Loaded Baked Potato Salad

Classic loaded baked potato salad with bacon, hard-boiled eggs, cheddar, green onions, and parsley in a creamy mayonnaise-based dressing. The perfect side dish for all your summer grilling.

Course Side Dish, side dish potatoes

Cuisine American

Keyword how to make loaded baked potato salad, loaded baked potato potato salad, loaded baked potato salad recipe

Prep Time 15

Cook Time 45

cooling time 10

Total Time 1 10

Servings servings

Calories 380kcal

Author Beth Pierce

Ingredients

6 slices bacon uncooked
¾ cup mayonnaise
¼ cup sour cream
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
3 lbs baby yellow potatoes quartered
salt
freshly ground black pepper
4 hard-boiled eggs peeled and chopped
1⅓ cup shredded sharp cheddar
2 green onions thinly sliced
1 tablespoon chopped fresh parsley

Instructions

Preheat the oven to 375 degrees. Lay the bacon in a single layer on a large baking sheet. Bake for 12-17 minutes or until crispy. Remove the bacon from the baking sheet and place it on paper towels to drain. Do not discard the grease. Coarsely chop the bacon.
Carefully spread the potatoes on the baking sheet with the bacon grease. Sprinkle with salt and freshly ground black pepper.
Bake at 375 degrees for 30 minutes or until tender, flipping halfway through the baking time. Cool the potatoes 10-15 minutes.
Meanwhile, stir the mayonnaise, sour cream, mustard, and vinegar together.
Add the potatoes, bacon, hard-boiled eggs, cheddar, green onions, and parsley to a large serving bowl. Add the dressing and stir to coat. Season with salt and pepper to taste. Serve or cover and refrigerate to serve later.

Notes

Depending on the size of your yellow potatoes, you may want to halve them, quarter them, or cut them into bite-sized chunks.
I use an older baking sheet for cooking the bacon. It can be messy.
Wear an apron when making this recipe. Bacon grease is very hard to get out of clothing, and you will be flipping those potatoes in the grease.
Store the salad covered with plastic wrap or in an airtight container until ready to serve. Because this is a mayo-based potato, do not leave it at room temperature for more than 2 hours.
Store leftovers in an airtight container in the fridge for up to 4 days. Gently stir before serving.

Nutrition