The name isn’t fooling anyone, Loaded Baked Potato Salad exceeds its capacity for flavor and fulfillment! This chunky, creamy dish levels up its classic comfort food counterpart by incorporating crumbles of salty bacon and handfuls of savory cheese into the mix. It’s chilled and topped with even more bacon and cheese to make sure you experience some in every single bite. Step aside boring, bland potato salad… Loaded Baked Potato Salad is here bursting with tastes you’ll never come close to matching!
Ingredients
- 2 pounds of russet potatoes, peeled and cut into bite-sized chunks
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices of bacon, cooked, crispy, crumbled, and divided
- 1 cup cheddar cheese, shredded and divided
- 3 green onions, sliced and divided
Directions
Step 1 –In a large pot, place the potato chunks and cover them with water.
Step 2 –Put the pot over medium heat and bring the potatoes to a boil.
Step 3 –Reduce the heat to medium and simmer until the potatoes are tender and a fork can easily be inserted, for about 10 minutes.
Step 4 –Drain the potatoes and allow them to completely cool.
Step 5 –In a large bowl, combine the mayonnaise, sour cream, salt, and pepper.
Step 6 –In another large bowl, toss the cooked potatoes with 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the green onions, reserving the other halves for garnishing.
Step 7 –Pour the dressing over the potato mixture and stir to combine.
Step 8 –Cover and refrigerate for at least 4 hours and up to overnight.
Step 9 –Garnish the potato salad with the remaining bacon, remaining cheese, and remaining green onions.
Step 10 –Serve.
