Description
This Loaded Baked Potato Salad is a delicious twist on a classic side dish, combining all the flavors of a loaded baked potato in a creamy salad. Perfect for picnics, potlucks, or as a barbecue side!
Ingredients
Scale
Potato Salad:
- 2 ½ pounds russet potatoes, peeled and cut into bite-sized cubes
Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
Additional Ingredients:
- 1 ½ cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup chopped green onions
- Salt and black pepper to taste
- Chopped fresh chives (optional, for garnish)
Instructions
- Cook Potatoes: Boil cubed potatoes until fork-tender. Drain and cool.
- Prepare Dressing: Whisk together sour cream, mayo, and Dijon mustard.
- Combine: Mix potatoes, cheddar, bacon, and green onions with dressing.
- Season: Add salt and pepper to taste. Chill for at least 1 hour.
- Serve: Garnish with chives, bacon, or cheese.
Notes
- For a lighter version, use Greek yogurt instead of some or all of the sour cream and mayo.
- Red or Yukon Gold potatoes can be used and do not need to be peeled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 440mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
