Loaded Baked Potato Salad

I’ve made this creamy, tasty, bacony loaded baked potato salad twice now. And I’m not ashamed to admit that the second time I made it, I unintentionally made a boo-boo. I was relying on my (fading) memory, and completely forgot to bake the salad. Well, you know what? It was just as fantastic as the baked version! Either way, I felt like I was biting into a seriously loaded up baked potato (my favorite kind). So hot or cold, dig in!
Loaded Baked Potato SaladJust about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them. Tossing and beating and bagging around in a pot is a good way to turn a nice square potato piece into a marble-looking potato in no time.

Speaking of baked potatoes, try my go-to, never-failed technique for making the perfect baked potato.

Loaded Baked Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author Mike

Ingredients

  • 4 potatoes peeled, cubed
  • 4 potatoes unpeeled, cubed
  • 2 teaspoons Kosher salt
  • 6 slices thick cut bacon cooked, chopped, divided
  • 6 green onions chopped, divided
  • 2 cups shredded cheddar cheese divided
  • 16 ounces sour cream
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup mayonnaise

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just soft. Note: I prefer to steam my potatoes so that they keep their shape better, but boiling them is just fine. Drain.
  • Transfer the potatoes to a large bowl.
  • Add all of the remaining ingredients, reserving some of the crumbled bacon, green onions and cheese.
  • Fold to combine.

To serve cold

  • Refrigerate for 1 hour.
  • Serve topped with reserved bacon, green onions and cheese.

To serve hot

  • Preheat oven to 350 F.
  • Transfer potato mixture to a baking dish.
  • Top with reserved bacon, green onions and cheese.
  • Bake for 10-15 minutes.
  • Add bacon, onions and cheese (reserve some of each for top).
  • Mix with potatoes.
  • Pour into baking dish.
  • Top with reserved cheese, onions, and bacon.
  • Bake 350 for 10-15 minutes (until cheese melts).

Leatha’s Bar-B-Que Inn Red Potato Salad

This right here is what potato salad is supposed to be. I’ll never make another potato salad again because there just isn’t any point. Leatha’s Bar-B-Que Inn red potato salad is it. I’ve never been there, but Leatha’s sounds exactly like the kind of BBQ joint that I would love. From the atmosphere to the food to the service, it receives nothing but high praise. I’m sure Hattiesburg, Mississippi, considers themselves lucky to have it!

This potato salad is traditional in flavors, texture and appearance. The balance of everything is perfect. Just the right amount of egg. The right amount of mustard. Not too much mayonnaise. Everything is spot-on.

Leatha's Bar-B-Que Inn Red Potato Salad

Don’t go messing with Leatha’s Bar-B-Que Inn red potato salad. Don’t add bacon. Or onion. Or smoked paprika. None of that. I mess with a lot of recipe, but I won’t mess with this one. I’d probably get hit by lightning.

Also try my grilled steakhouse potato salad.

Leatha's Bar-B-Que Inn Red Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 5 pounds red potatoes cubed
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 6 large eggs hard-boiled, peeled and smashed
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons sugar
  • 1 cup mayonnaise
  • 1 cup sweet pickle relish
  • 4 ounces jarred pimientos drained

Instructions

  • Add the potatoes to a large pot. Cover with water and bring to a boil. Reduce heat to a slow simmer and cook until tender, 15-20 minutes. Drain and cool.
  • In a large bowl, combine the cooled potatoes, the smashed eggs, pepper and salt.
  • In another bowl, combine the mustard, sugar, mayo, relish and pimentos.
  • Pour the mustard mixture over the potatoes and stir gently to coat.

Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? Bacon? In darned near everything I make. Add the three together to make jalapeno pimento cheese potato salad and you’ve got the perfect storm of flavor goodness.

I could sit down with the entire bowl of this salad and just go to town on it in one sitting. Gone. All done.
Jalapeno Pimento Cheese Potato SaladThere’s no way I can think of to improve on this jalapeno pimento cheese potato salad. You could add some more jalapeno but it really doesn’t need it since there’s just the right amount of kick. You could add some more pimentos. But, nope, it doesn’t need that either. Just make it as is and enjoy it. This salad is a thingy of beauty and flavor. If you prefer your potato salad with a little less kick just fold my easy pimento cheese in with the potatoes.

Also try my smoked sausage potato salad and my yummy warm German potato salad.

Jalapeno Pimento Cheese Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings

Ingredients

  • 3 pounds Russet potatoes peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos seeded, minced
  • 1 4 ounce jar pimentos drained, chopped
  • 4 green onions chopped
  • 8 slices cooked bacon crumbled
  • Kosher salt and freshly ground black pepper

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just tender. Drain and let cool.
  • Combine the remaining ingredients in a large bowl.
  • Carefully fold in the potatoes.
  • Refrigerate for 1 hour before serving.

Spiralized Potato Salad with Green Goddess Dressing

I don’t think either one of us expected it. We didn’t know that we’d love this spiralized potato salad with Green Goddess dressing as much as we did. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. I also wasn’t so sure about sweet potatoes in a potato salad.  It’s not something I had considered before.

Well now I’m in love with both the Green Goddess dressing and the spiralized sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers.
Spiralized Potato Salad with Green Goddess DressingI like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato. If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish. My spiral Churchill Downs butterbean and radish salad is awesome too. Give it a try!

Spiralized Potato Salad with Green Goddess Dressing

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 2 medium sweet potatoes peeled
  • 1 medium russet potato peeled
  • 2 tablespoons water
  • Dash of Kosher salt
  • Green Goddess Dressing make your own or just buy Kraft's Green Goddess
  • Green onion and parsley chopped, for garnish

Instructions

  • Spiralize the potatoes and transfer to a microwave-safe bowl.
  • Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
  • Remove the bowl and let cool.
  • Add in the dressing and toss to coat.
  • Serve garnished with green onion and parsley.

Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique.

Smoked Sausage Potato SaladI found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor.

Also try my potato salad with peas.

Smoked Sausage Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings

Ingredients

  • 2 cups potatoes cubed
  • 1 cup carrots sliced
  • 1 tablespoon olive oil
  • 1 14 ounce smoked sausage, halved and sliced thin
  • 1/2 cup stuffed green olives chopped
  • 1 cup radishes cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh parsley chopped plus more for garnish

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  • Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  • Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  • In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  • Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  • Cover and refrigerate 30 minutes.
  • Serve garnished with more chopped fresh parsley.

Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard. Certainly I’ve seen peas in pasta salad before. But I’d never had potato salad with peas until now. I’ve been missing out, that’s for sure.

Potato Salad with PeasI fought the temptation to add crumbled cooked bacon to this wonderful salad. It’s ok if you’re not that strong. Add it and enjoy.

For a similar salad but one that uses pasta instead of potatoes, check out our peas and pasta salad recipe and bacon potato salad.

Potato Salad With Peas

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 -6 servings
Author Mike

Ingredients

  • 2 pounds red potatoes peeled, cut into 1/2" pieces
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs peeled, chopped
  • 1 cup frozen peas thawed
  • 1/2 cup red onion diced
  • 2/3 to 1 cup mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons Creole mustard
  • Kosher salt and freshly ground black pepper

Instructions

  • Put the potatoes into a saucepan and cover with water.
  • Add 1 teaspoon of kosher salt.
  • Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
  • Remove from heat, drain, place in a large bowl, and let cool.
  • Add the chopped eggs, peas and onion. Fold to combine. Cover and refrigerate for 30 minutes.
  • Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
  • Fold into the potato mixture. Add a bit more mayonnaise if too dry.
  • Season with salt and pepper.

Bacon Ranch Potato Salad

I have already made this recipe for bacon ranch potato salad from Plain Chicken several times since Steph posted it. I make it a little different than she does in that I serve it cold and I don’t mix the dressing in with the potatoes. Instead, I serve the dressing on top. So it’s bordering on being a baked potato. In fact, the ‘dressing’ would be fantastic on top of a baked potato!

Bacon Ranch Potato SaladNo matter how you make it, this is a great and very easy-to-make potato salad. It is perfect for a family get-together or cookout. Also try my bacon ranch slaw.

Bacon Ranch Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10

Ingredients

  • 2 1/2 pounds small red and yellow potatoes cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 8 bacon slices
  • 4 green onions chopped
  • 3/4 cup bottled Ranch dressing
  • Creole seasoning to taste

Instructions

  • Preheat oven to 425°.
  • Place the potatoes in a large bowl. Sprinkle with the oil, salt, and pepper and toss to coat well. Spread out on baking sheets and bake for 30-45 minutes until browned on the edges. How long you need to cook them depends on large or small you cut your potatoes. Remove and let cool.
  • Meanwhile, cook the bacon. Drain. Let cool.
  • In a small bowl, combine the bacon, green onions, Creole seasoning, and dressing.
  • Serve potatoes topped with a large dollop of the dressing.

Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor. Fire-roasted potatoes add a nice smokiness. Heck, all that’s missing is a nice big ole grilled t-bone steak and we’re in business!Grilled Steakhouse Potato Salad

And you know its good because this grilled steakhouse potato salad also has bacon and cheddar cheese in it!  I love a nice big ole baked potato with my steak. Why not take those same great ingredients, plus a few others, and make it into a great side sald?

Also try my jalapeno pimento cheese potato salad and Leatha’s Bar-B-Que Inn red potato salad.

Grilled Steakhouse Potato Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 10 -14

Ingredients

  • 3 pounds small red potatoes about 12
  • 1/2 mayonnaise
  • 1/4 cup Ranch dressing I used Marzetti Light Ranch
  • 6 slices thick-cut bacon cooked, crumbled
  • 1 cup shredded Mexican cheese blend
  • 4 green onions sliced thin

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just starting to get tender, about 20 minutes.
  • Drain and let cool.
  • Cut potatoes into 4ths.
  • Optional: Fire up a grill and place potatoes on the grill, turning, just long enough to get some grill marks. Remove and let cool.
  • Whisk remaining ingredients together. Add potatoes.
  • Cover and refrigerate for at least an hour before serving.

Baked Potato Salad

All of the creamy, bacony, yummyness that is in a loaded baked potato… in a salad! How can you go wrong with that?Baked Potato Salad

Note: This salad is best the day you make it. If you have to let set overnight, leave out the bacon and green onion and only add them right before you serve it.

Also try my grilled steakhouse potato salad.

Baked Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8

Ingredients

  • 2 pounds red potatoes skin on (try to pick potatoes that are roughly all the same size)
  • 3/4 cup sour cream
  • 1 1/4 cups mayonnaise
  • 1/2 cup white vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 pieces thick-cut bacon
  • 1/2 teaspoon salt
  • 4 green onions sliced thin

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook until they are just fork tender. Do not overcook them. You want them to have some bite. Remove from water and let cool.
  • Combine sour cream, mayo, vinegar and pepper in a bowl. Whisk until smooth.
  • Cut potatoes into cubes or fourths (or eighths if they are large), however you want to serve them.
  • Cook bacon in a large skillet. Remove to a paper towel-lined plate.
  • Strain the bacon drippings and return 3 tablespoons of the drippings to the pan.
  • Add potatoes to skillet over high heat. Let cook until starting to brown on the edges, flipping occasionally. Remove to a paper towel-lined plate.
  • Place potatoes into a large bowl. Add the dressing and gently fold to combine.
  • Break the bacon into small pieces and add it and the green onion and serve.
  • Refrigerate for 1 hour before serving.

Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more. Eating this potato salad is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.Bacon Potato Salad

I kept the skins on the potatoes. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.

I found the original recipe here. Also try my baked potato salad.

Bacon Potato Salad

This is almost like eating a baked potato. In fact, I think the next time I make it I'll add some cubed sharp cheddar cheese.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12
Author Mike

Ingredients

  • 1 1/2 pounds red potatoes cut into bite-sized chunks
  • 1 1/2 pounds yellow potatoes cut into bite-sized chunks
  • 1/2 pound thick-cut bacon
  • 6 green onions sliced
  • 2 ribs celery diced
  • 1 small jar pimento peppers drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Salt and pepper

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
  • Cook the bacon until crispy. Drain and chop.
  • Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
  • In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.