My loaded baked potato salad includes all of your favorite baked potato toppings mixed together, and it's so easy to make! This potato salad makes for a wonderful summer side dish to bring to potlucks and cookouts. However, you can serve it year-round, and you won't hear any complaints!
½teaspooneach, salt & pepper(to taste, plus more to salt the potato water)
1cupsharp cheddar cheese(shredded)
½cupgreen onions(chopped, plus more for garnish if desired)
3slicesbacon(crisped and crumbled, or ¼ cup bacon bits)
fresh ground black pepper(to taste, at time of serving)
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Instructions
Place your cubed potatoes in a pot of salted water and bring them to a boil. Cook the potatoes until they are fork-tender, about 15 minutes. Drain and rinse under cold water until cooled slightly then set aside.
Once the potatoes are ready, combine the sour cream, mayonnaise, salt, and pepper in a large bowl. Mix in the sharp cheddar, green onions, and crumbled bacon, then gently stir in the potatoes.
Cover the bowl tightly with plastic wrap and refrigerate for at least an hour. Top with freshly ground black pepper when serving.
Notes
If desired, peel the potatoes ahead of time. Peeling isn’t required for this recipe, but if preferred, you can peel and cube the potatoes up to 24 hours ahead of time! Be sure to store the potatoes in cold water, then place them in the fridge to keep them from browning too much.
Use high-quality mayonnaise for the best flavor! Depending on where you are, I suggest using Hellman’s/Best Foods or Duke’s, as they have the best flavor and texture.
Want a lighter potato salad? You can use light mayonnaise and/or replace the sour cream with low-fat sour cream or Greek yogurt.
Mix the mayo and sour cream in advance! The flavors of the two will “marry” best if they are mixed in advance. This will make for a better-tasting dressing.
Use sharp or extra-sharp cheddar for this recipe! You want a cheddar with lots of strong flavors to be able to stand up to the dressing and potatoes.