Creamy, savory, and loaded with all the best baked potato toppings, this Loaded Baked Potato Salad is comfort food at its friendliest. Imagine tender chunks of oven-baked russets tossed in a luscious mayonnaise-sour cream dressing, studded with crispy bacon, sharp cheddar, and fresh green onions — like a backyard baked potato, but easier to serve to a crowd. Fun fact: many families started swapping plain potato salads for loaded versions at summer cookouts when someone decided a baked potato would be even better cold and dressed up.
This recipe is special because it takes familiar flavors and turns them into a family-friendly side that’s both simple and impressive. Prep is quick if you bake the potatoes ahead, and it scales beautifully for potlucks or weeknight dinners. If you adore crispy potato bites, you might also enjoy our loaded potato rounds, which use the same toppings in bite-sized form. Ready to dive in? You’ll love how comforting and effortless this comes together.
What is Loaded Baked Potato Salad?
What’s in a name? Loaded Baked Potato Salad sounds like someone took a classic baked potato, gave it a little party dress, and invited a dozen friends. Why call it “loaded”? Because it’s piled high with all the goodies — bacon, cheese, and green onions — that make a baked potato irresistible. Who came up with the idea? Maybe a hungry host who remembered that the way to a man’s heart is through his stomach. Or maybe it was a picnic rebel who thought potato salad deserved a cheesier life.
Either way, it’s a playful twist on two favorites: baked potatoes and potato salad. Curious? Give it a try and see why people smile at the first bite.
Why You’ll Love This:
This recipe is irresistible for three big reasons. First, the main highlight: the contrast of textures — soft, fluffy baked potato cubes, crunchy bacon, and melty cheddar — creates a satisfying, craveable mouthfeel. Second, cost-saving benefits: potatoes are inexpensive and filling, and a little cheese and bacon go a long way, so feeding a crowd won’t break the bank. Third, the flavor profile: the tangy sour cream-mayo dressing with a hint of celery seed and black pepper makes each bite bright and comforting.
If you like hearty picnic sides, this is a must-try. For another take on loaded potato flavor in a different format, check out this classic loaded baked potato salad variation on the blog. Ready to make it at home? Let’s go!
How to Make:
Quick Overview
This Loaded Baked Potato Salad is easy because the potatoes are simply baked, chilled, and cubed — no boiling, no mushy texture. The dressing is straightforward: mayonnaise, sour cream, milk, celery seeds, and pepper come together quickly. Total time is mostly hands-off while the potatoes bake, with about 15 minutes active prep. The standout elements are the creamy dressing and the crispy bacon that keeps every forkful lively.
Approximate time: 1 hour 20 minutes total (about 1 hour baking, 15–20 minutes active prep, plus chilling time if desired).
Ingredients
- 2 1/2 pounds russet potatoes (about 4 or 5 large), scrubbed and poked with a fork before baking
- 1 to 2 tablespoons olive oil (or vegetable oil), for rubbing potatoes
- 10 to 12 thick bacon slices, diced and cooked until crispy
- 1 cup grated cheddar cheese, plus extra for garnish
- 1/4 cup thinly sliced green onions, plus extra for garnish
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground black pepper
- 3/4 cup mayonnaise
- 1/2 cup sour cream (light or regular), softened or at room temperature if possible
- 4 tablespoons milk, to thin the dressing as needed
- Salt, to taste
- Optional garnish: freshly chopped parsley
Directions
- Preheat the oven to 350°F. Scrub the potatoes and poke holes in them with a fork. Rub with olive oil and bake for about 1 hour until tender. Let cool completely, then refrigerate.
- While the potatoes cool, cook the diced bacon in a pan over medium heat until crispy. Drain on paper towels and let cool.
- Peel the chilled potatoes and cut into 1/2-inch cubes. Place them in a large mixing bowl.
- Add the cooked bacon, grated cheddar cheese, and sliced green onions to the potatoes.
- In a separate bowl, combine celery seeds, black pepper, mayonnaise, sour cream, and milk. Adjust salt to taste. Stir until smooth and creamy.
- Gently fold the dressing into the potato mixture until well combined, being careful not to mash the potatoes.
- Transfer to a serving bowl and garnish with additional green onions, extra cheddar, and parsley if desired.
- Serve immediately or refrigerate until ready to serve.
What to Serve With
This salad plays well with many mains. Try it alongside grilled burgers, BBQ ribs, or roast chicken for a classic combo. For lighter pairings, serve it with grilled fish or a crisp green salad. If you want a crispy contrast, pair this with an air fryer baked potato as a fun double-potato option. For beverages, iced tea, a light lager, or a citrusy lemonade complement the rich flavors nicely.
Top Tips for Perfecting
- Bake, don’t boil: Baking the potatoes concentrates flavor and keeps the cubes fluffier than boiling, which can make them waterlogged.
- Chill before peeling: Cooling the potatoes in the fridge makes peeling and cubing much easier and prevents them from falling apart.
- Crisp bacon is non-negotiable: Cook bacon until crispy so it stays texturally distinct in the salad.
- Adjust dressing thickness: Add milk gradually until you reach a dressing that coats but doesn’t drown the potatoes.
- Make ahead: The flavors meld beautifully overnight, but save the garnish for serving to keep it fresh.
- Substitutions: Swap Greek yogurt for some of the mayo for tang, or use smoked paprika for a subtle smoky note. Avoid overmixing to keep the salad chunky.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir gently before serving to redistribute dressing.
Freezing: Not recommended — mayonnaise- and sour cream-based salads separate after freezing and thawing.
Shelf life details: Best eaten within a few days for fresh texture and flavor. If the potatoes absorb too much dressing, add a splash of milk and stir gently before serving.
Reheating: This salad is typically served chilled or at room temperature. If you prefer it warmer, heat a single portion briefly in the microwave (about 30–60 seconds), then stir and serve immediately. Keep in mind the bacon will soften when reheated.
FAQs
Can I use red potatoes instead of russets?
Yes. Red or Yukon Gold potatoes work well and are a bit waxier, holding their shape nicely. Bake as directed but check for tenderness earlier, since smaller potatoes cook faster.
How far ahead can I make this potato salad?
You can assemble it a day ahead and refrigerate. Flavors improve overnight, but add any fresh garnishes right before serving.
Can I make this vegetarian?
Absolutely. Omit the bacon and add roasted mushrooms or smoked salt for a savory boost. You can also use vegetarian bacon alternatives.
Is it safe to leave this salad out at a picnic?
Keep it chilled and out of direct sun. Discard any potato salad left out at room temperature for more than two hours (one hour if above 90°F).
Can I reduce the mayonnaise?
Yes. Substitute part of the mayo with Greek yogurt for a lighter dressing, or reduce overall amount and add a touch more sour cream for tang.
Conclusion
This Loaded Baked Potato Salad is an easy, crowd-pleasing side that brings the best parts of a baked potato into a creamy, fork-ready format. It’s simple to make, wallet-friendly, and perfect for family dinners, potlucks, and summer barbecues. Give it a try, share it with friends, and tweak the toppings to make it your own. For another great version and inspiration, check out FoodieCrush’s Loaded Potato Salad.
Loaded Baked Potato Salad
Equipment
- Mixing Bowl
- Baking Sheet
- Pan
Ingredients
Potatoes
- 2.5 pounds russet potatoes about 4 or 5 large, scrubbed and poked with a fork before baking
Oil
- 1-2 tablespoons olive oil for rubbing potatoes
Bacon
- 10-12 slices thick bacon diced and cooked until crispy
Cheese
- 1 cup grated cheddar cheese plus extra for garnish
Green Onions
- 1/4 cup thinly sliced green onions plus extra for garnish
Seasonings
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground black pepper
Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream light or regular, softened or at room temperature if possible
- 4 tablespoons milk to thin the dressing as needed
Salt
- Salt to taste
Garnish
- freshly chopped parsley optional garnish
Instructions
- Preheat the oven to 350°F. Scrub the potatoes and poke holes in them with a fork. Rub with olive oil and bake for about 1 hour until tender. Let cool completely, then refrigerate.
- While the potatoes cool, cook the diced bacon in a pan over medium heat until crispy. Drain on paper towels and let cool.
- Peel the chilled potatoes and cut into 1/2-inch cubes. Place them in a large mixing bowl.
- Add the cooked bacon, grated cheddar cheese, and sliced green onions to the potatoes.
- In a separate bowl, combine celery seeds, black pepper, mayonnaise, sour cream, and milk. Adjust salt to taste. Stir until smooth and creamy.
- Gently fold the dressing into the potato mixture until well combined, being careful not to mash the potatoes.
- Transfer to a serving bowl and garnish with additional green onions, extra cheddar, and parsley if desired.
- Serve immediately or refrigerate until ready to serve.