Loaded Baked Potato Salad – Creamy, Cheesy & Bacon-Packed Perfection

This Loaded Baked Potato Salad is the ultimate side dish that eats like a main.

It’s everything I love about a loaded baked potato—crispy bacon, melty cheddar, creamy sour cream—all tossed into a chill-worthy salad.

It’s comforting, indulgent, and always disappears at gatherings.

Why You’ll Love This Recipe

Tastes like a fully loaded baked potato in salad form

Creamy, smoky, cheesy, and tangy all in one bite

Perfect for BBQs, holidays, or next-day lunch

Make-ahead friendly and great cold

Every bite has bacon and cheese—what’s not to love?

What You’ll Need (Ingredient Highlights)

Russet potatoes – Starchy and fluffy, they bake up perfectly for this salad.

Olive oil + kosher salt – For crisp, flavorful skins while baking.

Apple cider vinegar – Adds tang and brightens the potatoes.

Mayonnaise + sour cream – The classic duo for creamy richness (Greek yogurt also works!).

Bacon – Crispy, salty, and the hero of this salad.

Cheddar cheese – Melts slightly into the warm potatoes for extra yum.

Green onions – Add freshness and a light oniony crunch.

Pro Tips Before You Start

Don’t skip the vinegar—it gives subtle acidity and depth.

Bake the potatoes, don’t boil. This gives a fluffy texture and richer taste.

Let potatoes cool before mixing to avoid melting the mayo.

Use thick-cut bacon for extra bite and flavor.

Chill for at least 3 hours so flavors meld beautifully.

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes

Preheat oven to 400°F.

Scrub and dry the potatoes, then pierce with a fork 4–5 times each.

Place on a baking sheet, coat with olive oil, sprinkle with kosher salt, and bake for 50–60 minutes until tender.

Let cool slightly.

Step 2: Peel and Cube the Potatoes

Once cool enough to handle, peel off the skins and cut the flesh into 1-inch chunks.

Some crumbling is fine!

Transfer to a large bowl and sprinkle with apple cider vinegar.

Let cool completely, 15–30 minutes.

Step 3: Cook the Bacon

While potatoes cool, cook the bacon until crispy.

Drain and crumble into small pieces.

Step 4: Make the Dressing

In a small bowl, whisk together mayonnaise, sour cream, kosher salt, and black pepper.

Step 5: Mix the Salad

Once potatoes are cool, pour the dressing over them.

Add bacon, chopped green onions, and shredded cheddar.

Gently fold to combine without breaking the potatoes too much.

Taste and adjust seasoning.

Step 6: Chill and Serve

Cover and refrigerate for at least 3 hours (or overnight) to develop flavor.

Serve cold and enjoy!

What to Serve It With

BBQ ribs, grilled burgers, or smoked sausage

A crisp green salad for contrast

Deviled eggs or cornbread

As a stand-alone lunch with an iced tea or lemonade

Variations / Substitutions

Use Greek yogurt instead of sour cream for extra tang

Try chopped chives or red onion instead of green onion

Add hard-boiled eggs for extra protein

Use shredded Monterey Jack or pepper jack for a cheesy twist

Add chopped dill pickles for crunch and brightness

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days

Stir gently before serving leftovers

Do not freeze – mayo and sour cream will separate

Perfect for meal prep – flavor gets better overnight

FAQs

Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours or overnight.

Do I need to peel the potatoes?
Yes, for the best texture. The skins are tough and can interfere with the creaminess.

Can I use red or Yukon gold potatoes?
You can, but russets give the best fluffy texture for this recipe.

Is it okay to serve warm?
It’s best chilled, but you can serve it slightly warm if desired—just let it sit for 20 minutes first.

Can I use store-bought bacon bits?
Fresh-cooked bacon has the best texture and flavor, but high-quality bacon bits work in a pinch.

What can I use instead of mayo?
Try all sour cream, Greek yogurt, or a mix with mashed avocado for a twist.

Can I add extra toppings?
Yes! Crumbled blue cheese, jalapeños, or even hot sauce are fun add-ins.

Final Thoughts

This Loaded Baked Potato Salad has become a must-have at every cookout and holiday table I host.

It’s indulgent, flavorful, and so easy to make ahead. Honestly, it’s one of those sides that quietly steals the spotlight.