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Loaded Baked Potato Salad

A creamy and hearty potato salad mixed with cheese, bacon, and green onions - perfect for warm-weather gatherings and family meals.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Potato Salad Base
  • 2 pounds potatoes Waxy varieties like red or Yukon gold are recommended for better texture.
Creamy Mixture
  • 1 cup sour cream Can substitute with Greek yogurt if needed.
  • 1/2 cup mayonnaise
  • Salt and pepper to taste Salt and pepper
Mix-ins
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped green onions

Method
 

Preparation
  1. Boil potatoes in salted water until tender; drain and cool.
  2. In a large bowl, mix sour cream, mayonnaise, salt, and pepper until smooth.
  3. Cut cooled potatoes into bite-sized pieces and add to the bowl.
  4. Gently fold in cheddar cheese, bacon, and green onions.
  5. Chill in the refrigerator for at least 1 hour before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3 to 5 days. If it becomes dry, add a splash of sour cream to revive it. Freezing is not recommended.