Name: Loaded Baked Potato Salad
Prep time: 5 min
Cook time: 4 min
Total time: 59 min
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 Taste

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4.3 from 12 votes

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Potato Salad just elevated itself with this Loaded Baked Potato Salad. Loaded with Bacon, Cheddar, Green Onions and all the flavor you would expect. It's a fun twist on a classic Potato Salad Recipe and truly I just might like it better than the classic. Just don't tell my grandma!

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!

Red Potato Salad with bacon, cheese and green onions

Speaking of Summer socials, I know you will be looking for more than just a Potato Salad Recipe, so take a look at our Pepperoni Pasta Salad, or try this amazing BBQ Chicken Pasta Salad too. And don't forget a classic Deli Mac Salad or a Hawaiian Macaroni Salad too.

Red Potatoes, bacon, cheese, green onions ingredients for Baked Potato Salad Recipe

★★★★★

"SO AMAZING. It’s easy to prep, filling enough to eat a big bowl of it for lunch and pairs deliciously with a nice cold glass of sweet tea. I’m having flashbacks of living in the south!"

~ Jade

What's in a Loaded Baked Potato Salad?

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

Small Red Potatoes
Cooked bacon crumbed
Green onions
Cheddar Cheese
Sour Cream
Mayonnaise
Dijon Mustard
Paprika
Salt
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.

Red Potatoes cooked in Pressure Cooker with Water or Broth

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.

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!

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!

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4.34 from 12 votes

Loaded Baked Potato Salad

This deliciously creamy Loaded Baked Potato Salad recipe is tried and true, well-tested, and completely family-approved. That is to say, we're totally obsessed with it, and we make it a lot!

Prep Time5

Cook Time4

Additional Time50

Total Time59

Devour Dinner

Course: Side Dish

Cuisine: American

Servings: Servings

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 Taste

Instructions

Cook Potatoes

Wash and quarter small Red Potatoes into about 1-inch pieces. Place potatoes in the bottom of your Instant Pot.
Add just enough water to barely cover the top of the potatoes.
Set your Instant Pot to Manual High for 4 minutes.
Quick Release the Pressure and drain the potatoes.
Place them in a large bowl in the refrigerator to cool for 45-50 minutes.

Make Dressing

In a medium bowl, combine the sour cream, mayonnaise, dijon mustard, bacon bits, cheddar cheese, diced green onions, paprika, garlic powder, salt, and pepper.
Mix to combine.

Assemble Loaded Potato Salad

Pour the mixture of potato toppings over the cooled, cooked potatoes and stir.
Serve immediately, or cover and store in the refrigerator.
Optional: Mash ⅓ of the potatoes to give a variety of textures.

Notes

Storage & Making Ahead

Store: Leftover potato salad can be safely stored for 3-4 days in the refrigerator in an airtight container or covered in plastic wrap.
Make Ahead: This is definitely 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!

Have you made this recipe?Mention @devourdinner or tag us #devourdinner! Please leave a comment and rating below. Thank you!

Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition