Description
Loaded Potato Salad is a creamy, flavorful twist on the classic, packed with crispy bacon, shredded cheese, and green onions. It’s the perfect side dish for BBQs, picnics, potlucks, or any occasion where comfort food is a must. This easy-to-make salad delivers all the flavors of a loaded baked potato in every bite!
Ingredients
Units
Scale
For the Potato Salad:
- 2 lbs russet or Yukon Gold potatoes, peeled & cubed
- 6 slices bacon, cooked & crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper, to taste
Instructions
1. Cook the Potatoes:
- Peel and cut the potatoes into 1-inch cubes.
- Place them in a large pot and cover with cold, salted water.
- Bring to a boil and cook for 15-20 minutes, until fork-tender.
- Drain and let cool slightly.
2. Prepare the Dressing:
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper.
3. Assemble the Salad:
- Add the slightly cooled potatoes to the dressing and toss gently to coat.
- Fold in the bacon, shredded cheese, and green onions.
4. Chill & Serve:
- Cover and refrigerate for at least 1 hour for best flavor.
- Serve cold and enjoy!
Notes
✔ Make It Lighter: Use Greek yogurt instead of sour cream.
✔ Extra Crunch: Add chopped celery or red onions.
✔ Storage: Keep in an airtight container in the fridge for up to 3 days.