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!
Just 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
- 4 potatoes peeled, cubed
- 4 potatoes unpeeled, cubed
- 2 teaspoons Kosher salt
- 6 slices bacon cooked, chopped, divided
- 6 green onions chopped, divided
- 2 cups cheddar cheese shredded, divided
- 16 ounces sour cream
- 1/4 teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 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).
Nutritional values are approximate.