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Loaded Baked Potato Salad

A comforting salad that combines creamy potatoes, cheese, crispy bacon, and fresh green onions, perfect for gatherings and picnics.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Idaho potatoes For the best texture, stick with Idaho.
  • 1 cup sour cream Can substitute with Greek yogurt for a healthier option.
  • 1/2 cup mayonnaise Adds creaminess; feel free to use light mayo.
  • 1 cup shredded cheddar cheese Sharp cheddar works well.
  • 6 slices bacon Cooked and crumbled; turkey bacon is a healthier choice.
  • 4 pieces green onions Chopped for freshness.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Wash and peel the Idaho potatoes, then cut them into bite-sized cubes.
  2. Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
  3. While the potatoes are cooking, fry the bacon until crispy, then allow it to cool and crumble it into pieces.
  4. When the potatoes are cooked, drain and let them cool for a few minutes.
Mixing
  1. In a large bowl, combine the sour cream, mayonnaise, salt, and pepper. Mix well to create a smooth dressing.
  2. Gently fold in the cooked potatoes, bacon, cheese, and chopped green onions until everything is evenly coated.
  3. Taste and adjust seasoning if necessary.
Chilling
  1. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. This salad is not ideal for freezing due to the creamy ingredients, but can be refreshed by adding a bit more dressing before serving. The flavors will improve as they sit.