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The Ultimate Creamy Loaded Baked Potato Salad

Close-up of loaded baked potato salad topped with melted cheddar cheese, bacon bits, and green onions.
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A hearty, creamy potato salad that mimics the flavors of a loaded baked potato, perfect for BBQs and potlucks.

Ingredients

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  • 3 lbs Russet potatoes, peeled and cubed
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup milk or buttermilk
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 green onions, sliced (for topping and mixing)
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Drain the potatoes well and let them cool slightly for about 10 minutes.
  2. While the potatoes cool, cook the bacon until crisp. Remove the bacon and set aside, reserving 1 tablespoon of the bacon grease if desired for flavor.
  3. In a large bowl, whisk together the sour cream, mayonnaise, milk, mustard, apple cider vinegar, salt, and pepper until smooth. If you reserved bacon grease, whisk it in now.
  4. Gently fold the slightly cooled potatoes, most of the crumbled bacon, half of the cheddar cheese, and half of the chopped green onions into the dressing. If using, add the chopped hard-boiled eggs.
  5. Mix carefully to coat the potatoes without mashing them too much. You want some texture remaining.
  6. Cover the salad and refrigerate for at least 2 hours to allow the flavors to combine. This salad tastes best when chilled.
  7. Before serving, taste and adjust seasoning if needed. Top the salad with the remaining cheddar cheese, bacon, and green onions.

Notes

  • For a tangier flavor, substitute buttermilk for regular milk in the dressing.
  • You can bake the potatoes whole, scoop out the flesh, and mix that into the dressing instead of boiling cubed potatoes for a deeper baked flavor.
  • Make this salad up to one day ahead; the chilling time improves the overall taste.

Nutrition

Find it online: https://epicureempire.com/baked-potato-salad-recipe/