This Loaded Baked Potato Salad is the ultimate twist on the classic steakhouse side! Packed with crispy bacon, shredded cheddar cheese, and fresh scallions, this creamy baked potato salad recipe is tossed in a tangy sour cream and mayo dressing that brings all the comfort of a loaded baked potato—no oven needed at serving time. Perfect for BBQs, potlucks, and easy summer meals, this loaded potato salad is fluffy, flavorful, and always a crowd favorite. If you’re craving a new take on the traditional potato salad, this baked potato salad is guaranteed to be your go-to recipe all season long.
Why You’ll Love This Loaded Baked Potato Salad
There’s something about the combo of warm russet potatoes, smoky bacon, melty cheese, and tangy dressing that hits every craving. This isn’t your average picnic potato salad—it’s a decadent summer salad that feels both familiar and fresh. Plus, baking the potatoes instead of boiling gives them a fluffier texture, perfect for soaking in all that creamy flavor.
Ingredients You’ll Need To Make Loaded Baked Potato Salad
To create this irresistible Loaded Baked Potato Salad, you’ll need just a handful of simple ingredients that come together beautifully:
- 3 lbs russet potatoes
- Olive oil (for baking)
- 2 tbsp apple cider vinegar
- 3/4 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt, if preferred)
- 12 oz bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sliced green onions, greens and whites
- Salt and freshly ground black pepper, to taste
How to Make Loaded Baked Potato Salad
1. Bake the Potatoes
- Preheat your oven to 400°F.
- Scrub the potatoes clean and poke each one 4–5 times with a fork.
- Rub lightly with olive oil and a pinch of kosher salt.
- Bake directly on the oven rack for 50–60 minutes until tender.
- Let them cool slightly before peeling and dicing into chunks.
Pro Tip: Don’t bother with foil—the skin will peel off easier without it.
2. Cook the Bacon to Crispy Perfection
- Start with a cold pan, lay out your strips, and cook on medium heat until golden and crisp. Drain on paper towels, then crumble once cooled.
Avoid bacon grease flare-ups by removing excess fat as it renders.
3. Make the Dressing
While the potatoes are still warm, drizzle with apple cider vinegar. Let them rest for 10–15 minutes to absorb the tang.
In a separate bowl, whisk together:
- Mayonnaise
- Sour cream (or Greek yogurt)
- Salt and pepper
This dressing is rich, creamy, and full of that classic baked potato flavor.
4. Assemble the Salad
In a large bowl, combine:
- Chopped baked potatoes
- Crumbled bacon
- Shredded cheddar
- Sliced green onions
- Creamy dressing
Gently toss to combine, then cover and chill for at least 3 hours to let the flavors meld.
Expert Tips for the Best Loaded Potato Salad
- Let the vinegar soak in. Adding it while the potatoes are warm enhances flavor and balances the richness.
- Prefer baking bacon? Lay it on a foil-lined sheet and cook in the oven at 400°F for 15–18 minutes.
- Add fresh chives for that true steakhouse flair.
- Cut the calories. Sub non-fat Greek yogurt for sour cream without sacrificing tang.
Why It’s a Must-Have Summer Salad
This Loaded Baked Potato Salad is more than just a side—it’s a conversation starter. Whether it’s a casual cookout or a festive summer spread, it brings comfort and creativity to the table. Creamy, smoky, cheesy, and just the right amount of tang, it’s the kind of dish that disappears fast.
More Salad Recipes to Try
Conclusion
Have you tried this Loaded Baked Potato Salad? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below! Don’t forget to tag @foodandtips on Instagram and show us how you’re enjoying your ultimate summer salad.
Loaded Baked Potato Salad
Ingredients
- 3 lbs russet potatoes
- Olive oil for baking
- 2 tbsp apple cider vinegar
- 3/4 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt, if preferred
- 12 oz bacon cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sliced green onions greens and whites
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay—transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Notes
- Let the vinegar soak in. Adding it while the potatoes are warm enhances flavor and balances the richness.
- Prefer baking bacon? Lay it on a foil-lined sheet and cook in the oven at 400°F for 15–18 minutes.
- Add fresh chives for that true steakhouse flair.
- Cut the calories. Sub non-fat Greek yogurt for sour cream without sacrificing tang.
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