Step-by-Step Instructions
1. Cook the Potatoes
Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt.
Bring to a boil, then reduce heat and simmer for 12–15 minutes, until fork-tender but not mushy.
Drain well and let cool 15–20 minutes (warm potatoes absorb dressing better—but not hot!).
2. Make the Dressing
In a large bowl, whisk together sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
3. Combine Everything
Add warm potatoes, bacon, cheddar, green onions, and herbs to the dressing.
Gently fold until evenly coated.
💡 Don’t overmix—keep those potato chunks intact!
4. Chill & Serve
Cover and refrigerate for at least 1 hour (or up to 24 hours).
Before serving, stir gently and top with extra cheese, bacon, or green onions.
Tips for Salad Success
Don’t overcook potatoes—they’ll turn to mash. Test at 12 minutes!
Use full-fat dairy—low-fat versions can make the salad watery.
Salt the water—it seasons the potatoes from within.
Make it ahead: This salad tastes even better on day 2!
Keep it cold: Store in a chilled bowl at picnics (nest in ice if needed).
Delicious Variations
Ranch Twist: Add 1 tbsp ranch seasoning to the dressing
Spicy Kick: Mix in 1 diced jalapeño or ½ tsp cayenne
Veggie-Packed: Add ½ cup roasted corn or diced bell peppers
Low-Carb: Swap potatoes for cauliflower (roast first, then chill)
Extra Tang: Stir in 2 tbsp chopped dill pickles or capers
Serving Suggestions
Classic BBQ side: With grilled burgers, hot dogs, or ribs
Summer potluck: In a trifle bowl with bacon on top
Light lunch: Over mixed greens with a hard-boiled egg
Holiday twist: Add diced ham for Easter or Christmas
Frequently Asked Questions (FAQs)
Q: Can I use red or russet potatoes?
A: Yes—but Yukon Golds are ideal. Russets can get mealy; reds hold shape but lack creaminess.
Q: Can I make it dairy-free?
A: Yes! Use coconut yogurt, dairy-free sour cream, and vegan cheese.
Q: Why is my salad watery?
A: Likely from hot potatoes or low-fat dairy. Cool potatoes slightly and use full-fat ingredients.
Q: Can I add mayonnaise?
A: You can—but the sour cream/yogurt combo gives a brighter, less heavy flavor.
Final Thoughts: Comfort, Reimagined
Loaded Baked Potato Salad isn’t just a side dish—it’s a celebration of bold flavors and easy entertaining. With its creamy dressing, smoky bacon, and melty cheese, it’s the kind of salad that earns recipe requests and vanishes before you finish filling your plate.
So boil those potatoes, crisp that bacon, and toss up a batch that brings the comfort of your favorite baked spud to the great outdoors.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you go spicy? Add corn? Share your potato salad triumph in the comments below—or tag me on social. And if you know someone drowning in mayo-based salads, send them this recipe. You’ll be their new picnic MVP!
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