasing side dish. Perfect for BBQs, potlucks, or anytime you want a comforting classic with a twist.
🥔 Loaded Baked Potato Salad
Serves: 6–8 | Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 1+ hour
🛒 Ingredients
- 3 lbs russet or Yukon gold potatoes (about 6–7 medium), peeled & cubed
- 1 cup sour cream
- ½ cup mayonnaise
- 1 ½ cups shredded cheddar cheese
- 6 slices bacon, cooked crisp & crumbled
- 3–4 green onions, thinly sliced
- Salt & black pepper, to taste
- Optional: 1 tsp garlic powder or onion powder
- Optional: chopped fresh chives or parsley (for garnish)
- Optional: 2 boiled eggs, chopped (for extra richness)
👩🍳 Instructions
- Cook the Potatoes:
- Place peeled, cubed potatoes in a large pot. Cover with cold water and add a pinch of salt.
- Bring to a boil, reduce to simmer, and cook until fork-tender (10–15 minutes).
- Drain and let cool slightly.
- Make the Dressing:
- In a large bowl, mix together sour cream, mayo, garlic/onion powder (if using), salt, and pepper.
- Combine the Salad:
- Once potatoes are warm but not hot, gently mix them with the dressing.
- Fold in cheddar cheese, bacon, green onions, and chopped eggs (if using).
- Chill & Serve:
- Cover and refrigerate for at least 1 hour (up to overnight) for best flavor.
- Just before serving, garnish with extra bacon bits, cheese, and green onions or chives.
📝 Tips & Variations
- Shortcut: Use pre-cooked bacon or microwaveable potato chunks if you’re in a rush.
- Healthier version: Use Greek yogurt instead of sour cream and reduce the mayo.
- Add-ins: Pickled jalapeños for a spicy kick, or a dash of smoked paprika for depth.
- Serve warm or cold—it’s delicious both ways!