Description
This Loaded Baked Potato Salad is a creamy and flavorful twist on a classic side dish! Tender red potatoes are combined with crispy bacon, shredded cheddar cheese, green onions, and a tangy dressing for a satisfying and crowd-pleasing salad.
Ingredients
Units
Scale
- 1 teaspoon salt
- 3 pounds red potatoes, diced
- 12 slices bacon, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 5 stems green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add diced potatoes and reduce heat to medium. Boil for 10-12 minutes, until tender when pierced with a fork. Rinse with cool water to cool, then drain and dry well.
- Cook Bacon: Chop bacon into small pieces. Place in a cold skillet and cook over medium heat, stirring frequently, until crisp (8-10 minutes). Drain on paper towels.
- Make Dressing: In a bowl, combine mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Mix well.
- Prep Green Onions: Remove the root ends of the green onions. Chop the green and white parts.
- Combine Ingredients: Add the mayonnaise mixture to the potatoes and stir to coat. Add green onions, bacon, and shredded cheese. Stir until evenly mixed.
- Chill: Cover and refrigerate for at least 2 hours before serving.
Notes
- Add cracked black pepper to the dressing for extra flavor.
- Reserve some green onions, cheese, and bacon for garnish.
- Finely chop the white parts of the green onions for a better texture.
- Plain Greek yogurt can be substituted for mayonnaise and sour cream.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
