Description
This Loaded Baked Potato Salad combines the comforting flavors of baked potatoes with a creamy dressing, crisp bacon, and fresh chives, making it a must-have side dish for any gathering. Perfect for summer barbecues or potlucks!
Ingredients
– 4 medium russet potatoes
– 1 cup sour cream
– 1 cup mayonnaise
– 1 cup shredded cheddar cheese
– 1/2 cup cooked bacon, crumbled
– 1/4 cup chopped fresh chives
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions
1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
2. Drain and let the potatoes cool. Once cooled, chop into bite-sized pieces.
3. In a large bowl, combine sour cream, mayonnaise, garlic powder, salt, and pepper.
4. Gently fold in the chopped potatoes, bacon, cheese, and chives until evenly coated.
5. Chill for at least 30 minutes before serving to allow flavors to meld.
6. Serve chilled and enjoy!
Notes
For added flavor, consider mixing in diced red onion or using Greek yogurt instead of sour cream for a lighter option. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salads and Bowls
- Method: Boiling
- Cuisine: American