Loaded Baked Potato Salad Recipe
This Loaded Baked Potato Salad recipe combines russet potatoes, sour cream, cheddar cheese, green onions, and bacon for a rich, creamy, and savory twist on classic potato salad.
6 Servings
Ingredients
- 6 cups cubed russet potatoes
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup creamy salad dressing such as Miracle Whip
- ½ teaspoon coarse ground black pepper
- 1 cup shredded Cheddar cheese
- ½ cup chopped green onions
- ½ cup real bacon bits
Instructions
Prepare the Potatoes:
- Place the cubed russet potatoes into a large pot and cover with cold water. Add the salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just tender when pierced with a fork, approximately 15 minutes.
Cool the Potatoes:
- Drain the potatoes and rinse them immediately under cold water to stop the cooking process. Allow them to cool slightly.
Prepare the Dressing:
- In a large mixing bowl, combine the sour cream, creamy salad dressing, and coarse ground black pepper. Stir until the mixture is smooth and evenly blended.
Assemble the Salad:
- Gently fold the Cheddar cheese, chopped green onions, and real bacon bits into the dressing. Add the cooled potatoes and stir carefully to coat them thoroughly without breaking them apart.
Chill and Serve:
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Notes
To make this Loaded Baked Potato Salad recipe gluten-free, ensure you use a certified gluten-free salad dressing and verify that your bacon bits and any additional seasonings are gluten-free. The remaining ingredients (potatoes, sour cream, cheese, green onions) are naturally gluten-free.