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–+ servings

Loaded Baked Potato Salad

A creamy and hearty potato salad loaded with all the classic baked potato toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds russet potatoes peeled and cubed
Dressing
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Toppings
  • 1 cup cheddar cheese shredded
  • 1/2 cup bacon cooked and crumbled
  • 1/4 cup green onions sliced
  • 1/4 cup sour cream for serving

Method
 

Cook Potatoes
  1. Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool slightly.
Prepare Dressing
  1. In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Combine Ingredients
  1. In a large bowl, combine the cooled potatoes with the dressing. Mix gently until the potatoes are well coated.
  2. Fold in cheddar cheese, crumbled bacon, and green onions.
Serve
  1. Transfer the potato salad to a serving dish and top with additional cheddar cheese, bacon, and a dollop of sour cream. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 10gFiber: 3gSugar: 2g

Notes

For a healthier version, you can substitute Greek yogurt for sour cream.

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