Nani's Loaded Potato Salad
This creamy potato salad tastes just like a loaded baked potato with crispy bacon, melted cheddar, and fresh onions.
recipesbynani.comThere is something so comforting about a potato salad that tastes like your favorite baked potato toppings. It is a staple at my family barbecues because everyone loves the combination of salty bacon, sharp cheddar, and cool sour cream. It is always the first dish to disappear from the table.
My best advice is to use a waxy potato like Yukon Gold because they hold their shape perfectly after boiling. If you are in a rush, you can boil the potatoes ahead of time and keep them in the fridge until you are ready to mix everything together.
🧺 Ingredients
- 2 pounds Yukon Gold potatoes, cut into bite size chunks
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped green onions
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
👩🍳Instructions
- 1
Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt.
- 2
Bring the water to a boil and cook the potatoes for about 10 to 12 minutes until they are fork tender.
- 3
Drain the potatoes well and let them cool for a few minutes while you prepare the dressing.
- 4
In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- 5
Place the cooled potatoes in a large mixing bowl. Add the crumbled bacon, shredded cheese, and green onions.
- 6
Pour the dressing over the potato mixture and stir gently until everything is evenly coated.
- 7
Serve immediately or keep it in the refrigerator for an hour so the flavors can get to know each other better.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the salad seems a bit dry after being chilled, you can stir in an extra spoonful of mayonnaise or a splash of milk before serving.
Made this recipe? Let us know how it went.
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