Loaded Baked Potato Salad is a delightful twist on the classic potato salad, bringing together the comforting flavors of a loaded baked potato in a salad form. This dish is not only perfect for summer gatherings but also serves as a hearty side for barbecues and potlucks.
Ingredients
Scale:
2 pounds Yukon Gold potatoes, diced (about 6 medium potatoes)
1 cup sour cream
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
6 strips bacon, cooked and crumbled
¼ cup chopped fresh chives
½ cup diced green onions
Instructions
In a large pot, add the diced Yukon Gold potatoes and cover them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until tender, about 10-15 minutes.
Once cooked, drain the potatoes in a colander and let them cool for about 10-15 minutes.
In a large mixing bowl, combine the sour cream, mayonnaise, apple cider vinegar, garlic powder, and season with salt and pepper. Whisk until smooth and creamy.
Once the potatoes are cooled, gently fold them into the dressing. Add in the shredded cheddar cheese, crumbled bacon, chopped chives, and diced green onions. Stir until combined.
Cover the salad and let it chill in the refrigerator for at least 1 hour.
Before serving, give the salad a gentle stir and top with extra bacon, cheese, and chives if desired.
