Loaded Baked Potato Salad
If you ask me, no backyard BBQ or church potluck is complete without a good potato salad on the table. But y’all, let me tell you, this isn’t your regular potato salad. This is a delicious Loaded Baked Potato Salad that’s creamy, cheesy, and full of all the favorite toppings that make a baked potato so good. We’re talking crispy bacon, sharp cheddar cheese, boiled eggs, sweet pickle relish, and a creamy dressing that pulls it all together.
And if you’re looking for other potato salad recipes, you must try my German potato salad and mashed potato salad!
The great thing about this version? Instead of peeling and chopping pounds of potatoes, I take a little shortcut with frozen hash browns. It cuts the cooking time way down, but the end result tastes every bit as comforting as a batch made from scratch. It’s hearty, it’s easy, and if it’s your first time trying it this way, I think you’ll be hooked.
Before You Get Started
- Choose your potato style. Frozen hash browns are my shortcut here, but you can swap in red potatoes, russet potatoes, Yukon Golds, or even baby potatoes if you’d rather boil your own. Just cut into bite-sized pieces and cook until fork-tender.
- Don’t overcook. Boil the hash browns for just 2–3 minutes. You’re looking for tender potatoes, not mush.
- Mix while warm. Adding cheese to the warm potatoes helps it melt slightly into the potato mixture, making the whole salad extra creamy.
- Chill before serving. Like any good potato salad, this one needs a couple of hours in the fridge for the flavors to come together. Cold potato salad always tastes better the next day.
- Personal preference. Feel free to add favorite toppings like green onions, fresh chives, or even a little creamy sour cream if that’s your style.
Recipe Ingredients
- 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 (or sharp cheddar cheese for more bite)
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- ⅓ cup sweet pickle relish or diced sweet pickles
- Salt and black pepper to taste
How to Make Loaded Baked Potato Salad
1. Cook the Potatoes
Place potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook for 2–3 minutes, until just fork-tender. Drain well in a colander. Tip: Don’t boil the potatoes too long! 2 to 3 minutes is plenty. You want them tender but not falling apart, since they’ll soak up dressing as they chill.
2. Mix the Base
Transfer potatoes to a large bowl. Stir in cheddar cheese so it melts a little into the potato mixture. Add mayonnaise, mustard, and relish, stirring until combined.
3. Add the Good Stuff
Stir in eggs, crispy bacon, salt, and black pepper. Taste and adjust seasoning to your liking.
4. Chill
Cover and refrigerate for several hours or overnight before serving. The flavors deepen as it rests, so the next day it tastes even better.
Variations
- Garnish: Add chopped green onion or freshly chopped chives.
- Mustard: Use whatever mustard you have on hand. Yellow mustard, honey mustard, and Dijon mustard would all work.
- Make it creamy: For extra creaminess, add 3/4 cup of sour cream or plain Greek yogurt.
- Bacon swap: Substitute the bacon for turkey bacon.
- Relish swap: If you’re not a fan of sweet relish, try dill relish, chopped dill pickles, or even chopped bread-and-butter pickles for a tangier bite.
- Extra tang: Add extra tang with a tablespoon of apple cider vinegar, white vinegar, or lemon juice.
- Cheese swap: Substitute the cheddar cheese for sharp cheddar cheese or something completely different like crumbled blue cheese or goat cheese.
- Add heat: Add a touch of heat with a sprinkle of red pepper flakes.
- Add crunch: Add extra crunch with a cup of chopped celery.
Storage
- Fridge: Store leftover potato salad in an airtight container for up to 5 days.
- Freezer: Potato salad doesn’t freeze well, as the creamy dressing separates. Stick to fridge storage for best results.
- Make-ahead tip: 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!
Recipe FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, just peel and cube russet or Yukon Gold potatoes, then boil until fork-tender. The frozen hash browns are simply a time-saver.
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)
- 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
Ingredients
- 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
Instructions
- 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.
Do you think I could use the canned cubed potatoes? I always keep them in the house for my “homemade” potato soup??
Try a little celery seed if you’re out of celery. I also add a little vinegar and sugar to the hot potatoes (sort of marinates )while I chop up the other stuff. I can’t wait to try this.
I use pickle juice while the spuds are hot! Read it in a magazine years ago, and I’ve never seen anyone else do similar. Adds so much, doesn’t it?
I don’t think I would want the cheese in it but I always thinly slice radishes and shred a carrot plus lots of chopped onion and chopped celery. Maybe I should all it a vegetable salad instead of potato salad. I like dill relish in mine but some of my family like sweet relish so I divide the batch before putting the relish in it.
Great idea. Add celery and green onion and I’m on board!
Sounds great Cathie!
Never had cheese in potato salad, have to try it. Christy, speaking of bacon; have you tried the bacon scented candle yet? The one I saw is by yankee candle. I like bacon but the candle did not smell so good to me, but others may like it. Have a safe and wonderful trip. God bless you.
I just wash my potatoes, and leave the skins on. At sea level it only takes me about 10 minutes to boil cut up potatoes when we lived in the rockies they took 30 minutes. Bacon and cheese sounds over the top, but celery and onion awesome. Each to their own, love you recipes, Christy and like you say, in your kitchen do it your own way! Hubby will never quit loving you for teaching me how to make a decent pork chop!,
I am so glad it was a help Beth!!
I will have to try this, my quick version of potato salad is American ready made from the grocery add chopped onions, extra dash or two of relish, about 10 hard boiled eggs chopped, salt and pepper to taste, don’t add any extra mayo or Miracle Whip as it is already wet enough and this will double the amount when finished. Stick it in the fridge and it won’t take long for the flavors to blend and be ready to eat. My daughter took it to a church gathering and everyone asked her for the recipe.
Just use your favorite store bought now I will try adding the bacon and cheese to it.