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Loaded Baked Potato Salad

A creamy and delicious side dish that combines baked potatoes and classic potato salad flavors, perfect for barbecues and picnics.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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
  1. Boil the potatoes in salted water until they are fork-tender. Once cooked, let them cool, then chop them into bite-sized pieces.
  2. In a large bowl, mix together the chopped potatoes, cooked bacon, hard-boiled eggs, cheddar cheese, green onions, and parsley.
  3. In a separate bowl, combine mayonnaise, mustard, salt, and pepper to create a creamy dressing.
  4. Pour the dressing over the potato mixture and toss gently to combine everything evenly.
  5. 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.