Loaded Baked Potato Salad: A Hearty, Flavorful Twist on a Classic Favorite

This loaded baked potato salad is best served chilled.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again, as the dressing may thicken slightly when chilled.
Variants:

Creamy Ranch Variation: Swap the Dijon mustard and apple cider vinegar for ranch dressing for a creamy twist.
Healthy Twist: For a lighter version, use Greek yogurt instead of sour cream and opt for reduced-fat mayonnaise.
Add Veggies: Add some chopped celery or bell peppers for extra crunch and flavor.
FAQ:

Can I use other types of potatoes?
Yes, you can use red potatoes or Yukon gold potatoes for a different texture, but russet potatoes hold up well in this dish.

How can I make this ahead of time?
This salad is perfect for making ahead! Prepare it a day in advance and refrigerate it to let the flavors develop.

Can I make this salad vegetarian?
Yes, simply omit the bacon or use a vegetarian bacon substitute for a meatless version. The cheese and dressing will still provide plenty of flavor.

Loaded Baked Potato Salad is the ultimate indulgent side dish, offering a comforting, satisfying bite with all the flavors you love in a baked potato, now in salad form!