Loaded Baked Potato Salad – A Comforting, Crowd-Pleasing Classic
If you love everything about a loaded baked potato—the crispy bacon, creamy sour cream, sharp cheddar, and fresh green onions—this salad brings it all together in one bowl.
It’s hearty enough to stand in as a main, but it also plays nicely with grilled chicken, burgers, or barbecue. The texture is spot on: tender potatoes with a little bite, a creamy dressing that clings, and pops of crunchy bacon.
It’s also easy to make ahead, which makes it a go-to for potlucks, game days, and weeknights.
Loaded Baked Potato Salad – A Comforting, Crowd-Pleasing Classic
Ingredients
Method
- Prep the potatoes. Scrub and peel the potatoes (leave some peel on if you like a rustic look). Cut into 1-inch cubes so they cook evenly and hold their shape.
- Cook until just tender. Place potatoes in a large pot and cover with cold, salted water by an inch.Bring to a gentle boil and cook 10–14 minutes, until a knife slides in with slight resistance. Don’t overcook.
- Drain and steam-dry. Drain potatoes in a colander. Let them sit for 5 minutes so steam escapes.This prevents a watery salad and helps the dressing cling.
- Crisp the bacon. While potatoes cook, fry bacon in a skillet over medium heat until deeply crisp. Transfer to a paper towel–lined plate and crumble once cool. Reserve a tablespoon of bacon fat for the dressing if you want extra flavor.
- Make the dressing. In a large bowl, whisk sour cream, mayonnaise, Dijon, vinegar, garlic powder, smoked paprika (if using), ½ teaspoon salt, and several grinds of pepper.Whisk until smooth and creamy.
- Season the potatoes warm. Add the warm, steam-dried potatoes to the bowl. Gently fold with a spatula to coat. Warm potatoes absorb flavor better, giving you a well-seasoned salad.
- Add the mix-ins. Fold in most of the cheddar, most of the bacon, and most of the green onions.Reserve some for topping. Taste and adjust salt, pepper, and vinegar as needed.
- Chill briefly. Cover and refrigerate for 30–60 minutes. This lets flavors meld and the dressing thicken slightly.
- Finish and serve. Before serving, stir in fresh chives and top with the reserved cheddar, bacon, and green onions.Add a pinch of pepper for a finishing touch.
Why This Recipe Works
This salad delivers the flavor profile you already love from a loaded baked potato, but in a format meant for sharing. The potatoes are cooked just until tender, so they hold their shape and don’t turn mushy. A mix of sour cream and mayonnaise gives the dressing a creamy, tangy base that stays smooth after chilling.
Fresh green onions and a splash of vinegar brighten everything, keeping the salad lively and balanced. Finally, adding the bacon right before serving keeps it crisp and smoky instead of soggy.
Shopping List
- Russet potatoes (or Yukon Golds), about 3 pounds
- Thick-cut bacon, 8–10 slices
- Sharp cheddar cheese, 1 to 1½ cups shredded
- Sour cream, 1 cup
- Mayonnaise, ½ cup
- Dijon mustard, 1 tablespoon
- Apple cider vinegar or white wine vinegar, 1–2 teaspoons
- Green onions (scallions), 4–6, thinly sliced
- Fresh chives (optional), finely chopped
- Garlic powder, ½ teaspoon
- Smoked paprika (optional), ½ teaspoon
- Kosher salt and black pepper, to taste
Step-by-Step Instructions
- Prep the potatoes. Scrub and peel the potatoes (leave some peel on if you like a rustic look). Cut into 1-inch cubes so they cook evenly and hold their shape.
- Cook until just tender. Place potatoes in a large pot and cover with cold, salted water by an inch.Bring to a gentle boil and cook 10–14 minutes, until a knife slides in with slight resistance. Don’t overcook.
- Drain and steam-dry. Drain potatoes in a colander. Let them sit for 5 minutes so steam escapes.This prevents a watery salad and helps the dressing cling.
- Crisp the bacon. While potatoes cook, fry bacon in a skillet over medium heat until deeply crisp. Transfer to a paper towel–lined plate and crumble once cool. Reserve a tablespoon of bacon fat for the dressing if you want extra flavor.
- Make the dressing. In a large bowl, whisk sour cream, mayonnaise, Dijon, vinegar, garlic powder, smoked paprika (if using), ½ teaspoon salt, and several grinds of pepper.Whisk until smooth and creamy.
- Season the potatoes warm. Add the warm, steam-dried potatoes to the bowl. Gently fold with a spatula to coat. Warm potatoes absorb flavor better, giving you a well-seasoned salad.
- Add the mix-ins. Fold in most of the cheddar, most of the bacon, and most of the green onions.Reserve some for topping. Taste and adjust salt, pepper, and vinegar as needed.
- Chill briefly. Cover and refrigerate for 30–60 minutes. This lets flavors meld and the dressing thicken slightly.
- Finish and serve. Before serving, stir in fresh chives and top with the reserved cheddar, bacon, and green onions.Add a pinch of pepper for a finishing touch.
Keeping It Fresh
Store the salad in an airtight container in the fridge for up to 3 days. For best texture, keep the bacon separate and sprinkle it on right before serving to maintain crunch. If the salad thickens too much after chilling, loosen it with a spoonful of sour cream or a splash of milk.
Avoid freezing—it will turn grainy and watery after thawing.
Why This is Good for You
Potatoes offer potassium, vitamin C, and fiber, especially if you leave some of the peel on. The dairy in the dressing brings protein and calcium, while green onions and chives add antioxidants and freshness. Yes, bacon and cheese add richness, but portioning and balancing with a crisp salad or grilled protein keeps the meal in check.
If you want to lighten it up, use Greek yogurt for some or all of the sour cream and go easy on the cheese.
What Not to Do
- Don’t overcook the potatoes. Mushy potatoes lead to gluey salad.
- Don’t dress cold potatoes. Warm potatoes absorb flavor; cold ones repel dressing.
- Don’t skip the vinegar. A little acidity balances the richness and wakes up the flavors.
- Don’t add bacon too early. It will lose its crunch and go limp in the fridge.
- Don’t overmix. Gentle folding keeps potato pieces intact and the salad creamy, not pasty.
Recipe Variations
- Greek Yogurt Swap: Replace half (or all) of the sour cream with plain Greek yogurt for a tangy, higher-protein dressing.
- Ranch Twist: Add 1–2 teaspoons of ranch seasoning or stir in chopped dill and parsley for a herby vibe.
- No-Bacon Option: Use roasted mushrooms or smoked almonds for savory crunch. A dash of liquid smoke can echo that bacon aroma.
- Spicy Kick: Stir in chopped pickled jalapeños, hot sauce, or a pinch of cayenne. Pepper jack can stand in for cheddar.
- Herb Garden: Add dill, parsley, and extra chives.Lemon zest plus a squeeze of lemon juice brightens the whole bowl.
- Yukon Gold Upgrade: Swap russets for Yukon Golds if you prefer a creamier texture with a buttery flavor.
- Everything Bagel Topping: Sprinkle with everything bagel seasoning for garlicky crunch.
- Make-It-A-Meal: Fold in diced grilled chicken or flaked salmon and a handful of arugula for a complete lunch.
FAQ
Can I make this a day ahead?
Yes. Make the salad up to 24 hours in advance, but keep the bacon and some of the green onions separate. Stir them in right before serving to keep the texture fresh.
What’s the best potato to use?
Russets give a classic baked potato feel and absorb dressing well.
Yukon Golds hold their shape a bit better and have a naturally buttery flavor. Both work—choose based on your texture preference.
Do I have to peel the potatoes?
No. Leaving some skin on adds texture and nutrients.
If you prefer a smoother salad, peel them completely.
How do I avoid a watery salad?
Start potatoes in cold, salted water and cook until just tender. Drain thoroughly and let them steam-dry for several minutes. Dressing warm, dry potatoes is the key to a creamy, clingy finish.
Is there a lighter version?
Use Greek yogurt for some or all of the sour cream, reduce the cheese slightly, and use turkey bacon or a smaller amount of regular bacon.
You can also add more herbs and green onions to boost flavor without extra calories.
Can I serve it warm?
Absolutely. It’s delicious warm or chilled. If serving warm, add the bacon right at the end and skip the chilling step.
What if my dressing tastes flat?
Add a pinch of salt and a splash more vinegar or lemon juice.
A little acid and salt sharpen flavors quickly. Freshly cracked black pepper also helps.
How much salt should I add to the cooking water?
Use about 1 tablespoon kosher salt per 2 quarts of water. Well-salted water seasons the potatoes from the inside out.
Can I use pre-cooked bacon?
Yes, but crisp it up in a skillet for a minute or two.
That quick reheat revives the texture and intensifies the flavor.
What cheese works best besides cheddar?
Smoked gouda, pepper jack, or Monterey Jack are great swaps. Choose a cheese that melts slightly and brings personality without overpowering the dressing.
Final Thoughts
Loaded Baked Potato Salad takes everything comforting about a steakhouse side and turns it into an easy, make-ahead dish that always disappears first. With creamy dressing, crisp bacon, sharp cheddar, and bright green onions, it hits every note—salty, tangy, and satisfying.
Keep the method simple, season as you go, and top right before serving. Whether it’s a backyard cookout or Tuesday dinner, this one earns a permanent spot in your rotation.
