Loaded Baked Potato Salad Recipe (2024)

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by Alea Milham 3 Comments

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This loaded baked potato salad recipe is a family favorite. It is made with red potatoes, cheddar cheese, and bacon.

Loaded Baked Potato Salad Recipe (1)

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 (2)

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.

Loaded Baked Potato Salad Recipe (3)

Printable Recipe for Loaded Baked Potato Salad

Loaded Baked Potato Salad

Loaded Baked Potato Salad Recipe (4)

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A delicious red potato salad recipe loaded with bacon and cheese.

Author: Alea

Recipe type: Side Dish

Cuisine: American

Serves: 8

Ingredients

  • 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

Directions

  1. Cut the potatoes into eighths.
  2. Boil the potatoes for about 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.

More Potato Recipes:

Jalapeno Popper Potato Salad Recipe

Cajun Ranch Potato Salad Recipe

Scalloped Potatoes

Twice Baked Potatoes

Garlic Mashed Potatoes

Mashed Red Potatoes

Hasselback Red Potatoes

Fast and Easy Hash Browns

Garlic and Rosemary Red Potatoes

Herb Roasted New Potatoes

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. 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!

    Reply

  2. 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.

    Reply

  3. miss foodie fab says

    Look, I can’t deal with you and these yummy recipes anymore. *drools*

    Reply

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Loaded Baked Potato Salad Recipe (2024)

FAQs

Should potatoes be cool before adding mayonnaise? ›

Potato salad can be made ahead and refrigerated for up to 2 days. Some people say potato salad tastes better the next day. Even if you're not in that camp, you need to allow about 1 hour for the potatoes to cool before adding the mayonnaise.

How to make potato salad Martha Stewart? ›

Directions
  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  2. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Feb 25, 2021

Why is my potato salad so bland? ›

Because classic potato salad is basically a softened potato mixture with mayonnaise, its flavor can be slightly bland. According to The Kitchn, you can perk up your potato salad with an easy, tasty hack, and it doesn't require any extra work: simply add pickle brine.

How does Bobby Flay make potato salad? ›

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

What are the ingredients for a good potato salad? ›

Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled. Enjoy!

How do you not overcook potatoes for potato salad? ›

The Vinegar Trick

In his recipe, López-Alt shares his secret for perfectly cooked potatoes every time: Adding vinegar to the water (specifically, 1 tablespoon of vinegar per 1 quart of water) prevents overcooking. This one tip has transformed potato salad for Kristina Razon, the Senior Food Editor at Kitchn.

Why don't you peel potatoes for potato salad? ›

Prepping and cooking potatoes. To peel or not to peel? If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.

Can you cut up potatoes ahead of time for potato salad? ›

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).

What if I put too much mustard in my potato salad? ›

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

What is the best kind of potato for potato salad? ›

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

How can you tell if potato salad is good? ›

Visual clues are the most obvious sign that potato salad has gone bad. Mold, or if the salad has become slimy, are both indicators that it's time to toss it out. Off smells are another telltale sign that potato salad is past its prime.

What is in Walmart potato salad? ›

POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), MUSTARD (WATER, VINEGAR, MUSTARD SEED, SALT, SUGAR, SOYBEAN OIL, TURMERIC, PAPRIKA, GARLIC POWDER, SPICES, ANNATTO EXTRACT (COLOR], XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR), DILL PICKLE CUBES (CUCUMBER VINEGAR, SALT, CALCIUM CHLORIDE, NATURAL ...

Why is it called Chef's salad? ›

When the customers started requesting the off-menu salad made with cuts of meat, cheese and hard boiled eggs, the hotel decided to add it to the menu. Giving chef Seydoux the honor of naming the salad he is purported to have said "Well, it's really a chef's salad."

Is it better to let potatoes cool before mashing? ›

Tip #4: Never try to mash up cold potatoes. It has to do with some chemical-y thing with the starch. If your potatoes go cold, heat them up again (in warm water, a microwave) and then try to mash them.

Do you have to wait for potatoes to cool before mashing? ›

NO! Peel the potatoes, cut to large chunks, add salt to the water, boil until cooked through, and drain off water. While still hot, add butter, cream/milk, pepper and mash!

Can you put mayonnaise on hot food? ›

Heating mayonnaise can potentially cause foodborne illness if it's left at an unsafe temperature for more than 2 hours. You should avoid heating mayonnaise-containing dishes if you're concerned about food safety, especially in warm weather or when serving individuals like the elderly, children, or pregnant women.

Should you let potatoes cool? ›

Lead dietitian at Sustainable Nutrition, Francisca Pereira-Scarfo, says you can maximise the power of the potato by cooking it and letting it cool down before consumption. In doing this, you increase the resistant starch contained in a potato, making it a gut-health gain.

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