Loaded Baked Potato Salad


Indulge in the delightful flavors of a Loaded Baked Potato Salad. This recipe combines the goodness of baked potatoes with a creamy dressing, crispy bacon, cheddar cheese, onions, and chives, resulting in a mouthwatering salad that will impress your taste buds.


  • 8 medium Russet Potatoes
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 package of bacon, cooked and crumbled
  • 1 small onion, chopped
  • Chives, to taste
  • 1 1/2 cups shredded cheddar cheese
  • Salt and Pepper to taste


  1. Wash and cut the potatoes into bite-sized pieces. Boil them in water until fork-tender, approximately 20-25 minutes. Drain and let the potatoes cool.
  2. In a mixing bowl, combine the sour cream and mayonnaise.
  3. Add the chopped onions, chives, and shredded cheddar cheese to the dressing.
  4. Season the mixture with salt and pepper according to your taste preferences.
  5. Once the potatoes are cooled, add them to the dressing and toss gently to coat.
  6. Top the potato salad with extra shredded cheese and crumbled bacon before serving.


  • Allow the cider vinegar to soak into the warm potatoes for at least 15 minutes to enhance the salad’s flavors.
  • If you prefer less bacon aroma in the house, consider cooking the bacon in the oven instead of on the stovetop.
  • For an authentic steakhouse baked potato taste, substitute chives for green onions.
  • To reduce calories, you can use non-fat Greek yogurt as a substitute for sour cream.

Enjoy this Loaded Baked Potato Salad as a flavorful side dish that is perfect for any occasion!

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