Description
Creamy Loaded Baked Potato Salad packed with tender red potatoes, sharp cheddar cheese, and fresh green onions tossed in a tangy mayo and sour cream dressing. This chilled side dish delivers all the flavors of a loaded baked potato and is perfect for barbecues, picnics, and family gatherings.
Ingredients
- 3 pounds red potatoes, washed and cut into 1½-inch pieces
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 2–3 tablespoons chopped green onions or chives
Instructions
1. Place the potatoes in a large pot and cover with water. Bring the water to a boil, then reduce heat and simmer for 9–10 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and rinse with cold water, then allow them to cool completely.
3. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and black pepper.
4. Transfer the cooled potatoes to a large mixing bowl and pour the dressing over the potatoes. Gently stir to coat evenly.
5. Add the shredded cheddar cheese and chopped green onions or chives, then mix until well combined.
6. Cover the bowl and refrigerate for at least 3 hours or overnight for the best flavor.
7. Before serving, garnish with additional cheese and green onions if desired.
Notes
Allowing the potato salad to chill for several hours helps the flavors develop and improves the texture.
For extra “loaded baked potato” flavor, you can add cooked crumbled bacon.
Red potatoes hold their shape well, but Yukon Gold potatoes can also be used.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg