Loaded Baked Potato Salad
Loaded Baked Potato Salad has all of the flavors you love with a loaded baked potato!
Servings: 6
Ingredients
- 2 pounds russet potatoes (about 6 medium potatoes) peeled and cut into bite sized chunks
- 1/2 cup mayo
- 3/4 cup sour cream
- 8 slices bacon, cooked and crumbled reserve some for garnish
- 1 cup shredded cheddar cheese, divided reserve some for garnish
- 3 green onions, sliced reserve some for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cover the potato chunks with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes and allow them to cool completely.
- Toss the potatoes with 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the green onions, reserving the other half for garnish.
- Pour the dressing over the potatoes and stir to combine.
- Cover and refrigerate overnight for best results, or for several hours before serving.
- Garnish the potato salad with remaining bacon, cheese, and green onions immediately before serving. Enjoy!