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5 from 1 vote

Loaded Baked Potato Salad

Tender potatoes are tossed in a cream mixture of mayo & sour cream, with all your favorite 'loaded' toppings mixed right in.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: American


  • 4-5 large Russet potatoes
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup green onions thinly sliced
  • 6 strips of bacon cooked and crumbled
  • salt & pepper to taste


  • In a small bowl, stir together the mayonnaise and sour cream until evenly combined.
  • Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
  • Let this sit in the fridge to chill while you prepare the potatoes.
  • Wash, peel, and then cut potatoes into bite-sized pieces.
  • Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don't over boil, or potatoes with mush and become loaded mashed potatoes.
  • When potatoes are done, drain, and let cool.
  • Put potatoes in a large bowl and combine with the sour cream mixture.
  • Stir, or fold, in about 3/4 of the crumbled bacon.
  • Top with remaining green onions and crumbled bacon.
  • Serve chilled.