Loaded Baked Potato Salad
Creamy, indulgent, and packed with dynamic flavors, Loaded Baked Potato Salad is the ultimate crowd-pleaser for any gathering. This comforting side dish combines tender russet potatoes, crispy bacon, sharp cheddar cheese, and a luscious dressing made of tangy sour cream and creamy mayonnaise. Infused with garlic powder, green onions, and a hint of parsley, each bite delivers the familiar flavors of a fully loaded baked potato in salad form. Perfectly chilled and topped with extra bacon and fresh herbs, this easy-to-make dish is ready to elevate your next barbecue, potluck, or family dinner. With just 20 minutes of prep time, this recipe is your go-to for a hearty and flavorful addition to the table.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 8 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- 0.5 cup mayonnaise
- 0.5 cup green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Peel and cube the russet potatoes into 1-inch pieces.
Place the potatoes in a large pot and cover with water, adding a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the potatoes are fork-tender.
While the potatoes cook, place the bacon in a skillet over medium heat. Cook until crispy, then transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into bite-sized pieces.
Drain the cooked potatoes and allow them to cool completely, about 15–20 minutes.
In a large mixing bowl, combine the sour cream, mayonnaise, salt, black pepper, and garlic powder. Mix until smooth and well combined.
Gently fold the cooled potatoes into the sour cream mixture, ensuring all pieces are evenly coated.
Add the shredded cheddar cheese, crumbled bacon (reserve a small amount for garnish, if desired), and sliced green onions to the salad. Carefully stir to combine.
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, garnish the salad with the reserved bacon, additional green onions, and fresh chopped parsley, if using.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
