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Home » Holidays » Fourth of July » Loaded Baked Potato Salad

Loaded Baked Potato Salad

By Valerie · June 25, 2014 · Updated April 17, 2018 10 Comments

SD Side Dish H Holidays
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Loaded Baked Potato Salad 035 (titled2)

I whipped up this potato salad for our Fourth of July feast last year and it was the bomb-diggity. This is the first and most likely the last time I’ll use the term bomb-diggity.

The salad did it to me.

My husband gets the willy’s from traditional mayonnaise based potato salad and this has caused a rift between us that I feared would never be mended. It appears the children we created did not receive my potato salad gene and have all exhibited the same aversion to the stuff as their dad. As a result, it had been years since we’d seen potato salad in this house. And then came this recipe.

Loaded Baked Potato Salad-079.jpg

It contains everything we love about a loaded baked potato – green onions, sour cream (yes!), cheese (Yes!), and bacon (YES!!!). There is mayonnaise as well, but the attitude of this potato salad is nothing like the traditional variety.

Yeah, the salad has an attitude. A big, bad one.

So let’s get down to business.

Loaded Baked Potato Salad-001.jpg

Unlike traditional potato salad where the potatoes are peeled and boiled, this truly is a baked potato salad. Baking the potatoes adds a nice element to the salad which you’ll see in just a minute. I highly recommend you use Yukon Gold potatoes because they are rich and buttery and my favorite variety of potato in the whole wide world.

Bake them at 425 degrees for about 45 minutes or till tender all the way through when you poke ’em with a sharp knife.

Loaded Baked Potato Salad-016.jpg

After the potatoes cool, you can just pull the peels right off. Don’t be concerned if some bits of peel remain; they will just add to the flavor of the salad.

Loaded Baked Potato Salad-018.jpg

Notice how wonderfully golden brown and roasted they are. This is the difference between baking the potatoes at a high temp and boiling them into pasty, white submission.

Loaded Baked Potato Salad-003.jpg

Combine the cooked potatoes, chopped green onion, and shredded cheddar cheese in a large mixing bowl.

Loaded Baked Potato Salad-010.jpg

Add the delicious dressing which should be prepared in a separate bowl. It’s a combination of sour cream, light mayo, just a touch of yellow mustard to add some zing, seasoning salt, and pepper.

Loaded Baked Potato Salad-012.jpg

Add some cooked, crumbled bacon because, after all, we can’t call this Loaded Baked Potato Salad without bacon, now can we?

Loaded Baked Potato Salad-081.jpg

Top it off with a little additional shredded cheddar and green onion if it suits your fancy.

Loaded Baked Potato Salad

This salad had my potato salad haters going back for seconds. I have a inkling it will go over like gangbusters at your next summer shindig.

A bowl of potato salad topped with bacon and cheese.

Loaded Baked Potato Salad

This salad includes everything we love about loaded baked potatoes. A nice twist on traditional potato salad.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 to 8 servings
Author: Valerie Brunmeier

Ingredients

  • 2-1/2 pounds 4 or 5 good sized Yukon Gold potatoes, scrubbed and punctured a couple of times with a sharp knife
  • 1/2 cup shredded cheddar cheese plus additional for garnish if desired
  • 1/3 cup chopped green onions plus additional for garnish if desired
  • 3/4 cup light sour cream
  • 1/2 cup light mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspooon Lawry's Seasoning Salt or other all purpose seasoning mix
  • 1/2 teaspoon fresh ground black pepper or to taste
  • 4 or 5 slices bacon cooked and crumbled

Instructions

  • Preheat oven to 425 degrees. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through when pierced with a sharp knife. Set aside to cool completely.
  • Once potatoes are completely cool, remove skins by peeling them off with your hands. If skins are difficult to remove, use a vegetable peeler. Chop potatoes into 1/2" pieces. Transfer to a large mixing bowl. Add shredded cheese, and green onion. Set aside.
  • In a small mixing bowl, combine the sour cream, mayonnaise, mustard, seasoning salt, and pepper. Pour dressing over the potato mixture and fold together gently until completely combined. Cover and refrigerate for at least 4 hours before serving.
  • Just before serving, gently fold the crumbled bacon into the mixture. Transfer mixture to a serving bowl and garnish with additional shredded cheddar and green onion, if desired.
  • Adapted from Brown Eyed Baker
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Categories: Fourth of July, Holidays, Potatoes, Recipe, Salad, Side Dish

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  1. Sara says

    September 7, 2015 at 3:47 am

    If I am going to double this recipe do I just double all the ingredients or is there some that you wouldn’t want to double like mayo or sour cream?

    Reply
    • Valerie says

      September 7, 2015 at 10:38 am

      Hi Sara. If you’re planning to double the amount of potatoes, definitely double all the other ingredients as well or you won’t have enough dressing. I hope it works out well for you 🙂

      Reply
  2. Francene Siegel says

    July 22, 2014 at 4:45 am

    delicious

    Reply
  3. Raquel @ Organized Island says

    June 27, 2014 at 6:58 am

    This salad looks amazing Valerie! Hope you are doing well. I see you are going to BlogHer! I am going for the first time and am SO excited!

    Reply
    • Valerie says

      June 27, 2014 at 9:09 am

      Hi Raquel! It will be my first BlogHer conference as well and I’m super excited too. We definitely need to meet up, okay? Lets be session buddies!

      Reply
  4. Trish - Mom On Timeout says

    June 27, 2014 at 6:36 am

    This looks sooo good Valerie! Your pictures are just gorgeous! Pinned 🙂

    Reply
    • Valerie says

      June 27, 2014 at 9:11 am

      Thanks so much, Trish!

      Reply
  5. Liz says

    June 27, 2014 at 3:43 am

    Wow, what an irresistible potato salad! My hubby would definitely dive right in…and so would I! Perfect for the 4th!

    Reply
  6. Lynna says

    June 25, 2014 at 11:56 pm

    It`s like a traditional potato salad, but not really, because it looks better!! My parents don`t care much for potato salad, but my sisters and I do! Haha.

    Reply
  7. Amy @ The Blond Cook says

    June 25, 2014 at 12:19 pm

    This looks incredible as usual, Valerie! I love cheesy potatoes. I’ve never added mayonnaise to mine but always open to different flavors, I’m sure it’s awesome!

    Reply

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