Loaded Baked Potato Salad

You may have had potato salad, but have you ever had Loaded Baked Potato Salad. You are going to go crazy for this delicious and simple side dish recipe. It is so easy to make, and perfect for pot lucks or barbecues.

I have a weird obsession with pot lucks. I am a total side dish person. Sure the grilled meat is always delicious, but I love trying all the different side dishes that people bring.

I always try to be a little creative with my side dish, because I like when people bring new foods for everyone to try.

Now on to the delicious part, THE FOOD. This recipe is a play off of my Mom’s Potato Salad. I love my Mom’s potato salad but this Loaded Baked Potato Salad is going to be my new side dish at our family cookouts.

It is so simple to make and perfect for barbecues. Really it’s perfect all year round, but I do love this recipe especially during the summer.

how far in advance can i make this recipe?

I usually make this recipe and eat it within the same day. However, you can make it in advance. You could easily make it the day before and it would be just fine.

However, I would not make it more than 24 hours in advance. This salad is best when it is served fresh.

add a little more flavor:

This salad is delicious as is, however, I like to add a little ranch seasoning mix to give it just a little extra flavor. It is so yummy with a little kick of ranch seasoning mix.

would any potato work for this recipe?

For this recipe, we used russet potatoes, however, really any potato would work for this recipe. I have never made it using sweet potatoes because I usually use russet.

I have made this recipe using mini red potatoes and it was absolutely scrumptious. You can also peel the potatoes, or keep the skin on. I like the texture of the skin, so I usually keep it on.

You could also use golden yukon potatoes. My friend makes her potato salad with them, and it is delicious every time.

watch how to make another potato side dish, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

I am a huge potato salad fan. If you like potato salad, this is definitely a recipe you need to try. It comes together quickly, all thanks to the instant pot. Watch how simple it is to make, here:

looking for more potato side dishes? here are a few of our favorite:

Serves: 6-8

Loaded Baked Potato Salad

30 minPrep Time

30 minTotal Time

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Ingredients

  • 8 medium Potatoes
  • 1 cup fat free sour cream
  • 1/2 cup miracle whip (you can use mayo... but I really don't like that stuff)
  • 12 pieces of bacon, cooked and crumbled
  • 1 bunch of green onions, chopped
  • 2 cups shredded cheddar cheese, divided
  • Salt and pepper to taste

Instructions

  1. Wash and cut the potatoes into bite-sized pieces (I left the peel on). Cover with water and boil until fork tender. It will take about 20 minutes. Check them at 10 minutes and ever few minutes after that. You don't want them overcooked or they will become mushy.
  2. Drain and rinse with cool water. Drain again. Put them in a large separate bowl and place them in the fridge.
  3. Mix the miracle whip and sour cream together in a small bowl.  Add to the cooled potatoes, green onions, 3/4 of the crumbled bacon and 1 cup of cheese. Salt and pepper to taste.
  4. Top with the other cup of shredded cheese and bacon and serve!
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Comment on this Recipe

40 Responses to “Loaded Baked Potato Salad”

  1. Kathryn
    I think your pictures are amazing! I take all of my kids pictures myself, and was just looking online for frames for the ones I took this summer. It is so fun to put the new ones up! :) And this potato salad? TOTALLY trying it!
      • Erin B
        I think she meant "Baked Potato" salad, not "Baked" Potato salad. You know all the ingredients you put on when you have a loaded baked potato?? Like cheese, sour cream, bacon, onions.........make sense now?? Just call it Baked Potato Potato Salad. There.
    • LindaH
      The "baked" refers to ingredients you might like on loaded baked potatoes. I make a truly baked in the oven casserole with the same concept, minus the Miracle Whip / Mayo... adding a stick of butter or margarine. Boil and drain potatoes (don't rinse). Add the margarine and shredded cheese first while potatoes are good and hot. Mix anything else that you like on baked potatoes. I usually top it off with a little shredded cheese too. Bake at 350 for about 20 minutes. Best when served hot.
  2. Kristel H
    I made this tonight to go with dinner and it came together ok. I could use about half the sour cream and more mayo, or maybe substitute for greek yogurt completely. I'm not a huge sour cream fan but usually it doesn't bother me when its mixed in recipes. My husband however said I could put the whole batch in a container for him and he would keep it all to himself!!
  3. you could use baked potatoes too. i always bake extra potatoes to have to shred for hash browns, and i bet they would be good chopped up for this salad as well. it sounds very good and i am going to try it soon. thanks for the recipe.

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