Bring the flavors of a fully loaded baked potato into a creamy, crowd-pleasing salad! Perfect for barbecues, family dinners, or potlucks — this side dish is a total winner.
Ingredients
6 large russet potatoes
1 cup sour cream
½ cup mayonnaise
1 cup shredded cheddar cheese
½ cup cooked and crumbled bacon
½ cup chopped green onions (plus extra for garnish)
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions
- Prepare the Potatoes:
Wash and peel the potatoes (optional for a rustic look). Cut them into bite-sized cubes. Place them in a large pot and cover with cold water. Bring to a boil and cook until tender, about 10–12 minutes. Drain and let them cool completely. - Mix the Dressing:
In a large bowl, combine sour cream, mayonnaise, salt, and pepper. Stir until smooth and creamy. - Assemble the Salad:
Add the cooled potatoes to the bowl. Gently toss with the dressing to coat evenly. - Add the Toppings:
Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions. - Chill or Serve:
Refrigerate for at least 1 hour before serving for best flavor. Garnish with extra bacon, cheese, and green onions before serving.
Tips
For extra smoky flavor, use smoked cheddar or add a sprinkle of paprika.
This salad tastes great served slightly warm or chilled — your choice!