This loaded potato salad combines the beloved flavors of baked potato with traditional potato salad. Crispy bacon, sharp cheddar, and fresh chives transform this cookout staple into an irresistible side dish.
Prep Time: 30 minutes Cook Time: 20 minutes Servings: 8-10
Ingredients:
- 3 pounds red potatoes, cubed
- 1 pound bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh chives, chopped
- 3 green onions, sliced
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Boil potatoes in salted water until tender but still firm, about 15-20 minutes. Drain and let cool.
- Mix sour cream, mayonnaise, mustard, and garlic powder in a large bowl.
- Fold in cooled potatoes, bacon, cheese, chives, and green onions.
- Season with salt and pepper.
- Refrigerate for at least 2 hours before serving.
Tips:
- Leave potato skins on for extra texture and nutrition
- Cook bacon until extra crispy for best results
- Can be made one day ahead
Store in refrigerator for up to 3 days.
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