Daughter in law made this for dinner and it was a great hit!
Loaded Baked Potato Salad
This Loaded Baked Potato Salad brings all the flavors of a classic baked potato into a creamy, flavorful side dish. Packed with crispy bacon, sharp cheddar, and fresh chives, it’s the perfect addition to barbecues, picnics, or any casual gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 8 medium |
| Sour cream | 1 cup |
| Mayonnaise | ½ cup |
| Bacon | 1 package |
| Onion | 1 small |
| Chives | To taste |
| Cheddar cheese (shredded) | 1 ½ cups |
| Salt | To taste |
| Pepper | To taste |
Instructions
- Cook the Potatoes
- Peel and cut the potatoes into bite-sized pieces.
- Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until fork-tender (about 10-15 minutes).
- Drain and spread on a baking sheet to cool, or refrigerate for faster cooling.
- Prepare the Bacon
- Cook bacon in a skillet or bake in the oven until crispy.
- Transfer to paper towels to drain, then crumble into small pieces.
- Make the Dressing
- In a large bowl, whisk together sour cream and mayonnaise until smooth.
- Assemble the Salad
- Add the cooled potatoes to the dressing and gently mix to coat.
- Stir in the crumbled bacon, chopped onion, and chives.
- Fold in shredded cheddar cheese.
- Season and Chill
- Add salt and pepper to taste.
- Cover and refrigerate for at least an hour to let the flavors meld.
- Serve and Enjoy
- Serve chilled, garnished with extra chives or cheese if desired.
This creamy, cheesy, and savory potato salad is sure to be a hit at any gathering!