Loaded Baked Potato Salad Recipe
A fun version of a classic potato salad has all the fun flavors of a loaded baked potato. It's packed with tender red potatoes, crispy bacon, fresh green onions, shredded cheddar cheese, mayo, sour cream and dill weed. It's always the first thing to disappear at parties and potlucks!
Servings: 6
Calories: 644kcal
Ingredients
- 1 lb raw bacon
- 2 lbs red potatoes
- 1/2 cup chopped green onion
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup sour cream
- 1/2 cup mayo
- 1 tbs minced fresh Dill Weed
- Salt
- black pepper
Instructions
Bacon:
- Preheat the oven to 400°F and line a large rimmed baking sheet with aluminum foil, covering it entirely and up the sides. Place a wire rack in the baking sheet and lightly spray it with cooking spray.
- Lay bacon strips on top of the wire rack side by side and cook for 15-25 minutes. (Time will depend on the thickness of the bacon. The thicker the bacon slices, the longer it will take.) Keep an eye on it to make sure it’s crispy but not over-done.
- Cool cooked bacon until it’s easy to handle and crumble or cut into small pieces.
Potatoes:
- Rinse potatoes and place them in a pot. Fill the pot with cold water, enough to cover all the potatoes, and season with salt. Bring the pot to boil and lower the heat to medium.
- Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
Prepare Potato Salad:
- When potatoes cooled enough to handle, chop them into about 1/2-inch cubes.
- Combine chopped potatoes, crumbled bacon, diced green onion, shredded cheese, dill weed, mayo, sour cream, salt, and pepper.
Video
Notes
Make Ahead: You can make the whole potato salad ahead of time or just cook the bacon and potatoes. Cook potatoes, drain the water, and let them cool to room temperature. Cover the pot with a lid or plastic wrap and refrigerate until ready to prepare the salad. For bacon, cook it completely and crumble to chop it when it's cooled enough. Transfer bacon bits into an airtight container and refrigerate until ready to use. You can also prepare potato salad completely the day before you need to serve it. Just make sure to store it in the refrigerator in an airtight container until ready to serve.
Storing: Store this baked potato salad in an airtight container in the refrigerator for 3-4 days. If using plastic wrap, make sure to use a new sheet after each time you open it. To minimize exposure to bacteria and extend life of potato salad, use a clean spoon each time you take out some potato salad.
Nutrition
Calories: 644kcal | Carbohydrates: 27g | Protein: 16g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 729mg | Potassium: 910mg | Fiber: 3g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 2mg