My creamy loaded baked potato salad includes all of your favorite baked potato toppings mixed together, and it's so easy to make! This potato salad makes for a wonderful summer side dish, but you can serve it year-round and you won't hear any complaints!
My potato salad is extra-creamy, rich, and packed full of amazing loaded baked potato flavor!
This tasty twist on classic potato salad will have everyone running back for seconds, and maybe thirds! It’s a quick and easy 20-minute recipe that’s guaranteed to put a smile on the face of even the pickiest eater. It’s just that delicious!
Loaded baked potato salad is a baked potato lover’s dream! This recipe is full of tender boiled potatoes tossed with the baked potato toppings we all love: crunchy, fresh green onions, crisp bacon, rich sour cream, and savory cheddar cheese.
The bits of salty bacon and cheese and flavorful bursts of green onion that come through in the dressing are what make this dish! This potato salad is addictively delicious – you might have trouble trying not to eat it all before you serve it!
I love to make potato salad for potlucks and cookouts, but it’s also great for any day of the week! Potato salad is so perfect for whenever you want a simple, yet tasty side dish with little cleanup required.
❤️ Why You'll Love This Recipe!
An Instant Favorite! This loaded baked potato salad is sure to be your family’s new favorite recipe!
A Classic Side! Potato salad is a classic quick side dish that’s perfect for any time of year!
The Creamiest Potato Salad Ever! My dressing uses both rich mayonnaise and luscious sour cream. Together they make an incredibly creamy dressing that coats the potatoes perfectly!
My loaded baked potato salad is as delicious as it is easy! I recommend using russet potatoes here, but you can use your favorite type of potato.
- 6 Cups Russet Potatoes – Cube the potatoes in to 1-inch pieces before boiling. Peeling isn’t required, but if desired you can do it ahead of time!
- 1 Cup Sour Cream – Adding sour cream makes the dressing super creamy and makes it taste just a loaded baked potato!
- 1 Cup Mayonnaise – I recommend using a good quality mayo for the potato salad, so it has the best flavor!
- ½ Teaspoon Each, Salt & Pepper – Or season according to your taste! You’ll also need about 1 tablespoon of salt to season the water before boiling the potatoes.
- 1 Cup Sharp Cheddar Cheese – Shred the cheddar cheese for this recipe! You can shred your own cheddar cheese or use pre-shredded.
- ½ Cup Green Onions – Slice the green onions for the potato salad. ½ cup of sliced green onions is about 4 or 5 whole green onions!
- 3 Slices Bacon – The bacon should be crisped and crumbled. I like to use a thick cut hickory or applewood smoked bacon for the best flavor! Alternatively, you can use ¼ cup bacon bits.
- Freshly Ground Black Pepper – You’ll sprinkle this on top of the potato salad as a garnish before serving!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
My loaded baked potato salad is such a quick and easy-to-make recipe. The only special equipment you might need is a potato peeler (make sure to watch your fingers!).
- Boil Potatoes. To start the potato salad, place 6 cups of cubed russet potatoes in a large pot of cold, salted water and bring them to a boil. Then, cook the potatoes until they are fork-tender, about 15 minutes. Drain and rinse the potatoes under cold water until cooled slightly, then set aside.
- Mix Dressing. Once the potatoes are ready, make the dressing by combining 1 cup of sour cream, 1 cup of mayonnaise, and ½ teaspoon of salt and pepper (or according to taste) in a large mixing bowl. Then, mix in 1 cup of sharp cheddar cheese, ½ cup sliced green onions, and 3 slices of crumbled bacon. Finally, gently stir in the boiled potatoes.
- Refrigerate & Serve. Once you’ve combined all the ingredients, cover the bowl tightly with a lid or plastic cling film and refrigerate for at least an hour to let the flavors meld. Then, when ready to serve, top with freshly ground black pepper.
This delicious, loaded baked potato salad is great served alongside burgers, grilled meats, or sausages! I like it as is, but if desired you can garnish with extra cheddar, bacon, green onions – or all three!
This amazing baked potato salad is the perfect dish to bring to a cookout or potluck – it’s sure to be a crowd favorite.
💭 Angela's Tips & Recipe Notes
- If desired, peel the potatoes ahead of time. Peeling isn’t required for this recipe, but if preferred you can peel and cube the potatoes up to 24 hours ahead of time! Be sure to store the potatoes in cold water, then place them in the fridge to keep them from browning too much.
- Use high-quality mayonnaise for the best flavor! Depending on where you are, I suggest using Hellman’s/Best Foods or Duke’s, as they have the best flavor and texture.
- Want a lighter potato salad? You can use light mayonnaise and/or replace the sour cream with low-fat sour cream or Greek yogurt.
- Mix the mayo and sour cream in advance! The flavors of the two will “marry” best if they are mixed in advance. This will make for a better-tasting dressing.
- Use sharp or extra-sharp cheddar for this recipe! You want a cheddar with lots of strong flavor to be able to stand up to the dressing and potatoes.
Potato salad lasts for about 3 to 5 days in the fridge, when stored properly! However, eating within 24 to 48 hours will yield the best quality. Be sure to transfer the potato salad to an airtight container and refrigerate leftovers once served.
Freezing Loaded Baked Potato Salad
I recommend making potato salad fresh, but you can freeze potato salad if you want to extend its shelf life! Place in an airtight, freezer-safe container or heavy-duty freezer storage bag and freeze for no more than 3 months.
When ready to defrost, let it thaw in your refrigerator overnight. Do not let the potato salad thaw at room temperature as it may cause it to spoil!
No one wants food poisoning at the potluck! Potato salad is only safe for 1 to 2 hours maximum out of the fridge. After that point, bacteria begin to grow rapidly in the room temperature air, which can easily cause food-borne illness. Make sure to put those leftovers away right after everyone eats!
I recommend starting potatoes in cold water to boil as it helps the potatoes to cook more evenly! When starting with hot or already boiling water, the potatoes are usually cooked unevenly, resulting in a longer cook time and mushy potatoes. The cold water helps the potatoes to hold their shape, while still being completely tender!
Absolutely! Feel free to use vegan mayonnaise and sour cream for this recipe! You can also easily leave out the bacon or use store-bought bacon bits like McCormick – which, surprisingly, are made from soy protein!
Loaded Baked Potato Salad
- 6 cups russet potatoes (cubed)
- 1 cup sour cream
- 1 cup mayonnaise
- ½ teaspoon each, salt & pepper (to taste, plus more to salt the potato water)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup green onions (chopped, plus more for garnish if desired)
- 3 slices bacon (crisped and crumbled, or ¼ cup bacon bits)
- fresh ground black pepper (to taste, at time of serving)
- Place your cubed potatoes in a pot of salted water and bring them to a boil. Cook the potatoes until they are fork-tender, about 15 minutes. Drain and rinse under cold water until cooled slightly then set aside.6 cups russet potatoes
- Once the potatoes are ready, combine the sour cream, mayonnaise, salt, and pepper in a large bowl. Mix in the sharp cheddar, green onions, and crumbled bacon, then gently stir in the potatoes.1 cup sour cream, 1 cup mayonnaise, ½ teaspoon each, salt & pepper, 1 cup sharp cheddar cheese, ½ cup green onions, 3 slices bacon
- Cover the bowl tightly with plastic wrap and refrigerate for at least an hour. Top with freshly ground black pepper when serving.fresh ground black pepper
- I recommend using high-quality mayonnaise. Depending on where you live, Duke's or Hellman's/Best Foods brand is best.
- Potatoes do not need to be peeled unless desired.
- If you are looking to cut calories, lite mayo can be used or you may replace the sour cream with Greek yogurt.
- The flavor of your mayo/sour cream dressing can 'marry' best if these two ingredients are mixed in advance.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!