Loaded Baked Potato Salad
This creamy potato salad brings together all the best flavors of a loaded baked potato in one easy side dish.
dailyrecipesbook.comIf you love a good baked potato with all the works, you are going to adore this salad. It takes those classic flavors like smoky bacon and sharp cheddar cheese and mixes them into a creamy potato base that is perfect for any cookout or family dinner.
My biggest tip for this one is to use Yukon Gold potatoes if you can find them. They hold their shape really well once boiled and have a naturally buttery flavor that makes the salad taste extra special.
Ingredients
- 3 pounds Yukon Gold potatoes, cut into 1 inch chunks
- 8 slices of bacon, cooked until crispy and crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded sharp cheddar cheese
- 4 green onions, thinly sliced
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- 1
Place the potato chunks in a large pot and cover them with cold water. Bring to a boil and cook until they are tender but still firm, which usually takes about 10 to 12 minutes.
- 2
Drain the potatoes well and let them cool down to room temperature.
- 3
In a small bowl, whisk together the sour cream, mayonnaise, and garlic powder until smooth.
- 4
In a large mixing bowl, combine the cooled potatoes, bacon, and cheddar cheese.
- 5
Pour the dressing over the potato mixture and toss everything gently to coat it evenly.
- 6
Stir in the green onions and season the salad with salt and pepper to your liking.
- 7
Cover the bowl and refrigerate for at least an hour before serving so the flavors have time to mingle.
๐ก Tips
This salad tastes even better the next day after the flavors settle in the fridge. Keep it stored in an airtight container for up to three days. It pairs perfectly with grilled burgers or steaks.
Made this recipe? Let us know how it went.
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