This loaded potato salad is so good, even people who don’t like potato salad will like this!
It’s really easy to make, and it’s loaded with flavors and textures that just melt in your mouth.
You can make this ahead, and have it ready to take to a backyard BBQ, a little get together, or for your own patio picnic.
No matter when you decide to serve this, it will be a favorite.
Gather these ingredients needed to make this Loaded Baked Potato Salad:
- White potatoes
- Onion
- Celery
- Minced garlic
- Garlic salt
- Black pepper
- Bacon
- Mayonnaise
- Sour cream
- Poppy seed dressing
- Honey mustard
- Tabasco sauce
- Colby Jack cheese
- Chives
Then scroll down for full Loaded Baked Potato Salad Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
How to Make Loaded Potato Salad
Peel and chop the potatoes into large pieces.
Place the potatoes in a heavy sauce pot, and cover with cold water.
Add 1 teaspoon of salt, and turn the heat to high.
When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes – or potatoes are tender, but not falling apart.
Remove from heat, and drain water.
Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.
Add the diced onion, sliced celery, minced garlic, garlic salt, pepper, and don’t stir potatoes.
In another small dish, mix the mayonnaise, sour cream, poppy seed dressing, honey mustard, and Tabasco, until well blended.
Pour mayonnaise mixture over potatoes, and gently fold over potatoes, until coated.
Add shredded cheese, and crumbled bacon, and gently mix. Top with chives.
Refrigerate until time to serve.
Serve and Enjoy!
If you like this side dish recipe, check out these recipes as well:
Loaded Baked Potato Salad
Ingredients
- 3 – 4 pounds of white potatoes-peeled and cut into large chunks
- 1 large sweet onion – diced
- 4 stems of celery – washed and sliced
- 1 teaspoon of minced garlic
- 1 teaspoon of garlic salt
- 1 teaspoon of coarse ground black pepper
- 1 pound of bacon – cooked and crumbled
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1/3 cup of Poppy seed dressing
- 1 Tablespoon of honey mustard
- 2 – 3 drops of Tabasco sauce
- 1 cup of shredded Colby Jack cheese
- 1/2 cup of diced chives – for topping
Instructions
- Peel and chop the potatoes into large pieces.
- Place the potatoes in a heavy sauce pot, and cover with cold water.
- Add 1 teaspoon of salt, and turn the heat to high.
- When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes – or potatoes are tender, but not falling apart.
- Remove from heat, and drain water.
- Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.
- Add the diced onion, sliced celery, minced garlic, garlic salt, pepper, and don’t stir potatoes.
- In another small dish, mix the mayonnaise, sour cream, poppy seed dressing, honey mustard, and Tabasco, until well blended.
- Pour mayonnaise mixture over potatoes, and gently fold over potatoes, until coated.
- Add shredded cheese, and crumbled bacon, and gently mix.
- Top with chives.
- Refrigerate until time to serve. Serve and Enjoy!
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Mary says
Yummmmmy