Loaded Baked Potato Salad
A delightful blend of diced potatoes, creamy dressing, cheese, and scallions, mimicking the flavors of a classic loaded baked potato in a salad format.
Ingredients
Main Ingredients
- 4 large potatoes Wash and boil until fork-tender.
- 1 cup sour cream For creamy dressing.
- 1/2 cup mayonnaise Combine with sour cream for dressing.
- 1 cup shredded cheddar cheese Mix with other ingredients.
- 1/4 cup chopped scallions For fresh flavor.
- Salt and pepper to taste Adjust seasoning as needed.
Instructions
Preparation
- Wash and boil the potatoes until fork-tender, about 15-20 minutes. Let them cool before peeling and dicing into bite-sized pieces.
- In a large mixing bowl, combine the sour cream and mayonnaise. Whisk until smooth.
- Gently fold the diced potatoes into the mayonnaise mixture until fully coated.
- Stir the shredded cheddar cheese, and chopped scallions. Adjust amounts based on preference.
- Sprinkle with salt and pepper, then mix gently. Taste and adjust seasoning if necessary.
- Cover the bowl and let chill in the fridge for at least an hour to meld flavors.
- Transfer to a serving dish and enjoy!
Notes
To enhance flavor, cook potatoes just right to avoid mushiness. Cool completely before mixing, and feel free to experiment with toppings.