Loaded Baked Potato Salad
This creamy, flavor-packed Loaded Baked Potato Salad is loaded with bacon, cheddar, and chives—perfect for summer BBQs and make-ahead meals.
Ingredients
- 3 pounds red potatoes cut into 1½-inch pieces
- 10 slices bacon cooked until crispy and chopped
- 1 cup sharp cheddar cheese shredded
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 –3 tablespoons chopped fresh chives or green onions
Instructions
- Add potatoes to a large pot and cover with cold water. Bring to a boil over medium-high heat. Simmer for about 10 minutes until fork-tender.
- Drain and rinse potatoes with cold water. Let them cool completely.
- In a separate bowl, mix sour cream, mayonnaise, vinegar, salt, and pepper until smooth.
- In a large bowl, combine the cooled potatoes with the dressing. Gently fold in the cheese, bacon, and chives.
- Cover and refrigerate for at least 3 hours (overnight is best).
- Garnish with extra bacon, cheese, and chives before serving, if desired.
Notes
- Red potatoes work best as they hold their shape and give a nice texture.
- You can swap the mayo with Greek yogurt for a lighter twist.
- Great when made ahead and served chilled the next day!
- You can swap the mayo with Greek yogurt for a lighter twist.
- Great when made ahead and served chilled the next day!