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Grandma’s 4-Ingredient Loaded Baked Potato Salad: A Pure Joy

Loaded Baked Potato Salad
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This loaded baked potato salad offers a flavorful twist on a classic side. It combines tender potatoes with crispy bacon, sharp cheddar cheese, creamy sour cream, and fresh chives for a hearty dish.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place potato cubes in a large pot. Cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes.
  2. Drain potatoes well and let them cool slightly.
  3. In a large bowl, whisk together sour cream, mayonnaise, milk, vinegar, Dijon mustard, salt, and pepper.
  4. Gently fold in the cooled potatoes, crumbled bacon, shredded cheddar cheese, and chives until combined.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

  • For best results, use good quality bacon.
  • Adjust the amount of mayonnaise and sour cream to your preferred creaminess.
  • You can add other loaded baked potato toppings like green onions or a dash of hot sauce.
  • This salad tastes even better the next day.

Nutrition

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