Easy 5-Step Loaded Baked Potato Salad with Bacon & Sour Cream
Make the ultimate side dish! Our Loaded Baked Potato Salad with Bacon & Sour Cream is a creamy, easy recipe perfect for potlucks. Learn how.
Ingredients
- 3 lbs Russet or Yukon Gold potatoes washed and cut into 1-inch cubes
- 8 slices bacon chopped
- 1 cup sour cream
- ½ cup mayonnaise
- 1.5 cups sharp cheddar cheese shredded, divided
- ½ cup green onions or chives thinly sliced, divided
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- Step 1: Cook the Potatoes. Place the cubed potatoes in a large pot and cover with cold, salted water by at least one inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain well and allow them to cool slightly for about 10 minutes.
- Step 2: Cook the Bacon. While the potatoes are cooking, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain off excess grease.
- Step 3: Make the Creamy Dressing. In a large mixing bowl, combine the sour cream, mayonnaise, salt, and black pepper. Whisk until the mixture is smooth and well combined.
- Step 4: Combine the Salad. To the bowl with the dressing, add the slightly cooled potatoes, half of the crispy bacon, 1 cup of the shredded cheddar cheese, and half of the sliced green onions. Gently fold all the ingredients together with a spatula until the potatoes are evenly coated in the dressing. Be careful not to mash the potatoes.
- Step 5: Garnish and Serve. Transfer the potato salad to a serving bowl. Sprinkle the remaining bacon, 1/2 cup of cheddar cheese, and the remaining green onions over the top. The salad can be served immediately while still slightly warm, or chilled in the refrigerator for at least 30 minutes for a cold salad.
Notes
Chef's Tip: For an authentic 'baked' potato flavor, you can bake the potatoes instead of boiling. Pierce whole potatoes with a fork, rub with olive oil and salt, and bake at 400°F (200°C) for 45-60 minutes until tender. Allow to cool enough to handle, then cube.
Variations: For extra tang, add 1 tablespoon of Dijon mustard to the dressing. For a bit of spice, add a pinch of cayenne pepper or a dash of hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
