Loaded Baked Potato Salad: The Ultimate Comfort Food Side Dish

This Loaded Baked Potato Salad is a creamy, savory twist on the classic potato salad, packed with all the flavors of a fully loaded baked potato—crispy bacon, sharp cheddar cheese, green onions, and a rich sour cream dressing. Perfect for BBQs, potlucks, or as a hearty side dish, this recipe is guaranteed to be a crowd-pleaser!

Inspired by the beloved loaded baked potato, this salad combines tender red potatoes with creamy, tangy dressing and crunchy toppings for a satisfying bite every time. Whether you’re serving it at a summer cookout or alongside grilled meats, this dish brings comfort food vibes to any occasion.

Why This Recipe Works

Easy & Customizable: This recipe uses simple, pantry-friendly ingredients, and you can easily tweak it to your liking—add extra bacon, swap in different cheeses, or even toss in some jalapeños for a spicy kick!

Creamy & Crunchy Texture: The contrast between the creamy dressing, tender potatoes, and crispy bacon makes every bite irresistible. It’s the perfect balance of textures.

Make-Ahead Friendly: This salad tastes even better after chilling, making it a great dish to prepare in advance for stress-free entertaining.

What’s In Loaded Baked Potato Salad?

• Red Potatoes: Hold their shape well and have a buttery texture.
• Sour Cream & Mayonnaise: Create a rich, tangy dressing.
• Bacon: Adds smoky, crispy goodness.
• Cheddar Cheese: Sharp and melty for classic loaded potato flavor.
• Green Onions: Provide a fresh, mild bite.
• Dijon Mustard & Seasonings: Enhance the dressing with depth and zest.

How To Make Loaded Baked Potato Salad

This recipe is simple but delivers big flavor. Here’s how to make it:

Step 1: Cook the Potatoes

1. Wash and chop the potatoes into bite-sized pieces.
2. Boil in salted water until fork-tender (about 10-12 minutes). Drain and let cool slightly.

Step 2: Prepare the Dressing

1. In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper.

Step 3: Assemble the Salad

1. Add the warm potatoes to the dressing and gently toss to coat.
2. Fold in bacon, cheddar cheese, and green onions.
3. Chill for at least 1 hour before serving to let flavors meld.

Sides for Loaded Baked Potato Salad

• Grilled Chicken: A protein-packed pairing.
• BBQ Ribs: The smoky flavors complement the creamy salad.
• Corn on the Cob: A classic summer side.
• Coleslaw: Adds a refreshing crunch.

Recipe FAQ’s

Can I Use Russet Potatoes Instead?

Yes, but they tend to break down more. Red or Yukon Gold potatoes hold their shape better.

How Long Does It Last in the Fridge?

Store in an airtight container for up to 3 days. The bacon may soften over time.

Can I Make It Ahead?

Absolutely! Prepare it a day in advance—just add extra bacon right before serving for crunch.

Other Recipes To Try

• Twice-Baked Potato Casserole: All the flavors of loaded potatoes in a creamy, cheesy bake.
• Dill Pickle Potato Salad: Packed with briny, crunchy pickles.
• Buffalo Chicken Potato Salad: A spicy twist with shredded chicken and hot sauce.
• Classic Creamy Potato Salad: The quintessential version with mayonnaise, celery, onion, and hard-boiled eggs.
• Sweet Potato & Black Bean Salad: A hearty, vegetarian-friendly option.
• German Potato Salad (Warm Bacon Dressing): A tangy, vinegar-based alternative.

Loaded Baked Potato Salad

Creamy, tangy, and loaded with bacon, cheese, and green onions, this potato salad is a guaranteed hit at any gathering! Perfect for picnics, BBQs, or as a comforting side dish.

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Calories: 320kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

• 2 lbs 900g red potatoes, cubed
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 6 slices bacon cooked & crumbled
• 1 cup shredded cheddar cheese
• ¼ cup chopped green onions

Instructions

• Boil potatoes in salted water until tender (10-12 mins). Drain and cool slightly.
• In a large bowl, whisk sour cream, mayo, mustard, garlic powder, salt, and pepper.
• Add warm potatoes and gently toss to coat.
• Fold in bacon, cheese, and green onions.
• Chill 1+ hour before serving.

Notes

• Potato Tip: Don’t overcook—keep them slightly firm for texture.
• Bacon: Reserve some for garnish for extra crunch.
• Make-Ahead: Flavors improve after chilling overnight.
• Substitutions: Greek yogurt can replace sour cream for a lighter version.
• Spice It Up: Add diced jalapeños or hot sauce for heat.
• Bonus twist: Stir in a diced jalapeño for a spicy kick!

(P.S. Leftovers make an epic loaded potato omelet filling.)

Nutrition

Serving: 200g | Calories: 320kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 480mg | Fiber: 2g | Sugar: 2g

Enjoy your Loaded Baked Potato Salad! Share your creations in the comments below.