If You Like Baked Potatoes, This One’s For You!
Alright, so let me just say – if you ever show up at a gathering with this salad, be prepared to leave with an empty bowl! I learned that the hard way during a family picnic last summer, when my well-intentioned double batch vanished before I’d even snagged a proper serving (should have hidden a scoop for later, rookie move). I first made loaded baked potato salad after failing miserably at a classic potato salad – mine just tasted…sad. So, I leaned all the way in: bacon, cheese, heaps of creamy goodness, all the things that make a loaded baked potato sing. It sort of feels like cheating, but in the best way. Plus, it’s the only salad my brother, who claims to be ‘allergic’ to vegetables, willingly eats. Go figure?
Why You’ll Absolutely Love This Potato Salad
I make loaded baked potato salad whenever I want something guaranteed to vanish at a potluck. My friends actually request it by name (sometimes too much—looking at you, Karen). It’s creamy, cheesy, and loaded (ha) with all the fun stuff: crispy bacon, sharp cheddar, green onions. My family goes nuts for it because frankly, it’s super comforting. Bonus: There’s no fiddly peeling and potato slicing while the water tries to boil over. And on second thought, it’s almost dangerous to have leftovers… because I usually end up eating them straight from the fridge, late at night, standing by the light like some potato goblin. I tried once to make it healthier (low-fat sour cream and turkey bacon, I think?)—let’s just say nobody fought over that batch.
What You’ll Need (With a Few Swaps)
- 2 lbs (about 900g) small Yukon Gold potatoes (I sometimes use russets when I’m out; honestly, whatever’s on sale works)
- 1 cup sour cream (Greek yogurt is OK if you’re being good – my grandmother would faint though)
- 1/2 cup mayonnaise (I just use the full-fat stuff, but light’s fine if you insist)
- 1 1/2 cups shredded sharp cheddar cheese (Pre-shredded is a time saver here. Don’t let the cheese snobs judge you.)
- 1/2 lb (about 225g) bacon, cooked & crumbled (I’ve swapped in turkey bacon in emergencies, but real bacon is king, sorry not sorry)
- 1/3 cup chopped green onions (I’ll sometimes do chives when I’m feeling fancy)
- Salt and pepper (At least a teaspoon of each. Taste and see!)
- Optional: a handful of chopped fresh parsley for garnish (Never hurts! Sometimes I skip it if I forget, which is often.)
How To Throw It Together (A.K.A. The Fun Part!)
- First, scrub your potatoes and cut them into bite-sized chunks. No need to peel unless you really want to (I’m too lazy for that). Pop ‘em in a big pot and cover with cold water. Bring to a boil, toss in a heavy pinch of salt, and simmer for about 15-20 minutes. You want them fork-tender but not mushy—kind of like the way pasta should be, but potato-y. (This is where I usually sneak a test bite. For science.)
- While your potatoes are cooking, fry the bacon in a skillet over medium heat until crispy. If you’re in a rush, microwaving bacon between paper towels totally works—no shame. Let it cool, then crumble it up. (Don’t eat too much, though, or you’ll need a second batch. Not that I’d know…)
- Drain the potatoes and let them cool a bit; you don’t want molten-hot spuds melting your dressing. Room temp is good. Oh, and I usually spread them on a baking sheet so they don’t keep steaming themselves into mush.
- In a big mixing bowl, stir together the sour cream, mayo, a generous pinch of salt and pepper, and almost all the cheese and bacon (save a bit for fancy topping at the end—your future self will thank you).
- Gently fold the cooled potatoes and half of the green onions into the dressing. Don’t mash the potatoes unless you’re specifically craving mashed potato salad, which I think is a crime (joking…kind of).
- Scoop your glorious mixture into a serving bowl. Scatter the last bits of cheese, bacon, green onions, and a little parsley on top if you feel like impressing someone.
- Chill for at least 2 hours if you have the patience; overnight is even better, I swear. Or eat a spoonful immediately because you’re human and it smells amazing.
Random Notes from My Potato Lab
- If your potatoes ever turn mushy, it probably means you left them in the hot water too long. Just a heads up from someone who’s done that more than once.
- I think this salad tastes way better the next day, after everything has had a chance to hang out together in the fridge. The flavors really get cozy.
- You can use red potatoes too, but I found them a bit waxy for my liking, though some folks love that texture (my aunt swears by it – I politely pretend to agree).
Some Wild and Mild Experiments (A.K.A. Variations)
- Tried tossing in some roasted corn once, and it actually worked surprisingly well – gave it a whole southwest kind of vibe.
- I tried blue cheese for the cheddar once. Huge mistake if you ask my kids; honestly, it was a bit much even for me. But hey, you live and learn.
- If you like spice, a pinch of smoked paprika or even a diced pickled jalapeño makes things interesting. Just go slow the first time. Trust me.
Stuff You Might Need (But Don’t Panic if You Don’t Have It)
- Large pot (But if you only have a saucepan, just do smaller batches – more dishes, yes, but it’s doable.)
- Colander for draining (Or, worst case, fish ’em out with a slotted spoon. Done it, many times.)
- Mixing bowls, ideally two. But really, just rinse one rapid-fire if you need.
- Sharp knife and a chopping board (or, honestly, tear up the bacon with your hands—I won’t tell anyone).
Real Talk: Storage Notes
This potato salad keeps well in the fridge, covered, for up to 3 days (though honestly, in my house it never lasts more than a day—late-night fridge raids are a thing). If it gets too thick after a night in the fridge, stir in a splash of milk or another spoonful of sour cream, it bounces right back.
Serving Up the Goodness
I love serving this as a BBQ side with grilled chicken or even just a pile of sausages. (Weird as it sounds, my cousin Gary puts it on his burger, which is wild but… kinda amazing?) Sometimes, on weekends, we make a whole meal just out of sides—nobody complains when this is on the table.
Pro Tips (or, Things I Did So You Don’t Have To)
- I once tried to rush the potato cooling, dumped the dressing on too soon, and ended up with a gloopy mess. Patience is your friend here.
- Don’t skip the chill—just a little time in the fridge does wonders for the taste. Honestly, warm potato salad just isn’t the same, so let it rest if you can.
FAQ: Stuff People Actually Ask Me
- Do I really have to use full-fat mayo and sour cream? Nope—but be warned, the flavor is less rich with the reduced-fat stuff (but I get it, sometimes we have to).
- Can I make it ahead? Oh yes! Actually, I think it’s tastier the next day. Just give it a good stir before serving, because it can get a bit thick form the fridge.
- Is it gluten-free? Yep, totally, unless you accidentally pick up a sneaky bacon with weird fillers (rare, but worth checking).
- What if I don’t eat pork? Use turkey bacon, crispy fried chickpeas, or skip the bacon and add extra cheese and herbs. You’ll still get all the creamy vibes.
- I don’t have green onions, now what? Red onion chopped fine works. Or even just leave them out. No one will call the salad police.
Okay, I think that covers it – though if you have a secret jazz hands addition you love, let me know. And if you do sneak a bite before anyone else, just know you’re in good company!
Ingredients
- 2 lbs (about 900g) small Yukon Gold potatoes (I sometimes use russets when I’m out; honestly, whatever’s on sale works)
- 1 cup sour cream (Greek yogurt is OK if you’re being good – my grandmother would faint though)
- 1/2 cup mayonnaise (I just use the full-fat stuff, but light’s fine if you insist)
- 1 1/2 cups shredded sharp cheddar cheese (Pre-shredded is a time saver here. Don’t let the cheese snobs judge you.)
- 1/2 lb (about 225g) bacon, cooked & crumbled (I’ve swapped in turkey bacon in emergencies, but real bacon is king, sorry not sorry)
- 1/3 cup chopped green onions (I’ll sometimes do chives when I’m feeling fancy)
- Salt and pepper (At least a teaspoon of each. Taste and see!)
- Optional: a handful of chopped fresh parsley for garnish (Never hurts! Sometimes I skip it if I forget, which is often.)
Instructions
-
1First, scrub your potatoes and cut them into bite-sized chunks. No need to peel unless you really want to (I’m too lazy for that). Pop ‘em in a big pot and cover with cold water. Bring to a boil, toss in a heavy pinch of salt, and simmer for about 15-20 minutes. You want them fork-tender but not mushy—kind of like the way pasta should be, but potato-y. (This is where I usually sneak a test bite. For science.)
-
2While your potatoes are cooking, fry the bacon in a skillet over medium heat until crispy. If you’re in a rush, microwaving bacon between paper towels totally works—no shame. Let it cool, then crumble it up. (Don’t eat too much, though, or you’ll need a second batch. Not that I’d know…)
-
3Drain the potatoes and let them cool a bit; you don’t want molten-hot spuds melting your dressing. Room temp is good. Oh, and I usually spread them on a baking sheet so they don’t keep steaming themselves into mush.
-
4In a big mixing bowl, stir together the sour cream, mayo, a generous pinch of salt and pepper, and almost all the cheese and bacon (save a bit for fancy topping at the end—your future self will thank you).
-
5Gently fold the cooled potatoes and half of the green onions into the dressing. Don’t mash the potatoes unless you’re specifically craving mashed potato salad, which I think is a crime (joking…kind of).
-
6Scoop your glorious mixture into a serving bowl. Scatter the last bits of cheese, bacon, green onions, and a little parsley on top if you feel like impressing someone.
-
7Chill for at least 2 hours if you have the patience; overnight is even better, I swear. Or eat a spoonful immediately because you’re human and it smells amazing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
430 caloriescal
Protein:
17gg
Fat:
31gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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