Description

Loaded Baked Potato Salad is a hearty and flavorful side dish that brings together all the classic toppings of a baked potato—crispy bacon, cheddar cheese, green onions, and sour cream—in a creamy, crowd-pleasing salad.

Ingredients

2 pounds russet or Yukon gold potatoes, peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
Salt and black pepper to taste
Optional: chopped fresh chives for garnish

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Instructions

Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and let cool slightly.
In a large bowl, mix together sour cream, mayonnaise, salt, and pepper.
Add the cooled potatoes to the bowl and gently toss to coat.
Fold in shredded cheddar, crumbled bacon, and green onions.
Refrigerate for at least 30 minutes before serving. Garnish with chives if desired.

Notes

Use Greek yogurt instead of sour cream for a lighter version.
Best served cold or at room temperature.
Can be made a day ahead to let flavors meld.