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!

Pam Lolley
Source:, February 2020


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

208.4 calories; protein 4.8g 10% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 1.6g; fat 12.8g 20% DV; saturated fat 3.7g 18% DV; cholesterol 17.5mg 6% DV; vitamin a iu 170.3IU 3% DV; vitamin c 10.4mg 17% DV; folate 24.8mcg 6% DV; calcium 66.2mg 7% DV; iron 0.9mg 5% DV; magnesium 29mg 10% DV; potassium 558mg 16% DV; sodium 331.6mg 13% DV; thiamin 0.1mg 11% DV.