loaded baked potato salad
This classic loaded baked potato salad features bacon, hard-boiled eggs, cheddar, green onions, and parsley in a creamy mayonnaise-based dressing. Baking the potatoes gives this salad a lighter texture from seasoned baked potatoes. Think of the different textures of a baked potato and a boiled potato.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 6 slices bacon, uncooked
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 pounds baby yellow potatoes, quartered
- salt
- freshly ground black pepper
- 4 - hard boiled eggs peeled and chopped
- 1 1/3 cups shredded sharp cheddar
- 2 - green onions, thinly sliced
- 1 tablespoon chopped fresh parsley
How To Make loaded baked potato salad
-
Step 1Lay the bacon in a single layer on a large baking sheet. Bake for 12-17 minutes or until crispy. Remove the bacon from the baking sheet and place it on paper towels to drain. Do not discard the grease. Coarsely chop the bacon.
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Step 2Carefully spread the potatoes on the baking sheet with the bacon grease. Sprinkle with salt and freshly ground black pepper.
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Step 3Bake for 30 minutes or until tender, flipping halfway through the baking time. Cool the potatoes 10-15 minutes.
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Step 4Meanwhile, stir the mayonnaise, sour cream, mustard, and vinegar together.
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Step 5Add the potatoes, bacon, hard-boiled eggs, cheddar, green onions, and parsley to a large serving bowl. Add the dressing and stir to coat. Season with salt and pepper to taste.
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Step 6Serve or cover and refrigerate to serve later.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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