Loaded Baked Potato Salad Recipe
A creamy, tangy salad loaded with baked potatoes, crisp bacon, chopped eggs, sharp cheddar, and fresh herbs—perfect for BBQs, potlucks, and family dinners!
Ingredients
- 3 pounds russet potatoes about 6 medium, washed and dried
- 6 slices bacon thick-cut, chopped
- 4 large eggs hard-boiled and chopped
- 1 cup mayonnaise Hellmann’s or Dukes
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard or yellow mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup sharp cheddar cheese shredded, optional
- 3 green onions thinly sliced, plus extra for garnish
- 2 tablespoons fresh chives chopped, optional
- 1 stalk celery finely diced, optional
- 1/4 cup red onion diced, optional
Instructions
- Preheat oven to 400°F. Poke potatoes with a fork, rub with oil and salt, and bake for 45–55 minutes until tender.
- Heat a skillet over medium heat, add chopped bacon, and fry until crisp. Drain on paper towels.
- Cover eggs with water, bring to a gentle boil, then turn off heat, cover, and rest 10 minutes. Chill in ice water, peel, and chop.
- Slice cooled potatoes in half, scoop out flesh, cut into cubes, and place in a large bowl.
- Whisk mayonnaise, sour cream, mustard, vinegar, paprika, salt, pepper, and a bit of bacon fat in a bowl.
- Add potatoes, bacon, eggs, celery, onions, cheese, and dressing; toss gently and cover. Refrigerate 1 hour.
- Garnish with extra bacon bits, chives, and green onions, then serve chilled or at room temperature.
Notes
Leftover salad keeps 3–4 days in the fridge. Don’t freeze the dressed salad; freeze plain potatoes if needed.
Nutrition
Calories: 280kcal
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