Loaded Baked Potato Salad

Prep Time: 25 min Cook Time: 15 min
Servings: 6 Skill Level: easy

Loaded baked potato in salad form! Bring this dish to a picnic or potluck for a tasty side dish everyone will love.


  • 2½ pounds red or yellow potatoes
  • Fine sea or kosher salt, as needed
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup apple cider vinegar
  • 6 hard-boiled eggs, peeled and cut into wedges
  • 1 cup lightly packed shredded sharp yellow cheddar cheese
  • 8-12 ounces bacon, cooked, cooled, and chopped
  • 1 cup Pearls Large Ripe Black Olives, sliced
  • ¼ cup finely sliced chives or green onions
  • Freshly ground black pepper

Cooking Instructions

  1. Scrub the potatoes, cut them into 1-inch chunks, and place in a large saucepan. Cover with 2 inches of water and add 2 teaspoons of salt. Bring to a boil, and simmer until the potatoes are very tender but still holding their shape, 8-10 minutes. Drain and let cool.
  2. To make the dressing, whisk together the mayonnaise, sour cream, vinegar, and ¾ teaspoon salt.
  3. Place the cooled potatoes in a large bowl and add the eggs, cheese, bacon, olives, chives. Pour the dressing over the top and add a few grinds of black pepper. Gently toss to combine. Taste, adding more salt to taste.
  4. Serve right away or chill for up to 2 days. The salad gets more flavorful as it sits.

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