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Loaded Baked Potato Salad - Food Gypsy

Loaded Baked Potato Salad

  • Author: Cori Horton
  • Total Time: 35 mins
  • Yield: serves 6 - 8 1x


An versatile potato salad recipe that’s best served warm. Loaded Baked Potato Salad – loaded with sour cream, bacon bits and chives. It’s always a big hit at our house!


  • 2 pounds mini-potatoes (red, white or mixed), cut in half
  • 46 green onions (or one bunch of chives), chopped
  • 810 slices of bacon, cooked crispy
  • 1/2 cup aged cheddar, cut into small cubes
  • 1/2 cup sour cream (or substitute mayo)
  • salt & pepper to taste
  • more crispy bacon to finish


  1. ) Put your mini potatoes into a large pot and cover with cold water, an inch or two above the potatoes. Add 1 teaspoon of salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cool water and transfer to serving bowl.
  2. ) While potatoes cook, cook and prep bacon, cut onions and cheese.
  3. ) Once potatoes are cooked, but still warm in the bowl, add green and red onion and cheese, toss with sour cream and season as needed, then add bacon and toss lightly.


Serve warm or at room temperature with your favorite grilled food stuffs and – enjoy.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Side Dish
  • Cuisine: North Amarican