Loaded baked potato salad takes everything you love about a fully dressed baked potato—crispy bacon, sharp cheddar cheese, sour cream, chives—and combines it into a creamy, hearty, and satisfying salad. It’s the ultimate comfort food side dish, perfect for cookouts, barbecues, potlucks, or weeknight dinners.
Unlike traditional potato salad with mustard and pickles, this version leans into the indulgence of creamy dressing and savory toppings. It’s a fun, flavorful, and irresistible way to upgrade your salad game.
Why You Will Love This Recipe
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Flavor-Packed: Every bite is creamy, cheesy, smoky, and full of texture.
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Perfect for Any Occasion: Whether you’re grilling, meal prepping, or bringing a dish to share, this is always a hit.
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Make-Ahead Friendly: Gets even better after chilling and allows flavors to meld.
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Customizable: Add your favorite baked potato toppings to make it your own.
What Is Loaded Baked Potato Salad?
Loaded baked potato salad is a side dish made with roasted or boiled potatoes that mimic baked potato flavor, combined with bacon, cheese, sour cream, and green onions in a creamy dressing. It draws inspiration from a loaded baked potato and turns it into a chilled or room-temperature salad that can be served at any time of year.
Ingredients List
Here’s what you’ll need for a classic version of loaded baked potato salad:
For the Potatoes:
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3 lbs (about 6–7 medium) Russet or Yukon Gold potatoes
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1 tablespoon olive oil (if roasting)
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Salt and pepper, to taste
For the Dressing:
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1 cup sour cream
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½ cup mayonnaise
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and black pepper, to taste
Mix-Ins and Toppings:
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1½ cups shredded cheddar cheese
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6 slices bacon, cooked and crumbled
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½ cup chopped green onions or chives
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Optional: chopped parsley or dill for garnish
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 30–40 minutes
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Chill Time: 1–2 hours (recommended)
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Total Time: 1 hour 30 minutes (with chilling)
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Servings: 8–10
Step-by-Step Instructions for Loaded Baked Potato Salad
Step 1: Cook the Potatoes
You have two options: bake for a roasted flavor or boil for classic texture.
To Bake:
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Preheat oven to 400°F (200°C).
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Wash and cut potatoes into 1-inch cubes (leave skins on for texture and color).
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Toss with olive oil, salt, and pepper. Spread on a baking sheet.
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Roast for 30–35 minutes, turning halfway, until golden and tender. Cool completely.
To Boil:
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Peel and cube potatoes.
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Add to a large pot of salted water and bring to a boil.
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Simmer for 10–12 minutes or until fork-tender. Drain and cool completely.
Step 2: Prepare the Dressing
In a bowl, combine sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
Step 3: Cook the Bacon
Cook bacon until crispy, either in a skillet or in the oven. Drain on paper towels and crumble once cooled.
Step 4: Assemble the Salad
In a large bowl, gently mix the cooled potatoes, dressing, cheddar cheese, half the bacon, and half the green onions. Stir gently to avoid breaking the potatoes.
Step 5: Chill
Cover and refrigerate for at least 1–2 hours to let flavors meld.
Step 6: Top and Serve
Before serving, sprinkle the remaining bacon, green onions, and optional herbs on top. Serve cold or at room temperature.
Best Potatoes to Use
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Russet Potatoes: Classic baked potato texture with fluffy interiors.
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Yukon Gold: Creamier, buttery flavor; hold their shape well.
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Red Potatoes: Work well for boiling but not ideal for baking-style salad.
Avoid waxy potatoes like fingerlings or new potatoes for this dish—they don’t mimic baked potato texture as well.
Tips for the Best Loaded Baked Potato Salad
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Cool the potatoes before adding dressing to avoid a greasy or runny salad.
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Don’t overmix: Stir gently to keep potatoes intact.
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Use freshly shredded cheese: It melts and blends better than pre-shredded.
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Crisp the bacon: Soft bacon becomes soggy when mixed in.
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Balance flavors: Taste and adjust salt after mixing, especially if using salty bacon and cheese.
Variations and Add-Ins
Protein Additions:
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Grilled chicken chunks for a heartier dish
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Hard-boiled eggs chopped in for richness
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Ham or sausage pieces for extra flavor
Extra Vegetables:
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Diced red bell peppers
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Chopped pickles or dill relish
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Sautéed onions or mushrooms
Spice It Up:
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Add jalapeños or a dash of hot sauce
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Use smoked paprika or chipotle powder in the dressing
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Swap in pepper jack cheese for a spicy twist
Serving Suggestions
Loaded baked potato salad pairs wonderfully with:
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Grilled meats like burgers, steaks, or BBQ ribs
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Fried chicken or crispy chicken tenders
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Pulled pork sandwiches or hot dogs
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Picnic fare like sandwiches, wraps, and corn on the cob
Serve it in a large bowl or as individual portions for easier party service.
Make-Ahead and Storage Tips
Make Ahead:
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Best made a few hours (or even a day) in advance for best flavor.
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Add final toppings (extra cheese, bacon, green onions) just before serving to keep them fresh and crisp.
Storing Leftovers:
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Store in an airtight container in the refrigerator for up to 4 days.
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Stir gently before serving again and add fresh toppings to refresh the flavor.
Freezing:
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Not recommended. Mayonnaise and sour cream-based salads don’t freeze well and often separate when thawed.
Lighter Version Options
Looking for a healthier take? Try these substitutions:
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Greek yogurt instead of sour cream for protein and tang
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Light mayonnaise or reduced-fat sour cream
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Turkey bacon instead of pork
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Smaller cheese portions or low-fat cheese blends
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Serve with a side of greens to balance the richness
Even with lighter ingredients, this salad can be just as creamy and flavorful.
Nutritional Overview (Per Serving – Approximate)
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Calories: 300–400
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Carbohydrates: 25–30g
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Protein: 8–10g
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Fat: 20–25g
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Fiber: 3g
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Sugar: 2g (Varies based on ingredients and serving size.)
It’s indulgent but also satisfying and can be made lighter with a few tweaks.
FAQs
Can I use leftover baked potatoes?
Yes! Just dice and cool them before adding to the salad. Skip roasting or boiling steps.
Can I make it dairy-free?
Yes. Use dairy-free sour cream, vegan mayo, and dairy-free cheese alternatives.
Can this be served warm?
You can, but it’s traditionally served cold or at room temperature. If you do serve it warm, do so immediately after assembling.
What’s the difference between potato salad and baked potato salad?
Traditional potato salad uses mustard and vinegar-based dressing. Baked potato salad uses sour cream, cheese, bacon, and green onions to mimic a loaded baked potato.
Can I use sweet potatoes instead?
Yes! It changes the flavor but creates a fun, nutritious twist. Add smoky or spicy elements to balance the sweetness.
Conclusion
Loaded baked potato salad is the perfect marriage of creamy, savory, and satisfying textures and flavors. It’s a dish that works for every season and nearly every occasion—from barbecues to family dinners to potlucks. With crispy bacon, rich cheese, and tangy sour cream coating perfectly cooked potatoes, it’s no wonder this variation on classic potato salad is such a hit.