What’s a summer picnic without potato salad?  If you are gearing up your 4th of July menu, here’s a fabulous Loaded Baked Potato Salad you’ll want to add!  This salad combines all the yummy flavors of a baked potato into a crowd-loving salad:  Potatoes, Sour Cream, Bacon, Onions, and Cheddar Cheese – plus Ranch Dressing!  I should note here, that in Texas we eat Ranch on almost anything, so if you’re not a fan just substitute mayo.

Loaded Baked Potato Salad

Ingredients

3-4  Russet potatoes, baked, cooled and diced*
1 small onion, chopped
3/4 cup ranch dressing
3/4 cup sour cream
1/2 cup shredded cheddar cheese (more for garnish optional)
6 slices bacon, cooked and crumbled (more for garnish optional)
salt and pepper to taste
1/4 cup chopped chives

Directions

Combine potatoes, onion, ranch dressing {Note, if you prefer, use mayo instead of ranch.}, sour cream, cheddar cheese,  bacon, salt and pepper to taste.  Refrigerate at least 2 hours before serving.  Garnish with chives and additional cheese and bacon if desired.

*Note:  I leave the skin on, but you can peel them if you like.

More Potato Salads from Caramel Potatoes

Firehouse Potato Salad Recipe here

Red, Hot and Blue Restaurant Style Potato Salad