Rating: 5 stars
2 Ratings
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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: EatingWell.com, February 2020


Recipe Summary

20 mins
1 hr 20 mins

Nutrition Profile:



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

1/2 cup
208 calories; protein 4.8g; carbohydrates 18.9g; dietary fiber 2g; sugars 1.6g; fat 12.8g; saturated fat 3.7g; cholesterol 17.5mg; vitamin a iu 170.3IU; vitamin c 10.4mg; folate 24.8mcg; calcium 66.2mg; iron 0.9mg; magnesium 29mg; potassium 558mg; sodium 331.6mg; thiamin 0.1mg.