Loaded Baked Potato Salad

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.

Course Side

Cuisine American

Keyword potato salad

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 866kcal

Author Mike

Equipment

Ingredients

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
¼ 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.
Drain well.
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).

Notes

Note: I prefer to steam my potatoes so that they keep their shape better, but boiling them is just fine.

Nutrition