Loaded Baked Potato Salad

Posted on May 9, 2025

If you love the comfort of a loaded baked potato and the ease of a picnic-friendly salad, you’re in for a treat! This Loaded Baked Potato Salad is creamy, cheesy, and bursting with smoky bacon, green onions, and a tangy sour cream dressing. Perfect for BBQs, potlucks, or a simple family dinner, it brings all the flavors of your favorite baked potato into one irresistible side dish. And the best part? It’s super easy to make with everyday ingredients!

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Why You’ll Love This Loaded Baked Potato Salad

This salad is everything you love about comfort food—rich, creamy, and full of bold flavors. It’s a guaranteed crowd-pleaser that works for any occasion, from summer cookouts to cozy weeknight dinners. The combination of crispy bacon, sharp cheddar cheese, and a tangy sour cream-mayo dressing gives it that classic “loaded potato” taste, but in a chilled, spoonable form. Plus, it’s make-ahead friendly, super customizable, and a fun twist on traditional potato salad!

Ingredients for Loaded Baked Potato Salad

You only need a handful of simple, flavorful ingredients to bring this hearty salad together. Most of these are pantry or fridge staples—no fancy items required!

Loaded Baked Potato Salad Ingredients – Easy, Flavorful, and Simple to Prep — All the good stuff—crispy bacon, tangy sour cream, and sharp cheddar come together for one flavorful salad!

Here’s what you’ll need:

3 lbs russet potatoes (about 6 medium), scrubbed and diced
1 cup sour cream
½ cup mayonnaise
1 ½ cups shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
½ cup chopped green onions (plus more for garnish)
Salt and black pepper, to taste
Optional: chopped fresh parsley or chives for garnish

How to Make Loaded Baked Potato Salad

This recipe is super simple and comes together in just a few steps. Let’s walk through it!

Step-by-Step Instructions:

Cook the Potatoes
Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until fork-tender.
Drain and let cool completely.
Make the Dressing
In a large mixing bowl, whisk together the sour cream and mayonnaise until smooth.
Season with salt and pepper to taste.
Mix it All Together
Add the cooled potatoes to the dressing. Gently stir to coat.
Fold in the cheddar cheese, crumbled bacon, and green onions.
Chill & Serve
Cover and refrigerate for at least 1 hour to let the flavors meld.
Before serving, garnish with extra green onions, bacon bits, or chopped parsley.

Servings and Timing

This Loaded Baked Potato Salad is not only tasty but also great for feeding a crowd. Whether you’re prepping it for a party or meal-prepping for the week, it’s a time-saver!

Servings: 6 to 8 generous portions
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: At least 1 hour
Total Time: About 1 hour and 30 minutes

Tips and Variations

This potato salad is super flexible! Here are some fun ways to make it your own:

Swap the Bacon: Use turkey bacon or plant-based bacon for a lighter or vegetarian version.
Add a Kick: Mix in a tablespoon of Dijon mustard or a dash of hot sauce for a little tang and heat.
Try Different Cheeses: Smoked gouda, pepper jack, or even blue cheese can add a bold twist.
Make it Lighter: Substitute Greek yogurt for some or all of the sour cream and mayo.
Add Crunch: Toss in chopped celery or red bell pepper for extra texture.
Serve Warm: Want it cozy? Serve it warm like a loaded baked potato casserole!

Storage Instructions

Got leftovers? This Loaded Baked Potato Salad stores beautifully!

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better after a day or two!
Make-Ahead Friendly: You can prepare the salad a day in advance and chill until ready to serve.
Freezing Not Recommended: Due to the sour cream and mayo base, freezing can change the texture—it’s best enjoyed fresh from the fridge.

FAQs

Can I use red or Yukon gold potatoes instead of russets?

Absolutely! Red or Yukon gold potatoes hold their shape well and have a creamier texture—just as delicious.

Should I peel the potatoes?

That’s up to you! Russet skins are a bit tougher, so many prefer peeling them. If using red or Yukon gold, you can leave the skins on.

Can I make this salad ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours or overnight.

Is this recipe gluten-free?

Yes, just double-check that your bacon and other add-ins are certified gluten-free.

What can I use instead of sour cream?

Greek yogurt is a great substitute—it’s tangy, creamy, and adds a protein boost.

How can I make this vegetarian?

Skip the bacon or use a plant-based alternative. Add smoked paprika for that smoky flavor.

Can I serve this warm?

Definitely! It’s delicious served warm like a baked potato casserole—just skip the chilling step.

Loaded Baked Potato Salad is the perfect mash-up of cozy comfort food and classic picnic fare. It’s creamy, cheesy, and full of smoky goodness—basically everything you love about a loaded baked potato, in salad form. Whether you’re making it for a summer BBQ, potluck, or just because you’re craving something extra satisfying, this recipe is a guaranteed hit.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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