Real Recipes From Real Home Cooks ®

loaded potato salad

(1 rating)
Recipe by
Mary Beam
Westbrook, ME

Per request of Bea Liles, here is my version of a loaded 'baked' potato salad. Enjoy!

(1 rating)
yield 8 -12
prep time 20 Min
cook time 40 Min

Ingredients For loaded potato salad

  • 5 lb
    red skinned potatoes
  • 1 lb
    bacon, cooked
  • 1 bunch
  • 8 oz
    shredded chedder
  • 16 oz
    sour cream
  • 1/2 c

How To Make loaded potato salad

  • 1
    You can either peel or not peel the potatoes before cooking. I usually leave the peelings on. I cook them whole, in boiling water, for about 40 minutes, or until a fork pierces easily. Let them cool until they can be handled.
  • 2
    Meanwhile, I cook the bacon and then crumble.
  • 3
    Chop up the scallions. You could also use fresh chives.
  • 4
    Set aside about a handful of each of the bacon, scallions and cheese.
  • 5
    Mix all ingredients together, except the potatoes. This is where I also add salt and pepper to taste.
  • 6
    Cut the potatoes into bite sized pieces and toss with the dressing mixture.
  • 7
    Sprinkle the top with bacon, scallions and cheese.
  • 8
    Taste best if you let the flavors meld over night.

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