Description

Loaded Baked Potato Salad is the perfect combination of creamy, savory, and hearty flavors, making it an ideal side dish for any occasion. It features tender potatoes, crispy bacon, melted cheese, and a rich dressing, all coming together to create a delightful twist on traditional potato salad.

Ingredients

2 pounds russet potatoes

6 strips of bacon

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white vinegar

1/4 cup chopped green onions (scallions)

Salt and pepper, to taste

1/2 teaspoon garlic powder (optional)

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Instructions

Wash and scrub the russet potatoes. Boil them in salted water for about 15-20 minutes or until fork-tender. Drain and let them cool. Once cool, peel the skin (optional) and chop the potatoes into bite-sized cubes.
Cook the bacon strips in a large skillet over medium heat until crispy. Remove the bacon from the pan and crumble it into small pieces.
In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, white vinegar, garlic powder (if using), salt, and pepper until smooth.
Add the cooled, chopped potatoes into the dressing mixture. Gently toss to coat the potatoes evenly. Add in the crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix until everything is well combined.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Garnish with extra green onions or bacon, if desired, before serving.

Notes

For a vegetarian version, omit the bacon and add extra vegetables like bell peppers or roasted Brussels sprouts.
Add chopped hard-boiled eggs for extra richness.
For a spicy kick, mix in chopped jalapeños or a pinch of cayenne pepper.

Prep Time: 20 minutes
Cook Time: 30 minutes (for boiling and bacon preparation)
Category: Side dish
Method: Boiling, frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 520mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 40mg