Loaded Baked Potato Salad

You’ll love this Loaded Baked Potato Salad with all the classic baked potato fillings. Served cold with pieces of bacon, green onions, and cheddar cheese, this creamy potato salad is sure to be a hit this summer.
Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

Creamy potatoes dressed in sour cream, cheddar cheese, green onions, and bacon. This delicious Loaded Baked Potato Salad is a twist on the classic baked potato recipe. Loaded with potato favorites like creamy sour cream, crunchy bacon, sharp cheddar cheese, green onions. This cold potato salad is refreshing and popular to serve during holidays, summer parties, barbecues, and summer potlucks. 

Potato salad is one of summer’s must-have side dishes. A good potato salad deserves bragging rights, and this easy dish is no exception. This dish has been a favorite in my house for many, many years. Family dinner would not be complete without this hearty potato salad.

What is Potato Salad?

Potato salad is a standard at potlucks and barbeques. Typically composed of some fresh potatoes, eggs, mayonnaise, celery, onions; they literally come in all varieties, shapes and sizes. However, this particular variation is egg, mayo, and celery free. This Loaded Baked Potato recipe takes the classic potato salad and reinvents it into modern twist.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

Plus, I have a kitchen tip that will save you time in the kitchen when cooking with potatoes!

Today I’m sharing a cooking tip that saves me hours in the kitchen, especially when you’re cooking for a large group. This is a quick recipe to prepare as a side dish and it’s worth every minute of the time that it takes to make, because I’m going to share a shortcut method. I like to use Tasteful Selections potato’s because they are small, tasteful and don’t take as long to cook.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

After a long day at work or caring for the home, the last thing I want to do is spend an hour or two in the kitchen preparing dinner.  After learning how to boil potatoes with the skin on, I noticed that they were not as mushy as when I peel them and then boil.  I believe the skin protects the potato.  Another benefit of keeping of the skin on until they are done cooking is that the skin comes right off while twisting the skin with the thumbs.  If you have ever had to peel a few pounds of potatoes for a dinner party, you know how valuable rescued moments like this tip is in saving time.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

You’ll need a few ingredients to make this recipe that may already to be a staple in your home such as 1 bag of Tasteful Selection Honey Gold Potatoes, bacon, sour cream, cheddar cheese, green onions and salt/pepper to taste.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

Peeling potatoes is not necessary for this recipe.  In fact, they can be boiled with the skin on.  I learned this kitchen hack a few years ago and just love it.  It saves so much time and makes cooking with potatoes more enjoyable.

For no peel potatoes, use a knife to pierce through the skin, making a circle around the potato.  Place the potatoes in a boiling pot of water on the stove top.  Boil the potatoes for 20-30 minutes then drain water and fill with cold water.  Twist the potato skin with your thumbs where a cut was made with the knife and it will come off easily.  That’s it!  That’s one way to save time in the kitchen and get back to more important things like family.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

To make this recipe, boil a large pot of water on the stove top.  Use a sharp knife to pierce the skin and make a cut around the potato center.  Submerge potatoes in boiling water for 20-30 minutes.

Meanwhile, cook about 7-8 slices bacon.  Place bacon on top of paper towel until it cools off then chop bacon. Chop green onions and parsley.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.

Run potatoes until cool water and twist skin to remove.  Place Honey Gold potatoes in a large bowl and slightly mash, leaving some lumps.  Mix in sour cream, green onions, cheddar cheese, bacon and dill.  Gently mix it all together and refrigerate until cold or ready to serve.

Potato Salad in a bowl filled over the top. Sour cream base with yellow potatoes poking through with shredded yellow cheddar cheese, diced green onions, pieces of bacon and parsley on top.
Loaded Baked Potato Salad1

Loaded Potato Salad

Classic baked potato toppings tossed in a creamy dressing. Served as the perfect potluck side dish. This easy Loaded Baked Potato Salad is refreshing. Made with crispy bacon, cheddar cheese, tender baked potatoes, green onions, and seasoning. 
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 5
Calories 391 kcal

Ingredients
 
 

  • 1.5 lb yellow potatoes
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • 7 pieces bacon, chopped
  • 5 green onion stalks, diced
  • 2 tbsp parsley, chopped
  • 1-2 tsp dill, chopped
  • Salt and pepper to taste

Instructions
 

  • In a large pot, boil water on stove top.
  • Make a cut all the way around the potatoes with a sharp knife.
  • Place potatoes in boiling pot of water and boil for 20-30 minutes.
  • Cook 7 strips of bacon until crispy then place on paper towel.
  • Chop green onions, parsley and bacon.
  • Drain potatoes and refill pot with cold water.
  • Twist potato skin to remove and place in a large bowl.
  • Slightly mash potatoes, leaving it chunky.
  • Add sour cream, cheese, bacon, onions and parsley to bowl and mix well.
  • Refrigerate

Notes

*Flavors will become enhanced the longer it sits refrigerated.

Nutrition

Calories: 391kcalCarbohydrates: 19gProtein: 14gFat: 28gSaturated Fat: 14gCholesterol: 67mgSodium: 397mgPotassium: 751mgFiber: 3gSugar: 1gVitamin A: 780IUVitamin C: 20.3mgCalcium: 265mgIron: 5mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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This post was sponsored by Tasteful Selections® through their partnership with Golden Sun Marketing. All opinions are my own.

Creamy Loaded Baked Potato Salad - A quick potato salad with all the baked potato fillings like cheese, bacon, sour cream, green onions. Our family can't get enough of this classic potato salad with a twist. Perfect for summer holidays and potlucks.

17 Responses

    1. Hi Liz. The potatoes are boiled in water then lightly smashed with a potato masher after they are cooked. The “loaded” part is similar to a baked potato with all the fixings.
      Hope that helps!

  1. 5 stars
    Looks great potato salad! I have just made Japanese potato salad to post on Wednesday:D. It is very different from Japanese one but certainly looks yummy:D

  2. 5 stars
    Wow this is simply super awesome.. talk bout potato and i will just be right there… i cant have it any day.. this is lovely

  3. 4 stars
    This version of your potato salad looks like it is loaded with tonnes with yummy goodness! This is definitely something I can see myself making as a side dish for my next dinner. Cheers!

  4. 5 stars
    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
    Miz Helen

  5. Bacon, potatoes and cheese? Can it get any better? I will definitely try this recipe and thank you for the potato peeling tip. That’s such a deterrent to making potatoes, so anything to speed up the process is great. Thank you for sharing at the #HomeMattersParty! Looking forward to seeing you back next week.

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I'm Jessica Knott. Our approachable and enjoyable recipes aim to encourage people to cook and find joy in the kitchen. We believe that cooking should be a pleasurable experience. Thank you for joining us, and we hope you'll find inspiration and happiness in our recipes.

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