I love a good baked potato. I also love potato salad. So one day, we had baked potatoes for dinner, and I chopped mine up, threw everything together, and it basically turned into potato salad right there on my plate. I decided to just go with it, and this recipe has been developing ever since.

It started as basically the toppings of a baked potato: sour cream, butter, chives, bacon. Then I started adjusting. I took out the butter, added mayonnaise like you would in a real potato salad, and I wanted the sauce to be even more flavorful, so I added ranch. It just kept evolving from there into what it is today.

This is another one of those recipes I’ve never actually written down, I just know it by feel. So today, for you, I’m finally putting it on paper.

What You’ll Need

• 3 lbs red potatoes, chopped into bite-sized pieces
• 3 eggs
• 1 cup mayonnaise
• 1 cup sour cream
• 1 packet ranch seasoning (or 3 tablespoons of my homemade ranch seasoning — Linked Here)
• Salt and pepper, to taste
• 1 cup shredded cheese, plus more for topping
• 1 bunch chives, chopped, plus more for topping
• ½ package bacon, cooked and chopped

Let’s Make Some Potato Salad

Boil your potatoes and eggs together.

Add your chopped red potatoes to a pot of water and boil. While that’s going, add your 3 eggs right into the same pot, they’ll hard boil while the potatoes cook, so you’re knocking out two things at once. Once done, pull everything out and cool with cold water until it comes to room temperature. Peel your eggs and set aside.

Make the sauce

In a large bowl, combine the mayonnaise and sour cream and mix well. Add your ranch seasoning and stir it in, then season with salt and pepper to taste.

Build the flavor.

Stir in your shredded cheese, then add about 75% of your chopped chives into the sauce, saving the rest for topping. This makes a really delicious, creamy base, honestly good enough you could dip chips straight into it, though that’s not what we’re doing today.

Bring it all together.

Add your cooled potatoes and chopped hard-boiled eggs to the bowl and mix everything together. Fold in your cooked, chopped bacon. Taste and adjust with more salt and pepper if needed.

Top it off.

Finish with a sprinkle of extra cheese and the remaining chives on top.

Chill.

Pop it in the fridge for a few hours,  overnight is even better if you can plan ahead. This gives all those flavors time to really come together.

Serving Suggestions

Serve this up alongside your family’s favorites. My go-to combo is a hot dog, a scoop of baked beans, some watermelon, and this potato salad,  that’s a good night right there. (If you’re building that spread, check out my homemade hotdog buns and doctored baked beans recipes too; they’re basically made for each other.)

Hope you enjoy! 

…and that’s all we did today! 

-Cyndi 

Item’s Used:

• Stainless Steel Pot Set
• Glass Bowl Mixing Set
• Wooden Utensil Set
• Cheese Grater
• Rubber Spatula

Loaded Baked Potato Salad

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2 of My Favorite Things in 1 Bowl

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Ingredients Method

Ingredients

  

What You’ll Need

• 3 lbs red potatoes chopped into bite-sized pieces
• 3 eggs
• 1 cup mayonnaise
• 1 cup sour cream
• 1 packet ranch seasoning or 3 tablespoons of my homemade ranch seasoning
• Salt and pepper to taste
• 1 cup shredded cheese plus more for topping
• 1 bunch chives chopped, plus more for topping
• ½ package bacon cooked and chopped

Method

 

Let’s Make Some Potato Salad

Boil your potatoes and eggs together

1. Add your chopped red potatoes to a pot of water and boil. While that’s going, add your 3 eggs right into the same pot, they’ll hard boil while the potatoes cook, so you’re knocking out two things at once. Once done, pull everything out and cool with cold water until it comes to room temperature. Peel your eggs and set aside.

Make the sauce.

1. In a large bowl, combine the mayonnaise and sour cream and mix well. Add your ranch seasoning and stir it in, then season with salt and pepper to taste.

Build the flavor

1. Stir in your shredded cheese, then add about 75% of your chopped chives into the sauce, saving the rest for topping. This makes a really delicious, creamy base, honestly good enough you could dip chips straight into it, though that’s not what we’re doing today.

Bring it all together

1. Add your cooled potatoes and chopped hard-boiled eggs to the bowl and mix everything together. Fold in your cooked, chopped bacon. Taste and adjust with more salt and pepper if needed.

Top it off

1. Finish with a sprinkle of extra cheese and the remaining chives on top.

Chill

1. Pop it in the fridge for a few hours, overnight is even better if you can plan ahead. This gives all those flavors time to really come together.

Tried this recipe?

Let us know how it was!