Loaded Potato Salad

potato salad with bacon, egg, cheese, and green onion

5 from 2 votes

Baked potatoes are the ultimate in comfort food, and this summery twist on a loaded baked potato salad is an awesome variation on the classic potatoes.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2½ pounds Yukon Gold potatoes
½ cup sour cream
¼ cup mayonnaise
1 tablespoon bacon grease (OPTIONAL, but highly recommended for smoky flavor)
1 tablespoon yellow mustard
1 tablespoon plain white vinegar
½ teaspoon dried dill
½ teaspoon smoked paprika
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
1 cup freshly shredded cheddar cheese
8 hard-boiled eggs roughly chopped
6 slices cooked bacon chopped or sliced small
4 green onions sliced thin

Instructions

Preheat the oven to 400°F. Scrub the potatoes to remove all dirt, and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Bake for just over an hour, until fork-tender. They should be crisp on the outside and tender inside. Allow the potatoes to cool completely, and then peel and dice into ½-inch pieces.
While the potatoes are baking, cook the bacon. Transfer the cooked bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease. Cool completely before chopping or crumbling the bacon. Boil the eggs, peel, and roughly chop. Set the bacon and eggs aside.
Combine the sour cream, mayonnaise, bacon grease, mustard, vinegar, dill, paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes to the bowl with the dressing and stir until thoroughly coated.
Add the bacon, eggs, cheese, and green onions. Stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this potato salad. However, I typically use the thin-skinned Yukon Gold potatoes. There's no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, I recommend peeling the potatoes for the best results.

Nutrition