Description
Elevate your summer gatherings with this delicious Loaded Potato Salad, made with tender baked potatoes for a unique texture and classic loaded toppings. Easy to make and always a hit!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 cup crumbled blue cheese
- Optional: a pinch of smoked paprika
Instructions
- 1. Preheat oven to 400°F (200°C). Wash and prick potatoes. Bake for 50-60 minutes until tender.
- 2. While potatoes bake, cook bacon until crisp and crumble. Reserve half for garnish.
- 3. In a bowl, whisk together sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Stir in half of the cheddar cheese, half of the bacon, half of the green onions, and half of the chives. Season with salt and pepper.
- 4. Once potatoes are cool enough to handle, peel and cut into bite-sized cubes. Place in a large bowl.
- 5. Gently toss the potato cubes with the dressing. Taste and adjust seasoning.
- 6. Cover and refrigerate for at least 30 minutes.
- 7. Garnish with reserved bacon, green onions, chives, and remaining cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. This potato salad is best served chilled or at room temperature and is not recommended for freezing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baked then Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 350-400
- Sugar: Approx. 3-4g
- Sodium: Approx. 400-600mg (will vary with bacon/cheese)
- Fat: Approx. 25-30g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 2-3g
- Protein: Approx. 10-15g