Description
This Loaded Baked Potato Salad is a creamy, flavorful side dish packed with tender potatoes, tangy sour cream dressing, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for potlucks, BBQs, or family dinners, it combines classic baked potato toppings into a refreshing, chilled salad.
Ingredients
Scale
Potatoes and Boiling
- 2 pounds Yukon Gold or Russet potatoes, cut into bite-sized chunks
- 1 teaspoon Kosher Salt (for boiling water)
Dressing
- ¼ cup Sour Cream
- â…” cup Mayonnaise
- 2 teaspoons Dijon Mustard
- 2 teaspoons White Vinegar
- 3 teaspoons Dry Ranch Dressing Mix
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper (fresh cracked)
- ¼ teaspoon Salt
Toppings
- 6 slices Bacon, cooked crispy and crumbled
- 1 cup Cheddar Cheese, shredded
- ½ cup Green Onions, thinly sliced
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into ½-inch chunks. Place them in a large pot, add 2 teaspoons of kosher salt, and cover with water by about 1 inch. Bring to a boil over high heat, then reduce heat and simmer for 8–10 minutes until fork tender.
- Drain and Cool Potatoes: Drain the cooked potatoes and spread them out on a baking sheet to cool for 10–15 minutes to ensure they are not warm when mixed with the dressing.
- Make the Dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, white vinegar, dry ranch dressing mix, garlic powder, onion powder, salt, and cracked black pepper until smooth and creamy.
- Toss Potatoes with Dressing and Add Toppings: Add the cooled potatoes to the dressing and gently toss until fully coated. Fold in the crispy crumbled bacon, shredded cheddar cheese, and thinly sliced green onions evenly.
- Chill and Serve: Cover the salad and refrigerate for 30 minutes to 1 hour to let the flavors meld together. Before serving, garnish with extra bacon, cheddar cheese, and green onions as desired.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russet for a more classic baked potato taste.
- Ensure potatoes are fully cooled before mixing with dressing to prevent sogginess.
- Adjust ranch seasoning and mustard levels to taste preference.
- Can be prepared a day in advance for enhanced flavor development.
- For a lighter option, substitute full-fat mayo and sour cream with low-fat versions.
