This loaded baked potato salad recipe is a family favorite. It is made with red potatoes, cheddar cheese, and bacon.
What could be better for your next potluck, barbecue, or party than a hearty and flavorful potato salad? Even better, how about a potato salad that is reminiscent of a steakhouse favorite? This potato salad recipe is simple to put together. The crumbled bacon on top makes for an inviting presentation. This is sure to become a new favorite side dish among your friends and family!
Although this potato salad is called loaded baked potato salad, you are not actually required to bake the potatoes. It has all the flavor of loaded baked potatoes, but you still boil the potatoes as you would traditionally do when making potato salad.
This potato salad uses red potatoes. I don’t peel them. I just wash them and remove any eyes and then cut them up. Skipping the peeling process shaves quite a bit of time off the prep time in making this salad,
While this is a quick and easy potato salad to make, it does require time in the refrigerator for it to chill. Allow this to set up in the refrigerator for a minimum of 2 hours. However, it is even better if you can leave it in the refrigerator overnight. It gives it more time for the flavors to meld.
Loaded Baked Potato Salad Recipe
Ingredients:
- 12-14 medium red potatoes
- ½ cup sour cream
- ½ cup mayonnaise
- 6 pieces of crispy bacon, chopped
- 16 ounces shredded cheddar cheese
- 1 tablespoon vinegar (use a gluten-free vinegar to make this recipe gluten-free)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
1. Cut the potatoes into eighths. Place them in a pot of water and cook over a medium-high heat until boiling.
2. Lower the heat and boil the potatoes for 15-20 minutes or until fork-tender.
3. Drain the potatoes and allow them to cool.
4. Add the potatoes, sour cream, mayonnaise, shredded cheddar cheese, and all but a large pinch of bacon to a large bowl. Stir until thoroughly combined.
5. Sprinkle the remaining piece of bacon on top of the potato salad as a garnish.
6. Chill for a minimum of 2 hours.
Printable Recipe for Loaded Baked Potato Salad
- 12-14 medium red potatoes
- ½ cup sour cream
- ½ cup mayonnaise
- 6 pieces of cooked bacon, chopped
- 16 ounces shredded cheddar cheese
- 1 tablespoon vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cut the potatoes into eighths.
- Boil the potatoes for about 15-20 minutes or until fork-tender.
- Drain the potatoes and allow them to cool.
- Add the potatoes, sour cream, mayonnaise, shredded cheddar cheese, and all but a large pinch of bacon to a large bowl. Stir until thoroughly combined.
- Sprinkle the remaining piece of bacon on top of the potato salad as a garnish.
- Chill for a minimum of 2 hours.
More Potato Recipes:
Jalapeno Popper Potato Salad Recipe
Cajun Ranch Potato Salad Recipe
Gina says
I can’t wait to make this all summer long for my Sunday neighborhood bbQ! They’re all gonna love it! Thanks for the recipe!
April @ The 21st Century Housewife says
Your Loaded Baked Potato salad sounds amazing. I love the idea of potato salad with bacon and cheese! By the way, I think we may have the same casserole dish! Does yours have a lid as well? Mine belonged to my mother, and is my absolute favourite casserole in the whole world.
miss foodie fab says
Look, I can’t deal with you and these yummy recipes anymore. *drools*