Loaded Potato Salad
This Loaded Potato Salad recipe loads up traditional potato salad with the classic flavors of a loaded baked potatoes.
Ingredients
- 3 pounds yukon gold potatoes
- 2 tablespoons olive oil
- ½ tablespoon salt
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- 8 slices bacon, cooked and diced
- 5 green onions, sliced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash and scrub the Yukon Gold potatoes. Leave the skins on and place the whole potatoes on the prepared baking sheet.
- Drizzle the potatoes with olive oil and sprinkle with ½ tablespoon salt. Rub to coat evenly.
- Roast for 30-35 minutes, or until fork-tender. Let them cool slightly until safe to handle.
- Once cooled, cut the roasted potatoes into bite-sized cubes and set aside.
- In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, and pepper until smooth.
- Add the cubed potatoes to the bowl with the dressing. Gently toss to coat evenly.
- Add the diced bacon, sliced green onions, and shredded cheddar cheese. Fold until everything is well combined.
- Refrigerate for at least 30 minutes before serving to enhance the flavor.
- Garnish with extra bacon, green onions, and cheese if desired. Serve chilled or at room temperature.
Nutrition
Notes
- Use Yukon Gold potatoes for their creamy texture and thin skins, no peeling needed.
- Roast the potatoes whole to keep the insides fluffy while adding a slight crisp to the skins.
- Let potatoes cool slightly before cubing to prevent them from falling apart when mixed with the dressing.
- Shred cheddar from a block for better texture and flavor, pre-shredded cheese can be drier and less creamy.
- Thin the dressing if needed with a splash of milk or extra sour cream if it thickens too much after chilling.
- Taste and adjust seasoning after mixing, potatoes absorb flavor and may need a bit more salt or pepper.
- Make it ahead: The flavors deepen as it chills, so it’s perfect to prepare several hours in advance or even the day before.
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