Description
This Loaded Potato Salad is creamy, flavorful, and packed with all your favorite baked potato toppings—crispy bacon, shredded cheese, sour cream, and green onions. It’s the perfect side dish for BBQs, potlucks, and summer cookouts!
Ingredients
Units
Scale
- 2 lbs russet or red potatoes, diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp Dijon mustard (optional)
Instructions
- Cook the potatoes: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until fork-tender. Drain and let cool.
- Prepare the dressing: In a large bowl, mix mayonnaise, sour cream, Dijon mustard (if using), salt, black pepper, and garlic powder.
- Assemble the salad: Add the cooled potatoes to the dressing and toss to coat.
- Add the toppings: Fold in shredded cheddar cheese, crumbled bacon, and sliced green onions.
- Chill & serve: Cover and refrigerate for at least 1 hour before serving for best flavor. Garnish with extra cheese, bacon, and green onions if desired.
Notes
- For extra flavor, use smoked paprika or a splash of pickle juice in the dressing.
- You can substitute Greek yogurt for sour cream to lighten it up.
- Red potatoes or Yukon gold potatoes hold their shape best.