Loaded Baked Potato Salad
This delightful dish combines the classic flavors of loaded baked potatoes with a refreshing potato salad, perfect for gatherings and family meals.
Ingredients
Main Ingredients
- 4 large Russet potatoes The classic choice for fluffy interior.
- 8 slices Bacon Cooked until crispy.
- 1 cup Cheddar cheese, shredded For a creamy, melty texture.
- 1 cup Sour cream Can substitute with Greek yogurt for a healthier option.
- 1/2 cup Mayonnaise Consider vegan mayo for a lighter option.
- 1/4 cup Chives or green onions, chopped For a burst of color and flavor.
- to taste Salt and pepper Essential for flavor.
Instructions
Preparation
- Wash and peel the potatoes. Cut them into cubes for even cooking.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 12-15 minutes, then drain and let cool.
- In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels, then crumble into bits.
- In a large mixing bowl, combine sour cream, mayonnaise, salt, and pepper. Whisk until smooth.
Mixing
- Once the potatoes have cooled, gently fold them into the dressing. Add in the crispy bacon, cheddar cheese, and chopped green onions.
- Mix until everything is coated evenly.
Chilling and Serving
- Cover the salad and allow it to chill in the fridge for at least 30 minutes.
- Garnish with extra cheese and green onions before serving.
Notes
Get creative with variations like adding smoked paprika or using half mayonnaise and half yogurt for a lighter dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days.