Loaded Baked Potato Salad

Here is another recipe I served at our 4th of July party. Normally I am not a huge fan of classic potato salad. You know, the kind with olives and pickles and mustard, etc? It is just a little too tangy for my taste.

This recipe is my new favorite potato salad recipe. It is perfect for summer potlucks. So make a batch and take it to your next barbecue. You will be the life of the party. Anything with bacon is a hit, right? Well, I guess I cannot vouch for every recipe with bacon, but I can vouch for this one.

Loaded Baked Potato Salad

Recipe Source: Dishing With Leslie

8-10 small/medium russet potatoes
14 slices of bacon
1 cup sour cream
3/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese, divided
3 green onions, sliced


Peel potatoes and cut into cubes. Boil until fork tender (approximately 20 minutes). Do not over boil or you will end up with mashed potatoes when you stir everything together.

Once potatoes are cooked, drain them and refrigerate until completely cool (this takes approximately 1.5 hours).

In the meantime, cook the bacon. I like to do this in the oven. It works incredibly well and makes less of a mess. Plus you do not have to worry about grease splatters and burns. This website has a great tutorial on cooking bacon in the oven. Allow bacon to cool to room temperature. Crumble with hands or use kitchen shears to cut into pieces.

While bacon is cooling combine sour cream, mayo, salt, pepper, and half of the cheese. Taste the sauce and add more salt to your liking. Refrigerate until potatoes are cooled.

Once the potatoes are cooled, stir them together with the sauce mixture, crumbled bacon, remaining cheese, and green onions.

You could serve this right away. But it is 10x better after you refrigerate it for a full 24 hours. Trust me. Make it the night before you plan on serving it. Mmmmmmmmmmmmmmmmmmmm mmmmmmm. Serves 10-12.