Loaded Baked Potato Salad
This loaded baked potato salad makes a classic potato salad even better by featuring your favorite baked potato toppings like crisp bacon, tangy cheddar, and flavorful green onions mixed right in. A hot oven staple gets a make over just in time for barbecues and picnics!
It’s time for hot grills, good friends, picnic foods…it’s cookout time!
I discovered this potato salad when I was searching for an alternative to my go-to classic potato salad recipe.
I couldn’t have asked for more from this version- it didn’t disappoint!
How could it when it is full of so many yummy loaded baked potato flavors like sour cream, cheddar, green onions, and crispy bacon?
Impossible.
And it’s no surprise that my family and friends agreed with me and ask me to bring this to every summer gathering!
Ingredients
To make this you’ll need:
- Potatoes– Go for Russet potatoes here for the most authentic baked potato taste
- Sour cream– You could substitute plain Greek yogurt if needed
- Mayonnaise– Real, full fat mayo and not mayonnaise style dressing or Miracle Whip.
- Cheddar cheese– Shredded though you could use cubes
- Green onions– Thinly sliced
- Bacon– Cooked crispy and crumbled
- Salt and pepper– To taste
How to Make
Unlike a traditional potato salad recipe, for loaded baked potato salad you are going to make the creamy dressing ahead of time and let it chill first!
To make the dressing, stir together the mayonnaise and sour cream in a small bowl.
Once it’s evenly combined, stir in half of the green onions, the cheddar cheese, salt, and pepper.
Let this sit in the fridge to chill while you prepare the potatoes.
To prepare the potatoes, wash, peel, and then cut the potatoes into bite sized pieces.
Put cut potatoes into a large pot and fill the pot with water just until it covers the potatoes.
Boil the potatoes until they are just fork tender, about 15-20 minutes.
Drain them and let them cool.
Once they are cool, put potatoes in a large bowl and combine with the sour cream mixture.
Fold in in about 3/4 of the crumbled bacon.
Top with remaining green onions and crumbled bacon.
Serve chilled.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I put other toppings into loaded baked potato salad?
Of course!
This recipe includes all the classic baked potato toppings but you can customize it until your heart’s content.
Other topping ideas include:
- chopped hard boiled eggs
- sliced celery
- chopped dill pickles
- diced ham
- lightly steamed broccoli florets
- sliced black olives
Keep things traditional, or customize this potato salad recipe to make it your version of the ultimate loaded baked potato salad!
What Potatoes Are The Best For Making Potato Salad?
While we call for russet potatoes in this recipe as they are normally the potato of choice for baking, you may not agree that they’re the best ones to use when making your potato salad.
The result will depend on the consistency you prefer and how commited to the baked potato concept you are.
We also like russets because they break down as they boil.
When you stir them together in the potatoes salad they break apart more easily which results in an extra creamy texture our family loves.
And they soak up the sauce like a sponge so each bite is loaded with flavor!
If you prefer firmer, chunkier potatoes in your potato salad then you’re going to want to skip the russets in favor of a waxy potato like white, red, new, or fingerling potatoes.
Do I Have to Peel the Potatoes for Potato Salad?
Nope, if you prefer the texture, taste, and nutrients they provide you can absolutely leave them on and make your potato salad as instructed in the recipe.
Since the potatoes get boiled beforehand, the skins will be quite tender and not take away from the creaminess of the dish.
While I often skip peeling them to save myself the work, I do always make sure to cut away any eyes on the potatoes.
Tips and Tricks
- Make the dressing first and let it chill! It will taste so much better if it has a chance to come together.
- Be careful not to overcook the potatoes so they don’t fall apart and get mushy. We’re making potato salad, not mashed potatoes!
- Skip any toppings you don’t like and feel free to add more of the flavors you do like. No one ever got mad that there was extra cheese!
Other Potato Salad Recipes
This loaded baked potato salad recipe is a favorite at any summer event!
Make it and enjoy!
Looking for other potato salad recipes?
Try these:
- Dill Pickle Potato Salad
- Warm German Potato Salad
- Tzatziki Potato Salad
- Italian Potato Salad
- Buffalo Potato Salad
If you’ve tried this LOADED BAKED POTATO SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Loaded Baked Potato Salad
Ingredients
- 4-5 large Russet potatoes
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup green onions thinly sliced
- 6 strips of bacon cooked and crumbled
- salt & pepper to taste
Instructions
- In a small bowl, stir together the mayonnaise and sour cream until evenly combined.1/2 cup sour cream, 1/4 cup mayonnaise
- Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.1/2 cup shredded cheddar cheese, 1/2 cup green onions, salt & pepper
- Let this sit in the fridge to chill while you prepare the potatoes.
- Wash, peel, and then cut potatoes into bite-sized pieces.4-5 large Russet potatoes
- Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don't over boil, or potatoes with mush and become loaded mashed potatoes.
- When potatoes are done, drain, and let cool.
- Put potatoes in a large bowl and combine with the sour cream mixture.
- Stir, or fold, in about 3/4 of the crumbled bacon.
- Top with remaining green onions and crumbled bacon.6 strips of bacon
- Serve chilled.
Notes
- Make the dressing first and let it chill! It will taste so much better if it has a chance to come together.
- Be careful not to overcook the potatoes so they don't fall apart and get mushy. We're making potato salad, not mashed potatoes!
- Skip any toppings you don't like and feel free to add more of the flavors you do like. No one ever got mad that there was extra cheese!
This looks like a great idea for the warmer weather (we’re on soups, stews and bakes atm). Thanks for sharing at Fiesta Friday.