Seven Salads for Summer: Loaded Baked Potato Salad

This super easy recipe with just a few ingredients is a great side dish for steaks, burgers, or chicken. Plan ahead and roast your potatoes so they have enough time to cool down before making the salad. After you’re done roasting the potatoes and allowing them to cool, it only takes about 5 minutes to throw it together.

And don’t forget you can make this dairy-free by subbing plain coconut milk yogurt for the sour cream and skipping the shredded cheddar.

Loaded Baked Potato Salad

1 lb bag baby potatoes
2 tablespoons olive oil
Coarse sea salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup sour cream
1/4 cup mayo
8 oz cooked bacon, cut into small pieces
1/3-1/2 cup thinly sliced green onion
1/3 cup shredded sharp cheddar cheese
fresh parsley

Toss the baby potatoes in a large bowl with the olive oil. Sprinkle with salt, pepper, garlic powder, and onion powder, then toss again to coat. Roast the potatoes on a parchment lined baking sheet at 400 for 30 minutes or until cooked all the way through. All to cool completely.

Return the cooled cooked potatoes to a large bowl and add in bacon and green onions, reserving a couple tablespoons for garnish.

In a small bowl, whisk together the sour cream and mayonnaise. Pour the dressing over the potato mixture and toss gently to coat. Move the salad to a serving bowl and sprinkle the top with shredded cheese and the reserved bacon and onions as well as some chopped fresh parsley. Serve immediately and store leftovers in the refrigerator in an airtight container.

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