Description
This Loaded Baked Potato Salad (No Mustard) is a delicious and easy-to-make side dish that’s perfect for picnics, potlucks, and weeknight dinners. The creamy, chunky salad is loaded with tender potatoes, crispy bacon, tangy cheddar cheese, and fresh chives for a flavor explosion in every bite.
Ingredients
– 3 pounds Russet potatoes, peeled and cubed
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/2 cup bacon bits
– 1 cup shredded cheddar cheese
– 1/4 cup chopped chives
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, combine the mayonnaise, sour cream, bacon bits, cheddar cheese, chives, salt, and pepper.
4. Add the cooled potatoes and gently fold to combine.
5. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 5 days. The flavors will continue to develop the longer it sits. You can also add diced hard-boiled eggs or chopped green onions for extra flavor and texture.
- Prep Time: 20
- Cook Time: 20
- Category: Sides
- Method: Boiling
- Cuisine: American