Loaded Baked Potato Salad Recipe
Creamy potato salad packed with crispy bacon, cheddar, and green onions—everything you love about a loaded baked potato.
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Servings:
Ingredients
Main Ingredients
- 3 lb russet potatoes, cut into 1-inch chunks peeled or well-scrubbed
- 8 oz bacon, cooked crisp and crumbled about 8 slices
- 1.5 cup sharp cheddar cheese, shredded freshly shredded if possible
- 1 cup sour cream
- 0.75 cup mayonnaise
- 0.5 cup green onions, thinly sliced
- 2 tbsp fresh chives, chopped optional
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 0.75 tsp garlic powder
- 0.75 tsp onion powder
- 0.5 tsp smoked paprika
- 1.25 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
Instructions
Preparation Steps
- Cook the bacon until crisp in a skillet or oven. Drain on paper towels and crumble.
- Boil the potato chunks in well-salted water until just tender, 10–12 minutes.
- Drain the potatoes, spread on a sheet pan, and let steam-dry and cool slightly.
- Whisk sour cream, mayonnaise, vinegar, Dijon, garlic powder, onion powder, paprika, salt, and pepper in a large bowl.
- Fold warm potatoes into the dressing until coated without mashing.
- Stir in cheddar, green onions, and half the bacon. Adjust salt and pepper to taste.
- Chill 30 minutes if you can. Top with remaining bacon and chives before serving.
Notes
Variation: Swap half the sour cream for Greek yogurt for a lighter dressing, or use pepper jack for a spicy kick. Tip: For the best texture, dress the potatoes while slightly warm so they absorb more flavor. Storage: Cover and refrigerate up to 3 days; refresh with a spoonful of sour cream if it thickens.
This recipe is an original creation inspired by classic Loaded Baked Potato Salad Recipe flavors. All ingredient ratios and instructions are independently developed.