Loaded Baked Potato Salad

🥔 Loaded Baked Potato Salad

Ingredients

• 2½–3 lbs red or Yukon Gold potatoes, diced

• 1 cup sour cream

• ½ cup mayonnaise

• 1½ cups shredded cheddar cheese

• 6–8 slices bacon, cooked and crumbled

• 3–4 green onions, sliced

• 1–2 cloves garlic, minced (optional)

• Salt and black pepper, to taste

• Optional add-ins: chopped jalapeño, paprika, ranch seasoning

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Instructions

1. Cook the potatoes

   • Place diced potatoes in a large pot, cover with cold salted water.

   • Bring to a boil and cook 10–15 minutes, until fork-tender.

   • Drain and let cool slightly (warm is okay, hot is not).

2. Make the dressing

   • In a large bowl, mix sour cream, mayonnaise, garlic (if using), salt, and pepper.

3. Assemble

   • Gently fold in the potatoes until coated.

   • Add cheddar cheese, most of the bacon, and green onions.

   • Mix carefully so the potatoes don’t break apart.

4. Top & chill

   • Sprinkle remaining bacon, extra cheese, and green onions on top.

   • Chill at least 1 hour for best flavor.

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Tips

• For extra flavor, toss warm potatoes with a little salt before mixing.

• Want it lighter? Use Greek yogurt instead of mayo.

• Serve warm or cold—it’s great both ways.