Description
A creamy, cheesy potato salad that combines the indulgent flavors of a loaded baked potato with the classic comfort of potato salad. Perfect for BBQs and potlucks.
Ingredients
- 6 medium (or 8 small) russet potatoes, washed and dried
- ¼ cup extra virgin olive oil
- 1¼ cups sour cream
- 1 cup mayonnaise
- ½ cup thinly sliced green onion, plus 2 Tbsp for garnish
- ½ cup diced red onion
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 2½ cups shredded cheddar cheese (2 cups in salad, ½ cup for garnish)
Instructions
- Preheat oven to 425 °F and line a baking sheet with foil.
- Brush potatoes with olive oil, pierce with a fork, and bake for 50–60 minutes until soft. Cool completely.
- Dice cooled potatoes into ½-inch chunks and place in a large bowl.
- In a separate bowl, whisk together sour cream and mayonnaise until smooth.
- Fold the dressing into the potatoes along with green onions, red onion, salt, pepper, and 2 cups of cheese.
- Garnish with the remaining ½ cup of cheese and 2 Tbsp of green onions.
- Chill before serving.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Try sharp or mild cheddar based on your preference.
- Add extras like chopped herbs, diced bell peppers, or other favorite toppings.
- Store in an airtight container in the fridge for up to 5 days.
- Do not freeze—texture and dressing will be affected.
- Let sit at room temperature 15–20 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
