Loaded Baked Potato Salad Recipe

4.5 52 60
Loaded Baked Potato Salad Recipe
Loaded Baked Potato Salad Recipe photo by Taste of Home
Publisher Photo

Loaded Baked Potato Salad Recipe

Read Reviews
4.5 52 60
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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 5 pounds small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-boiled large eggs, chopped
  • 1 pound sliced bacon, cooked and crumbled
  • 2 cups 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

Directions

Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack.
Combine potatoes with next five ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving. Yield: 20 servings.
Originally published as Loaded Baked Potato Salad in Taste of Home December/January 2003, p27

Nutritional Facts

3/4 cup: 315 calories, 21g fat (7g saturated fat), 99mg cholesterol, 587mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein.

  • 5 pounds small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-boiled large eggs, chopped
  • 1 pound sliced bacon, cooked and crumbled
  • 2 cups 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
  1. Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack.
  2. Combine potatoes with next five ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving. Yield: 20 servings.
Originally published as Loaded Baked Potato Salad in Taste of Home December/January 2003, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLoaded Baked Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
vsa User ID: 9196713 268022
Reviewed Jun. 16, 2017

"Good one"

MY REVIEW
xxcskier User ID: 1136353 266199
Reviewed May. 22, 2017

"Made this for a party and everyone just loved it! I'm saving this recipe and will be making this one time and time again! easy and delicious."

MY REVIEW
SKathleen User ID: 8619760 252052
Reviewed Jul. 31, 2016

"I made this salad with high expectations. Was disappointed, my daughter liked it but my grandaughter didn't like it at all. Thought maybe it would taste better warm. Gave it to my daughter to take home."

MY REVIEW
sgnurse User ID: 3686080 251924
Reviewed Jul. 27, 2016

"This is the best potato salad I have ever made. I did scale it down to 10 servings and it was still delicious. Thanks Jackie for the awesome recipe."

MY REVIEW
gld2bmom User ID: 7191733 251692
Reviewed Jul. 21, 2016

"I brought this potato salad to a potluck and it disappeared quickly! It was quite good, with the bacon and cheese making it extra special!"

MY REVIEW
kcheekers User ID: 5662753 248278
Reviewed May. 16, 2016

"This potato salad was excellent! I'll definitely be making it again. The recipe does make a lot, so it's great to take as a dish to BBQs. I didn't have pickles on hand, but I put in a tablespoon or so of dill weed instead."

MY REVIEW
Psalm127-3 User ID: 7749892 248197
Reviewed May. 13, 2016 Edited Aug. 24, 2016

"to Imapoorcook,

LOVE that suggestion heck even makes sense to me
can't wait to make this
jkh62, you're funny :)
ok made tonight for dindin-
-great recipe"

MY REVIEW
maecouch User ID: 8767512 248123
Reviewed May. 12, 2016

"never tasted so goooood"

MY REVIEW
icunrse User ID: 6357713 228970
Reviewed Jul. 4, 2015

"I've been making a similar recipe for years. This one is very good, and we will be making it again."

MY REVIEW
erinshea1982 User ID: 7151030 228702
Reviewed Jun. 29, 2015

"We tried this, and we loved it as an alternative to our regular standby potato salad! We loved the flavors!"

Loading Image