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Loaded Baked Potato Salad: Discover a Flavorful Twist!

Paul
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
Course Salad
Cuisine American
Servings 8 servings
Calories 320 kcal

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

Instructions
 

  • 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.
  • In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
  • Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
  • Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and chives. Mix until evenly distributed.
  • Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
  • 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.
Keyword comfort food, Loaded Baked Potato Salad, Potato Salad, Side Dish