Salad, Side Dish

Loaded Baked Potato Salad

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Loaded Baked Potato Salad


  • 3 lbs red potatoes cut into 1-inch pieces
  • kosher salt and black pepper to taste
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 12 oz bacon cooked until crisp and coarsely chopped
  • 2 cups shredded extra-sharp cheddar cheese
  • ½ tsp sweet paprika
  • ¼ cup green onions thinly sliced


  • Place the potatoes in a large stock pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat to medium, cover and cook until the potatoes can be easily pierced with a knife, about 10 minutes. Drain the potatoes in a colander, rinse under cold water and set aside while you make the dressing.
  • Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl. Add the potatoes and gently toss until coated. Gently fold in the bacons and cheese, reserving ¼ cup of each for garnish. Add salt and pepper to taste. Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.