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Loaded Baked Potato Salad

A spoonful of creamy baked potato salad topped with cheddar cheese and bacon being lifted from a white plate.
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A cold potato salad featuring the classic flavors of a loaded baked potato: bacon, cheese, and a creamy sour cream dressing.

Ingredients

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  • 3 lbs Russet potatoes, peeled and cubed
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 4 green onions, sliced for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper until smooth.
  3. In a large bowl, combine the slightly cooled potatoes, crumbled bacon, shredded cheddar cheese, red onion, and celery.
  4. Pour the dressing over the potato mixture. Gently fold all ingredients together until the potatoes are evenly coated. Be careful not to mash the potatoes.
  5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to blend.
  6. Before serving, taste and adjust seasoning if necessary. Garnish the top with sliced green onions.

Notes

  • You can cook the potatoes ahead of time and refrigerate them overnight for easier assembly the next day.
  • For a tangier flavor, substitute some of the mayonnaise with plain Greek yogurt.
  • Cook the bacon until crisp; draining the fat completely keeps the salad from becoming greasy.

Nutrition

Find it online: https://whiskdaily.com/baked-potato-salad-recipe-loaded-side-dish/