Description
This Loaded Baked Potato Salad is a twist on the classic potato salad, featuring all the flavors of a loaded baked potato. Creamy, tangy, and packed with bacon, cheese, and green onions, this salad is a crowd-pleaser for any occasion.
Ingredients
Units
Scale
Potato Salad:
- 5 large russet potatoes, peeled and diced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Additional Toppings:
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 green onions, chopped
- Salt and pepper to taste
Instructions
- Cook Potatoes: Boil the diced potatoes in a large pot of salted water until tender. Drain and let cool.
- Prepare Dressing: In a large bowl, mix mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Assemble Salad: Add cooled potatoes, bacon, cheddar cheese, and green onions to the dressing. Gently toss until well combined.
- Chill and Serve: Cover and refrigerate the potato salad for at least 1 hour before serving. Season with additional salt and pepper if needed.
Notes
- You can customize this salad with additional toppings like diced jalapenos or a dollop of ranch dressing.
- This salad is best served chilled, making it a perfect make-ahead dish for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
