Name: Delicious Loaded Baked Potato Salad
Prep time: 15 min
Cook time: PT-488385H38M49S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 lbs Russet or Yukon gold potatoes, diced; 1 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded cheddar cheese; 6 slices bacon, cooked and crumbled; 1/3 cup green onions or chives, chopped; Salt, to taste; Black pepper, to taste; 1/2 tsp garlic powder (optional); 1 tsp apple cider or white vinegar (optional)

Jump to Recipe·Leave a Review

This delicious loaded baked potato salad takes everything I love about a classic baked potato and transforms it into a creamy, hearty, and flavor-packed side dish. With tender chunks of potato, crispy bacon, sharp cheddar, and green onions, all tossed in a rich sour cream and mayo dressing, this salad feels indulgent but is surprisingly easy to throw together. It’s always a hit at BBQs, potlucks, or just served next to grilled meat on a quiet weeknight.

Delicious Loaded Baked Potato Salad

Why You’ll Love This Recipe

I love how this recipe captures the comfort of a baked potato but in a cool, scoopable form. It’s creamy, tangy, cheesy, and has that smoky bacon crunch in every bite. It’s easy to make ahead, travels well, and holds up beautifully in the fridge. Whether I’m hosting a summer cookout or meal prepping for the week, this loaded potato salad is one of my go-to sides.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon gold potatoes
Sour cream
Mayonnaise
Shredded cheddar cheese
Cooked and crumbled bacon
Green onions or chives
Salt
Black pepper
Garlic powder (optional)
Apple cider vinegar or white vinegar (optional, for tang)

Directions

I start by washing and dicing the potatoes, then boiling them until fork-tender but not mushy. I let them cool completely before mixing.
While the potatoes cook, I crisp up the bacon and set it aside to cool, then crumble it into bits.
In a large bowl, I stir together the sour cream, mayo, salt, pepper, and garlic powder to make a creamy dressing.
Once the potatoes are cool, I gently fold them into the dressing along with most of the cheese, bacon, and green onions.
I save a bit of each topping to sprinkle on top before serving for a loaded look.
I cover and chill the salad for at least 1 hour to let the flavors come together—longer if I have time.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 15–20 minutes
Chill time: 1 hour or more
Total time: About 1 hour 30 minutes

Variations

I sometimes add hard-boiled eggs for extra protein and richness.
For a spicier kick, I mix in a little chopped jalapeño or a dash of hot sauce.
Greek yogurt can replace sour cream for a lighter version.
Smoked paprika adds a great flavor twist and color.
If I want extra texture, I leave some potato skins on for a rustic feel.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
This salad is best served cold or at room temperature, so I don’t reheat it. If it thickens after chilling, I stir in a small spoon of sour cream or mayo to loosen it up before serving again.

FAQs

Can I make loaded potato salad the day before?

Yes, I often make it a day ahead so the flavors can develop. I just give it a good stir before serving and top it with fresh bacon and onions for the best texture.

What type of potatoes work best?

I like using Russet or Yukon gold potatoes. Russets give that classic baked potato taste, while Yukon golds hold their shape a little better.

Can I serve this warm?

Absolutely. I’ve served it slightly warm right after making it, and it’s just as tasty. But I prefer it chilled for that true potato salad experience.

How do I keep the potatoes from getting mushy?

I make sure to boil them just until fork-tender and let them cool before mixing. Overcooked potatoes can fall apart easily in the dressing.

Is it gluten-free?

Yes, this dish is naturally gluten-free as long as all the ingredients (especially bacon) are certified gluten-free. I always double-check the labels if I’m serving it to someone with dietary restrictions.

Conclusion

This loaded baked potato salad is one of those dishes I can count on to satisfy any crowd. It’s rich, comforting, and customizable, and it always disappears fast at any gathering. Whether I’m making it as a side for grilled meats or just because I’m craving something hearty and cool, this salad hits all the right notes.