Loaded Baked Potato Salad

Instructions

Step 1: Cook the Potatoes

1. Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil over medium-high heat, then reduce heat and simmer 10-15 minutes, or until tender when pierced with a fork.
3. Drain potatoes and let cool completely.

Step 2: Prepare the Dressing

1. In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper.

Step 3: Assemble the Salad

1. Add cooled potatoes to the dressing.
2. Gently fold in cheese, bacon, and green onions.

Step 4: Chill and Serve

1. Cover and refrigerate for at least 1 hour.
2. Garnish with chives before serving.
3. Enjoy!

Cooking Tips & Notes

• Potato Choice: Russets or Yukon Golds work best for their creamy texture. Yukon Golds hold their shape better for a chunkier salad.
• Cooking Potatoes: Don’t overcook! Overcooked potatoes will be mushy.
• Bacon: For extra crispiness, cook bacon in the oven or air fryer. Pre-cooked bits are also convenient.
• Chilling Time: Chilling enhances the flavors.

Variations

• Spicy: Add jalapeños or cayenne pepper.
• Lighter Version: Substitute Greek yogurt for half the mayonnaise or sour cream.
• Ranch Flavor: Mix in a packet of ranch seasoning.
• Extra Crunch: Add diced bell peppers or celery.

Frequently Asked Questions (FAQs)

Can I Make This Ahead?

Yes! Make it up to 2 days in advance. Store in an airtight container and stir before serving.

How to Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I Use Red Potatoes?

Absolutely! They hold their shape well. Leave the skins on for extra texture and color.

What to Serve With It?

This pairs perfectly with grilled meats, burgers, and barbecue dishes.

This Loaded Baked Potato Salad is a guaranteed crowd-pleaser! Enjoy!