A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party!
My mother in law makes some of the best potato salad I have ever tried. It’s simple with all of the usual potato salad ingredients people love, but it’s amazing. A few years ago she gave me her recipe and I always make it when I bring potato salad to a party or potluck. But I honestly think it always tastes a little better when she makes it. I think some foods just taste better when certain people make them, right?
This past weekend I had planned to make potato salad to take with us to a barbecue at my parent’s house, but decided to do things a little different. Instead of the usual potato salad, I decided to whip up a loaded baked potato version instead.
Once I cooked the potatoes I was a little worried that it might not be as good as the potato salad I’m used to eating. I decided to just go for it and I have to say that I am soooo glad that I did! If you love loaded baked potatoes, then you will love this potato salad!
Let’s be honest, carbs, bacon, and cheese just make everything better. Well, almost everything. But they definitely make this potato salad amazing!
I used a mix of miracle whip and sour cream in this dish, but you can easily increase/decrease the amount of each to your preference. I also threw in the usual loaded baked potato ingredients along with some fresh chives. I think the thing I love most about this is how easily you can customize it to your taste. Enjoy!
Loaded Baked Potato Salad
- 3 pounds red potatoes
- 3/4 cup sour cream
- 3/4 cup miracle whip or mayo
- 1 cup shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 2-3 tablespoons chopped fresh chives
- Salt & pepper to taste
- Add the potatoes to a large pot, add enough water to cover the potatoes and about one teaspoon of salt (if desired). Bring to a boil, then reduce heat and let them cook for about 15-20 minutes or until they can easily be pierced with a fork (this will vary depending on the size of your potatoes).
- Once cooked, drain the potatoes and set aside to cool.
- After the potatoes have cooled, peel the potatoes and chop them into bite sized pieces and add them to a large bowl.
- Add the sour cream, mayo, cheddar cheese, bacon, and chives and mix until fully combined. Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.