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

Step 1

Cook the potatoes:

Place chopped potatoes in a large pot and cover with cold salted water.

Step 2

Bring to a boil and cook until fork-tender, about 10–12 minutes.

Step 3

Drain and let cool for 10–15 minutes.

Step 4

Cook the bacon:

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

Step 5

Make the dressing:

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

Step 6

Assemble the salad:

Add cooled potatoes to the bowl and gently toss to coat.

Step 7

Fold in cheese, bacon (reserve a little for garnish), and green onions.

Taste and adjust seasoning.

Step 8

Chill (optional):

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

Step 9

Garnish and serve:

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