Description
If you love loaded baked potatoes, you’ll love this Loaded Baked Potato Salad! Made with tender potatoes, crispy bacon, cheddar cheese, green onions, and a creamy dressing, it’s an easy make-ahead side dish that’s perfect for BBQs, potlucks, picnics, and family gatherings.
Ingredients
2 lb russet potatoes
1 cup sharp cheddar cheese, shredded
1 cup mayonnaise
1/2 cup sour cream
1 tsp Worcestershire sauce
6 slices bacon, cooked and crumbled
3 green onions, chopped
1/2 tsp salt (or to taste), plus more for boiling potatoes
1/2 tsp black pepper (or to taste)
Instructions
- Wash and dry the potatoes, then cut into bite-sized chunks. Add them to a pot of cold salted water and bring to a boil. Cook for 10–12 minutes, or until fork tender. Drain and allow the potatoes to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, Worcestershire sauce, salt, and pepper.
- Add the cooled potatoes, shredded cheese, crumbled bacon, and green onion, reserving a small amount of each for garnish. Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to come together.
- Garnish with the remaining cheese, bacon, and green onion before serving. Enjoy!
Notes
Storage Instructions: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Notes: There’s no need to peel the potatoes before cooking! The skins add texture and make this recipe even easier.
- Prep Time: 15 minutes
- Chill Time: 1 hour, 30 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: stovetop
- Cuisine: American
