Baked Potato Salad

This loaded Baked Potato Salad is perfect for summer.

Course Side Dish
Cuisine American
Keyword Potato Salad


  • 2 lbs Red potatoes
  • 1 lb fresh Bacon crispy baked
  • 1/2 cup chopped Green Onion
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup Mayo
  • 1/2 cup Sour Cream
  • Salt/Pepper
  • 1 tbs minced fresh Dill Weed


  1. Boil the potatoes until fully done but, not falling apart (don't overcook.) Cool before cutting. (Peeling the potatoes is a personal preference.)
  2. Cube the cooled potatoes into about 1/4 inch cubes. Place into a mixing bowl.
  3. Chop the cooked, crispy bacon bits and add it to the potatoes.
  4. Add the cheese, chopped green onion, salt, pepper and dill weed. Mix the ingredients.
  5. Add mayo and sour cream. Mix well until all incorporated.
  6. Refrigerate before serving. You can garnish with some more green onion and bacon bits before serving