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Loaded Baked Potato Salad

A bowl of Loaded Baked Potato Salad topped with bacon, cheese, and green onions.
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A hearty and flavorful potato salad loaded with classic baked potato toppings like bacon, cheddar cheese, and green onions. Perfect for potlucks and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley

Instructions

  1. Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 10-12 minutes, or until potatoes are tender but not mushy. Drain well.
  2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Add the drained potatoes to the bowl with the dressing. Gently fold to coat the potatoes evenly.
  4. Stir in the crumbled bacon, shredded cheddar cheese, and chopped green onions.
  5. Gently fold in the chopped parsley.
  6. Taste and adjust seasoning if needed.
  7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a make-ahead option, prepare the salad up to the point of adding the bacon and cheese. Add those just before serving to maintain their crispness.
  • You can serve this potato salad warm or chilled. If serving warm, gently reheat before adding the bacon and cheese.
  • Experiment with different cheeses like Monterey Jack or a Colby-Jack blend.
  • For a tangier flavor, use plain Greek yogurt instead of sour cream.

Nutrition

Find it online: https://www.unfoldrecipes.com/loaded-baked-potato-salad/