This is a fantastic variation on two traditional American dishes, loaded baked potatoes and potato salad. This has been a hit when served cold at many of our family gatherings and is frequently requested. Even those who are not typically fans of potato salad seem to enjoy this!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cups cubed russet potatoes
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup creamy salad dressing (such as Miracle Whip®)
- ½ teaspoon coarse ground black pepper
- 1 cup shredded Cheddar cheese
- ½ cup chopped green onions
- ½ cup real bacon bits
Instructions
- Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
- Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
- Scrub and cube the potatoes, but don’t peel them.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 1162 mg |
| Sugars | 7 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Omgoodness This is absolutely delicious. Always dragged my feet because I thought this was difficult to make. Easy peasy. It’s going to be tempting to eat right away. DON’T. Give it at least 2 hours to meld together. Your mouth will thank you I cooked the potatoes whole. Let them cool completely. This is the key to firm, but tender, taters Peel & cut . My Grandmother taught me that trick
This is a great recipe. Everyone loved it. Will definitely recommend and we’ll have it again.
This is a go-to every summer. I like to add green onions and follow the reviewer advice to sub Mayo for the miracle whip.
Really loved the flavour of this recipe. I used all the ingredients listed and I wouldn’t change a thing. Thank you for sharing!
I’m not a huge Miracle Whip fan so we use Hellmann’s and fresh chives that won’t stop spreading! One of our favorite sides of all time.
I don’t care for Miracle whip so I substituted mayonnaise..it turned out great!
Excellent recipe. I followed review suggestions and used real bacon. This recipe is a keeper!
I do not like Miracle Whip, but I keep it in the house for hubs. I went and ventred into making this as written based on the reviews. IT WAS AMAZING! This is the only potato salad I’ll make from now on. Followed another reviewer’s suggestion and added bread and butter pickles. Delicious. Thank you for sharing this recipe.
I don’t like Miracle Whip but I loved it in this salad. This is now going to be the only potato salad I make.
This was very good. I used light version of sour cream & mayo as that’s all I ever purchase. My adult son happened to be here for dinner and said “don’t throw that recipe out mom, it’s a keeper.” We agreed that it did taste just like a loaded baked potato. Definitely will make again and again!!
This was terrific. I added seasoning to the water when boiling the potatoes. I also added red onion and more seasoning when it was completed.
Delicious, my new fave recipe! Used Avocado Mayo, and Greek (Plain) Yogurt (instead of sour cream).
I made this for a BBQ we were having with family & friends. It was a huge hit!
Yikes! This is crazy good. Super rich and flavorful. Will make this for holiday cookouts from now on. I used mayonnaise instead of Miracle Whip (I’ve never been a fan of it) and it was absolutely delicious!
The only change I made was to replace miracle whip for real mayo, and bacon bits for real bacon, yummy
Love, love it!!!
Delicious! I think next time I’ll add chives. I will never eat plain old potato salad again
Perfect taste and very easy to make! One of my favorite potato salads that I’ve made. Will definitely make again.
Quick and easy to make, mighty tasty, we have made it twice. Once by the recipe and once we added chopped bread and butter pickles. Both ways were awesome! Will keep making this. Yummo!
Make your dressing first and let it set in the fridge while your making the rest of your dish, that little extra time melding together makes a difference. Real mayo and sour cream mixed together has a better flavor combo and be sure your potatoes have completely cooled before mixing or you will have smashed baked potato salad. It’s a yummy recipe. Oh, and forget the bacon bits, fry your own bacon… so much better!
Family loved it. Great as leftovers. Will make again!