Loaded Baked Potato Salad

This post was sponsored by Tasteful Selections® through their partnership with Golden Sun Marketing. While I was compensated by them to write a post about Tasteful Selections Potatoes #RescuedMoments, all opinions are my own.

Loaded Baked Potato Salad

Loaded Potato Salad 

Creamy Honey Gold potatoes dressed with sour cream, cheddar cheese, green onions and bacon.  This delicious, no-peel potato salad is a classic dish to enjoy during the week, holidays, summer parties, BBQ’s and family get-together’s.

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.

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.

Loaded Potato Salad

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

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.

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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.

Baked Potato Salad

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.

Loaded Baked Potato Salad

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

Yields: 4-5

Loaded Potato Salad

Creamy Honey Gold potatoes dressed with sour cream, cheddar cheese, green onions and bacon.

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1 1/2 pounds Tasteful Selections Honey Gold Potatoes
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • 7 stripes bacon
  • 5 green onion stalks
  • 2 tablespoons parsley, chopped
  • 1-2 teaspoons dill, optional
  • Salt and pepper to taste


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. Flavors will become enhanced the longer it sits refrigerated.

Recipe Type: Appetizer


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17 Responses

  1. Jane @Sustain My Craft Habit

    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.

  2. Miz Helen

    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

  3. Mrs Minty Cream

    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. Fareeha

    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

  5. Shihoko

    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

  6. Liz

    Why does the first picture say loaded baked potato salad? They are boiled?

    • Jessica Knott

      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!


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