Loaded Potato Salad

Mary Beam


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


★★★★★ 1 vote

20 Min
40 Min


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  • 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.

Printable Recipe Card

About Loaded Potato Salad

Course/Dish: Potato Salads
Other Tags: Quick & Easy, For Kids

Show 4 Comments & Reviews

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