Loaded Baked Potato Salad

Creamy, tangy, and loaded with bacon, cheese, and green onions, this potato salad is a guaranteed hit at any gathering! Perfect for picnics, BBQs, or as a comforting side dish.

No ratings yet

Print Pin Save

Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15

Cook Time: 15

Chill Time: 1

Total Time: 1 30

Servings:

Calories: 320kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

2 lbs 900g red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
6 slices bacon cooked & crumbled
1 cup shredded cheddar cheese
¼ cup chopped green onions

Instructions

Boil potatoes in salted water until tender (10-12 mins). Drain and cool slightly.
In a large bowl, whisk sour cream, mayo, mustard, garlic powder, salt, and pepper.
Add warm potatoes and gently toss to coat.
Fold in bacon, cheese, and green onions.
Chill 1+ hour before serving.

Notes

Potato Tip: Don’t overcook—keep them slightly firm for texture.

Bacon: Reserve some for garnish for extra crunch.

Make-Ahead: Flavors improve after chilling overnight.

Substitutions: Greek yogurt can replace sour cream for a lighter version.

Spice It Up: Add diced jalapeños or hot sauce for heat.

Bonus twist: Stir in a diced jalapeño for a spicy kick!

(P.S. Leftovers make an epic loaded potato omelet filling.)

Nutrition