If you love a loaded baked potato, you’re not going to want to miss this fun picnic ready Loaded Red Potato Salad Recipe.

All photos by Catcher in the Rye Photography.

A couple of weeks ago I attended the cutest little backyard bbq you ever did see. It was in fact, a Barbie-Q. While I opted out of dressing up in Barbie clothes, I was totally on board with the deliciously wonderful bites of food loading down the buffet table. I may not have “dolled myself up” in Barbie attire, but I did bring my loaded red potato salad recipe all packed up in small individual cups.

The individual cups were perfect for a neighborhood bbq, but I typically serve this potato salad up in a large bowl at dinner or for a picnic. The classic flavor easily satisfies the palates of both children and adults.

Loaded Red Potato Salad

This potato salad is absolutely decadent, without being over-the-top. The key to bringing loaded red potato salad to full-flavor is making it a few hours ahead, or even the day before, and keeping it in the refrigerator.

I always start this recipe by crisping up some bacon. Rather than fry my bacon, I like to bake it in the oven (It’s the secret to achieving perfectly crisp bacon every single time.) In an absolute time crunch, you can substitute with real bacon bits.

Once the bacon is in the oven, the potatoes go right into a pot of boiling water. While the bacon and potatoes are cooking away, mix up the dressing. Once everything is done, stir the toppings into the dressing and add potatoes.

If you like pickles, consider chopping up some bread and butter pickles and add them to the mix.

After everything is cooked the loaded red potato salad comes together very quickly.

Loaded Red Potato Salad Recipe

Loaded Red Potato Salad Recipe

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Ingredients

6 cups cubed red potatoes
1 cup sour cream
1 cup Miracle Whip
1 cup shredded cheddar cheese
1.5 cups crumbled bacon
3/4 cup fresh chives or green onions
1 teaspoon pepper
1 teaspoon salt

Instructions

Preheat oven to 400 degrees. Place bacon on a baking sheet covered in tinfoil and bake for 20 min. Crumble cooked bacon.
Bring a pot of water to a boil on the stove. Add salt. Place red potatoes (with skin) in pot of boiling water and boil for approximately 15 min. Drain and rinse under cold water. Cube potatoes.
Mix together sour cream and Miracle Whip. Stir in bacon, cheddar cheese, chives and pepper.
Place in the fridge and chill until ready to serve.