- Prepare the Potatoes: Wash the Russet potatoes and cut them into bite-sized pieces. Place the potato pieces in a pot, cover them with water, and boil until they are fork-tender, which should take about 20-25 minutes. Once cooked, drain the potatoes and allow them to cool.
- Mix the Dressing: In a large mixing bowl, combine the sour cream and mayonnaise. Stir until smooth and well incorporated.
- Add the Ingredients: To the bowl with the dressing, add the cooled potato pieces, chopped onion, chives, and shredded cheddar cheese. Gently fold everything together until evenly combined.
- Season to Taste: Season the potato salad with salt and pepper, adjusting to your preference for flavor.
- Garnish and Serve: Transfer the Loaded Baked Potato Salad to a serving dish. Top with extra shredded cheese and crumbled bacon for an extra indulgent touch. Serve chilled or at room temperature.
Tips for Perfection
- Cook the Bacon Crispy: For optimal texture and flavor, ensure the bacon is cooked until crispy before crumbling it into the salad.
- Allow Potatoes to Cool: Cooling the boiled potatoes before mixing them with the other ingredients helps prevent the salad from becoming mushy.
- Customize to Taste: Feel free to customize the salad by adding your favorite toppings, such as diced tomatoes, green onions, or even a dollop of barbecue sauce for added zing.
Serving Suggestions
Loaded Baked Potato Salad pairs perfectly with grilled meats, sandwiches, or served as a standalone side dish at picnics, barbecues, or potlucks. It adds a deliciously comforting touch to any meal and is sure to be a hit with friends and family alike.
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