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–+ servings
Loaded Baked Potato Salad

Loaded Baked Potato Salad: A Creamy Twist for Summer Cookouts

Enjoy a creamy and customizable Loaded Baked Potato Salad that's perfect for summer cookouts.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 medium Russet or Yukon Gold potatoes Choose for creamy texture
  • 1 cup bacon bits Crispy, smoky flavor
  • 1 cup cheddar cheese Use dairy-free for vegan option
  • 1 cup sour cream Can substitute with Greek yogurt
For the Zesty Dressing
  • 1/2 cup zesty dressing (like mustard or vinegar) Customize as desired
Optional Toppings
  • 1 cup diced tomatoes For fresh and juicy flavor
  • 1/2 cup olives Adds a briny kick
  • 1/4 cup jalapeños For a spicy twist

Equipment

  • Large pot
  • Mixing Bowl
  • Airtight container

Method
 

Step-by-Step Instructions
  1. In a large pot, bring water to a boil and add a generous pinch of salt. Boil potatoes for 15-20 minutes until fork-tender.
  2. In a medium bowl, combine sour cream with zesty dressing until smooth. Set aside to let flavors meld.
  3. Chop cooled potatoes into bite-sized chunks and mix with bacon bits, cheddar cheese, and dressing in a large bowl.
  4. Cover salad with plastic wrap and refrigerate for at least 30 minutes to let flavors blend.
  5. Before serving, gently stir the salad and top with optional ingredients like tomatoes, olives, and jalapeños.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 29gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Prepare a day in advance for best flavor. Can be customized with various toppings.

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