This loaded baked potato salad recipe marries traditional potato salad with all the fixing of a classic stuffed potato. It's creamy and decadent thanks to sour cream, mayo, bacon and Cheddar cheese. Take it along to your next picnic or potluck--friends and family will love it! Source:, February 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Place potatoes with cold water to cover in a large heavy pot; bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain and let cool for 30 minutes.

  • Stir mayonnaise, sour cream, mustard, salt and pepper together in a small bowl. Place potatoes in a large bowl; gently stir in bacon, cheese and 2 tablespoons chives. Add the mayonnaise mixture; gently stir until combined. Cover and refrigerate for at least 30 minutes or up to 24 hours. Sprinkle with the remaining 1 tablespoon chives before serving.


To make ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts

208 calories; 12.8 g total fat; 3.7 g saturated fat; 18 mg cholesterol; 332 mg sodium. 558 mg potassium; 18.9 g carbohydrates; 2 g fiber; 2 g sugar; 4.8 g protein; 170 IU vitamin a iu; 10 mg vitamin c; 25 mcg folate; 66 mg calcium; 1 mg iron; 29 mg magnesium;