I never say no to a spring or summer barbecue with friends and family, and my loaded baked potato salad is one of my favorite dishes to bring. This crowd-pleaser combines two classic cookout staples: real baked potatoes and a creamy, chunky potato salad. I use baked russets, crispy thick-cut bacon, shredded sharp cheddar, and fresh green onions, all folded into a tangy mayo-and-sour-cream dressing. I usually make it ahead so it’s well chilled and full of flavor—no wonder it gets asked for again and again.
Potato salad is one of those nostalgic, homey dishes I always love. My mother’s classic potato salad is legendary in our family, but every now and then I like to switch it up. This loaded baked potato salad literally tastes like a plate of fully dressed baked potatoes turned into a chilled side: tender baked potato chunks with sour cream, mayo, sharp cheddar, chives or green onions, and smoky bacon. It’s easy to assemble, refrigerate, and bring to potlucks—this one disappears fast.
Sommer’s Recipe Highlights
Classic Combo – This recipe blends two beloved American comfort foods: fluffy baked potatoes and a creamy, chunky potato salad. You get familiar textures and flavors but with an elevated, “loaded” twist.
Make Ahead – Like most potato salads, the flavor improves after chilling. If possible, make it at least a few hours ahead; overnight is even better.
Party-Friendly – It’s an ideal side for barbecues and gatherings. Serve it cold alongside grilled, smoked, or fried mains, or enjoy a bowl on its own as a cool snack.
Key Ingredients and Tips
- Potatoes – Russets are my go-to for baking: hearty, mealy, and able to hold up without turning mushy.
- Bacon – Use thick-cut bacon for better texture and flavor; thin slices can burn or fall apart.
- Mayonnaise and sour cream – A combination of both gives richness and a subtle tang; sour cream is what helps evoke that “loaded baked potato” flavor.
- Shredded cheese – Freshly shredding cheddar from a block tastes best; pre-shredded bags often contain anti-caking agents that change the mouthfeel.
- Green onions – Slice the green tops for brightness. You can use chives for a milder onion note.
- Seasonings – Keep it simple with garlic powder, salt, and freshly ground black pepper.
How to Make
See the printable recipe card below for exact ingredient amounts, step-by-step instructions, and storage guidelines.
Wash and poke – Preheat the oven to 400°F. Scrub the potatoes well and dry them, then place on a baking sheet and poke a few times with a fork to let steam escape while baking.
Bake and crisp – Roast the potatoes for about 55–60 minutes, until tender through the center. While they bake, cook the bacon, drain it, and chop into small pieces. Shred the cheese and slice the green onions.
Make the dressing – In a large mixing bowl combine mayonnaise, sour cream, garlic powder, salt, and pepper until smooth.
Peel and chop – When the potatoes are cool enough to handle, peel as much or as little of the skins as you prefer. I usually remove about half the skin for a balance of creamy and baked textures. Cut potatoes into roughly 3/4-inch chunks; a little crumble is fine.
Combine gently – Put the potato chunks into the bowl with the dressing and fold gently so you don’t mash the pieces. Add shredded cheese, bacon, and green onions, folding until everything is evenly coated. Reserve a bit of each topping if you’d like to garnish the dish.
Chill – Cover and refrigerate for at least two hours (though an hour is a minimum if you’re short on time). The flavors meld and improve after chilling.
Expert Tips
Baking the potatoes instead of boiling them gives this salad a distinctive baked-potato character. Decide how much skin you want included—leaving some adds texture and that classic baked-potato feel. If you’re short on time, packaged bacon bits work, but freshly cooked thick-cut bacon yields the best texture and flavor. Lastly, be sure the potatoes cool enough so they don’t melt the cheese when you add it.
Serving Suggestions
This loaded baked potato salad pairs beautifully with Southern-style mains and classic cookout fare such as grilled chicken, ribs, smoked pork, brisket, spatchcock chicken, hot dogs, and hamburgers. It also stands on its own as a hearty side or snack.
Storage Notes
Store the salad in an airtight container in the refrigerator for up to four days. It’s at its best within the first two days, when the potato texture is still firm; over time the pieces soften more.
Frequently Asked Questions
No—don’t peel before baking. Peel as much or as little of the cooked potato skin as you like after cooling; leaving some skin adds texture and that baked-potato character.
Keep the salad covered in the fridge. If it looks dry, gently mix in a tablespoon each of mayonnaise and sour cream at a time until the texture is right—avoid adding too much liquid or it can become soggy.
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Loaded Baked Potato Salad
Video
Ingredients
- 3 pounds russet potatoes
- 10 strips thick-cut bacon cooked and chopped
- 1 ½ cups mayonnaise
- 1 ½ cups sour cream
- 1 teaspoon garlic powder
- 1 ½ cups shredded sharp cheddar cheese off the block
- 1 cup chopped green onions 1 bunch
- Salt and pepper
Instructions
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Preheat the oven to 400°F. Wash and dry the potatoes, place them on a baking sheet, and poke several times with a fork. Bake 55–60 minutes or until tender. Remove and cool.
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Cook the bacon, drain and chop. Slice the green onions and shred the cheddar.
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In a large bowl whisk together mayonnaise, sour cream, garlic powder, 1 ½ teaspoons salt, and ½–1 teaspoon black pepper until smooth.
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When potatoes are cool, peel as much or as little skin as you prefer and cut into ¾-inch chunks. A slight crumble is fine.
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Add potatoes to the dressing, then fold in green onions and bacon. Reserve some toppings if you want to garnish.
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Fold in the shredded cheese, garnish if desired, cover, and chill for at least 2 hours before serving.
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This salad develops even better flavor the longer it chills, so making it a day ahead is ideal.