I don’t know where baked potato salad has been all of my life, but I sure have been missing out. I think I’ve had it from the grocery store before, but I was not that impressed. Last week I ran across this recipe, and thought it was worth giving another chance.
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It tasted nothing like the baked potato salad I had bought at the store, and it tasted simply amazing. I will definitely be making it again. I can’t wait to take it to our next family get together.
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Loaded Baked Potato Salad Recipe
- 10-12 medium red potatoes
- 3/4 c. mayonnaise
- 3/4 c. sour cream
- 1 c. grated cheddar cheese
- 3 tbsp. chopped green onions
- 6-8 slices bacon
- Salt and pepper
Wash the red potatoes and chop them into 1-inch cubes. You can peel the potatoes if you like, but since this recipe calls for red potatoes I decided to leave the peels on, and the salad turned out great, peels and all.
Note: You can substitute regular potatoes for the red potatoes.
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Place the cubed potatoes into a large pot of boiling water and cook until potatoes are fork tender, about 15-20 minutes.
Drain the potatoes. While the potatoes are cooling, chop the bacon into small pieces and fry it. Place the fried bacon on a paper towel to drain off the extra fat.
Stir together the cooled potatoes, bacon, mayonnaise, sour cream, grated cheese, green onions, and salt and pepper to taste.
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This baked potato salad tastes fabulous warm, or you can refrigerate it for later and serve it cold.
When I am making potato salads like this one I rarely measure my ingredients. If you want to add more or less green onions, bacon, cheese, or whatever, feel free to alter the recipe to suit your tastes. Enjoy!
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Follow my favorite recipes board on Pinterest.