Loaded Potato Salad
Get ready to elevate your picnic or potluck game with this irresistible Loaded Potato Salad! Bursting with savory flavors, this crowd-pleasing side dish features tender russet potatoes coated in a creamy dressing made with mayonnaise, sour cream, and a touch of Dijon mustard for extra tang. Crispy bacon, sharp cheddar cheese, and fresh green onions add layers of texture and bold flavor, while a hint of garlic powder ties it all together. Perfectly chilled and garnished to impress, this potato salad is a hearty, satisfying dish that’s easy to prepare ahead of time. Whether served alongside grilled meats or as a standout on its own, this loaded favorite ensures everyone will ask for seconds!
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 2 teaspoons salt
- 6 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 4 stalks green onions, thinly sliced
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
Instructions
Peel and dice the russet potatoes into bite-sized chunks, leaving some potato skin on if desired for extra texture.
Place the diced potatoes in a large pot, cover them with cold water, add 2 teaspoons of salt, and bring the water to a boil over medium-high heat.
Cook the potatoes for 10-15 minutes or until they are fork-tender. Be careful not to overcook to avoid mushy potatoes.
Drain the potatoes in a colander and let them cool completely to room temperature.
While the potatoes are cooling, cook the bacon in a skillet over medium heat until it is crispy. Transfer the bacon to a paper towel-lined plate to cool, then crumble it into small pieces.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, garlic powder, and black pepper. Stir until the dressing is smooth and well-blended.
Gently fold the cooled potatoes into the dressing, ensuring all pieces are evenly coated.
Add the crumbled bacon, shredded cheddar cheese, and sliced green onions to the potato mixture. Reserve a small amount of each for garnish, if desired.
Mix all ingredients together until well combined, being careful not to mash the potatoes.
Transfer the potato salad to a serving bowl, and garnish with the reserved bacon, cheese, and green onions.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6548 mg | 285% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 19.6 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1140 mg | 88% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5394 mg | 115% | |
*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.
