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Loaded Baked Potato Salad

A creamy and delicious Loaded Baked Potato Salad combining the flavors of a loaded baked potato, perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium-sized potatoes Russet or Yukon Gold potatoes work best.
  • 1 cup sour cream Greek yogurt can be used for a healthier version.
  • 1/2 cup mayonnaise Consider substituting with Greek yogurt.
  • 1 cup shredded cheddar cheese Other cheeses like pepper jack can be used.
  • 1 cup cooked and crumbled bacon Vegetarian options like smoked paprika can substitute.
  • 1/4 cup chopped green onions Garnish with more for serving.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Boil the potatoes in salted water until they are fork-tender. Drain and let cool before peeling and dicing.
  2. In a large mixing bowl, combine the sour cream and mayonnaise.
  3. Add the diced potatoes, shredded cheddar cheese, crumbled bacon, and green onions.
  4. Gently stir to combine all ingredients.
  5. Season with salt and pepper to taste.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Store any leftover Loaded Baked Potato Salad in an airtight container in the refrigerator for 3 to 4 days. Stir before serving again as ingredients may settle. Extra garnishes like green onions or bacon bits can enhance presentation.