Description
This Loaded Baked Potato Salad recipe is a delightful twist on the classic potato salad, combining all the flavors of a loaded baked potato in a creamy and savory side dish. Perfect for picnics, barbecues, or any gathering.
Ingredients
Scale
Potatoes:
- 3 pounds russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups shredded sharp cheddar cheese
Toppings:
- 6 slices bacon (cooked and crumbled)
- 1/2 cup chopped green onions
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Bake the potatoes: Scrub, prick, and rub potatoes with oil, salt, and pepper. Bake for 45–55 minutes until tender.
- Prepare the salad: Cool, peel, and chop potatoes. In a bowl, whisk sour cream, mayo, mustard, garlic, and onion powder. Add potatoes, cheese, bacon, onions, and chives. Mix gently.
- Chill and serve: Season with salt and pepper. Refrigerate for at least 1 hour before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Enhance the flavor with chopped dill pickles or a dash of hot sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 2g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
