Loaded Baked Potato Salad
Loaded baked potato salad
with tender potatoes, sour cream, mayo, chives, and bacon. Bring savory baked potato vibes to the BBQ with this creamy, delectable loaded potato salad. Recipe includes Instant Pot and stove instructions.
Pressure cook time
Traci - TheKitchenGirl.com
Potatoes (peeled or not)
diced 1" cubes (about 8 cups)
about 8 slices cooked
To cook potatoes on the stove
Boil POTATOES in 3 quarts water and 1 tsp salt for 10-15 minutes until potatoes are fork-tender. Drain water from the potatoes.
To cook potatoes in the Instant Pot
Place POTATOES in the Instant Pot with 1 cup WATER and 1 tsp SALT.
Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).
Carefully turn the pressure valve to fully depressurize the pot, then open the lid.
To make loaded potato salad
In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER and set aside.
In a large mixing bowl, combine POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE.
Pour dressing mixture over potato salad, toss to coat, and refrigerate. Serve chilled.
Refrigerate up to five days in an airtight container.
For creamier potato salad, do not rinse potatoes after cooking. The excess starch helps make the texture creamy without adding fat.
Another “creamy” potato salad tip is to dress the potato salad while the potatoes are slightly warm. You can even smash some of the potato pieces with the dressing for extra creamy bites.
Feel free to skip the mayonnaise and substitute it with sour cream.
Reserve some of the dressing (or make extra) to freshen up the potato salad just before serving.
Use crumbled bacon for the ultimate shortcut.
Feel free to use pre-shredded cheese, but freshly shredded cheddar is always better.
Make loaded baked potato salad a day in advance of serving for optimal flavor results.
© Traci from