Loaded Baked Potato Salad

Follow our step-by-step guide on how to make Loaded Baked Potato Salad.

1. Step 1

   Begin by placing your peeled potatoes into a spacious pot, then generously cover them with salted water.

2. Step 2

   Heat the pot over high heat until the water reaches a vigorous boil.

3. Step 3

   Once boiling, lower the heat to medium-low and allow the potatoes to simmer gently until they are just tender, which should take around 15 minutes.

4. Step 4

   Afterward, drain the potatoes and let them cool to room temperature.

5. Step 5

   In a large, deep skillet, cook the bacon over medium-high heat, turning it occasionally until it achieves a perfect golden brown and crispy texture, approximately 10 minutes.

6. Step 6

   Once done, transfer the bacon to a plate lined with paper towels to absorb any excess grease.

7. Step 7

   Once the potatoes have cooled, chop them into bite-sized pieces and transfer them to a large mixing bowl.

8. Step 8

   To this, add reduced-fat sour cream, shredded Cheddar cheese, mayonnaise, dried chives, salt, and freshly ground black pepper.

9. Step 9

   Crumble the crispy bacon into the bowl and mix everything together until well combined, creating a delightful medley of flavors.

10. Step 10

    Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 8 hours before serving, allowing the ingredients to harmonize beautifully.

11. Step 11

    Enjoy the anticipation as the flavors meld together, creating a dish that’s sure to impress at your next gathering.