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Loaded Baked Potato Salad

Loaded Baked Potato Salad is a creamy, indulgent side dish that harmonizes fluffy potatoes, savory chicken, and crunchy veggies, all enveloped in a zesty dressing. Perfect for picnics, barbecues, or potlucks, this delightful salad offers a satisfying blend of flavors and textures that will be the star of any gathering. Serve it chilled or at room temperature for a refreshing treat that everyone will love!

  • Total Time: 35 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 pounds russet or Yukon gold potatoes
  • 1 cup cooked chicken (shredded)
  • 1/2 cup chopped green onions
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste

Instructions

  1. 1. Prepare the Potatoes: Wash and chop the potatoes into chunks. Boil in salted water for about 15-20 minutes until fork-tender.
  2. 2. Drain and Cool: Drain the potatoes and allow them to cool slightly to prevent mashing.
  3. 3. Mix Dressing: In a large bowl, combine sour cream, mayonnaise, Dijon mustard, salt, and pepper until smooth.
  4. 4. Combine Ingredients: Gently add cooled potatoes to the dressing mixture along with shredded chicken and green onions. Toss gently to combine.
  5. 5. Add Cheese: Fold in shredded cheddar cheese until well incorporated.
  6. 6. Chill Before Serving: Transfer to a serving dish, cover tightly with plastic wrap, and refrigerate for at least one hour before serving.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 410mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: For an extra kick of flavor, consider adding diced bell peppers or jalapeños. Swap chicken for turkey or beef for variety. Use vegan mayo or dairy-free sour cream for a plant-based version.