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Loaded Baked Potato Salad: Discover a Flavorful Twist!

A delicious twist on traditional potato salad, featuring loaded baked potato flavors with cheese, bacon, and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pounds baby potatoes halved
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh chives

Method
 

  1. Place the halved baby potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool.
  2. In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
  3. Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
  4. Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and chives. Mix until evenly distributed.
  5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
  6. Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional green onions or chives if desired.

Notes

  • For a lighter version, substitute Greek yogurt for sour cream and reduce the mayonnaise.
  • Add diced tomatoes or pickles for an extra layer of flavor and texture.