The flavors of potato salad get a serious upgrade when combined with a loaded baked potato salad! Stuffed full of bacon, cheese, herbs, and green onion the flavor is just unbeatable in this twist on classic potato salad.
Course Salad, Side Dish
Keyword cold salad, potatoes
Prep Time 10minutes
Cook Time 18minutes
Chill Time 2hours
Author Kristy Richardson
Bring a large pot of salted water to a boil. Add diced potatoes and bring the temperature down to medium heat. Boil the potatoes 10-12 minutes until tender when pierced by a fork. Rinse with cool water to cool the potatoes then drain and dry well.
Chop the bacon into small pieces and place in a cold skillet. Turn the heat to medium and cook the bacon until crisp while stirring frequently for, about 8-10 minutes. Drain the bacon on a paper towel.
In a bowl combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika and mix well.
Remove the white root part from the green onions, then chop the tender green part of the onion and the rest of the white part of the onion for the salad.
Add the mayonnaise mixture to the potatoes and stir to coat. Add green onions, bacon, and shredded cheese to the potatoes and stir until everything is evenly mixed.
Cover the bowl and cool in the refrigerator for at least two hours before serving for the perfect potato salad. This potato salad recipe is best served cold.
I like to sometimes add a little cracked black pepper to the mayonnaise dressing and it's delicious.
Setting aside a little of the green onions, cheese and bacon make a delicious garnish for this recipe.
Chopping the white part of the green onion a little smaller makes a more pleasant texture in this salad as that part tends to be a little more fibrous and has more onion bite.
Plain greek yogurt can be swapped for the mayonnaise and sour cream.