Loaded Baked Potato Salad
This crowd-pleasing potato salad features tender Yukon gold potatoes, crispy bacon, shredded cheddar, and a creamy sour cream-mayo dressing. It’s like a loaded baked potato in salad form—perfect for picnics, BBQs, or any gathering!
Equipment
- Large Pot
- Mixing Bowls
- Strainer
Ingredients
Main Ingredients
- 2 lbs small Yukon gold potatoes halved
- 6 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup green onions chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Step 1: Boil the halved potatoes in a large pot of salted water until fork-tender, about 15–20 minutes. Drain and let cool completely.
- Step 2: In a large bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth and well combined.
- Step 3: Add the cooled potatoes, crumbled bacon, shredded cheddar, and chopped green onions to the dressing. Toss gently to coat evenly.
- Step 4: Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld. Serve cold, garnished with extra bacon, cheese, and green onions if desired.
Notes
For extra flavor, use smoked bacon and sharp cheddar. You can also swap sour cream for Greek yogurt for a lighter version. Best served chilled and enjoyed within 2 days.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 8gFat: 25gSaturated Fat: 10gCholesterol: 45mgSodium: 440mgPotassium: 650mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 12mgCalcium: 100mgIron: 1mg