Step 3: Make the Dressing
In a mixing bowl, whisk together:
- Sour cream
- Mayonnaise
- Dijon mustard
- Garlic powder
- Onion powder
- Salt and pepper
Taste and adjust seasoning. If you want a tangier dressing, add lemon juice.
The dressing should be thick but smooth—coat-the-spoon consistency.
Step 4: Bring It All Together
- Place the cooled potatoes in a large bowl.
- Add the crumbled bacon (reserve a little for topping).
- Add cheddar cheese and most of the green onions.
- Gently fold in the dressing with a spatula.
- Be gentle to keep the potatoes intact.
- Mix just until everything is well coated.
Step 5: Chill and Serve
Refrigerate the salad for at least 1 hour.
This allows the flavors to blend beautifully.
Before serving:
- Top with extra bacon
- Sprinkle more cheddar
- Garnish with fresh chives or green onions
Serve cold or slightly chilled.
💡 Tips for the Best Loaded Baked Potato Salad
- Don’t overcook the potatoes. Slightly firm potatoes hold their shape better.
- Use sharp cheddar for the best flavor contrast.
- Let everything cool before mixing. Warm potatoes can melt the cheese too much.
- Want a lighter version? Use Greek yogurt instead of sour cream.
🍴 What to Serve It With
Loaded baked potato salad pairs wonderfully with:
- Grilled steak or chicken
- Burgers and hot dogs
- Barbecue ribs
- Fried chicken
- Holiday roasts
- Picnic lunches
It’s versatile enough to complement almost any savory main dish.
🎉 Final Thoughts
Loaded Baked Potato Salad is the perfect blend of creamy, smoky, and hearty. It tastes indulgent yet refreshing, making it an excellent addition year-round—from summer cookouts to cozy winter dinners. The steps are simple, the ingredients are affordable, and the flavor is unforgettable.
If you want another version—spicy, extra cheesy, or lighter—just let me know!
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