Loaded Baked Potato Salad

Now on to the delicious part…. THE FOOD! This recipe is a play off of my Mom’s Potato Salad. I love my Mom’s potato salad but this Loaded Baked Potato Salad is going to be my new side dish at our family cookouts!

Serves: 6-8

Loaded Baked Potato Salad

30 minPrep Time

30 minTotal Time

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  • 8 medium Potatoes
  • 1 cup fat free sour cream
  • 1/2 cup miracle whip (you can use mayo... but I really don't like that stuff)
  • 12 pieces of bacon, cooked and crumbled
  • 1 bunch of green onions, chopped
  • 2 cups shredded cheddar cheese, divided
  • Salt and pepper to taste


  1. Wash and cut the potatoes into bite-sized pieces (I left the peel on). Cover with water and boil until fork tender. It will take about 20 minutes. Check them at 10 minutes and ever few minutes after that. You don't want them overcooked or they will become mushy.
  2. Drain and rinse with cool water. Drain again. Put them in a large separate bowl and place them in the fridge.
  3. Mix the miracle whip and sour cream together in a small bowl.  Add to the cooled potatoes, green onions, 3/4 of the crumbled bacon and 1 cup of cheese. Salt and pepper to taste.
  4. Top with the other cup of shredded cheese and bacon and serve!

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40 Responses to “Loaded Baked Potato Salad”

  1. Kathryn
    I think your pictures are amazing! I take all of my kids pictures myself, and was just looking online for frames for the ones I took this summer. It is so fun to put the new ones up! :) And this potato salad? TOTALLY trying it!
      • Erin B
        I think she meant "Baked Potato" salad, not "Baked" Potato salad. You know all the ingredients you put on when you have a loaded baked potato?? Like cheese, sour cream, bacon, onions.........make sense now?? Just call it Baked Potato Potato Salad. There.
    • LindaH
      The "baked" refers to ingredients you might like on loaded baked potatoes. I make a truly baked in the oven casserole with the same concept, minus the Miracle Whip / Mayo... adding a stick of butter or margarine. Boil and drain potatoes (don't rinse). Add the margarine and shredded cheese first while potatoes are good and hot. Mix anything else that you like on baked potatoes. I usually top it off with a little shredded cheese too. Bake at 350 for about 20 minutes. Best when served hot.
  2. Kristel H
    I made this tonight to go with dinner and it came together ok. I could use about half the sour cream and more mayo, or maybe substitute for greek yogurt completely. I'm not a huge sour cream fan but usually it doesn't bother me when its mixed in recipes. My husband however said I could put the whole batch in a container for him and he would keep it all to himself!!
  3. you could use baked potatoes too. i always bake extra potatoes to have to shred for hash browns, and i bet they would be good chopped up for this salad as well. it sounds very good and i am going to try it soon. thanks for the recipe.

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