Loaded Baked Potato Salad Recipe

Author: Annette (•‿•)

This Loaded Baked Potato Salad combines tender red potatoes, smoky bacon, cheddar cheese, sour cream, green onions, and ranch seasoning for all the delicious flavors of a loaded baked potato in one creamy, hearty salad. Perfect for backyard barbecues, potlucks, and family gatherings.

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Prep Time:15

Cook Time:30

Chill Time:2

Total Time:2 45

Course: Lunch, Salads, Sides

Cuisine: American

Keyword: Comfort Food, Easy to Make, Make Ahead, Party Food

Servings:

Calories: 446cal

Equipment

Hidden Valley Original Ranch Seasoning for the perfect blend of seasonings.
Hellman's Real Mayonnaise adds creamy texture and flavors.
Duke’s Real Mayonnaise an excellent alternative.

Ingredients

5 pounds red potatoes
1 medium white onion diced
1 bunch green onions chopped
16 ounces sour cream
2 tablespoons dried parsley flakes
2 cups shredded cheddar cheese
6 ounces real bacon bits
¾ cup mayonnaise
3 tablespoons ranch seasoning mix
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Place the whole, unpeeled potatoes in a large stock pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, approximately 15 to 30 minutes depending on their size.
Drain thoroughly and allow the potatoes to cool. Refrigerate until chilled if preparing ahead of time.
In a large mixing bowl, combine the diced white onion, green onions, sour cream, parsley flakes, shredded cheddar cheese, bacon bits, mayonnaise, ranch seasoning, kosher salt, and black pepper. Stir until evenly combined.
Peel the cooled potatoes, if desired, and cut into 1-inch chunks.
Add the potatoes to the dressing mixture and gently fold until evenly coated. Avoid overmixing to keep the potatoes from breaking apart.
Cover and refrigerate for approximately 2 hours to allow the flavors to blend.
Gently toss before serving. Garnish with additional parsley, chopped green onions, or shredded cheddar cheese, as desired.

Nutrition