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–+ servings
Maya

The Ultimate Loaded Baked Potato Salad Recipe Awaits!

A creamy and flavorful potato salad loaded with cheese, bacon, and fresh herbs, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds baby potatoes halved
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon crumbled
  • 1/4 cup green onions sliced
  • 1/4 cup fresh chives chopped

Method
 

  1. Place the halved baby potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool completely.
  2. In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
  3. Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
  4. Stir in the shredded cheddar cheese, crumbled bacon, green onions, and chives. Mix until evenly distributed.
  5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
  6. Before serving, give the salad a gentle stir and adjust seasoning if needed. Garnish with additional green onions or chives if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 500mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, substitute Greek yogurt for half of the sour cream.
  • Add diced tomatoes or pickles for an extra burst of flavor and texture.

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