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’!

Recipe Ingredients

Southern hash browns (or any cubed hash browns)
Crisp cooked bacon
Chopped boiled eggs
Shredded cheddar cheese
Sweet pickle relish
Mayonnaise
Mustard
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 potato mixture…

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.

Storage

Store leftover potato salad covered in plastic wrap or in an airtight container in the fridge for up to 5 days.

Recipe Notes

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.

Recipe FAQs

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:

Check out these other potato recipes:

Loaded Twice Baked Potatoes (Freezer Friendly)

2 Ways With Broasted Potatoes

Sweet Potato Skins With Candied Bacon and a Spicy Basil Cream Sauce

Fried Potatoes Recipe

Loaded Potato Soup Recipe

Loaded Sweet Potatoes With Marshmallows