This fully loaded baked potato salad is easy to make and SO delicious. It’s packed with flavor from the potatoes, dressing, eggs, bacon, and cheese.
What is Loaded Baked Potato Salad?
In a word, it’s the best! Imagine a fully loaded baked potato with all of the toppings:
- Russet Potatoes (The best potatoes for potato salad!)
- Sour Cream
- Cheese (Cheddar and Havarti!)
- Hard Boiled Eggs (Great for added protein!)
Now combine all of that together into potato salad. That’s what fully loaded potato salad is and it’s seriously so delicious.
This is a lightened up version – we’ve replaced most of the mayonnaise with sour cream to make a sour cream potato salad. You could even use Greek yogurt if you want to keep it really healthy.
How to Cook Potatoes for Potato Salad?
For this recipe you’ll cut the potatoes into chunks and boil them in salted water until just fork tender. The salted water is key – that’s how you season the potatoes from the inside out. It’s also important not to overcook the potatoes because that will lead to runny and watery potato salad.
While you can cook the potatoes specifically for this recipe, it’s also the perfect way to use up leftover baked potatoes if you have any laying around.
How Long Does Potato Salad Last?
When correctly stored in airtight containers, potato salad will last for 3 to 5 days in the refrigerator.
How to Use Leftover Potato Salad:
Since this baked potato salad contains hard boiled eggs, I treat the leftovers similar to egg salad. I’ve used it in bagel sandwiches, wraps, and pinwheel wraps meal prep with salad.
If you want something hot, you can also form the cold potato salad into patties and pan fry them for a delicious breakfast. If the potato salad seems too wet to hold together, you can add in some bread crumbs (certified gluten free if necessary) to act as a binder.
Alternatively, you could also roast the potato salad in an oven. This will work better with potato salads that have a mostly mayonnaise base. That’s because mayonnaise is largely comprised of oil, so it will essentially just act like oil in the roasting process. If your potato salad is too saucy, you can give it a quick rinse to rinse off a bit of the extra dressing (just don’t rinse off all of the mayonnaise!).
Next, toss it on a baking sheet (this is my go-to baking sheet for everything from cookies to sheet pan dinners to pizza). Instead of parchment paper, use a reusable silicone baking mat because it will make the potatoes crispier. Bake the potatoes at 425 F for 20 – 30 minutes, stirring it every 10 minutes, until they’re golden brown.
How Many Calories in Loaded Baked Potato Salad:
This recipe makes 8 servings, and according to Cronomoter each serving has approximately 276 calories per serving.
What You’ll Need:
This simple recipe only needs a couple of tools. The first is a large pot for boiling the potatoes. The second is an extra large mixing bowl to mix the potato salad together. I love this one. I use it all the time – for everything from baking to salads, it always comes in so handy.
In addition to these two tools, you’ll also need a few basic pantry ingredients. I recommend using a high quality Apple Cider Vinegar because lower quality ones can have a pungent flavor. I love this brand because it’s high quality and so affordable.
- 3 hard boiled eggs
- 1/4 pound bacon (cooked and roughly chopped)
- 4 cups 1” cube russet potatoes (about 5 medium russet potatoes)
- 1/3 cup shredded cheddar cheese
- 1/3 cup shredded Havarti cheese
- 2 1/2 Tablespoons diced chives (plus more for garnish)
- 1/4 cup sour cream
- 2 Tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- pinch pepper
- 1/2 teaspoon apple cider vinegar
- Bring a large pot of salted water to a boil.
- Boil the potato chunks until they are fork tender but still firm.
- While the potato pieces are cooking, mix sour cream, Dijon mustard, mayonnaise, salt, pepper, and apple cider vinegar together in a bowl.
- When the potatoes have finished cooking, remove them from the heat and strain the water.
- Mix the potatoes, bacon, eggs, cheese, and chives together in a large mixing bowl.
- Pour dressing over potato salad and stir until everything is evenly coated. A lot of the creaminess comes from the potatoes getting a little mashed during the mixing process, so don’t be afraid to smoosh them just a little!
- Serve warm or chill in the refrigerator for later.
Replace the mayonnaise with additional sour cream if this won’t be kept in the fridge. For example, if you’ll be bringing this as a tailgate side or BBQ side.
I prefer a more dry potato salad, but if you prefer yours more saucy, double the ingredients for the dressing.
Feel free to omit the Havarti cheese and use ⅔ cup cheddar cheese instead.
Amount Per Serving: Calories: 276 Total Fat: 14.4g Saturated Fat: 5.5g Trans Fat: 0.2g Cholesterol: 99.5mg Sodium: 419.7mg Carbohydrates: 24.3g Net Carbohydrates: 21.8g Fiber: 2.5g Sugar: 1.9g Protein: 12.3g
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
The next time you’re looking for the perfect side dish, picnic dish, or meal prep recipe, try making this Loaded Baked Potato Salad!