If you love a fully loaded baked potato piled high with cheese, sour cream, and crispy bacon, this Loaded Baked Potato Salad is about to become your new favorite side dish. It’s creamy, savory, and packed with comforting flavors that feel right at home at backyard cookouts, holiday tables, or simple family dinners.
Instead of a traditional tangy potato salad, this version leans rich and hearty. Tender red or Yukon gold potatoes are folded into a creamy dressing, then mixed with sharp cheddar, smoky bacon, and fresh green onions for that classic loaded baked potato taste in every bite.
Why You’ll Love This Recipe
- Creamy, cheesy, and packed with flavor
- Tastes just like a loaded baked potato
- Perfect for BBQs, potlucks, and holiday gatherings
- Can be made ahead of time
- Crowd-pleasing and comforting
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 3 pounds red or Yukon gold potatoes, scrubbed and cut into bite-sized chunks
- 1 cup sour cream, full-fat for best texture
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional, for subtle tang)
- 1 1/2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked crisp and crumbled
- 1/2 cup chopped green onions or chives
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: chopped parsley or dill for garnish
Let’s Get Started
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Place the chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
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Drain the potatoes well and spread them out on a baking sheet or large tray. Let them cool for about 20–30 minutes. This helps excess moisture evaporate and keeps the salad from becoming watery.
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While the potatoes cool, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, let cool slightly, then crumble into bite-sized pieces.
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In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard (if using), garlic powder, onion powder, salt, and black pepper until smooth and creamy.
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Once the potatoes are mostly cooled but still slightly warm, gently fold them into the dressing. Mixing while they’re slightly warm helps them absorb more flavor.
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Add the shredded cheddar cheese, crumbled bacon (reserve a small handful for topping if desired), and chopped green onions. Fold gently to combine, being careful not to mash the potatoes.
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Taste and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
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Before serving, sprinkle the reserved bacon, extra cheese, and fresh herbs on top for a beautiful, loaded finish.
Servings and Pairing
This recipe serves about 8 people as a side dish. It pairs perfectly with grilled chicken, burgers, ribs, or steak. It’s also a standout addition to holiday spreads or picnic tables.
Variations
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Add a spoonful of ranch seasoning for extra flavor.
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Stir in diced jalapeños for a mild kick.
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Swap cheddar for Colby Jack or pepper jack cheese.
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Use turkey bacon for a lighter option.
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Mix in a handful of diced celery for extra crunch.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. Give it a gentle stir before serving, as the dressing may thicken slightly after chilling. Do not leave at room temperature for more than 2 hours.
FAQs
Can I make this ahead of time?
Yes! It actually tastes even better after chilling for a few hours. You can make it up to a day in advance.
Should I peel the potatoes?
No need if you’re using red or Yukon gold potatoes. The skins add texture and color, but you can peel them if you prefer a smoother salad.
Can I use russet potatoes?
You can, but they’re starchier and softer. Be extra gentle when mixing to avoid a mushy texture.
Final Thoughts
Loaded Baked Potato Salad brings together everything you love about a classic baked potato in a creamy, shareable side dish. It’s rich, satisfying, and always one of the first bowls to empty at any gathering.
Print
Loaded Baked Potato Salad
- Total Time: 35 minutes
- Yield: 8 servings
Description
This Loaded Baked Potato Salad combines tender potatoes with sour cream dressing, sharp cheddar, crispy bacon, and fresh green onions. It’s rich, hearty, and perfect for gatherings or make-ahead meals.
Ingredients
- 3 pounds red or Yukon gold potatoes, cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions or chives
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: chopped parsley or dill
Instructions
- Boil potatoes in salted water 12–15 minutes until fork-tender. Drain and cool.
- Cook bacon until crisp and crumble.
- Whisk sour cream, mayonnaise, mustard, garlic powder, onion powder, salt, and pepper.
- Fold slightly warm potatoes into dressing.
- Add cheese, bacon, and green onions. Mix gently.
- Chill at least 1 hour before serving. Garnish if desired.
Notes
- Let potatoes cool slightly before mixing to prevent excess moisture.
- Taste and adjust salt after adding bacon and cheese.
- For best texture, avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
