I don’t know about you, but some days I just need a carb overload to feel better. Not physically, of course, but there is just something about the comfort of food that makes you feel secure and content.
This Loaded Baked Potato Salad has the best of both worlds. A delicious combination of your favorite loaded baked potato recipe that is turned into a summer favorite. But hey, sometimes we just need to indulge and this Loaded Baked Potato Salad definitely brings comfort.
A simple recipe that won’t break the bank is always a plus in our house. Crispy bacon, sharp cheddar cheese, creamy mayo, and your other favorite toppings for a potato come together for a flavor combination that is out of this world. Potato salad is a staple for summer and leveling up your traditional recipe is a necessity after being quarantined from our loved ones for over two years.
When you go to cookouts you look for the deviled eggs, hot dogs, hamburgers, and potato salad! We all love those delicious homemade comfort meals that our favorite aunt or grandmother made every get-together. Now that you are older, the torch has been passed and you have a recipe to outshine everyone. Your elders will truly be impressed with your skills once this Loaded Baked Potato Salad hits the table.
Can you use a different type of potato?
You certainly can swap out the russet potato for sweet potato if you want a healthier option. The sweet potato does not hold its firmness as much as you get with the Russett potato so you will have more of a mash than a sturdy potato salad.
How do you properly store leftovers?
Since this Loaded Baked Potato Salad has mayo and cheese you want to ensure it is properly secured in an air-tight container in your fridge. You should be able to enjoy it for the next 3-4 days; if it lasts that long!
Here is what you need to make this Loaded Baked Potato Salad at home!
8-10 medium russet potatoes
1 cup sour cream
½ Cup mayo
12 slices of bacon, cooked and crumbled
1 yellow onion, chopped
¼ tsp chives
1 ½ Cup sharp cheddars cheese, shredded
Pinch of kosher salt
Pinch of black pepper
Sliced Green onions to garnish
Let’s start making your Loaded Baked Potato Salad
Wash and cut your potatoes into bite-sized pieces and boil the potatoes for about 20-25 minutes until soft
Remove and drain the potatoes and then place the potatoes into the fridge
Using a large bowl, whisk together the mayo and sour cream
Fold in the cooled potatoes, onions, chives, half of the bacon crumbled and ¾ C of shredded cheese
Fold in the pinch of salt and black pepper
Add in your Sour Cream and Mayo mixture
Garnish with cheese, bacon crumble, and green onions
What do you think of this recipe?
- 8-10 medium russet potatoes
- 1 C sour cream
- ½ C mayo
- 12 slices of bacon, cooked and crumbled
- 1 yellow onion, chopped
- ¼ tsp chives
- 1 ½ C sharp cheddars cheese, shredded
- Pinch of kosher salt
- Pinch of black pepper
- Sliced Green onions to garnish
- Wash and cut the potatoes into bite-sized pieces and boil the potatoes for about 20-25 minutes
- Remove and drain the potatoes and then place the potatoes into the fridge
- Using a large bowl, whisk together the mayo and sour cream
- Fold in the cooled potatoes, onions, chives, half of the bacon crumbled and ¾ C of shredded cheese
- Fold in the pinch of salt and black pepper
- Garnish with cheese, bacon crumble, and green onions