Loaded Baked Potato Salad
Loaded Baked Potato Salad gives a unique twist on the traditional potato salad recipe, and is sure to take your BBQ to the next level.
Ingredients
- 3 lbs Yukon potatoes, cut in 1/2” chunks
- 1 stick Butter, melted
- 1 cup Sour Cream
- 1 ½ cup shredded cheese
- 1 lbs. Bacon, cooked and chopped
- 4 Tbsp Virgin Olive Oil
- 1 Tbsp Salt
- 1 tsp Pepper
- ½ cup green onions, chopped
- 1 tsp Cayenne Pepper, Optional
Instructions
- Roast the Potatoes Preheat your oven to 350°F. Cut the potatoes into ½-inch chunks and toss with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30–35 minutes, or until fork tender.
- Let Them Cool Allow the roasted potatoes to cool for about 10 minutes. This step is important — adding the sour cream mixture to piping hot potatoes can cause it to break and get greasy rather than staying creamy and luscious.
- Mix the Loaded Potato Dressing While the potatoes cool, combine the melted butter, sour cream, chopped bacon, green onions, shredded cheddar, and cayenne pepper (if using) in a large bowl. Stir until everything is well mixed.
- Step 4 — Toss and Serve Add the cooled roasted potatoes to the butter and sour cream mixture and toss gently until every piece is fully coated. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate until ready — this Southern potato salad holds up beautifully and the flavors only get better as it sits.
Enjoy with your favorite other BBQ dishes like our Southern BBQ Beans, Homemade Coleslaw and Instant Pot Ribs.