Loaded Potato Salad

Tender potatoes are mixed with crispy bacon, sharp cheddar, sour cream, and green onion for a side dish that delivers the rich, tangy flavor of a loaded baked potato, perfect for pairing with smoked meats.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 242kcal

Author Breanna Stark

Ingredients

1 lb Yukon gold potatoes washed
½ cup mayonnaise
½ cup sour cream
3 tbsp Dijon mustard
1 tbsp dried oregano
1 tbsp garlic powder
½ tbsp Kosher salt
½ tbsp paprika
½ tbsp course black pepper
½ cup cheddar cheese shredded
¼ cup cooked crumbled bacon or bacon bits
¼ cup green onions chopped

Instructions

Start by washing your potatoes and then chop them into pieces about 2” thick pieces if they are large.
Bring a pot of water to a boil and add the potatoes.
Let them cook for 20 minutes, or until they are fork-tender.
Strain the potatoes and transfer them to a plate. Place them in the fridge for 30 minutes to allow the potatoes to cool.
While your potatoes are cooling, make your dressing. In a medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, oregano, garlic powder, paprika, salt, and pepper.
Once your potatoes are cool, remove them from the fridge and transfer them to a large mixing bowl.
Add the dressing and give it a gentle mix until the potatoes are well-coated.
Add the shredded cheese, crumbled bacon, and green onions and give it another mix until all of the ingredients are well-incorporated.
Cover and store in the fridge for a minimum of two hours (or up to four days).

Nutrition