Creamy, cheesy, and packed with crispy bacon, this loaded baked potato salad is the ultimate side dish for any BBQ, potluck, or gathering. With tender potatoes, a rich sour cream dressing, and plenty of cheddar and bacon, this dish delivers all the flavors of a loaded baked potato in a refreshing, chilled salad.
Why You’ll Love This Recipe
- Classic Comfort Food – The flavors of a loaded baked potato in an easy-to-serve salad.
- Perfect for Gatherings – A crowd-pleasing dish that pairs well with grilled meats and BBQ favorites.
- Rich & Creamy – A blend of sour cream and mayonnaise gives the salad a smooth, indulgent texture.
- Make-Ahead Friendly – The flavors improve as it chills, making it a great prep-ahead dish.
- Customizable – Add extra toppings like chives, ranch seasoning, or even jalapeños for a twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 pounds russet or Yukon Gold potatoes, diced
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried dill (optional)
Directions
- Cook the Potatoes – Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10-12 minutes, or until fork-tender. Drain and let cool completely.
- Prepare the Dressing – In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, black pepper, and dill (if using).
- Assemble the Salad – Add cooled potatoes to the bowl, followed by shredded cheddar cheese, crumbled bacon, and sliced green onions. Toss gently to coat everything in the creamy dressing.
- Chill & Serve – Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve cold and enjoy!
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 30 minutes
- Calories: 320 kcal per serving
Variations
- Ranch Style – Add 1 tablespoon of ranch seasoning for extra flavor.
- Spicy Kick – Mix in diced jalapeños or a pinch of cayenne pepper.
- Loaded with Veggies – Stir in diced bell peppers or chopped celery for extra crunch.
- Extra Cheesy – Use a blend of cheeses like Monterey Jack or smoked gouda.
- Greek Yogurt Swap – Replace sour cream with Greek yogurt for a lighter version.
Storage/Reheating
- Storage – Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- Do Not Freeze – Freezing can alter the texture of the potatoes and dressing.
- Make-Ahead Tip – This salad tastes even better after a few hours in the fridge, so prepare it ahead of time for maximum flavor.
FAQs
Can I use red potatoes instead of russet or Yukon Gold?
Yes! Red potatoes hold their shape well and add a nice texture to the salad.
How do I prevent the potatoes from becoming mushy?
Make sure to cook them just until fork-tender and let them cool completely before mixing with the dressing.
Can I make this salad the night before?
Yes, in fact, the flavors will develop even more if refrigerated overnight.
What is the best way to cook the bacon?
You can cook bacon in a skillet over medium heat until crispy or bake it at 400°F (200°C) for 15 minutes on a parchment-lined sheet.
Can I make this potato salad without mayonnaise?
Yes, you can use all sour cream or swap mayonnaise for Greek yogurt for a lighter option.
How do I keep my potato salad from getting watery?
Make sure to drain the potatoes well and let them cool before mixing them with the dressing.
Can I use pre-cooked bacon?
Yes, but freshly cooked bacon has the best texture and flavor.
What are some good toppings for this salad?
Chives, crispy fried onions, extra cheese, or a drizzle of ranch dressing make great toppings.
Can I serve this warm instead of cold?
Yes, but it’s traditionally served chilled. If serving warm, mix everything while the potatoes are still warm, and serve immediately.
Is this potato salad gluten-free?
Yes! All the ingredients are naturally gluten-free, but always check labels to be sure.
Conclusion
Loaded Baked Potato Salad is a creamy, cheesy, and bacon-filled delight that is perfect for any BBQ, picnic, or family gathering. Easy to prepare and even better when made ahead, this dish will quickly become a favorite side for any occasion. Serve chilled and enjoy a comforting, flavor-packed bite in every spoonful!
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Loaded Baked Potato Salad
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy, cheesy, and packed with crispy bacon—this loaded baked potato salad is the perfect side dish for any BBQ, potluck, or gathering! Every bite is full of savory flavors, making it a crowd favorite.
Ingredients
- 2 pounds russet or Yukon Gold potatoes, diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill (optional)
Instructions
1️⃣ Cook the Potatoes – Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10-12 minutes, or until fork-tender. Drain and let cool completely.
2️⃣ Prepare the Dressing – In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, black pepper, and dill (if using).
3️⃣ Assemble the Salad – Add cooled potatoes to the bowl, followed by shredded cheddar cheese, crumbled bacon, and sliced green onions. Toss gently to coat everything in the creamy dressing.
4️⃣ Chill & Serve – Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve cold and enjoy!
Notes
- Yukon Gold potatoes are great for a creamy texture, while russet potatoes provide a fluffier bite.
- Add a little hot sauce or smoked paprika for an extra kick!
- Can be made a day ahead for better flavor.
- Swap cheddar cheese for pepper jack or gouda for a different twist.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 12 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
