Loaded Baked Potato Salad

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Ingredients:

  • 2 pounds russet potatoes, peeled and diced
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 6 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Boil diced potatoes in a pot of salted water until fork-tender. Drain and let them cool.
  2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and black pepper to create the dressing.
  3. Add the cooled potatoes to the dressing, tossing gently to coat evenly.
  4. Fold in crumbled bacon, shredded cheddar cheese, green onions, and fresh parsley.
  5. Refrigerate for at least 1 hour to allow flavors to meld.
  6. Before serving, garnish with additional bacon, cheese, and herbs if desired.
  7. Enjoy the satisfying fusion of Loaded Baked Potato Salad!

Tips:

  • Leave the potato skins on for added texture and nutrients.
  • Customize with extras like diced jalapeños or a dollop of Greek yogurt.

FAQs:

Q: Can I make Loaded Baked Potato Salad ahead of time?

A: Absolutely! Prepare it a day in advance and refrigerate until ready to serve.

Q: Is there a substitute for mayonnaise in the dressing?

A: Greek yogurt or sour cream can be used as alternatives.

Q: Can I use different types of potatoes?

A: While russet potatoes work best, you can experiment with Yukon Gold or red potatoes.

Conclusion:

In conclusion, our Loaded Baked Potato Salad recipe offers a satisfying fusion of classic flavors in a delightful salad form. With creamy potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing, this dish is a crowd-pleaser perfect for any occasion. Try it and savor the essence of loaded baked potatoes at your next gathering.

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