Instructions
Step 1: Cook the Potatoes
Place the cut potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook for 10-12 minutes, or until fork-tender. Drain and let cool completely.
Step 2: Prepare the Dressing
In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Step 3: Assemble the Salad
Add the cooled potatoes to the dressing and gently fold to coat. Stir in the cheese, green onions, and crumbled bacon until well combined.
Step 4: Chill
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Step 5: Serve
Serve chilled! Garnish with extra green onions, cheese, or bacon, if desired.
Cook Notes
- Potato Choice: Russet, red, or Yukon gold potatoes all work well. Red and Yukon gold offer a creamier texture.
- Bacon Tip: For the best crunch, cook your bacon until it’s crispy!
- Mix Gently: Avoid overmixing to prevent the potatoes from breaking up too much.
Variations
Spicy Loaded Potato Salad
Add 1/2 teaspoon cayenne pepper to the dressing, or mix in 1-2 chopped jalapeños for a fiery kick.
Ranch Potato Salad
Substitute ranch seasoning for the Dijon mustard for a tangy, herbaceous twist.
Greek Yogurt Version
Use Greek yogurt instead of sour cream for a lighter, protein-packed version.
Serving Suggestions
- Pair with BBQ ribs, grilled chicken, or hamburgers for a complete outdoor meal.
- Balance the richness with a fresh garden salad.
- Add a side of baked beans for a classic BBQ spread.
Frequently Asked Questions
How Long Can I Store It?
Store in an airtight container in the refrigerator for up to 3 days. Keep chilled!
Can I Make It Ahead?
Yes! Make it up to 1 day in advance; the flavors will deepen!
Can I Use Turkey Bacon?
Absolutely! Use turkey bacon for a lighter option; cook until crispy.
This Loaded Baked Potato Salad is a guaranteed crowd-pleaser! Enjoy!
Did you make this recipe? Share your experience in the comments below!
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