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–+ servings

Loaded Baked Potato Salad

A creamy, flavorful potato salad loaded with all the classic baked potato toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 4 medium russet potatoes washed and scrubbed
Dressing
  • 1 cup sour cream can substitute with Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Toppings
  • 1 cup cheddar cheese shredded
  • 1/2 cup bacon cooked and crumbled
  • 1/4 cup green onions sliced
  • 1/4 cup sour cream for garnish
  • 1/4 cup chives chopped for garnish

Method
 

Cook Potatoes
  1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 30 minutes.
  2. Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and chop into bite-sized pieces.
Prepare Dressing
  1. In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
Combine Ingredients
  1. In a large bowl, combine the chopped potatoes with the dressing. Mix gently until the potatoes are well coated.
  2. Fold in the cheddar cheese, crumbled bacon, and green onions.
Serve
  1. Transfer the potato salad to a serving dish. Top with additional sour cream and chives for garnish. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 10gFat: 30gSaturated Fat: 10gFiber: 3gSugar: 2g

Notes

This salad can be made a day in advance and stored in the refrigerator. The flavors will meld beautifully overnight.

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