With a sneaky shortcut, my quick and easy loaded baked potato salad recipe is so full of flavor, with crispy bacon, boiled egg, mayo, mustard, and sweet pickle relish.
I have my Mama to thank for inspiring this loaded baked potato salad recipe. You see, she asked me to come up with a quicker way to make potato salad because she was always having overnight guests show up last minute “needing potato salad with dinner.” This made me scratch my head because, you know, what guests show up demanding potato salad?! But I didn’t question my Mama and instead created this loaded baked potato salad… with a couple of sneaky shortcuts.
First, we’re not going to use boiled potatoes. Yes, really! Instead, my big shortcut is to use frozen Southern hash browns, which boil up so much faster. Then we mix these little cubed potatoes with so many deliciously flavorful ingredients and condiments, like crumbled bacon bits, chopped boiled egg, shredded cheddar cheese, sweet pickle relish, mayonnaise, and mustard. How tasty does that sound? Quick and easy loaded baked potato salad – sound good?
And if you’re looking for other potato salad recipes, you must try my German potato salad and mashed potato salad. Alright, let’s get mixin’!
- Southern hash browns (or any cubed hash browns)
- Crisp cooked bacon
- Chopped boiled eggs
- Shredded cheddar cheese
- Sweet pickle relish
- Salt and black pepper to taste
How to Make Loaded Baked Potato Salad
Place cubed hash browns in a large pot and cover with water.
Bring to a boil over medium-high heat.
Once potatoes reach a boil, boil them for two to three minutes.
Drain potatoes in a colander.
Place cooked potatoes in a large bowl.
Dump your shredded cheese over your warm potatoes…
And give that a little stir.
Now add relish, mustard, and mayo to this …
And give another little stir.
Add in bacon and eggs…
And salt and pepper to taste.
Give another little stir.
Cover and refrigerate for a few hours or overnight before serving.
Store leftover potato salad covered in plastic wrap or in an airtight container in the fridge for up to 5 days.
- Now if you REALLY wanna make it in a hurry, leave out the bacon and boiled eggs or make them the day ahead of time. But this whole recipe is assuming you’re pressed for time so that kinda defeats the point. Bacon and boiled eggs are really good in it though!
- Here are some variations to make this loaded baked potato salad work for you:
- Add chopped green onion or freshly chopped chives.
- Use whatever mustard you have on hand. Yellow mustard, honey mustard, and Dijon mustard would all work.
- For extra creaminess, add 3/4 cup of sour cream or plain Greek yogurt.
- Substitute the bacon for turkey bacon.
- Use sweet pickle relish, diced sweet pickles, or just diced dill pickles.
- Add extra tang with a tablespoon of apple cider vinegar, white vinegar, or lemon juice.
- Substitute the cheddar cheese for sharp cheddar cheese or something completely different like crumbled blue cheese or goat cheese.
- Add a touch of heat with a sprinkle of red pepper flakes.
- Add extra crunch with a cup of chopped celery.
Can you make loaded baked potato salad ahead of time?
Absolutely! This potato salad will last in the fridge for up to 5 days, so you can make it multiple days in advance and let those flavors marry together in the fridge.
What do you serve with loaded potato salad?
Homemade potato salad can easily be the start of the show as a side dish, so I recommend serving it with a more simple main meal, such as:
- Grilled Chicken Tenders (No Grill Needed)
- Chicken Planks (Like Chicken Fingers, Only Better)
- Crock Pot Beef Ribs
- Butter Roasted Chicken Recipe
- 3-Ingredient Ritz Cracker Chicken
- Maple Glazed Pork Chops
- Slow-Roasted Beef Brisket in the Oven
Check out these other potato recipes:
Loaded Twice Baked Potatoes (Freezer Friendly)
Sweet Potato Skins With Candied Bacon and a Spicy Basil Cream Sauce
Loaded Sweet Potatoes With Marshmallows
- 1 32-ounce package frozen Southern hash browns
- 3 eggs, hard-boiled and chopped
- 5 bacon strips, cooked crispy and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/3 cup sweet pickle relish or diced sweet pickles
- salt and pepper to taste
- Place cubed hash browns in a large pot and cover with water. Bring to a boil over medium-high heat. Once potatoes reach a boil, boil them for two to three minutes and then drain in a colander.1 32-ounce package frozen Southern hash browns
- Place in a large bowl and stir in the cheese. Add mayo, mustard, and relish, and stir again. Add in bacon, eggs, salt, and pepper. Stir.3 eggs, hard-boiled and chopped, 5 bacon strips, cooked crispy and crumbled, 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1/3 cup sweet pickle relish or diced sweet pickles, salt and pepper to taste
- Refrigerate for several hours or overnight before serving.
In cooking, as in all the arts, simplicity is the sign of perfection.
Submitted by Kolene. Submit your quote here.
Yum! I am going to try this!! Crumpled bacon and all!! heehee! Love all your recipes sweet lady!! 🙂
Thank you so much Patsy!! Hope you enjoy!!
Not the potato salad, (altho I love me some potato salad), I’m talking about that meal!
LOL, I love you Angela!!
Hey, Please come by my house and pick me up on the way to your mama’s the next time she fixes this!
I think that I live in the same city as Christy so she really could pick me up.
I wonder if the hash browns even have to be boiled. Could they just be thawed? You would think that the processing in the factory would be enough as I imagine they are mostly cooked and just need browned in the pan. Also wanted to say there is a caterer in town who makes their potato salad from shredded potatoes and it is wonderful. May try using the shredded frozen hash browns to recreate. Thanks for the idea.
Just seeing this recipe, and Christy, I confess I didn’t read ALL the comments so not sure if anyone as suggested what I am about to say, but I humbly and honestly state that I have used CANNED diced potatoes with the peel on them to make potato salad in a hurry. I told MY Momma about that and she even tried it! (Found those type of canned pot.s at Kroger’s).
You’ll have to ask her about how hers turned out, but mine was just fine. Can’t beat opening a few cans of taters, rinse them, and going wild with your own, personal ingredients, even cheese and bacon! I’m now craving potato salad. Oh, and will pan fry those babies and scramble eggs with them on a morning we want a hot breakfast. Please don’t take my Southern Babe card away from me.
I had not thought about using the hash brown potatoes for potato salad! I never make potato salad because of all the steps, this will be so much easier. I have been using the hash browns in my soups and stews for years now but not in potato salad or mashed potatoes. I feel I have a new lease on life!! ha-ha Can’t wait to make this with your recipe! So anxious to try the cheese in it. I have 2 of your cookbooks and love them!! Thanks so much for sharing this tip and the recipe!!!
Thank you so much Brenda!! I hope you enjoy the potato salad!!!