Loaded Baked Potato Salad Recipe
Loaded Baked Potato Salad Recipe photo by Taste of Home

Loaded Baked Potato Salad Recipe

Publisher Photo
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings...even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 20 servings

Ingredients

  • 5 pounds small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1 pound sliced bacon, cooked and crumbled
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 sweet onion, chopped
  • 3 dill pickles, chopped
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup mayonnaise
  • 2 to 3 teaspoons prepared mustard

Nutritional Facts

1 serving (3/4 cup) equals 316 calories, 21 g fat (8 g saturated fat), 119 mg cholesterol, 510 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.
  2. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.
Originally published as Loaded Baked Potato Salad in Taste of Home December/January 2003, p27

Nutritional Facts

1 serving (3/4 cup) equals 316 calories, 21 g fat (8 g saturated fat), 119 mg cholesterol, 510 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Loaded Baked Potato Salad

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (6)
3 Star
 (2)
2 Star
 (4)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 15, 2014

Worlds best potato salad!! A huge hit! Definitely worth all the prep it requires!

MY REVIEW
Reviewed May. 13, 2014

To 4-days----I make potato with dill pickle relish and also with yellow mustard and sometimes with dijon mustard. I live in Ga and we kind of like things a little bit tangy. Some people use sweet pickle relish instead of dill relish.

MY REVIEW
Reviewed May. 13, 2014

My grandmother always mashed the potatoes, in her potato salad. It was a different twist and very good.

MY REVIEW
Reviewed May. 13, 2014

Haven't tried but have a question. I love "loaded baked potatoes" but have never put a pickle on them. Sounds strange to me but want to know if anyone has tried it with out the pickle. Still taste ok?

MY REVIEW
Reviewed May. 13, 2014

I love all the ingredients except the mustard. I havent made this yet but I would never put mustard in potato salad. Im from PA and the best is a sweet and sour type of dressing. I will use AC vinegar.

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