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Loaded Baked Potato Salad

Loaded Baked Potato Salad

Servings 8
Author Melissa Sperka


  • 3 lb small red potatoes quartered
  • 1 tsp salt
  • 1 cup real mayonnaise
  • 1/2 cup sour cream or unflavored Greek yogurt
  • 1/2 cup buttermilk
  • 1 0.4-oz package dry buttermilk Ranch dressing mix (i.e. Hidden Valley)
  • 1 tsp lemon pepper
  • 1/2 tsp freshly cracked black pepper
  • 10 slices bacon cooked and crumbled
  • 1 cup green onion thinly sliced
  • 1 1/2 cup shredded sharp cheddar cheese


  • Place the quartered new potatoes in a medium-size saucepan and cover with water. Add 1 tsp salt. Bring to a boil and cook for 15 minutes or until fork tender.
  • Drain in a colander and allow to cool for 5 minutes while you make the dressing.
  • In a large mixing bowl whisk together the mayonnaise, sour cream, buttermilk, dry Ranch salad dressing mix, lemon pepper and black pepper.
  • Add the potatoes, bacon and green onion. Toss to coat. (Reserve 2 Tbsp each of bacon and green onion for garnishing)
  • Chill for about 20-30 minutes then add 1 1/4 cup shredded cheese. Mix well.
  • Serve warm or chilled garnished with reserved bacon, green onion and shredded cheese.