Loaded Baked Potato Salad – Creamy, Cheesy, and Crowd-Pleasing

This Loaded Baked Potato Salad takes everything you love about a classic baked potato—crispy bacon, cheddar cheese, sour cream, and green onions—and turns it into the ultimate side dish.

It’s hearty, creamy, and packed with flavor, making it perfect for potlucks, BBQs, or any meal that needs a bold and comforting side.

Why You’ll Love This Recipe

Baked, not boiled – Roasting the potatoes brings out their natural flavor.

Loaded with the good stuff – Bacon, cheddar, sour cream, and more.

Texture perfection – Creamy with some soft crumbles for contrast.

Make-ahead friendly – Best served chilled, and great for prepping in advance.

Always a crowd favorite – Everyone loves a good potato salad with toppings!

What You’ll Need (Ingredient Highlights)

Russet potatoes – Their fluffy texture makes them perfect for baking and chunking.

Olive oil – Lightly coats the potatoes for a crisp exterior during baking.

Apple cider vinegar – Adds tang and brightens the flavor.

Mayonnaise + sour cream – The creamy base that mimics baked potato toppings.

Cooked bacon – Crispy, salty, and essential to that “loaded” feel.

Green onions – Add color and a sharp, fresh bite.

Shredded cheddar cheese – Melts slightly into the salad for cheesy goodness.

Pro Tips Before You Start

Bake, don’t boil – Roasting gives depth and avoids watery potatoes.

Let the vinegar soak in – Adds tang and prevents bland bites.

Crumbling is okay – Shaggy potatoes absorb dressing better.

Cool before mixing – Avoid melting the dressing with hot potatoes.

Chill before serving – Flavors meld best after a few hours in the fridge.

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes

Preheat the oven to 400°F.

Place scrubbed russet potatoes on a baking sheet, pierce them with a fork, coat lightly with olive oil, and sprinkle with salt.

Bake for 50–60 minutes, or until tender.

Remove from oven and cool for 5 minutes.

Step 2: Prep the Potatoes

Once cool enough to handle, peel the potatoes and cut them into 1-inch chunks.

Don’t worry if some pieces crumble or get shaggy.

Transfer to a large mixing bowl.

Step 3: Add Vinegar and Cool

While the potatoes are still warm, sprinkle with apple cider vinegar.

Let them rest for 15–30 minutes, allowing the vinegar to soak in and the potatoes to cool fully.

Step 4: Cook and Crumble the Bacon

While the potatoes cool, cook your bacon in a skillet or the oven.

Drain and let cool before crumbling into bite-size pieces.

Step 5: Make the Dressing

In a small bowl, stir together the mayonnaise and sour cream.

Season with salt and pepper.

Step 6: Assemble the Salad

Add the dressing to the cooled potatoes along with bacon, green onions, and shredded cheddar cheese.

Gently fold everything together until evenly coated.

Step 7: Chill and Serve

Taste and adjust seasoning with extra salt and pepper if needed.

Refrigerate for at least 3 hours (or overnight) before serving.

Serve chilled and enjoy!

What to Serve It With

Grilled burgers or steak – A hearty pairing for summer cookouts.

BBQ ribs or pulled pork – A bold and creamy contrast to smoky meats.

Hot dogs and sausages – Classic picnic or backyard fare.

Grilled corn on the cob – For a full summer plate.

Crispy fried chicken – Southern-style indulgence!

Variations / Substitutions

Greek yogurt – Swap for sour cream for a tangier, lighter version.

Red potatoes or Yukon golds – A creamier texture with the skin left on.

Add hard-boiled eggs – For an egg salad twist.

Use chives instead of green onions – A milder herbal flavor.

Try different cheeses – Pepper jack, gouda, or mozzarella.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Freezer – Not recommended—mayonnaise and dairy separate.

Make ahead – Prepare 1 day in advance for best flavor.

Stir before serving – Especially if it has sat overnight.

Keep chilled – Especially if serving outdoors.

FAQs

Can I use store-bought bacon bits?
Freshly cooked bacon has better texture and flavor, but store-bought can be used in a pinch.

Why use vinegar in potato salad?
It brightens the flavor and soaks into warm potatoes, balancing the richness.

Do I have to peel the potatoes?
Yes, for this version—baked russets have thick skins that are best removed.

Can I make this vegetarian?
Absolutely—just skip the bacon or use a plant-based alternative.

What’s the best way to cook bacon for this?
Bake it in the oven on a lined tray at 400°F for 15–20 minutes for easy cleanup.

Is this salad served warm or cold?
It’s best served cold or at room temperature, after chilling.

Can I use a different dressing base?
You could try ranch, but it will change the flavor profile.

Final Thoughts

Loaded Baked Potato Salad is one of those recipes that disappears fast at every picnic or potluck.

It’s comforting, rich, and hits every note—creamy, cheesy, salty, and tangy.

I love how the baked potatoes soak up the dressing and how every bite has a little bit of everything.

Trust me, this is one side dish you’ll be making again and again.