Loaded Baked Potato Salad

Loaded Baked Potato Salad

Be picnic-ready with this Loaded Baked Potato Salad. It combines the classic flavors of a loaded baked potato (yes, sour cream, green onions, cheddar cheese and BACON) in an easy potato salad.

I just love it when two of my favorite foods collide. And that’s just what happened with this Loaded Baked Potato Salad.

It’s a potato salad with all the flavors of a loaded baked potato. How could that be wrong?

Before I give you the recipe, I have a quick tip. I’m reminded of this tip because I forgot to do it recently and was really disappointed in the end.

Crucially Important Potato Salad Tip: If you make potato salad ahead of time (a day or several hours before), you need to add more dressing before serving.

Before I give you the recipe, I have a quick tip. I’m reminded of this tip because I forgot to do it recently and was really disappointed in the end.

You see, potatoes love to suck up liquid. So if you want to make a creamy and delicious salad and then stick it in the fridge for awhile, the potatoes will keep sucking. And sucking. When you take it out of the fridge, it might still look creamy because the fat has remained on the outside of the salad. But much of the liquid is now inside of the potatoes.

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Loaded Baked Potato Salad

Ingredients

  • 1 and 1/2 lbs. red potatoes, in 1/2 inch cubes
  • salt
  • 3 scallions, chopped
  • 6 slices cooked bacon, chopped
  • 1/4 tsp. black pepper
  • 1 cup sour cream (possibly more before serving)
  • 1 cup mayonnaise (possibly more before serving)
  • 1 and 1/2 cups shredded cheddar cheese
Read the whole recipe on Cook the Story