Name: Loaded Baked Potato Salad – The Ultimate Creamy, Cheesy BBQ Side Dish
Ingredients: 2½ lbs (1.1 kg) Yukon Gold or red potatoes, scrubbed and cut into 1″ cubes; 6 slices thick-cut bacon, cooked crispy and crumbled; ½ cup sour cream; ¼ cup mayonnaise; 2 tbsp apple cider vinegar or pickle juice; ½ cup shredded sharp cheddar cheese; 3 green onions, thinly sliced; 1 tsp smoked paprika; Salt & black pepper to taste; Optional: 1 tsp Dijon mustard, pinch of garlic powder

Ingredients

Scale

2½ lbs (1.1 kg) Yukon Gold or red potatoes, scrubbed and cut into 1” cubes
6 slices thick-cut bacon, cooked crispy and crumbled
½ cup sour cream
¼ cup mayonnaise
2 tbsp apple cider vinegar or pickle juice
½ cup shredded sharp cheddar cheese
3 green onions, thinly sliced
1 tsp smoked paprika
Salt & black pepper to taste
Optional: 1 tsp Dijon mustard, pinch of garlic powder

Instructions

Cook potatoes: Boil potatoes in salted water 8–10 minutes until fork-tender but not mushy. Drain and cool completely (spread on a tray to speed cooling).
Make dressing: In a large bowl, whisk sour cream, mayonnaise, vinegar, smoked paprika, salt, pepper, and optional mustard/garlic powder.
Combine: Gently fold in cooled potatoes, most of the bacon, cheddar, and green onions (reserve some for topping).
Chill: Cover and refrigerate at least 1 hour (best after 2–4 hours for flavors to meld).
Serve cold, topped with remaining bacon and green onions.

💡 Pro Tips:
– For extra tang, add 2 tbsp chopped dill pickles or relish.
– Make ahead: Tastes even better the next day!
– Keep chilled—this salad doesn’t hold up well in heat.

Prep Time & Nutrition (per serving, serves 6):