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Loaded Baked Potato Salad

Loaded Baked Potato Salad

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Loaded Baked Potato Salad

Loaded Baked Potato Salad 

During the summer, we tend to grill out practically every night that it isn’t raining!

We tend to eat a potato dish, green vegetable, and sometimes a salad with each meal.

One favorite, is Baked Potato Salad, and it’s great for potlucks or taking to barbecues too!

Loaded Baked Potato Salad Ingredients

The best part is that it’s really easy to make, double (or more) if needed, and people always ask for the recipe, so I thought I’d share it here, so it’s easy to point them right to it.

This Loaded Baked Potato Salad Recipe has also become a hit as a side dish at many holiday gatherings, such as Easter Dinner, Memorial Day, 4th of July, Labor Day, Thanksgiving Dinner, and Christmas Dinner.

It’s my go to Potato Salad Recipe for all occasions!

Loaded Baked Potato Salad 

TIPS FOR MAKING THE BEST LOADED BAKED POTATO SALAD:

  • You can use your choice of potato, but I prefer Russet Baking Potatoes, because, well, it’s BAKED POTATO salad.
  • Since the oven is already on, bake your bacon in the oven while you wait for the potatoes to cool down. Just place the bacon on an aluminum foil lined baking tray and cook at 400 degrees  for about 15 minutes or until your desired crispness.
  • You can substitute chives for the green onions (or leave them out altogether. I have weird allergies, I’m allergic to onions!)
  • I use full fat sour cream in this recipe, BUT you can use low fat sour cream or even substitute non-fat Greek yogurt for that added tang.
  • You can also add a bit of cream cheese for added twang.

Loaded Baked Potato Salad

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Yield: 8

Loaded Baked Potato Salad

Loaded Baked Potato Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 lbs. Yukon Gold Potatoes (Any potato you have on hand will work fine)
  • 1 cup Plain Greek Yogurt
  • ½ cup Mayonnaise
  • ¼ cup Green Onion, chopped
  • 1 cup Shredded Cheddar Cheese
  • ½ Red Onion, chopped
  • ½ lbs. Bacon, cooked crispy chopped
  • Salt
  • Black Pepper

Instructions

Cut the Potatoes into ½ inch cubes, boil until tender, 8-10 minutes.

Drain and rinse with cool water to stop the cooking process.

In a large bowl combine Greek Yogurt, Mayonnaise, Red Onion, ½ of the Shredded Cheese and ½ of the bacon.

Mix well.

Add the Potatoes to the mixture and stir until the Potatoes are evenly coated.

Add Salt and Pepper to taste.

Sprinkle the Green Onion and remaining Cheese and Bacon on top of the potato salad.

Refrigerate until ready to serve.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 410Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 49mgSodium: 752mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 19g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

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These are a few items I find helpful in my own kitchen when I prepare this Loaded Baked Potato Salad Recipe:

Don’t miss these additional delicious Potato Recipes here at When Is Dinner:

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Laura

Saturday 30th of June 2018

Sounds delicious! Potato salad is so good!

Jerry Marquardt

Saturday 30th of June 2018

These nice Loaded Baked Potato Salad looks so delicious. What a flashback, because this I can barely wait to try this nice recipe out.

Heidi Robbins

Wednesday 27th of June 2018

This looks amazing and perfect to bring to a summer picnic!

Maureen

Monday 25th of June 2018

What a new and exciting side to have at a summer picnic or blockparty.

Debbie P

Monday 25th of June 2018

This sounds so good. I am absolutely going to make this for the 4th of July.

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