Loaded Baked Potato Salad

You had me at Loaded Baked Potato, so why not a Loaded Baked Potato Salad Recipe! It's a fun twist on a classic Potato Salad Recipe that is perfect for your BBQ and summer socials.

Making a Red Potato Salad even better by adding crumbled bacon, cheese and onions is delicious. I'm telling you, give this recipe a try because it's that good!

Making Baked Potato Salad Recipe starts with choosing the right potatoes.

I prefer to use the small Red Potatoes. I buy mine in a 1.5 lb bag.

Make sure to wash them good because trust me, I've been a potato farmers wife and those taters are dirty!

Speaking of Summer socials, I know you will be looking for more than just a Potato Salad Recipe, so take a look at our Perfect Pot Luck Salads and Delicious Desserts too!

What's in a Loaded Baked Potato Salad?

The ingredient list is simple, with a few added bonuses to bring it all together.

• 1.5 lb small Red Potatoes
• 8 strips of cooked bacon crumbed
• 1 bunch green onions
• 1 cup Cheddar Cheese
• ½ Cup Sour Cream
• ¾ Cup Mayonnaise
• 1 Tbs Dijon Mustard
• 1 teaspoon Paprika
• ½ teaspoon Salt
• 1 teaspoon Garlic Powder
• Pepper to Taste

How to cook Red Potatoes

Pressure Cooker Method:

After I have washed and scrubbed my potatoes I will cut up the small baby red potatoes into quarters and throw into my pressure cooker.

Cover with just enough water to barely cover the potatoes. Set to Manual (Pressure Cook) High for 4 minutes.

Quick Release the pressure and drain off the water. It's that simple.

Stove Top Method:

Washing your potatoes is just necessary. You will be amazed at how much dirt is still on these little babies.

Cut up your potatoes into small chunks, I find cutting the red potatoes into quarters works well. Fill a stock pot with water and add your potatoes to the water.

Bring to a boil and cook until potatoes are soft. I will test the potatoes with a knife. If a knife is inserted easily and the potato will start to slip off, then the potatoes are done.

Remove from heat and drain off all the water.

Instant Pot

Fun Fact! If you use Chicken Broth in place of the water, your potatoes will be infused with wonderful extra flavor from the Chicken Broth!

A Pressure Cooker of any kind will infuse that flavor right into the ingredients cooked. Making Instant Pot Potato Salad will set you apart from other Potato Salad Recipes because of the added delicious flavor.

Making Loaded Baked Potato Salad

After you have cooked your potatoes and allow them to cool which can take up to an hour. The rest is pretty easy.

• In a medium size bowl combine Mayonnaise, Sour Cream, Diced Green Onions, Crumbled Bacon, Cheese, Paprika, Garlic Powder, Salt and Pepper.
• Stir to combine
• Pour over cooled cooked Red Potatoes and stir.
• I like to mash about ⅓ of the potatoes to give a variety of texture to the Potato Salad Recipe.

Can I use a Gold Potato over a Red Potato?

Of Course! I always say, make it how you like. If Red Potatoes aren't your thing, use a good Gold Potato. However I still suggest using the small baby potatoes, they tend to be more tender overall.

Can I make Loaded Baked Potato Salad the day before?

I am all about planning. This is defiantly a recipe you can make the day before, in fact, my Grandmother always told me that Potato Salad Recipes in general are better the second day after all the flavors have come together properly.

So make this Loaded Baked Potato Salad the day before you social or BBQ, it won't disappoint!

Still looking for other great salad recipes for your BBQ or Summer Social?

I'm all about summer, so these Summer Salads are crowd pleasers, tried and true and family favorites. You can't go wrong!

• Hawaiian Mac Salad
• The BEST Dorito Taco Salad
• Neighborhood Favorite Pepperoni Pasta Salad
• Mandarin Orange Fluff Salad
• Zesty Southwest Tortellini Pasta Salad
• Copycat Bacon Ranch Pasta Salad (Suddenly Salad)
• Creamy Chicken Caesar Pasta Salad
• Refreshing Strawberry Poppyseed Pasta Salad
• Taco Pasta Salad
• Favorite BLT Pasta Salad ~ Yum!

Can Loaded Baked Potato Salad be served warm?

Oh yes, definitely! After I cook my red potatoes, I will drain and give a light rinse.

Then I will toss the potatoes to allow some of the heat to escape and I allow the potatoes to sit for about 15 mins to cool off.

You don't want piping hot potatoes, just warm is good. Then mix in all your toppings and stir.

The heat from the potatoes will melt the cheese, and makes everything a Baked Potato Paradise. DELISH!

Why does my Potato Salad get watery?

The right potato makes all the difference. You want the added starch in a potato to help keep it more dry and less watery.

The other culprit is over cooking your potatoes in the first place or allowing your potatoes to sit and soak in the liquid.

How long can I keep a Potato Salad Recipe?

This recipe for Loaded Baked Potato Salad has Mayonnaise, and it's important to understand that your salad should be kept cold, even while serving.

Potato Salad that gets warm, above 41F degrees for more than 2 hours should be discarded. If your Potato Salad is kept chilled, and you have leftovers then it can be safely stored for 3-4 days in the refrigerator.

What goes with Potato Salad?

The real question should be, what doesn't go with Potato Salad! haha.. Here are some of our favorites!

• Marsala Grilled Tri Tip
• Best Ever French Dip Sandwiches
• Honey BBQ Chicken Wings
• Fall off the Bone Instant Pot BBQ Ribs
• Honey Balsamic Steak Bites
• Honey Mustard Chicken Thighs
• Easiest Ever Chicken Salad Recipe

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Loaded Baked Potato Salad

Delicious Loaded Baked Potato Salad, a tried and true test Summer Salad Recipe. Loaded with Bacon, cheese, sour cream it's a little party in your mouth with this Pot Luck Salad Recipe.

Prep Time5 mins

Cook Time4 mins

Additional Time50 mins

Total Time59 mins

Devour Dinner

Servings: 6 Servings

Calories: 486kcal

Author: Devour Dinner

Ingredients

• 1.5 lb small Red Potatoes
• 8 strips of cooked bacon crumbed
• 1 bunch green onions diced
• 1 cup Cheddar Cheese
• ½ Cup Sour Cream
• ¾ Cup Mayonnaise
• 1 Tbs Dijon Mustard
• 1 teaspoon Paprika
• ½ teaspoon Salt
• 1 teaspoon Garlic Powder
• Pepper to TasteI

Instructions

Pressure Cooker:

• Wash and quarter small Red Potatoes and place in Pressure Cooker
• Cover with just enough water to barely cover the potatoes
• Set to Manual (Pressure Cook) High for 4 minutes
• Quick Release the Pressure and drain potatoes
• Place in a bowl in the refrigerator to cool for 45-50 minutes.

Sauce:

• In a medium bowl combine sour cream, mayonnaise, dijon mustard, crumbled bacon, cheddar cheese, diced green onions, paprika, garlic powder, salt and pepper.
• Mix to combine
• Pour over cooled cooked potatoes and stir.
• I like to mash about ⅓ of the potatoes ti give a variety of texture to the Potato Salad Recipe. (Optional)
• Store in Refrigerator

Nutrition

Serving: 1g | Calories: 486kcal | Carbohydrates: 25g | Protein: 14g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 24g | Cholesterol: 58mg | Sodium: 848mg | Fiber: 2g | Sugar: 3g

Did you make this recipe?Mention @devourdinner or tag us #devourdinner!