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–+ servings
Loaded Baked Potato Salad

Loaded Baked Potato Salad: A Flavorful Summer Delight

Loaded Baked Potato Salad is a delightful picnic side packed with creamy textures and savory flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3-4 pieces Russet Potatoes Either baked or boiled, with skins on for texture.
  • 1 cup Lite Sour Cream Can use Greek yogurt as a healthier alternative.
  • 2 tablespoons French's Classic Yellow Mustard Any yellow mustard can work.
  • 6 pieces Bacon Crispy and crumbled. Substitutes: Turkey bacon or pancetta.
  • 3/4 cup Shredded Cheddar Cheese Any shredded cheese can be used.
  • 1/4 cup Green Onions Chopped, can substitute with chives.
  • to taste Salt & Black Pepper For seasoning.
For Garnishing
  • 1/2 cup Additional Cheddar Cheese Sprinkled on top.
  • 1/4 cup Extra Bacon Crumbles For topping.
  • 1/4 cup Sliced Green Onions For garnishing.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wash the russet potatoes and poke holes in them with a fork. Bake for 45–60 minutes until tender, or boil in salted water for 20 minutes. Allow to cool slightly, then chop into small chunks with skins on.
  2. While the potatoes are cooking, line a baking sheet with parchment paper and arrange bacon evenly. Bake at 400°F (200°C) for 15–20 minutes until crispy. Cool and crumble.
  3. In a bowl, combine lite sour cream, French’s yellow mustard, salt, and pepper. Whisk until smooth.
  4. In a large bowl, add cooled potatoes, crumbled bacon (reserve some for garnish), shredded cheddar cheese, and chopped green onions. Fold gently.
  5. Pour the dressing over the potato mixture and stir carefully to coat everything.
  6. Transfer to a serving dish, garnish with remaining bacon, extra cheese, and green onions. Chill for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

For best results, ensure potatoes cool completely before mixing. Adjust flavors of the dressing to taste. This salad can be made a day in advance.

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