Begin by washing and cutting your gold or red potatoes into uniform bite-sized chunks. Place the potatoes in a large pot and cover them with salted water, bringing it to a rolling boil over medium-high heat.

Once boiling, reduce to medium heat and simmer for about 15-20 minutes until fork-tender; they should not be mushy.

After the potatoes are cooked, drain them in a colander and set aside to cool for about 15 minutes.

In a large mixing bowl, combine the cooled potato chunks with the chopped cooked bacon, shredded sharp cheddar cheese, sour cream, mayonnaise, green onions, and fresh parsley.

Season generously with salt and pepper.

Gently fold the ingredients together with a spatula until thoroughly mixed.

Transfer your Loaded Baked Potato Salad into an airtight container and refrigerate for at least 2 hours.

Once chilled, give the salad a quick stir, adding an additional dollop of sour cream or mayonnaise if it appears dry.

Serve your Loaded Baked Potato Salad in a large bowl, garnished with extra bacon and cheese on top.