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–+ servings
Jennifer Johnson

Loaded Baked Potato Salad: A Creamy, Delicious Recipe!

A creamy and delicious Loaded Baked Potato Salad that combines the flavors of baked potatoes with a rich dressing and toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds baby potatoes halved
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon crumbled
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley

Method
 

  1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  2. In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
  3. Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold to coat the potatoes evenly.
  4. Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Mix until well combined.
  5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Serve chilled or at room temperature, garnished with additional green onions and bacon if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 8gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 30mgSodium: 500mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, use Greek yogurt instead of sour cream and reduce the mayonnaise.
  • Add diced tomatoes or avocado for extra flavor and texture.

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