Description
A comforting and nostalgic Loaded Baked Potato Salad that combines creamy textures with flavorful toppings, perfect for gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, diced
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped chives or green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Prepare the potatoes by washing and dicing them into bite-sized pieces. Boil in salted water until fork-tender, then drain and let cool.
- Cook the bacon in a skillet until crisp. Drain on paper towels and crumble once cooled.
- Make the dressing by mixing sour cream, mayonnaise, salt, garlic powder, and pepper in a large bowl until smooth.
- Combine the cooled potatoes with the dressing, mixing gently to coat.
- Add in crumbled bacon, cheese, and chives. Taste and adjust seasonings as preferred.
- Chill the salad in the refrigerator for at least 60 minutes to allow flavors to meld.
Notes
For added appeal, sprinkle extra cheese and chives before serving. Make sure the potatoes are not overcooked to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: potato salad, comfort food, side dish, summer recipes, barbecue recipes
