Loaded Baked Potato Salad

Loaded Baked Potato Salad

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  • Prep Time


  • Total Time


  • Servings



  • 5

    pounds small unpeeled red potatoes, cubed

  • 1

    teaspoon salt

  • ½

    teaspoon pepper

  • 8

    hard-cooked eggs, chopped

  • 1

    pound sliced bacon, cooked and crumbled

  • 2

    cups (8 ounces) shredded cheddar cheese

  • 1

    sweet onion, chopped

  • 3

    dill pickles, chopped

  • 1-½

    cups (12 ounces) sour cream

  • 1

    cup mayonnaise

  • 2 to 3

    teaspoons prepared mustard


Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings. Originally published as Loaded Bake


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