Loaded Baked Potato Salad is a rich and creamy side dish that’s perfect for BBQs, picnics, or any family gathering. Packed with tender potatoes, crispy bacon, shredded cheese, and a creamy dressing, this potato salad brings all the flavors of a loaded baked potato into a delicious, shareable dish. It’s easy to make and is sure to be a hit with everyone!
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
Main Ingredients
- 3 pounds russet or red potatoes, scrubbed and cut into bite-sized pieces
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 8 slices bacon, cooked and crumbled
Instructions
Step 1: Cook the Potatoes
Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and let the potatoes cool completely.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 3: Assemble the Salad
Add the cooled potatoes to the bowl with the dressing. Gently fold to coat the potatoes evenly. Add the shredded cheddar cheese, chopped green onions, and crumbled bacon. Mix until all ingredients are well combined.
Step 4: Chill
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Step 5: Serve
Serve the Loaded Baked Potato Salad chilled. Garnish with extra green onions, shredded cheese, or crumbled bacon if desired.
Cook Notes
- Potato Choice: You can use russet, red, or Yukon gold potatoes for this recipe. Red and Yukon gold potatoes have a creamier texture, while russets are more starchy.
- Bacon Tip: Cook the bacon until it’s nice and crispy to add the perfect crunch to the salad.
- Mix Gently: Be careful not to overmix the potatoes to avoid breaking them up too much.
Variations
1. Spicy Loaded Potato Salad
Add 1/2 teaspoon cayenne pepper to the dressing or mix in 1-2 chopped jalapeños for a spicy kick.
2. Ranch Potato Salad
Replace the Dijon mustard with ranch seasoning for a tangy, herbaceous twist on this classic potato salad.
3. Greek Yogurt Version
Replace the sour cream with Greek yogurt for a lighter version with extra protein.
Serving Suggestions
- BBQ Main Course: Serve alongside BBQ ribs, grilled chicken, or hamburgers for a perfect outdoor meal.
- Green Salad: Pair with a fresh garden salad to balance out the richness of the potato salad.
- Baked Beans: Add a side of baked beans for a classic BBQ spread that’s sure to satisfy.
Frequently Asked Questions
How Long Can I Store Loaded Potato Salad?
You can store Loaded Baked Potato Salad in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled at all times to maintain freshness.
Can I Make This Potato Salad Ahead of Time?
Yes! This potato salad can be made up to 1 day in advance. In fact, making it ahead allows the flavors to meld and intensify, making it even more delicious.
Can I Use Turkey Bacon Instead of Regular Bacon?
Absolutely! Turkey bacon can be used in place of regular bacon if you prefer a lighter option. Cook it until crispy for the best texture.
Loaded Baked Potato Salad is a crowd-pleasing side dish that brings all the classic flavors of a loaded baked potato to the table in an easy-to-share form. With tender potatoes, creamy dressing, crispy bacon, and lots of cheese, it’s the perfect addition to any gathering. Give it a try and watch it disappear quickly!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
