Loaded Baked Potato Salad solves the argument about whose potato salad is best. Potato salad topped with bacon, sour cream, and cheddar cheese wins.
In my cooking and eating life, I have found that people are very particular about their potato salad. Some people like it to contain pickles. Some want hard boiled eggs like in our Basic Potato Salad. Some want only mayonnaise as the dressing while others require vinegar or mustard or both.
My mom’s potato salad, which is my favorite, only has potatoes and green onions in it. No pickles and no eggs. The dressing is very tangy with mayonnaise, mustard, and vinegar too. I find it addictive and I can’t stop eating it.
Having said that though, when I’ve made that potato salad for events, I’ve found that only some of the people like it as much as I do. Many find the yellow color a bit odd or stand there wondering where the eggs are at.
Therefore, when I’m having a large gathering that I feel needs potato salad, I’ve stopped even trying to choose from the above options. Instead, I do something completely different. And that completely different thing is loved by literally everyone.
What I do is to make a loaded baked potato salad. What does that mean? It means that it has all the ingredients that you’d find on a baked potato. And who doesn’t love loaded baked potatoes?
For this potato salad, you boil the potatoes as you normally would for potato salad (I know it says “baked” but we’re going for the baked potato toppings, not for the drier baked potato texture).
Then, cool those potatoes down and add green onions, bacon, sour cream, mayonnaise, and cheddar cheese. It’s a creamy, tasty, satisfying delight of a potato salad that everyone at your picnic will scoop up without question.
- 1 and ½ lbs. red potatoes, in 1/2 inch cubes
- 3 green onions, chopped
- 6 slices cooked bacon, chopped
- ¼ tsp. black pepper
- 1 cup sour cream, plus more before serving
- 1 cup mayonnaise, plus more before serving
- 1 and ½ cups shredded cheddar cheese
- Put the potatoes in a large pot. Add 1 tablespoon of salt and just enough water to cover them. Stir.
- Cook over high heat until it reaches a boil. Reduce heat to a simmer and cook, stirring occasionally, until fork tender, 7-9 minutes.
- Drain and then rinse the potatoes. Put the potatoes back into the pot with lots of cold water, stir, drain, and then repeat a few times so that they cool down quickly.
- While the potatoes are cooking, in a large bowl combine the scallions, bacon, ½ teaspoon of salt, black pepper, sour cream, and mayonnaise.
- Add the potatoes to the sour cream mixture and stir gently to combine.
- Cover and chill. Once completely cooled, add the cheddar cheese and stir. Cover and refrigerate until time to serve.
- Before serving, stir and then taste. It is possible that the potatoes will have soaked up some of the dressing and that it is now less creamy and moist than it was before. If this has happened, add an additional 2 tablespoons each of sour cream and mayonnaise. Stir and taste. Repeat if needed.