Best 16 Loaded Potato Salad Recipes

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Season potatoes with salt and pepper and spread in the baking pan.
• Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
• Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
• Refrigerate salad before serving, 4 hours to overnight.

LOADED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

MAKEOVER LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

LOADED RED POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
• Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

LOADED BAKED POTATO SALAD

Steps:

• Cube and boil potatoes with salt.
• Drain.
• Crumble bacon and slice onions (including tops).
• Combine sour cream, pepper and Miracle Whip.
• Add to potatoes.
• Add bacon, onions and cheese (reserve some of each for top).
• Mix with potatoes.
• Pour into baking dish.
• Top with reserved cheese, onions, and bacon.
• Bake 350 for 10-15 minutes (until cheese melts).

AWESOME LOADED BAKED POTATO SALAD

Steps:

• Combine sour cream and mayonnaise in small bowl.
• Chop bacon and red onion and add to sour cream mixture.
• Stir in salt and black pepper, cover and refrigerate.
• Preheat oven to 425°.
• Bake potatoes for 50-60 minutes or until tender.
• Remove potatoes from oven and cool completely.
• Coarsely chop potatoes into 1/2-inch pieces.
• Place in large bowl and fold in sour cream mixture.
• Sprinkle sliced green onions and shredded cheddar cheese over the top.
• Cover and refrigerate 4-6 hours or overnight.

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
• Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
• Gina's Spinach Salad
• Spiced Pecans:
• Spinach Salad:
• For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
• For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Toss the potatoes, fennel, and bell pepper together on a baking sheet with olive oil and salt. Roast for 40-45 minutes, stirring halfway through. While the vegetables roast, make the dressing.
• Whisk together the Hellmann's® Organic Mayonnaise, vinegar, lemon juice, grainy mustard, salt, and fresh dill. Transfer roasted potato mixture to a large bowl and cool slightly, about 10 minutes. Toss with dressing and refrigerate until completely cooled, at least 30 minutes but can be done a day ahead. Finish the salad by adding the tomatoes, scallions, bacon, arugula, and goat cheese. Serve chilled or at room temperature.

LOADED BAKED POTATO SALAD

Steps:

• 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.
• Drain and rinse with cool water. Drain again. Put them in a large separate bowl and place them in the fridge.
• 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.
• Top with the other cup of shredded cheese and bacon and serve!

LOADED BAKED RED POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool until easily handled, about 10 minutes. Cut into cubes and place in a large bowl.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Mix bacon, sour cream, yogurt, Cheddar cheese, chives, ranch dressing mix, salt, and black pepper together in a bowl. Pour over potatoes and toss gently to coat.
• Refrigerate potato mixture until chilled, at least 1 hour.

SUSAN'S LOADED BAKED POTATO SALAD

Steps:

• 1. Cook potatoes in boiling salted water about 20 minutes. Drain and rinse with cool water; chill.
• 2. When chilled, combine mayonnaise, sour cream, sugar, salt, pepper, and onion in a bowl. Stir in potatoes. Gently fold in bacon bits and cheese. Chill until serving time.

FULLY LOADED BAKED POTATO SALAD RECIPE - (4.3/5)

Steps:

• Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don't need to cool the potatoes, just skip step 2! Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste - I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper. Top with extra shredded cheese and bacon and serve! I think next time I will add chives and we may try serving this warm once as well. It's a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else. And I did it myself.

SHANNON'S LOADED BAKED POTATO SALAD

Steps:

• 1. 1. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
• 2. 2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine, gently folding sour cream and mayonnaise so you're not mashing the potatoes. Save some of the cheese, bacon bits and onion to put on top to make pretty.
• 3. 3. Chill at least 2 hours before serving.

LOADED BAKED POTATO SALAD

Steps:

• 1. Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely. Meanwhile cook the bacon and set aside on pepper towels to drain.
• 2. Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavors to mingle before serving.
• 3. Option: Replace some of the sour cream with mayonnaise. Option: Add broccoli.

LOADED POTATO SALAD

Steps:

• In large microwavable bowl, place potatoes and water. Cover; microwave on High 8 to 10 minutes or just until potatoes are tender. Drain.
• Stir in chives, butter, salt and pepper. Refrigerate uncovered 10 minutes.
• In small bowl, mix sour cream, mayonnaise and milk. Stir sour cream mixture, bacon, bell pepper and cheese into potatoes. Serve immediately, or cover and refrigerate until serving time.