Description
All the flavors of a loaded baked potato in a creamy, tangy salad! Perfect for potlucks and BBQs.
Ingredients
Scale
Ingredients:
5 lbs Yukon gold potatoes, peeled and cubed
1 cup mayonnaise
1 cup sour cream
1 packet ranch dressing mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 lb bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup chopped green onions
- 5 lbs Yukon gold potatoes, peeled and cubed
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch dressing mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 lb bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
- While potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside to drain on paper towels. Reserve 2 tablespoons of bacon grease in the skillet.
- Add onion to the skillet and cook until softened, about 5 minutes.
- In a large bowl, combine cooked potatoes, bacon, onion, cheddar cheese, sour cream, mayonnaise, chives, salt, and pepper.
- Stir until well combined.
- Serve immediately or chill for later.
Notes
- For best flavor, make the salad a day ahead.
- If you don’t have time to chill, place the potatoes in the freezer for 30 minutes to cool them down quickly.
- To make this salad vegan, use vegan mayonnaise and sour cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes