Loaded Baked Potato Salad

I have never found a recipe for potato salad that I thought was good enough to make my "go to" list.  Until now, that is.  I came accross this recipe several weeks ago, and have already made it twice, with plans to make it two more times in the next month.  I am so excited!  This is definitely the best potato salad recipe that I have ever had, and is absolutely my "go to" potato salad recipe.


The interesting thing about this potato salad is that you roast (not boil) the potatoes.  It gives them such an amazing flavor, and a little bite that you don't get with boiled potatoes.  This recipe gives you everything that you would find on a loaded baked potato, and the flavor is right on.  This is an easy salad to put together, and will please the whole crowd.  A quick note: This recipe is easily doubled to feed 20 if you are serving a larger crowd.


Loaded Baked Potato Salad


2 1/2 lbs. unpeeled red potatoes, cubed
Garlic salt (to taste)
Fresh ground pepper (to taste)
4 hard-boiled eggs, chopped
8 ounces bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
2 green onions, sliced
1 cup (8 ounces) sour cream
1/4 cup mayonnaise
1 1/2 Tablespoons sweet pickle relish
2 teaspoons course ground mustard


Preheat oven to 425F.  Place the cubed potatoes in a well greased 15x10 inch baking pan.  Sprinkle with salt and fresh ground pepper.  Bake, uncovered, for 40 to 45 minutes or until potatoes are done.  Cool potatoes in pan.


In a large bowl, combine the potatoes, eggs, bacon, cheese, and green onions.  In a small bowl, combine the sour cream, mayonnaise, relish, and mustard.  Pour over the potato mixture and toss to coat.  Refrigerate for several hours, or until chilled.  Store leftovers in the refrigerator.  Makes 10 servings.


Enjoy!  -Cardamommy