Loaded Baked Potato Salad

Flip it!

This potato salad was excellent! I’ll definitely be making it again. The recipe does make a lot, so it’s great to take as a dish to BBQs. I didn’t have pickles on hand, but I put in a tablespoon or so of dill weed instead.

Made no adjustments because I wanted to make it by the recipe first time. I was not disappointed. Took it to work for a staff lunch. Very well received by all. This will become our new favourite potato salad I think, even my fussy boys, who hate roast potatoes absolutely loved this one.

Made this for a party and everyone just loved it! I’m saving this recipe and will be making this one time and time again! Easy and delicious.

I love all the ingredients except the mustard. I havent made this yet but I would never put mustard in potato salad. Im from PA and the best is a sweet and sour type of dressing. I will use AC vinegar.

Without question,delicious.It could be a meal in itself.I did not add the pickle but I think it would be even better with it.Follow the directions exactly.Everyone loves it.Thank you so much.

great potato salad, I added a half tsp granulated garlic, a tsp of parsley flakes, and a pinch of paprika (for color). Will add this one to my favorites.

I made this for Christmas Dinner last year, which we shared with family friends and neighbors. Everyone loved it and many asked for the “kick ass potato salad” which was what one person called it and now that’s what everyone refers to it as.

My husband and 2 kids are picky eaters, but we all loved this recipe. I used 2 cups of salad dressing instead of mayo. and extra mustard. This recipe is delicious and will be filed in my box.


8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

How to make this recipe:

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.