Loaded Potato Salad | Easy Baked Potato Salad Recipe

Creamy baked potato salad being mixed with fresh bacon, cheese, and green onions in a glass bowl.

Creamy, Cheesy Packed with flavor. This Loaded Potato Salad brings all the best parts of a baked potato into one amazing side dish. If you love crispy bacon, melty cheddar cheese, and sour cream, this is the perfect recipe for your next BBQ, potluck, or cozy family dinner.

You don’t need any fancy tools or ingredients, just simple steps and real comfort food. Let’s make a creamy, dreamy potato salad that’s sure to be a hit at every table. Tastes like a fully loaded baked potato in every bite.

Ingredients You’ll Need

Here’s everything you need to make this creamy potato salad:

2 large russet potatoes (Yukon Gold also works well)
1/2 cup sour cream (or Greek yogurt for a lighter version)
1/4 cup mayonnaise (use avocado oil mayo if you prefer)
1 teaspoon Dijon mustard (or whole grain mustard for a bolder taste)
1 cup cooked bacon, crumbled
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped green onions (or chives/scallions)
Salt and black pepper to taste

Prep Time & Cook Time

Step	Time
Prep	20 minutes
Bake Potatoes	60–70 minutes
Chill	30 minutes
Tota	90 minutes

Healthy Alternatives

Looking for a healthier twist on classic loaded potato salad? Try using Greek yogurt instead of sour cream for a creamy texture with more protein and less fat. Swap in turkey bacon or skip the bacon altogether for a lighter option. You can also use sweet potatoes or baby red potatoes with the skins on for extra fiber and nutrients.

Add in some chopped green onions, fresh herbs, or even a handful of spinach for a fresh, wholesome boost. With these simple swaps, you’ll enjoy all the flavor of loaded potato salad just in a lighter, healthier way.

How to Make Loaded Potato Salad

Now we will guide you how to make loaded potato salad with our easy step-by-step guide. From boiling potatoes to mixing crispy bacon, we’ll walk you through every step. Perfect for BBQs, parties, or a hearty side dish.

Step 1: Bake the Potatoes

Unpeeled russet potatoes with fork holes, prepped for baking at 400°F on a tray.

Preheat your oven to 400°F (200°C). Scrub your potatoes and poke holes in them with a fork. Place them right on the oven rack and bake for 60–70 minutes, until soft.

Step 2: Cool and Chop

Baked potatoes being chopped into cubes with partial skin on, steam rising as they cool.

Let the potatoes cool for a bit. Peel off most of the skin, but leave a little for texture if you like. Chop them into bite-sized pieces.

Step 3: Make the Creamy Dressing

Creamy dressing made with sour cream, mayo, and mustard being mixed in a bowl.

In a large bowl, mix sour cream, mayo, Dijon mustard, salt, and pepper until smooth.

Step 4: Add the Good Stuff

Potatoes being mixed with bacon, cheddar cheese, and green onions in a creamy dressing.

Gently fold in your chopped potatoes, cooked bacon, shredded cheese, and green onions. Mix slowly so the potatoes stay chunky.

Step 5: Chill and Serve

Loaded potato salad covered and chilling in the fridge before serving.

Cover the salad and refrigerate for at least 30 minutes before serving. This helps the flavors come together beautifully.

Optional Step 6: Garnish

Potato salad topped with extra bacon and green onions for a vibrant presentation.

Sprinkle a little extra bacon and green onions on top before serving for a nice presentation.

Pro Tips for Success

Don’t overbake the potatoes or they’ll dry out, check with a fork for doneness.
Let potatoes cool slightly before mixing to avoid melting the dressing.
Use Greek yogurt instead of sour cream for a healthy protein boost.
Make it your own: Add paprika, hot sauce, or even diced jalapeños for spice.
Need a vegan version? Use vegan mayo, dairy-free cheese, and plant-based bacon.

What to Serve with Loaded Potato Salad

This salad is perfect for:

Loaded potato salad served on a BBQ plate with grilled chicken and summer sides.

BBQs with burgers, hot dogs, or grilled chicken
Picnics or potlucks
Lunch bowls with shredded chicken or tofu
Weeknight dinners with baked beans or coleslaw
Topped with a fried egg for brunch.

Common Mistakes to Avoid

Too much mixing: It can turn your salad into mashed potatoes.
Cold potatoes: They don’t absorb the dressing as well.
Skipping the chill time: The flavors need time to blend.
Not seasoning enough: Add salt and pepper to taste after mixing.

How to Store and Make Ahead

Potato salad stored in an airtight container in the fridge for later, labeled for meal prep.

Store leftovers: In the fridge in a sealed container for 3–5 days.
Make ahead: You can bake and chop the potatoes 1–2 days early.
Freezing? Not recommended, it messes with the texture.

Why You’ll Love This Loaded Potato Salad

You’ll love this Loaded Potato Salad because it tastes just like a fully loaded baked potato in every bite. There’s no need to boil water, just bake the potatoes, chop them up, and mix everything together.

It’s incredibly easy to make ahead, making it perfect for parties, picnics, or weekly meal prep. This recipe is always a hit with both family and guests, and it’s naturally gluten-free with easy swaps to make it dairy-free too.

Final thoughts

This easy baked potato salad is creamy, cheesy, and full of crispy bites. It brings all the flavors of a loaded baked potato to your picnic table. A crowd-favorite side dish for any BBQ or cookout. Once you serve it, be ready for recipe requests.

FAQs

Yes, Just cover and chill. Stir before serving.

Try roasted cauliflower, it works great as a swap.

Yes, just make sure your mayo and mustard are labeled gluten-free.

Sure, chopped celery, bell peppers, or peas are all great additions.

Absolutely. It still gives that crispy, smoky flavor.

Add a dash of hot sauce or sprinkle smoked paprika in the dressing.

Yes, it’s delicious at room temp or slightly warm.

Sharp cheddar is classic, but try pepper jack for a little heat.