Loaded Baked Potato Salad

Author: admin
Cook Time: 35 minutes
Total Time: 1 minute
Serves: 6


  • Sheet Tray
  • Saute Pan
  • Bowl
  • Spatula


  • 2 pounds Russet Potatoes partially peeled and cut into bite-sized pieces
  • Olive Oil
  • Salt
  • 75 grams Cheddar medium or sharp, finely shredded
  • 250 grams Bacon sliced
  • 200 grams Mayo
  • 150 grams Sour Cream
  • 100 grams Scallions thinly sliced
  • 3 grams Black Pepper 1 1/3 teaspoons


  • Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When done, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
  • Heat saute pan over med-low. Add in chopped bacon - I freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
  • Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and its fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine.
  • Garnish with black pepper and a sprinkle of cheese and additional scallions.


Customize your loaded baked potato salad with additional toppings like jalapenos, chives, or extra cheese. Serve it as a side dish at BBQs or gatherings for a flavorful twist on traditional potato salad.
BBQ, Loaded Baked Potato Salad, Potato Salad, Side Dish

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