Loaded Baked Potato Salad

5 from 2 votes

Loaded Baked Potato Salad

This loaded baked potato salad makes a classic potato salad even better by featuring your favorite baked potato toppings like crisp bacon, tangy cheddar, and flavorful green onions mixed right in. A hot oven staple gets a make over just in time for barbecues and picnics!

Prep Time20

Cook Time5

Total Time25

Course: Salad, Side Dish, Vegetable

Cuisine: American, Southern

Servings:

Calories: 219kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

4-5 large Russet potatoes
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup green onions thinly sliced
6 strips of bacon cooked and crumbled
salt & pepper to taste

US Customary - Metric

Instructions

In a small bowl, stir together the mayonnaise and sour cream until evenly combined.
1/2 cup sour cream, 1/4 cup mayonnaise
Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
1/2 cup shredded cheddar cheese, 1/2 cup green onions, salt & pepper
Let this sit in the fridge to chill while you prepare the potatoes.
Wash, peel, and then cut potatoes into bite-sized pieces.
4-5 large Russet potatoes
Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don't over boil, or potatoes with mush and become loaded mashed potatoes.
When potatoes are done, drain, and let cool.
Put potatoes in a large bowl and combine with the sour cream mixture.
Stir, or fold, in about 3/4 of the crumbled bacon.
Top with remaining green onions and crumbled bacon.
6 strips of bacon
Serve chilled.

Notes

Make the dressing first and let it chill! It will taste so much better if it has a chance to come together.
Be careful not to overcook the potatoes so they don't fall apart and get mushy. We're making potato salad, not mashed potatoes!
Skip any toppings you don't like and feel free to add more of the flavors you do like. No one ever got mad that there was extra cheese!

Nutrition