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+ servings
A bowl of potato salad topped with bacon and cheese.
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5 from 1 vote

Loaded Baked Potato Salad

This salad includes everything we love about loaded baked potatoes. A nice twist on traditional potato salad.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 to 8 servings


  • 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


  • 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