Loaded Baked Potato Salad

5 from 1 vote

This loaded baked potato salad is made with russet potatoes, bacon, cheese, and a homemade creamy dressing. Perfect for potlucks, BBQs, and great for making in advance!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Side Dish

Cuisine: American

Servings:

Author: Julie Maestre

Ingredients

4.5 lbs Russet potatoes about 5-6 potatoes
1 cup mayo
1 cup sour cream
5-6 scallions sliced
12 ounces bacon cooked and chopped into pieces
2 cups cheddar cheese
1 tablespoon Dijon mustard
1 tablespoon olive oil
salt to taste

Instructions

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Rinse and scrub potatoes, pierce them with a fork all over, coat them with olive oil, and season with sea salt. Place them on one of the prepared baking sheets and bake for 1 hour.
Once the hour is up, remove the potatoes from the oven and allow them to cool for 15-20 minutes or until they're cool enough to handle.
In the meantime, cook your bacon. Place the bacon strips on the prepared baking dish and bake for 18 minutes or until crispy. Once it comes out of the oven, pat it dry with a paper towel and chop it into bite-sized pieces.
Peel the potatoes, chop them into 1-inch chunks, and then allow them to cool completely. It's crucial that they cool completely before you mix in the dressing otherwise, it may turn out greasy and dry.
In a large bowl, combine the mayo, sour cream, and mustard. Season with salt and then fold in the cooled potatoes, bacon, cheddar cheese, and scallions.
Check for seasoning and add more salt if needed. Cover and refrigerate for 1-2 hours and enjoy!

Notes

This potato salad will stay fresh in the fridge for up to 4 days. Right before serving, give the potato salad a good stir and add more mayo if needed.

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