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Here’s a detailed, unique article on Loaded Baked Potato Salad, complete with a step-by-step method:

Loaded Baked Potato Salad: A Creamy, Flavor-Packed Twist on a Classic

Potato salad is a timeless side dish that appears at picnics, barbecues, and family gatherings. But why settle for plain when you can have a Loaded Baked Potato Salad that brings all the indulgent flavors of a baked potato into a creamy, chilled dish? Imagine tender potatoes smothered in a tangy, creamy dressing, sprinkled with crispy bacon, sharp cheddar cheese, fresh green onions, and a hint of sour cream. It’s comfort food in a bowl, elevated to perfection.

Here’s how to make it, step by step.

Ingredients

For 6–8 servings, you will need:

Potatoes and Toppings

2 pounds of Yukon Gold or red potatoes, cubed
6 slices of bacon, cooked crisp and crumbled
1 cup shredded sharp cheddar cheese
3 green onions, sliced thin
1/2 cup sour cream (optional but recommended for extra creaminess)

Dressing

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste

Step-by-Step Method

Step 1: Cook the Potatoes

Place the cubed potatoes in a large pot and cover them with cold water.
Add a generous pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.
Drain the potatoes and let them cool slightly on a baking sheet or in a large bowl.

Tip: Avoid overcooking the potatoes, or they will become mushy in the salad. Slightly firm cubes hold their shape better.

Step 2: Prepare the Dressing

In a medium bowl, whisk together mayonnaise, Dijon mustard, vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
Taste and adjust seasoning—if you like a tangier dressing, add a bit more vinegar; for more richness, add a touch more mayonnaise.