American Loaded Baked Potato Salad – Creamy, Cheesy
American Loaded Baked Potato Salad is a creamy and satisfying side dish inspired by the flavors of a loaded baked potato.Roasted potatoes provide a fluffy interior and slightly crisp edges.Crispy bacon adds smoky richness and irresistible crunch.Sharp cheddar cheese melts slightly into the creamy dressing.Green onions bring freshness and a mild onion flavor.It is the perfect make-ahead dish for picnics, holidays, and cookouts.
Ingredients
For the Potato Salad
- 2 pounds russet potatoes, scrubbed and cut into bite-sized chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C). Toss potato chunks with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until tender and lightly golden. Cool completely.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Add cooled potatoes to the dressing. Fold gently to coat without breaking the potatoes.
- Stir in most of the bacon, cheddar cheese, and green onions, reserving some for garnish.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Top with reserved bacon, cheese, green onions, and chives before serving.
Notes
- Roasting potatoes adds more flavor than boiling.
- Russet potatoes create a fluffy texture.
- Yukon Gold potatoes can be used for a creamier bite.
- Cool potatoes before mixing to keep the dressing smooth.
- Reserve toppings for a beautiful presentation.
- Chill before serving for the best flavor.
- Add extra sour cream if the salad thickens too much.
- Garnish just before serving to maintain texture.