Description
This Loaded Baked Potato Salad is a creamy and flavorful dish featuring tender potatoes, crispy bacon, and a rich dressing. Ideal for gatherings, it combines the classic flavors of a loaded baked potato in a refreshing salad form, making it a guaranteed hit at any barbecue or potluck.
Ingredients
Scale
- 4 large russet potatoes
- 8 slices of bacon
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup milk (optional, for desired creaminess)
Instructions
- Wash the russet potatoes thoroughly under cold running water, scrubbing gently to remove dirt while keeping the skins intact.
- Place the cleaned potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and let them cool for 10-15 minutes before chopping into bite-sized pieces.
- In a large skillet over medium heat, cook the bacon slices until crispy, about 8-10 minutes, turning occasionally.
- Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble into small pieces.
- In a large mixing bowl, combine sour cream and mayonnaise.
- Add shredded sharp cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Adjust seasoning to taste.
- If desired, add milk gradually until reaching the preferred creaminess.
- Gently fold the chopped potatoes into the dressing, being careful not to mash them.
- Add crumbled bacon and chopped green onions, mixing until well combined. Adjust seasoning if necessary.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour.
- Before serving, stir gently and add a splash of milk if needed to loosen the salad.
- For presentation, sprinkle additional shredded cheddar cheese and crumbled bacon on top before serving. Enjoy chilled or at room temperature.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Stir before serving.
- Avoid freezing the salad to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes