Loaded Baked Potato Salad

This loaded baked potato salad takes a classic side dish to the next level, combining tender potato chunks with crispy bacon, sharp cheddar, and fresh green onions. A light, creamy dressing ties everything together without weighing it down, allowing each ingredient to shine. Rich, flavorful, and satisfying, it’s perfect for picnics, barbecues, or any gathering where a hearty, elevated side is called for.

Prep Time:	Cook Time:
20 mins	30 mins
Total Time:	Serves:
1 hr	8

Ingredients

• 3 lbs russet or Yukon gold potatoes, peeled and cut into 1-inch chunks

• 1 cup sour cream, or Greek yogurt

• 1/2 cup mayonnaise

• 1 - 1 1/2 teaspoon Dijon mustard, optional, for depth

• 1 1/2 cups shredded sharp cheddar cheese

• 6 slices bacon, chopped

• 3 green onions or chives, thinly sliced

• salt & black pepper to taste

• paprika for garnish, optional

Instructions

1. Place chopped potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool for 10–15 minutes.

2. Cook bacon in a skillet until crispy. Drain on paper towels

3. In a large bowl, mix sour cream, mayo, Dijon mustard, a generous pinch of salt, and black pepper.

   
   

4. Add cooled potatoes to the bowl and gently toss to coat. Fold in cheese, bacon (reserve a little for garnish), and green onions. Taste and adjust seasoning.

5. Refrigerate for at least 30 minutes for best flavor — or serve slightly warm for a cozier feel.

6. Sprinkle with extra bacon, cheese, green onion, and a light dusting of paprika if desired.