This Loaded Potato Salad is a delicious and creamy side dish perfect for BBQs or any gathering. With a mix of creamy potatoes, crispy turkey bacon, sharp cheddar, and a tangy dressing, it’s a crowd-pleaser!
Preheat your oven to 400°F (200°C). Scrub the russet potatoes under running water, pat them dry, then poke holes all around with a fork. Bake directly on the oven rack for about 60-70 minutes until they’re soft and cooked through.
Once the potatoes are baked, let them cool slightly before carefully peeling the skins off (you can leave some skin on for texture). Chop into bite-sized pieces.
In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, salt, and pepper. Stir thoroughly until smooth and creamy.
Add the chopped potatoes to the dressing mix. Gently fold in the cooked turkey bacon, cheddar cheese, and green onions. Be careful not to mash the potatoes; you want to maintain some chunkiness in texture.
Transfer the loaded potato salad to a serving dish and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully!
Keywords: Loaded Potato Salad, Potato Salad Recipe, BBQ Side Dish, Creamy Potato Salad