Loaded Baked Potato Salad 🥔🥗

This Loaded Baked Potato Salad is a delightful twist on the classic, combining all the flavors of a fully loaded baked potato with the convenience of a cold salad. Perfect for summer barbecues, potlucks, or just as a delicious side dish, this salad will have everyone coming back for seconds!

Ingredients

For the salad

• 2 pounds of baby potatoes
• 1 cup of sour cream
• 1/2 cup of mayonnaise
• 1 cup of shredded cheddar cheese
• 1/2 cup of crispy bacon, crumbled
• 1/4 cup of green onions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the toppings

• Additional bacon crumbles
• Extra shredded cheddar cheese
• Diced tomatoes (optional)
• Extra chopped green onions
• A sprinkle of paprika for color

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 10-12 minutes. Drain and let them cool slightly.

⚠️ Don’t overcook the potatoes! You want them tender but not mushy.

2. Prepare the Dressing: In a mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.

3. Mix It All Together: Once the potatoes are cool enough to handle, chop them into bite-sized pieces. In a large mixing bowl, combine the potatoes, dressing, shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently stir until everything is well coated.

🥄 Feel free to adjust the seasoning to your liking! A little extra garlic or onion powder can add a nice kick.

4. Let it Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

5. Serve and Garnish: Just before serving, top the potato salad with additional bacon crumbles, extra cheddar cheese, diced tomatoes, green onions, and a sprinkle of paprika.

🍽️ This salad is best served cold, but if you prefer it warm, you can skip the chilling step.

Variations

• Spicy: Add diced jalapeños or a few dashes of hot sauce to the dressing for a kick! 🌶️
• Herbaceous: Throw in some fresh herbs like dill or parsley for an added burst of flavor.
• Vegan: Substitute the sour cream and mayonnaise with dairy-free alternatives and use coconut bacon. It’s a tasty plant-based twist! 🌱
• Healthier Option: Swap half of the mayo for Greek yogurt to lighten it up while still keeping it creamy.

This Loaded Baked Potato Salad is sure to please your crowd and can be easily customized to fit your taste. Enjoy! 🎉