Description

A hearty and flavorful salad combining the best of loaded baked potatoes with a creamy, tangy dressing. Perfect for BBQs, potlucks, or as a comforting side dish.

Ingredients

3 pounds russet potatoes, peeled and cubed
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped green onions
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

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Instructions

Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 10-12 minutes. Drain and let cool.
In a large bowl, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
Add the cooled potatoes to the bowl and gently stir to coat evenly with the dressing.
Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Garnish with extra bacon, cheese, and green onions if desired before serving.

Notes

For a lighter version, substitute Greek yogurt for the sour cream.
Use red or Yukon gold potatoes for a creamier texture.
Best served chilled but can be served at room temperature.