If you’re looking for a side dish that steals the spotlight, Loaded Baked Potato Salad is about to become your new go-to. Creamy, savory, and bursting with the flavors of everyone’s favorite loaded potato, this salad perfectly combines fluffy potatoes, smoky bacon, sharp cheddar, scallions, and a tangy dressing. Every bite is sheer comfort, and it’s a guaranteed hit whether you’re serving it at summer barbecues or cozy family dinners. Plus, it’s irresistibly easy to make!

Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Loaded Baked Potato Salad is that you only need a few simple ingredients, but each one makes a big impact. Every element— from the perfectly-cooked potatoes to the crispy bacon— brings something special to the table in taste, texture, or color.

Russet potatoes: These hold their shape beautifully after boiling, creating that classic baked potato vibe.
Thick-cut bacon: Crispy and smoky, bacon adds major flavor and crunch to every bite.
Sharp cheddar cheese: Go for blocks and shred it fresh for superior melt and tangy richness.
Green onions (scallions): They provide a pop of color and a mild, oniony bite that wakes up the dish.
Sour cream: The creamy tang mimics classic baked potato toppings and binds the salad together.
Mayonnaise: A dollop rounds out the dressing and ensures ultra-silky texture.
Salt and black pepper: Essential for seasoning, bringing out all the other flavors.
Chives (optional): For extra freshness and a pretty garnish.

How to Make Loaded Baked Potato Salad

Step 1: Prepare the Potatoes

Start by scrubbing the russet potatoes and then cutting them into bite-sized chunks. Boil the potatoes in well-salted water until they’re fork-tender but not falling apart. This gives you that soft, creamy interior with a sturdy texture— think perfect baked potato. Once cooked, drain and spread them on a baking sheet to cool; letting them cool spaced out prevents them from getting mushy in the salad.

Step 2: Cook the Bacon

While the potatoes are cooling, cook your thick-cut bacon until wonderfully crispy. You can fry it in a skillet or bake it, whichever you find easiest. Once cooked, let the bacon drain on paper towels, then chop it into generous bite-sized pieces. The crispy bacon will stay crisp since it goes in once the salad is assembled.

Step 3: Whip Up the Dressing

In a large mixing bowl, stir together the sour cream, mayonnaise, a generous pinch of salt, freshly ground black pepper, and half the chopped green onions. Taste and adjust the seasoning here—this is your chance to make the Loaded Baked Potato Salad dressing just right for your palate.

Step 4: Combine and Toss

Add the cooled potatoes to the dressing and gently toss so every piece is coated without breaking up the potatoes. Fold in most of the cheddar cheese, chopped bacon, and green onions, saving a little of each for topping later. The salad transforms into a layered, creamy symphony of flavors and textures.

Step 5: Chill and Finish

For maximum flavor, cover the salad and chill it for at least an hour before serving. Just before bringing it to the table, top with the reserved cheddar, bacon, scallions, and a scattering of fresh chives if you’d like. Now you’ve got Loaded Baked Potato Salad that both looks and tastes like a showstopper.

How to Serve Loaded Baked Potato Salad

Garnishes

This dish begs to be garnished! A last-minute sprinkle of crispy bacon, vibrant cheddar, slivers of scallions, and a confetti of fresh chives instantly make your Loaded Baked Potato Salad pop with color and textural excitement. Not only does this elevate the presentation, but every mouthful is loaded with that “just assembled” flavor.

Side Dishes

Loaded Baked Potato Salad is a year-round crowd-pleaser, pairing beautifully with classics like grilled steaks, burgers, barbecue chicken, or even roast ham. For summer gatherings, serve alongside fresh corn, leafy greens, and watermelon slices for a balanced, festive spread.

Creative Ways to Present

Try serving your Loaded Baked Potato Salad in mini mason jars for picnics, or pile it into a hollowed-out crusty bread bowl for a rustic touch on your buffet table. For easy entertaining, spoon it onto individual lettuce leaves as creamy, irresistible potato “boats” your guests can grab and go.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge, and your Loaded Baked Potato Salad will stay tasty and fresh for up to three days. Just remember: keeping it chilled preserves both the creamy dressing and the crispy bacon bits.

Freezing

This salad is all about fresh, tender potatoes and creamy dressing, so freezing isn’t ideal—the texture can become mealy after thawing. If you must, freeze only the potatoes and bacon, then assemble the rest fresh for the best flavor and texture.

Reheating

Loaded Baked Potato Salad is served cold or at room temperature, so reheating isn’t usually necessary. If you prefer, you can let it sit out for 15–20 minutes before serving to take the chill off, but there’s no need to microwave or bake.

FAQs

Can I use different types of potatoes?

Yes! While russet potatoes provide that classic baked potato feel, Yukon golds or red potatoes can work as well. Just keep in mind that red potatoes hold their shape best and have a creamier texture, making them a fun twist for your Loaded Baked Potato Salad.

Is it okay to make Loaded Baked Potato Salad in advance?

Definitely! In fact, making it a few hours ahead gives the flavors time to meld, so it tastes even better. Just add the final fresh garnishes right before serving for the best texture and color.

Can I make this salad vegetarian?

Absolutely. To make a meatless version, simply leave out the bacon or use a plant-based bacon alternative. Smoked paprika or roasted chickpeas can also add great flavor and crunch.

How do I keep the potatoes from getting mushy?

The key is to boil the potato chunks just until fork-tender, then drain and lay them in a single layer to cool. Mixing gently and not over-stirring when combining ingredients helps the potato cubes keep their shape in your Loaded Baked Potato Salad.

What’s the best way to transport this salad to a picnic?

Use a sturdy, sealable container (like a glass dish with a snap-on lid) and keep it cold with a cooler pack. You can add the garnishes on-site so your salad looks freshly made when you arrive.

Final Thoughts

If you haven’t tried Loaded Baked Potato Salad yet, this is your sign. It’s easy to make, downright delicious, and always a crowd favorite. Whether you serve it at your next gathering or make a batch for simple weeknight meals, you’re guaranteed rave reviews. Give it a try—you just might find yourself making it over and over again!

Loaded Baked Potato Salad Recipe