When summer rolls around, there’s one side dish that never fails to steal the show—Loaded Baked Potato Salad. This hearty, flavor-packed salad takes everything you love about a loaded baked potato—creamy sour cream, crispy bacon, sharp cheddar, and green onions—and transforms it into a cold, refreshing side dish that pairs perfectly with grilled meats, burgers, or as a crowd-pleasing potluck option.
This isn’t your average potato salad. With tender chunks of russet potatoes and a rich, creamy dressing, each bite delivers that comforting baked potato flavor, enhanced by smoky bacon and sharp cheddar cheese. Whether you’re hosting a backyard BBQ or preparing a make-ahead lunch, this recipe is a must-try.
Ingredients You’ll Need
This recipe makes enough for about 8–10 servings.
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8–10 medium russet potatoes, washed and chopped into bite-sized chunks
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1 cup sour cream
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½ cup mayonnaise
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12 slices of bacon, cooked and crumbled
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1 yellow onion, finely chopped
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¼ tsp dried chives (or fresh, if available)
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1½ cups sharp cheddar cheese, shredded
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Pinch of kosher salt
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Pinch of black pepper
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Sliced green onions, for garnish
Step-by-Step Instructions
1. Cook the Potatoes
Start by washing and dicing your russet potatoes into bite-sized pieces. Bring a large pot of salted water to a boil, add the potatoes, and cook for about 20–25 minutes, or until fork-tender. Be careful not to overcook them—you want them tender but still holding their shape.
2. Cool the Potatoes
Drain the cooked potatoes and transfer them to the refrigerator to chill. This helps firm them up and makes mixing easier.
3. Make the Dressing
In a large mixing bowl, whisk together the sour cream and mayonnaise until smooth. This will be the creamy base that ties all the flavors together.
4. Mix the Salad
To the dressing, add your cooled potatoes, chopped onion, chives, half the crumbled bacon, and ¾ cup of the shredded cheddar cheese. Season with a pinch of salt and pepper, and gently toss everything together to combine.
5. Finish & Serve
Sprinkle the top of your salad with the remaining cheese, bacon, and a generous handful of sliced green onions for that classic loaded potato finish. Serve immediately, or cover and refrigerate until ready to enjoy.
Tips & Variations
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Make it ahead: This salad tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld.
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Swap the sour cream: Greek yogurt can be used in place of sour cream for a slightly tangier and lighter version.
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Add-ins: Crumbled hard-boiled eggs or a dash of smoked paprika can take this salad to the next level.
Why You’ll Love It
Loaded with flavor, easy to make, and always a hit—this Loaded Baked Potato Salad is one of those go-to recipes that works all year round. Serve it at your next family gathering, potluck, or picnic, and watch it disappear fast!