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Loaded Baked Potato Salad

Name: Loaded Baked Potato Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 large potatoes; 1 cup cooked bacon, chopped; 4 pieces hard-boiled eggs, chopped; 1 cup cheddar cheese, shredded; 1/2 cup green onions, sliced; 1/4 cup parsley, chopped; 1 cup mayonnaise; 1 tablespoon mustard; to taste Salt and pepper

Salades

Jennifer Scott
August 15, 2025

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Why Make This Recipe

Loaded Baked Potato Salad is a creamy and delicious side dish that combines the best of two favorites: baked potatoes and classic potato salad. It brings all the flavors you love together in one bowl. Whether you’re having a barbecue, a picnic, or just a family meal, this salad is sure to please everyone. It’s hearty, satisfying, and easy to make, making it the perfect addition to any table.

How to Make Loaded Baked Potato Salad

Ingredients :

4 large potatoes
1 cup cooked bacon, chopped
4 hard-boiled eggs, chopped
1 cup cheddar cheese, shredded
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1 cup mayonnaise
1 tablespoon mustard
Salt and pepper to taste

Directions :

Boil the potatoes in salted water until they are fork-tender. Once cooked, let them cool, then chop them into bite-sized pieces.
In a large bowl, mix together the chopped potatoes, cooked bacon, hard-boiled eggs, cheddar cheese, green onions, and parsley.
In a separate bowl, combine mayonnaise, mustard, salt, and pepper to create a creamy dressing.
Pour the dressing over the potato mixture and toss gently to combine everything evenly.
Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors blend together.

How to Serve Loaded Baked Potato Salad

Serve Loaded Baked Potato Salad cold or at room temperature. It makes a great side dish for grilled meats, sandwiches, or anything you might have at a picnic. You can also garnish it with extra bacon or green onions for an attractive presentation.

How to Store Loaded Baked Potato Salad

To store leftover Loaded Baked Potato Salad, place it in an airtight container and keep it in the refrigerator. It should last for about 3 to 5 days. Just give it a good stir before enjoying it again, as some of the dressing may separate over time.

Tips to Make Loaded Baked Potato Salad

Ensure the potatoes are fully cooked before chopping them. This gives the salad a nice texture.
For added flavor, try adding some sour cream to the dressing mix.
If you like spice, consider adding some chopped jalapeños or a dash of hot sauce to the salad.

Variation

You can easily customize this recipe by adding or substituting other ingredients. For example, you can use Greek yogurt instead of mayonnaise for a lighter version. You can also add ingredients like corn, avocado, or even different types of cheese.

FAQs

1. Can I use leftover baked potatoes for this recipe?
Yes, leftover baked potatoes work great! Just chop them into bite-sized pieces and mix with the other ingredients.

2. Is it okay to prepare the salad the night before?
Absolutely! In fact, preparing it a day ahead allows the flavors to meld together even better.

3. Can I freeze Loaded Baked Potato Salad?
It’s best not to freeze this salad, as the texture of the potatoes and other ingredients can change when thawed. It’s best enjoyed fresh or kept in the refrigerator.

Loaded Baked Potato Salad

A creamy and delicious side dish that combines baked potatoes and classic potato salad flavors, perfect for barbecues and picnics.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 large potatoes
1 cup cooked bacon, chopped
4 pieces hard-boiled eggs, chopped
1 cup cheddar cheese, shredded
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1 cup mayonnaise
1 tablespoon mustard
to taste Salt and pepper

Method

Preparation

Boil the potatoes in salted water until they are fork-tender. Once cooked, let them cool, then chop them into bite-sized pieces.
In a large bowl, mix together the chopped potatoes, cooked bacon, hard-boiled eggs, cheddar cheese, green onions, and parsley.
In a separate bowl, combine mayonnaise, mustard, salt, and pepper to create a creamy dressing.
Pour the dressing over the potato mixture and toss gently to combine everything evenly.
Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors blend together.

Notes

Serve cold or at room temperature. Garnish with extra bacon or green onions for added presentation. For a lighter version, substitute Greek yogurt for mayonnaise.

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Jennifer Scott

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