Loaded Baked Potato Salad
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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 …
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:
- 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)
Sweet Potato Skins With Candied Bacon and a Spicy Basil Cream Sauce
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.
In cooking, as in all the arts, simplicity is the sign of perfection.
Submitted by Kolene. Submit your quote here.
I like to use Ranch dressing instead of mayonnaise, an excellent flavor combination especially with the bacon.
Christy tell Mama she has just saved my life when it comes to making tater salad, and using hasbrown tater, (who would have thought-:). I love tater salad but I don’t make it often because I hate spending the time peeling and cubing taters. But I plan to have my fill with this recipe. I will get a chance this Sat. to share Mama’s special salad with friends, I will be taking it to a going away dinner. I can’t wait to make it. Tell Mama “thanks”. Christy I feel so blessed to be able to share in Southern Plates, thank you for allowing God to use you to bless other.
MMMMMMM I could make meals out of just potato salad alone…love it love it love it !!!!! Can’t wait to try this recipe !!!
I have this recipe and it says you can microwave the hash browns. In a bowl, lightly covered, microwave for 3 minutes, stir, cover and microwave for another 3 minutes or till tender. Easier than boiling the water and waiting for it to come to a boil. Good idea?
Linda
Good idea to microwave the Southern frozen has browns instead of boiling them!
Thank-you LInda.
Never thought of using frozen taters before, sure would cut the prep time way down lol….I make 5 pounds at a time. Usually using red taters and leaving the skin on. Never used cheese and bacon either, but will have to try it. Family will have coronaries lol, changing up my mama’s recipe lol. I changed hers too to suit my taste when I got out on my own. I use 1 medium chopped onion in mine. Also use 1 jar of Dill Relish instead of the sweet relish. To me, tater salad is just not suppose to have a sweet taste. I also use a dozen hard boiled eggs. Thanks for another great recipe and new idea on an old recipe lady!! Huggers~Laurie
Absolutely genius idea…I am going to keep those potatoes in the freezer this summer. And, yes, bacon makes everything better
I made this yesterday it was very fast and GOOD. I added celery and onions. I have never had potatoe salad with cheese and bacon.Try it Thanks so much for sharing.