Description
This Loaded Baked Potato Salad is a creamy, flavorful twist on classic potato salad, packed with tender potatoes, crispy beef slices, sharp cheddar cheese, and zesty green onions. The salad is dressed in a tangy mixture of sour cream, mayonnaise, Dijon mustard, and ranch seasoning, making it a perfect side dish for picnics, barbecues, or family dinners.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, cut into bite-sized chunks
- 1 teaspoon Kosher salt (for boiling water)
Dressing
- ¼ cup Sour Cream
- ⅔ cup Mayonnaise
- 2 teaspoons Dijon Mustard
- 2 teaspoons White Vinegar
- 3 teaspoons Dry Ranch Dressing Mix
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper, fresh cracked preferred
- ¼ teaspoon Salt
Mix-ins and Garnish
- 6 slices Beef, cooked and chopped or crumbled
- 1 cup Cheddar Cheese, shredded
- ½ cup Green Onions, thinly sliced
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into ½-inch chunks. Place them into a large pot with 2 teaspoons of kosher salt and enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 8–10 minutes until the potatoes are fork tender.
- Drain and cool the potatoes: Drain the cooked potatoes in a colander and then spread them out on a baking sheet to cool for 10–15 minutes, allowing steam to escape and preventing sogginess.
- Make the dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, white vinegar, dry ranch dressing mix, garlic powder, onion powder, salt, and freshly cracked black pepper until smooth and well combined.
- Toss the salad: Add the cooled potatoes to the dressing and gently toss until evenly coated. Fold in the cooked beef slices, shredded cheddar cheese, and thinly sliced green onions carefully to avoid breaking the potatoes.
- Chill and serve: Cover the potato salad and refrigerate it for 30 minutes to 1 hour to allow the flavors to meld. Before serving, garnish with additional beef, cheese, and green onions for extra texture and flavor.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet for a fluffier bite.
- Make sure potatoes are cooled before mixing with dressing to prevent it from becoming watery.
- Cook the beef according to your preference; crispy bacon can be swapped in for a smoky flavor.
- This salad tastes even better after chilling overnight.
- For a lighter option, substitute Greek yogurt for some or all of the mayonnaise.
