Description
This loaded potato salad combines the classic flavors of a baked potato in a creamy, delicious salad that’s perfect for picnics, barbecues, or any gathering!
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and simmer until fork-tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, mix together the sour cream, mayonnaise, garlic powder, salt, and pepper until well combined.
- Once the potatoes are cool, add them to the bowl with the dressing and gently fold to coat.
- Stir in the shredded cheddar cheese, crumbled bacon, and green onions.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled, garnished with extra green onions and bacon if desired.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Feel free to add other toppings like diced tomatoes or jalapeños for extra flavor.
- This salad can be made a day ahead of time; just give it a good stir before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: loaded potato salad, creamy potato salad, potato salad recipe, picnic side dish, summer salad