Loaded Baked Potato Salad
Loaded Baked Potato Salad is a mouthwatering fusion of creamy textures and savory flavors, perfect for any gathering. This crowd-favorite dish features fluffy russet potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing that melds beautifully together. Ideal for summer barbecues or cozy winter nights, this delightful salad will leave your guests craving more.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 lbs Russet potatoes
- 8 oz crispy bacon (about 8 slices)
- 1 cup sharp cheddar cheese, grated
- 1 cup sour cream
- ¼ cup chives, chopped
- Salt and pepper to taste
Instructions
- Wash and quarter the Russet potatoes. Place them in a large pot, cover with cold water, add salt, and bring to a boil over medium-high heat.
- Reduce heat and simmer until fork-tender (15-20 minutes). Drain and cool slightly.
- Cook bacon in a skillet over medium heat until crispy; drain on paper towels and chop into pieces.
- In a large bowl, combine cooled potatoes, bacon, cheddar cheese, sour cream, chives, salt, and pepper. Mix gently to avoid mashing the potatoes.
- Cover and refrigerate for at least one hour to allow flavors to meld before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: - For extra creaminess, use full-fat sour cream or Greek yogurt as a substitute. - Add diced jalapeños for a spicy kick or swap bacon for avocado for a vegetarian option.