All-American Loaded Baked Potato Salad
A creamy, flavor-packed potato salad that combines the beloved tastes of loaded baked potatoes in a refreshing dish perfect for gatherings.
Ingredients
Main Ingredients
- 4 large russet potatoes Best choice for starchy and fluffy texture.
- 1 cup sour cream Adds creaminess.
- ½ cup mayonnaise For added richness.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon onion powder Adds depth to the dressing.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- 1 cup shredded cheddar cheese A key topping for flavor.
- ½ cup chopped green onions For freshness and crunch.
- ½ cup crispy fried onions Optional for garnish.
Instructions
Preparation
- Wash the russet potatoes and cut them into bite-sized cubes.
- Place the potatoes in a pot of salted water, bring to a boil, and cook until fork-tender (about 15-20 minutes).
Dressing Preparation
- In a large bowl, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until well combined.
Combining Ingredients
- Once the potatoes are cooked, drain them and allow to cool slightly.
- Gently fold the warm potatoes into the dressing, being careful not to mash them.
Final Touches
- Stir in the shredded cheddar cheese and chopped green onions, saving some green onions for garnish.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, sprinkle crispy fried onions on top if desired.
Notes
Allow the potatoes to cool before mixing with the dressing to prevent mushiness. Customize with favorite toppings like crumbled cheese or diced bell peppers. Store in an airtight container for up to 3 days.