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.
Christy, do you have potato salad recipe that would be close to the recipe of Ole Hickory BBQ of New Market, AL. Potato Salad is something I have always had problems making. Or, have you ever tasted of Ole Hickory BBQ’s Potato Salad? Just thought I would check as you are the “Best Cook” I have ever known.
Many Thanks, Evelyn Warren
Hi Evelyn!! I haven’t ever tried their potato salad but the next time I am in that area I will stop in and give it a try so I can better help you.
I just made this and it turned out great! Adding a splash of vinegar to the water for the potatoes while cooking as one commenter mentioned helped keep them from becoming mushy and I rinsed them with cold water in the strainer. Will be keeping a couple of bags of hashbrowns in the freezer from now on!! 🙂
I am so glad you liked it Amanda!!!
This was pretty good. I left out the cheese, personal preference. My recommendation is that you watch the time carefully on boiling the potatoes. I turned my back on it and got distracted ended up with mashed potato salad!! My fault, not Christy’s!! I still liked the flavor and it will be a go-to quicky side dish. Thanks, Sweetie, for another keeper!
Another big time saver (if you’re as lazy as I am sometimes) is you can buy cooked and peeled hard boiled eggs by Eggland found near the egg substitutes refrigerated section.
Great idea Charlie!!!
My family really enjoyed this. I did cut back on the cheese using a 1/2 cup. You have to be really careful when folding everything in as the small cubed potatoes will mash easily.
I can’t wait to try this. I always get so fuzzed up about trying to make it like my Mama’s thatI end up not fixing it at all. I have to try this. I’ve got it bookmarked for sure!
I use Kroger Southern Hash Browns for many recipes to keep from peeling and dicing. Potato Soup, Mashed Potatoes, Vegetable Soup, Au Gratin Potatoes and on and on. If the potatoes turn mushy, turn it into hot mashed potatoes. There is an old Southern Living recipe that does that. I never use the cheese but have to have Vidalia onion in mine. Love recipes that use inexpensive substitutes and always stock up when Kroger runs them for $1 a bag. I don’t like WalMart potatoes because they are very inconsistent in quality where Kroger is more like OreIda, just don’t cost as much.