Name: Loaded Baked Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 Servings
Cuisine: American
Ingredients: 3 pounds Red skinned potatoes; 1 lb Bacon; 1 cup Mayonnaise; 1 cup Sour cream; 2 cups Cheddar cheese; 5 Green onions; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Smoked paprika

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Loaded Baked Potato Salad

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Ingredients

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Instructions

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Instructions

Chop potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender.

When the potatoes are finished place them in a colander and rinse with cold water for a few minutes to cool completely.

While the potatoes are cooking slice the green onions into thin pieces, cutting about halfway up the green part. Chop the bacon into small pieces.

In a large bowl, combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika mix thoroughly.

Add your potatoes to the mayonnaise mixture and stir to coat. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed.

Keep covered and chilled until ready to serve.

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Tips & Tricks (5)

Potato Cooling Technique ❄️
Cut boiled potatoes into chunks while still warm, then spread on a sheet pan to cool completely before mixing with dressing—this prevents them from becoming mushy and absorbs flavors better.
Crispy Bacon Perfection 🥓
Cook bacon in the oven at 400°F for 15-20 minutes for even crispness, then crumble it just before serving to maintain maximum crunch throughout the salad.
Smoked Paprika Bloom Method 🌶️
Toast your smoked paprika, onion powder, and garlic powder in the sour cream for 2 minutes before mixing to deepen their flavors and eliminate any raw powder taste.
Strategic Dressing Layering 🧅
Mix the mayo and sour cream base with warm potatoes first, then fold in cheese and bacon last to prevent them from breaking down and ensure even distribution of creaminess.
Green Onion Timing 🌿
Reserve half your sliced green onions to add as a garnish just before serving—this keeps their fresh, sharp flavor intact rather than getting dulled by the creamy dressing.