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.
Making this today to go with BLT sandwiches tonight! Easy supper!!
Hey this is the potoato salad my mama makes, I’ve never had it anywhere else. She adds pickle juice to the “dressing” of mayo and mustard but otherwise it’s the same! Great idea to use hashbrowns. I’ll make this for her soon!
So far, I am seeing yellow and brown. How about a little color and add delicious green garden onions? Makes it pretty and delicious. Green peppers give it color and adds a totally different flavor…maybe even some fresh cut-up tomatoes – I don’t know…never tried tomatoes.
I’m thinking using cream cheese instead of shredded will make the sauce really creamy and good. It’s better for us also…going to make one this weekend….going to make about three kinds to give all of them a try…some with…some without…some fried…some not…experiment, experiment, experiment, using some of these neat suggestions from all of you.
Christy, it sounds great. I’m wondering how it would taste to lightly fry the hashbrowns in coconut oil first. It would give it a different taste, for sure. I’m going to try it both ways. Thanks so much for the frozen potatoes idea.
Glad to know about the “Southern Style” hash browns. I’ve seen cooking shows that said you could pick up diced potatoes in your produce aisle. Well in downtown Moulton, we don’t have anything diced or pre-prepared in the produce aisle. I’ll be trying this for the 4th picnic.
Umm, sounds so good and so easy. I like to eat my potato salad warm, so this would be so easy to do. Thank you again for such an easy recipe. Being a mom of three, it’s always appreciated when you bring to us quick, easy, delicious recipes. Thank you so much!!
This is a fantastic idea! Way to go, Christy 🙂 I think I’ll have to make some potato salad here soon. I love that your base recipe is pretty much the same as mine- I put in more like 8 eggs because my fiance prefers for his potato salad to resemble egg salad (which he would just eat with a fork if given the opportunity). Also, last summer I figured out that using a combination of sour cream and mayo results in super creamy and wonderful potato salad. Even light mayo and light sour cream are good 🙂 I want to try making the dressing with light mayo and fat free Greek yogurt. May sound gross, but Greek yogurt is so thick and not as tart as normal yogurt (we’ve actually been using it in place of sour cream on tacos and the like, and I use it in dips), so I think it would be good in potato salad. If you sprinkle a little paprika on top of the finished potato salad, you can call it “Deviled Potato Salad” since it’s pretty much deviled eggs plus taters!
I like to make “Deviled Potato Salad” too! I like to take all the yolks and mash them up with the mayo like you do when you make deviled eggs…So yummy!
I have thought about using frozen potatoes before, but was worried they might get mushy??