Loaded potato salad filled with potatoes, bacon, shredded cheese, green onions and a delicious creamy dressing. A fun twist on the classic potato salad that tastes like a loaded baked potato in salad form.
Place the potatoes in a large pot of boiling water with salt. Cook for 15 minutes, or until fork tender. Then drain and run under cold water. Once all the way cooled, dice into 1-inch pieces.
Combine the mayo, sour cream, green onions or chives, ranch, salt and pepper in a small bowl. Then pour over the potatoes and stir together with the bacon and cheese.
Add more salt and pepper to taste. Refrigerate until ready to serve. Top with extra shredded cheese, crumbled bacon and green onion if desired.
Notes
For a variation, you can bake russet potatoes in the oven (instructions here) and then dice them once cooled.
To make-ahead: Mix everything together and cover tightly with plastic wrap. Mix again right before serving and top with more shredded cheese, crumbled bacon and green onions if desired.
To store: It will keep for about 3-5 days if stored in an airtight container in the fridge.