🛒 Ingredients You’ll Need
Make sure you have these delicious, simple staples ready to go:
- 8–10 medium russet potatoes, washed and chopped into bite-sized pieces
- 1 cup sour cream
- ½ cup mayonnaise
- 12 slices bacon, cooked until crispy and crumbled
- 1 yellow onion, finely chopped
- ¼ teaspoon dried chives
- 1½ cups sharp cheddar cheese, shredded
- Kosher salt, to taste
- Black pepper, to taste
- Sliced green onions, for garnish
Tip: For the best results, use sharp cheddar and high-quality mayo (or homemade!).
👩🍳 How to Make Loaded Baked Potato Salad
🔪 Step 1: Prep and Boil the Potatoes
Wash and cut your russet potatoes into small, even chunks. Bring a large pot of salted water to a boil and add the potatoes. Simmer for 20–25 minutes, or until the potatoes are fork-tender but not mushy.
Drain the potatoes and transfer them to the refrigerator to cool completely—this keeps your salad from becoming overly soft or watery.
🥣 Step 2: Mix the Creamy Base
In a large mixing bowl, combine the sour cream and mayonnaise until smooth and well blended.
🧅 Step 3: Toss It All Together
Add the cooled potatoes into the creamy base, followed by:
- Chopped yellow onion
- Chives
- Half of the crumbled bacon
- ¾ cup of the shredded cheddar cheese
- Season with kosher salt and black pepper to taste
Gently toss everything together until evenly coated.
🧀 Step 4: Finish and Serve
Top your potato salad with the remaining cheddar cheese, the rest of the bacon crumbles, and sliced green onions for color and crunch.
You can serve it immediately or refrigerate it until ready to eat. It’s even better after the flavors sit for a few hours.
🥄 A Crowd-Pleasing Favorite for Every Occasion
Whether you’re headed to a summer BBQ, planning Sunday dinner, or just craving something rich and comforting, this Loaded Baked Potato Salad delivers all the satisfaction of a classic—plus extra flair. Creamy, cheesy, and packed with savory goodness, this dish is guaranteed to disappear fast.
Try it once, and it’ll be your go-to side dish all year round!