Description
Loaded Baked Potato Salad takes all the flavors of a loaded baked potato—cheddar, bacon, scallions, and creamy dressing—and transforms them into the ultimate crowd-pleasing side dish.
Ingredients
- 3 lbs russet potatoes, scrubbed and cut into bite-sized chunks
- 8 slices thick-cut bacon, cooked and chopped
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 green onions (scallions), chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Optional: 2 tablespoons fresh chives, chopped
Instructions
- Boil the potato chunks in salted water until fork-tender but still firm. Drain and spread out on a baking sheet to cool.
- Cook the bacon until crispy, then transfer to paper towels to drain. Chop into bite-sized pieces.
- In a large bowl, mix sour cream, mayonnaise, salt, pepper, and half the chopped green onions to form the dressing.
- Add cooled potatoes to the bowl and gently toss to coat with dressing. Fold in most of the cheese, bacon, and remaining green onions, reserving a portion of each for garnish.
- Chill the salad for at least 1 hour before serving. Top with reserved cheddar, bacon, scallions, and chives (if using) just before serving.
Notes
- Garnish with extra bacon, cheese, and scallions for visual appeal and fresh flavor.
- Pairs well with grilled meats, BBQ, burgers, or roasted ham.
- Serve in jars, bread bowls, or lettuce cups for creative presentation.
- Store leftovers in the fridge up to 3 days in an airtight container.
- Freezing is not recommended due to texture changes—freeze only potatoes and bacon if necessary.
- Serve cold or at room temperature—no need to reheat.
- Try Yukon gold or red potatoes for a different texture and flavor.
- Make vegetarian by omitting bacon or using plant-based substitutes.
- Boil potatoes until just tender and cool in a single layer to prevent mushiness.
- Transport in sealed container with garnishes added on-site for freshness.
