Description
This loaded baked potato salad recipe is a crowd-pleaser for any occasion. Creamy, flavorful, and packed with all the classic baked potato toppings, it’s sure to be a hit at potlucks, barbecues, or as a hearty side dish for any meal.
Ingredients
Scale
Potato Salad:
- 3 pounds russet potatoes, scrubbed
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Toppings:
- 1 1/2 cups shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 1/2 cup green onions, sliced
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake Potatoes: Pierce the potatoes with a fork and bake on a sheet for 50-60 minutes until tender. Let cool, peel, and cut into cubes.
- Prepare Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Combine Ingredients: Add potatoes, cheddar cheese, bacon, and green onions to the dressing. Toss gently to coat.
- Chill: Refrigerate for at least 1 hour to meld flavors. Garnish with parsley before serving.
Notes
- This salad can be made a day ahead and refrigerated.
- For a lighter version, use Greek yogurt and light mayonnaise.
- Best served chilled at potlucks, barbecues, or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 45 mg
