Loaded Baked Potato Salad
Loaded with creamy potatoes, crispy bacon, and sharp cheddar cheese, this Loaded Baked Potato Salad is the ultimate summer BBQ or family gathering side dish. Tossed in a tangy dressing with a hint of mustard and vinegar, it's a crowd-pleasing twist on a classic favorite.
Loaded Bake Potato Salad
Ingredients
- 3 pounds red potatoes, cut into 1-inch pieces
-
Johnny's Seasoning Salt
-
Johnny’s Seasoned Pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 12 ounces bacon, cooked until crisp and coarsely chopped
- 2 cups shredded extra-sharp yellow Cheddar
- 1/2 teaspoon sweet paprika
- 1/4 cup thinly sliced green onions
Directions
- Place the potatoes in a large stockpot and cover them with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce the heat to medium, cover, and cook until the potatoes can be easily pierced with a knife, about 10 minutes.
- Drain the potatoes in a colander, rinse them under cold water, and set aside while preparing the dressing.
- In a large bowl, mix together sour cream, mayonnaise, mustard, vinegar, garlic powder, and onion powder until well combined.
- Add the cooked potatoes to the dressing and gently toss until evenly coated.
- Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Season with salt and pepper to taste.
- Transfer the potato salad to a serving bowl and sprinkle with paprika, green onions, and the reserved bacon and cheese.