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I made this on a whim when my cousin was in town, and it was ok, but not I was in a hurry and dumped all the potatoes in so it was a little skimpy on the sauce. I also left out the chives since I forgot to buy them after I realized my plant died. Oh well at least it wasn’t a major ingredient.

Loaded Baked Potato Salad

(Adapted from Ray Ray’s Fav Recipes)


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4 large Russet or Yukon Gold potatoes

1/4 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup freshly chopped chives, divided

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled

1 tsp black pepper

salt to taste

Serves 4 – 6 (Simply double list of ingredients if you need a larger serving)


In a small bowl, mix together your mayonnaise, and sour cream.


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Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit.


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Meanwhile, peel and cube your potatoes into bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you’ll end up with more of a mashed potato consistency when you mix them with the sauce.


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When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.

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