Why You’ll Love This Recipe
Loaded Baked Potato Salad combines all the savory flavors of a loaded baked potato—crispy bacon, sharp cheddar, sour cream, and green onions—into a hearty and creamy salad. It’s the perfect side for BBQs, picnics, or weeknight dinners, delivering comfort food vibes in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoes
sour cream
mayonnaise
shredded cheddar cheese
bacon
green onions
salt
black pepper
garlic powder (optional)
directions
Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then bake them until tender, about 45–50 minutes.
Let the potatoes cool completely, then peel and chop into bite-sized chunks.
In a large bowl, mix together sour cream, mayonnaise, salt, black pepper, and garlic powder (if using).
Add the cooled potato chunks to the bowl and gently mix to coat.
Fold in shredded cheddar, crumbled bacon, and chopped green onions.
Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors develop.
Garnish with extra bacon, cheese, and green onions just before serving, if desired.
Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Cooling and chilling time: 1 hour 15 minutes
Total time: 2 hours 15 minutes
Variations
Use red or Yukon gold potatoes for a slightly different texture.
Swap sour cream with Greek yogurt for a lighter version.
Add chopped pickles or jalapeños for a tangy or spicy kick.
Top with a drizzle of ranch dressing for extra flavor.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture of the potatoes and dressing will change.
Serve cold or allow to come to room temperature before serving—no reheating needed.
FAQs
Can I boil the potatoes instead of baking?
Yes, but baking enhances the classic baked potato flavor.
Do I have to peel the potatoes?
Peeling is optional—leave the skins on for a more rustic texture and added nutrients.
Can I make it the day before?
Absolutely—it actually tastes better after sitting overnight.
Can I use turkey bacon instead of pork?
Yes, turkey bacon is a great alternative for a leaner dish.
Is this salad served warm or cold?
It’s typically served cold or at room temperature.
What type of cheese is best?
Sharp cheddar offers bold flavor, but any melting cheese will work.
Can I add hard-boiled eggs?
Yes, chopped eggs add extra protein and creaminess.
How long does it last in the fridge?
Up to 4 days when stored properly.
Can I make it vegetarian?
Yes, just omit the bacon or use a plant-based alternative.
Does it travel well?
Yes, it’s great for picnics or potlucks—just keep it chilled.
Conclusion
Loaded Baked Potato Salad is a rich, creamy, and satisfying twist on traditional potato salad. Packed with bacon, cheese, and tangy sour cream, it’s a flavor-packed side dish that brings the comfort of a baked potato to your picnic table. Make it ahead, chill it well, and get ready to serve up seconds.
Print
Loaded Baked Potato Salad
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 1 hour 35 mins (including chilling)
- Yield: 8 servings
- Category: Side Dish / Salad
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and creamy potato salad layered with all the flavors of a loaded baked potato—cheddar, bacon, chives, and a tangy sour cream–mayonnaise dressing.
Ingredients
- 3 lbs russet or Yukon Gold potatoes, cut into 1″ pieces
- 8 slices bacon, cooked until crisp and crumbled
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- ¼ cup chopped fresh chives, plus extra for garnish
Instructions
- Place potatoes in a large pot and cover with water. Add 1 tsp salt and bring to a boil. Simmer until fork‑tender, about 10–15 minutes. Drain and set aside.
- While potatoes cook, whisk together sour cream, mayonnaise, Dijon, vinegar, garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper in a large bowl.
- Add warm potatoes into the dressing and toss until evenly coated.
- Fold in crumbled bacon (reserve a few pieces for topping), shredded cheddar, and chopped chives.
- Season with additional salt and pepper to taste.
- Transfer to a serving dish, garnish with reserved bacon, a sprinkle of cheese, and extra chives.
- Chill in the refrigerator for at least 1 hour before serving to meld flavors.
- Serve cold or at room temperature; store leftovers in a covered container refrigerated for up to 3 days.
Notes
- Use red-skinned or petite potatoes for a creamier texture and less chance of breaking apart.
- For added tang, stir in 2 Tbsp chopped dill pickles or 1 Tbsp pickle juice.
- Make-ahead tip: Prepare and dress the salad the day before and stir before serving.
- To keep salad firm, avoid overboiling potatoes—remove when still slightly underdone.
- For a lighter twist, swap half the mayonnaise with Greek yogurt.