September 12, 2018

Baked Potato Salad

by Karly in Cheesy, Side Dish, Taters    
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This loaded baked potato salad is a great side dish at any potluck or barbecue! We love the cheese and bacon in here!

Loaded Baked Potato Salad!

I think you all know of my never-ending love of bacon and cheese, but just in case: I love bacon and cheese, forever and ever, Amen.

I mean, let’s be real. Who doesn’t?? Vegans. And that’s probably the end of the list.

So, I took potato salad and turned it into this loaded baked potato salad. You guys are going to love all of the flavors going on in here!

Potato salad in my family usually just means cold potato chunks, mayo, boiled eggs, and some pickle relish. It’s delicious like that, it really is.

I would never, ever turn down a big ol’ bowl full of my grandma’s classic potato salad.

But, you know what? Sometimes you have to experiment. Sometimes you have to try new things. Sometimes, just every now and then, you have to add bacon and cheese to your potato salad.

I saw this recipe at One Ordinary Day last week and I knew immediately that I was making it for Sunday dinner at my parent’s house. It didn’t matter that hashbrown casserole was already on the menu. If some potatoes are good, more potatoes are better. That’s the truth.

The only thing I changed from  recipe was to use big baking potatoes and actually bake them instead of boiling them. It is, after all, baked potato salad.

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Baked Potato Salad

Prep Time
10 mins
Cook Time
1 hr
Total Time
3 hrs 10 mins
 
Servings: 8 servings
Course: Side Dish
Cuisine: American
Keyword: easy side dish recipes, grilling recipes, summer recipes
Calories: 455 kcal

 This loaded baked potato salad is a great side dish at any potluck or barbecue! We love the cheese and bacon in here!

Ingredients

  • 1 1/2 pounds baking potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped chives
  • 1 pound bacon cooked and crumbled
  • Salt and pepper to taste

Instructions

  1. Pre-heat oven to 425 degrees.
  2. Bake potatoes for 1 hour or until fork tender.
  3. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through, about 1 hour.
  4. In a large bowl, combine the remaining ingredients and mix well.
  5. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives.
  6. Return to refrigerator for at least one hour and serve cold.
Nutrition Facts
Baked Potato Salad
Amount Per Serving
Calories 455 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 12g 60%
Cholesterol 58mg 19%
Sodium 523mg 22%
Potassium 494mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin A 4.9%
Vitamin C 6.9%
Calcium 8.1%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

originally posted on May 27, 2010, last updated on September 12, 2018
categories: Cheesy, Side Dish, Taters
31 Comments »