Loaded Baked Potato Salad
Loaded Baked Potato Salad
Ingredients
For the Salad
- 2 1/2 pounds Yukon Gold potatoes, large
- 6 large eggs
- 8 slices bacon
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup green onions, chopped, plus more for garnish
For the Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Nature's Seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Wash the Yukon Gold potatoes thoroughly. Using a fork, poke several holes into each potato. Wrap each potato tightly in aluminum foil and place them on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Bake the wrapped potatoes for 1 hour and 15 minutes, or until they are fork-tender. While the potatoes are baking, proceed with preparing the eggs and bacon.
⏱️ 75 min•🌡️ 400
- 3
While the potatoes are baking, place the large eggs in a saucepan and cover them with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes for hard-boiled eggs. Drain, then transfer the eggs to an ice bath to cool completely. Once cooled, peel and chop the hard-boiled eggs into small pieces.
⏱️ 20 min
- 4
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the crispy bacon into small pieces. Set aside 2 tablespoons of crumbled bacon for garnish.
⏱️ 15 min
- 5
Once the potatoes are baked, carefully remove them from the oven and unwrap the foil. Let them cool down completely, which will take about 30 minutes. Once cooled, peel the skin off the potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large mixing bowl.
⏱️ 35 min
- 6
Add the chopped hard-boiled eggs and the majority of the crumbled bacon (reserving the garnish portion) to the bowl with the cubed potatoes.
⏱️ 2 min
- 7
In a separate medium bowl, combine the mayonnaise, sour cream, Dijon mustard, Nature's Seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Whisk thoroughly until all ingredients are well combined and the dressing is smooth.
⏱️ 5 min
- 8
Pour the prepared dressing over the potato, egg, and bacon mixture in the large mixing bowl. Gently fold all ingredients together using a spatula until everything is evenly coated with the dressing.
⏱️ 3 min
- 9
Add the shredded cheddar cheese and chopped green onions to the potato salad mixture. Gently fold until combined.
⏱️ 2 min
- 10
Transfer the loaded baked potato salad to a serving dish. Garnish the top with the reserved crumbled bacon and additional chopped green onions, if desired. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Baked Potato Salad
For the Salad
- 2 1/2 pounds Yukon Gold potatoes, large
- 6 large eggs
- 8 slices bacon
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup green onions, chopped, plus more for garnish
For the Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Nature's Seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Wash the Yukon Gold potatoes thoroughly. Using a fork, poke several holes into each potato. Wrap each potato tightly in aluminum foil and place them on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Bake the wrapped potatoes for 1 hour and 15 minutes, or until they are fork-tender. While the potatoes are baking, proceed with preparing the eggs and bacon.
⏱️ 75 min•🌡️ 400 - 3
While the potatoes are baking, place the large eggs in a saucepan and cover them with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes for hard-boiled eggs. Drain, then transfer the eggs to an ice bath to cool completely. Once cooled, peel and chop the hard-boiled eggs into small pieces.
⏱️ 20 min - 4
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the crispy bacon into small pieces. Set aside 2 tablespoons of crumbled bacon for garnish.
⏱️ 15 min - 5
Once the potatoes are baked, carefully remove them from the oven and unwrap the foil. Let them cool down completely, which will take about 30 minutes. Once cooled, peel the skin off the potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large mixing bowl.
⏱️ 35 min - 6
Add the chopped hard-boiled eggs and the majority of the crumbled bacon (reserving the garnish portion) to the bowl with the cubed potatoes.
⏱️ 2 min - 7
In a separate medium bowl, combine the mayonnaise, sour cream, Dijon mustard, Nature's Seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Whisk thoroughly until all ingredients are well combined and the dressing is smooth.
⏱️ 5 min - 8
Pour the prepared dressing over the potato, egg, and bacon mixture in the large mixing bowl. Gently fold all ingredients together using a spatula until everything is evenly coated with the dressing.
⏱️ 3 min - 9
Add the shredded cheddar cheese and chopped green onions to the potato salad mixture. Gently fold until combined.
⏱️ 2 min - 10
Transfer the loaded baked potato salad to a serving dish. Garnish the top with the reserved crumbled bacon and additional chopped green onions, if desired. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 3 min