Description
This Loaded Potato Salad takes all the best parts of a loaded baked potato—crispy bacon, shredded cheddar, green onions, and sour cream—and folds them into a creamy, flavorful potato salad that’s perfect for picnics, BBQs, or as a hearty side dish.
Ingredients
Scale
- 2 lbs baby red or Yukon Gold potatoes, quartered
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and black pepper, to taste
- Chopped chives (optional, for garnish)
Instructions
- Boil the Potatoes: Place quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes or until fork-tender. Drain and cool.
- Make the Dressing: In a large bowl, whisk together sour cream, mayonnaise, mustard, salt, and pepper.
- Combine: Add the cooled potatoes to the bowl along with cheese, bacon, and green onions. Gently fold to combine without mashing the potatoes.
- Chill and Serve: Refrigerate for at least 30 minutes before serving. Garnish with extra green onions or chives if desired.
Notes
You can make this salad a day in advance—just wait to add the bacon until serving to keep it crisp. Swap in Greek yogurt for a lighter option. Also great with diced pickles or jalapeños for a tangy twist!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
Keywords: loaded potato salad, summer side dish, creamy potato salad, bacon cheddar salad, picnic recipe