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If you're looking for the perfect side dish to bring to your next BBQ, family gathering, or just to meal prep for the week, this loaded baked potato salad is the one. It’s everything I love about the flavors of a loaded baked potato—creamy sour cream, crispy bacon, sharp cheddar cheese, and fresh green onions—all packed into a cold potato salad that’s way more exciting than a regular potato salad.
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This one has quickly become my go-to recipe anytime I want something a little different but still easy to throw together. Loaded baked potato salad never misses! Check it out.
Why You’ll Love This Recipe
You get all the bold, savory flavors of a loaded baked potato but in chilled summer salad form. Hence the name Loaded Baked Potato Salad! The crispy bacon and tender potatoes make every bite feel rich and satisfying. This baked potato salad is a classic potato salad recipe, and the end result is always a crowd-pleaser.
Ingredients / Tools You’ll Need
Ingredients
- 3 lbs russet potatoes (or Yukon golds as an option)
- Olive oil
- Kosher salt
- Black pepper
- 1 ½ C sour cream
- ¾ C mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ C shredded sharp cheddar cheese
- ½ lb crispy bacon, cooked and crumbled
- 3 green onions, thinly sliced
- Optional: chopped fresh chives, extra bacon bits, extra shredded cheese for garnish
Tools
- Large pot
- Baking sheet
- Wire rack (optional for even baking)
- Large bowl
- Plastic wrap or an airtight container for storing
Instructions
Start by preheating your oven or smoker to 400F, I prefer the smoker. Wash your russet potatoes and poke each one with a fork about 15-20 times to help them vent while baking. Rub them with olive oil and season them generously with kosher salt and black pepper, then place them on a baking sheet or wire rack and bake for about 1 hour until they’re fork tender and golden brown.
Once they’re cooked, let them cool completely to room temperature, then move them to the fridge overnight if possible - cold potatoes hold their shape better when mixed. The next day, dice the potatoes into 1-inch cubes. I like to leave the potato skin on for extra flavor and texture, but feel free to peel them if that’s your personal preference.
Now the dressing for the Loaded Baked Potato Salad: In a large bowl, combine the sour cream, mayo, garlic powder, onion powder, dill, salt, and black pepper. Stir until smooth to create a creamy dressing that clings to the potatoes without overpowering them. Add the cooled, cubed potatoes to the bowl and gently fold them into the dressing, being careful not to break them up too much.
Once the potatoes are well-coated, stir in the sharp cheddar cheese, crispy bacon, and sliced green onions. Give everything one last gentle mix so every bite has a little bit of everything. Then transfer the loaded potato salad to an airtight container or cover your bowl with plastic wrap and refrigerate for at least an hour to let the flavors come together.
Serving Suggestions
This baked potato salad is the perfect side dish for burgers, ribs, grilled chicken, or steak. I like serving it closer to room temperature so the creamy dressing softens up a bit and the flavors really shine. Just before serving, I’ll usually top it with a handful of bacon bits, some extra shredded cheese, and a sprinkle of chopped chives or green onions for freshness and color.
If I’m making the loaded baked potato salad for a cookout or family gathering, I try to make it the night before to give everything plenty of time to chill and meld. It travels well in a cooler and pairs up with anything smoky, savory, or grilled. Whether it’s your next BBQ, picnic, or just a weekend dinner, this cold potato salad will earn its place at the table.
Recipe Notes & Pro Tips
The great thing about this loaded baked potato salad recipe is how customizable it is. If you prefer Yukon golds instead of russet potatoes, they’ll bring a buttery, creamy texture that’s just as delicious. I’ve also swapped some of the mayo for Greek yogurt when I want to lighten it up a bit.
Be sure to let the potatoes cool fully before mixing - warm potatoes will soak up too much dressing and can get a little mushy. Cutting them into small pieces after they’re cold gives your salad great texture and keeps it from turning into mashed potatoes. If your dressing ever feels too thick, just splash in a little cold water or stir in an extra spoonful of sour cream.
Variations and Ideas
If you’re feeling creative with the baked potato salad, try roasting a head of garlic and mixing it into the dressing for deeper flavor. For a spicy version, throw in some pickled jalapeños or a few dashes of your favorite hot sauce. Chopped boiled eggs also work great if you want a loaded deviled egg-style mashup.
I’ve used smoked cheddar instead of sharp cheddar cheese before and it adds a whole new smoky layer to the baked potato salad that pairs perfectly with bacon. If you don’t have green onions on hand, red onion or shallots can step in just fine. And while I usually serve this chilled, there’s nothing stopping you from warming it back up and serving it more like cheesy baked potatoes in casserole form.
Whenever I bring this loaded baked potato salad to a gathering, it disappears fast. People always come back for seconds and ask for the recipe, and I love that it’s just as good the next day—if not better. So if you're looking for a new recipe that hits all the familiar comfort notes while doing something a little different, this baked potato salad is it.
Other Recipes You'll Love:
- Classic Creamy American Coleslaw
- BEST Pastrami Beef Ribs – Smoked BBQ Dino Ribs Recipe
- Beef Finger Ribs – Party Ribs Style Recipe
- Jalapeno Popper Stuffed Bratwurst – Easy Grilling Recipe
- Bacon Wrapped Chicken Drumsticks
Loaded Baked Potato Salad
Ingredients
- 3 lbs Russet Potatoes Peeled And Cut Into 1-Inch Cubes
- 1 ½ C Sour Cream
- ¾ C Mayonnaise
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1.5 teaspoon Dill
- 1 ½ C Shredded Cheddar Cheese
- ½ lb Bacon Cooked And Crumbled
- 3 tablespoon Green Onions – Thinly Sliced Green And White Parts
- Optional: Chopped Chives – Extra Cheese And Bacon For Garnish
Instructions
- Preheat oven or smoker to 400F
- Wash the potatoes and poke holes with a fork - about 15-20 over the potato to allow to vent while cooking.
- Cover each potato in a olive oil and season liberally with kosher salt and black pepper.
- Bake at 400F for 1 hour.
- Remove and allow potatoes to completely cool. I prefer in the fridge overnight. Dice the potatoes in 1” cubes. I like to leave the skin on for extra flavor and texture.
- In a large mixing bowl, combine sour cream, mayonnaise, dill, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Add the cooled potatoes to the bowl. Gently fold to coat the potatoes with the dressing.
- Stir in the shredded cheese, crumbled bacon, and green onions. Mix until evenly distributed.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Optional: Before serving, top with extra cheese, bacon crumbles, and chopped chives for garnish.
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