Loaded Baked Potato Salad

A Southern-inspired twist on a classic favorite, this loaded baked potato salad combines tender potatoes with creamy dressing, crispy bacon, sharp cheddar, fresh herbs, and all the comforting flavors of a loaded baked potato in every bite. Perfect for cookouts, holidays, and family gatherings.

📝 Ingredients

• 3 lb bag russet potatoes or small red potatoes (1-inch cubes)
• 1 tsp salt
• 1 cup real mayonnaise
• 1/2 cup sour cream or unflavored Greek yogurt
• 1/2 cup buttermilk
• 1 0.4 oz package dry buttermilk Ranch dressing mix (i.e. Hidden Valley)
• 1 tsp lemon pepper
• 1/2 tsp freshly cracked black pepper
• 10 slices bacon (cooked and crumbled)
• 1 cup green onion (thinly sliced)
• 1 1/2 cup shredded sharp cheddar cheese

👨‍🍳 Instructions

1. 1Place the cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil and cook for 15 minutes or until fork tender.
2. 2Drain cooked potatoes in a colander and allow to cool for 5 minutes while you make the dressing.
3. 3In a large mixing bowl whisk together the mayonnaise, sour cream, buttermilk, Ranch seasoning, lemon pepper and black pepper.
4. 4Add the potatoes, bacon and green onion. Toss to coat. (Reserve 2 Tbsp each of bacon and green onion for garnishing)
5. 5Chill for about 20-30 minutes then add 1 1/4 cup shredded cheese. Mix well.
6. 6Serve warm or chilled garnished with reserved bacon, green onion and shredded cheese.