This loaded baked potato salad is a nice change for the classic potato salad. It’s packed with of course potatoes that have been cut into bite-sized pieces with sour cream, whip or mayo, cheddar cheese, bacon, and fresh chives. It’s a perfect side dish for anything, easy to make, and is great to bring along to any party.
My kids love the traditional potato salad. I always have to make extra because they are crazy about it. So, when I stumbled upon this recipe, my first thought was, will my kids love it? I was so worried that they will not appreciate it but they did! They fell in love with it instantly. My mom is so intrigue, she wants me to bring this to a barbeque at her place because my children can’t stop babbling about how delicious this salad is. I’ll give my mom the recipe, I’m sure she’ll love this, too.
INGREDIENTS
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3 pounds red potatoes
3/4 cup of sour cream
3/4 cup of miracle whip or mayo
1 cup of shredded cheddar cheese
8 slices bacon cooked and crumbled
2-3 tablespoons of chopped fresh chives
Salt & pepper to taste
HOW TO MAKE LOADED BAKED POTATO SALAD
Step 1: In a large pot, put the potatoes and add enough water to cover the potatoes. Then, add about 1 teaspoon of salt. When boiling, lower the heat and continue cooking for about 15 to 20 minutes or until fork-tender. The cooking time differs from the size of the potatoes.
Step 2: Once the potatoes are cooked, drain, and set aside to cool.
Step 3: When cooled, peel the potatoes and cut them into bite-sized pieces.
Step 4: Place the bite-sized potatoes into a large bowl. Add the sour cream, mayo, cheddar cheese, and chives. Mix until incorporated. Then, season with salt and pepper to taste.
Step 5: Cover the bowl and place inside the fridge until ready to serve.
Ingredients
- 3 pounds red potatoes
- 3/4 cup of sour cream
- 3/4 cup of miracle whip or mayo
- 1 cup of shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 2-3 tablespoons of chopped fresh chives
- Salt & pepper to taste
Instructions
Step 1: In a large pot, put the potatoes and add enough water to cover the potatoes. Then, add about 1 teaspoon of salt. When boiling, lower the heat and continue cooking for about 15 to 20 minutes or until fork-tender. The cooking time differs from the size of the potatoes.
Step 2: Once the potatoes are cooked, drain, and set aside to cool.
Step 3: When cooled, peel the potatoes and cut them into bite-sized pieces.
Step 4: Place the bite-sized potatoes into a large bowl. Add the sour cream, mayo, cheddar cheese, and chives. Mix until incorporated. Then, season with salt and pepper to taste.
Step 5: Cover the bowl and place inside the fridge until ready to serve.
