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Loaded Baked Potato Salad

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close up shot of Loaded Baked Potato Salad with a spoon grabbing a piece
Potato salad season means that it's time to try out a few new recipes and this creamy, cheesy, and bacon-filled loaded baked potato salad is a must.
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Table of Contents
  1. Loaded Baked Potato Salad Ingredients
  2. How to Make This Loaded Baked Potato Salad Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This loaded baked potato salad is everything you want in a summer side dish and more. With soft, buttery potatoes, creamy dressing, delicious bacon, grated cheese, and crisp onions, this perfect potato salad will not last long, so make sure you grab a bowl before it’s gone!

close up shot of Loaded Baked Potato Salad in a bowl

Loaded Baked Potato Salad Ingredients

Loaded Baked Potato Salad raw ingredients that are labeled

You’ll need:

  • 6 medium or 8 small russet potatoes, washed and dried
  • ¼ cup extra virgin olive oil
  • 1 pound bacon, cooked crisp and crumbled (reserve ¼ cup for garnish)
  • 1¼ cups sour cream
  • 1 cup mayonnaise
  • ½ cup + 2 tablespoons thinly sliced green onion, divided (the 2 tablespoons for garnish)
  • ½ cup diced red onion
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 2½ cups shredded cheddar cheese, divided (2 cups and ½ cups for garnish)

PRO TIP:

For very crispy bacon, you could make oven-baked bacon. Turn halfway through the baking process to ensure an even bake. Or you can precut the raw bacon and pan-fry until crispy.

SUBSTITUTIONS AND ADDITIONS

SOUR CREAM: Plain Greek yogurt is a common substitute for sour cream and will work for this delicious potato salad as well.

MIX-INS: If you have other favorite potato toppings that you like to add to your baked potatoes, why not add them to your potato salad?

CHEESE: Use whichever type of cheddar you have on hand. Mild cheddar is delicious, or you could use sharp cheddar cheese if you prefer a slight tang.

How to Make This Loaded Baked Potato Salad Recipe

STEP ONE: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set it aside.

OUR RECIPE DEVELOPER SAYS

You can bake the potatoes in the microwave instead of in the oven.

STEP TWO: Using a pastry brush, brush the clean potatoes with olive oil, and place them on the prepared baking sheet.

PRO TIP:

Make sure to pierce your potatoes with a fork a few times before putting them in the oven.

olive oil brushed on the potatoes in a baking dish

STEP THREE: Bake for 50 minutes to 1 hour, until the potatoes are completely baked.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your potatoes at the lower end of the recommended baking time. 

baked potatoes in a baking dish

STEP FOUR: Remove from the oven and allow the potatoes to cool completely.

PRO TIP:

You can peel the potato skin off half of the already baked potatoes if you prefer.

STEP FIVE: Once the potatoes are cooled, dice the potatoes into ½-inch cubes. Place the cubed potatoes into a large mixing bowl and set it aside.

PRO TIP:

Make sure your potatoes are cooled completely, or they will absorb too much of the dressing, and you will have to add more.

STEP SIX: Using a medium-sized mixing bowl, whisk together the sour cream and the mayonnaise until smooth.

sour cream and mayonnaise whisked together in a bowl

STEP SEVEN: Using a wooden spoon, fold in the crumbled bacon bits, sliced green onion, red onion, kosher salt, cracked pepper, and shredded cheese with the cooled potatoes in the large bowl. Add the dressing and mix again.

PRO TIP:

Be careful when mixing the potato mixture as you don’t want to break up the pieces of potatoes.

bacon bits, green onion, red onion, salt, pepper, and cheese folded together with dressing

STEP EIGHT: Garnish with reserved crumbled bacon, sliced green onion, and shredded cheese. Store covered in the refrigerator until ready to serve.

bacon, sliced green onion, and shredded cheese topped on top of the salad in a bowl

How To Serve

This delicious loaded baked potato salad is the perfect side dish for family gatherings. Serve it alongside our grilled chicken, a green salad, and grilled corn on the cob for a classic barbecue spread. 

Our classic potato salad and ranch potato salad are two more side dishes that are potluck staples we know you will love.

Storage

IN THE FRIDGE: Store any leftovers of this loaded potato salad in an airtight container for up to 5 days.

IN THE FREEZER: We do not recommend freezing this potato salad as the potatoes will become mushy and the dressing will be watery once thawed.

a close up shot of a spoon getting a piece of Loaded Baked Potato Salad

Loaded baked potato salad is taking the scene by storm with its creamy, bacony goodness. Truly irresistible when served at your next summer BBQ or potluck, this salad will be the first to disappear from the table.

FREQUENTLY ASKED QUESTIONS

Can I freeze potato salad?

Since this creamy potato salad is made with mayonnaise, we do not recommend freezing it. The mayo will separate and will not taste very good once thawed.

Can I make this potato salad ahead of time?

It is actually better to make this delicious potato salad ahead of time to allow the flavors to mingle.

How do I store potato salad?

This simple recipe should be kept in the fridge until you are ready to serve it. Make sure you don’t leave it at room temperature for too long.

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close up shot of Loaded Baked Potato Salad with a spoon grabbing a piece

Loaded Baked Potato Salad

5 from 1 vote
Potato salad season means that it's time to try out a few new recipes and this creamy, cheesy, and bacon-filled loaded baked potato salad is a must.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 6 or 8 medium or small russet potatoes, washed and dried
  • ¼ cup olive oil, extra virgin
  • 1 pound bacon, cooked crisp and crumbled (reserve ¼ cup for garnish)
  • cups sour cream
  • 1 cup mayonnaise
  • ½ cup thinly sliced green onion,
  • 2 tablespoons thinly sliced green onions (the 2 tablespoons for garnish)
  • ½ cup diced red onion
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • cups shredded cheddar cheese, divided (2 cups and ½ cups for garnish)

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set it aside.
  • Using a pastry brush, brush the clean potatoes with olive oil, and place them on the prepared baking sheet.
  • Bake for 50 minutes to 1 hour, until the potatoes are completely baked.
  • Remove from the oven and allow the potatoes to cool completely.
  • Once the potatoes are cooled, dice the potatoes into ½-inch cubes. Place the cubed potatoes into a large mixing bowl and set it aside.
  • Using a medium-sized mixing bowl, whisk together the sour cream and the mayonnaise until smooth.
  • Using a wooden spoon, fold in the crumbled bacon bits, sliced green onion, red onion, kosher salt, cracked pepper, and shredded cheese with the cooled potatoes in the large bowl. Add the dressing and mix again.
  • Garnish with reserved crumbled bacon, sliced green onion, and shredded cheese. Store covered in the refrigerator until ready to serve.

Notes

  • You can bake the potatoes in the microwave instead of in the oven.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your potatoes at the lower end of the recommended baking time.
  • You can peel the potato skin off half of the already baked potatoes if you prefer.
  • Make sure your potatoes are cooled completely, or they will absorb too much of the dressing, and you will have to add more.
  • Be careful when mixing the potato mixture as you don’t want to break up the pieces of potatoes.

Nutrition

Calories: 473kcal | Carbohydrates: 3g | Protein: 11g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 919mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1mg
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