This Loaded Baked Potato Salad takes all the best flavors of a steakhouse classic and transforms them into a crowd-pleasing side dish perfect for potlucks, cookouts, or family dinners. Featuring fluffy baked russet potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions, all tossed in a creamy sour cream and mayo dressing, this salad is bold, comforting, and full of flavor.
Why You’ll Love It
While most potato salads stick to tradition with boiled potatoes, this version changes things up by baking the potatoes instead. The result is a lighter texture that absorbs the rich dressing beautifully. Every bite delivers the ultimate combination of smoky bacon, creamy dressing, tangy vinegar, and melty cheese — like your favorite baked potato in salad form.
Ingredients
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces bacon, cooked and crumbled
- 6 green onions, chopped (white and green parts)
- 1½ cups shredded medium cheddar cheese
How to Make Loaded Baked Potato Salad
1. Bake the Potatoes
Preheat your oven to 400°F. Scrub the potatoes and pierce each a few times with a fork to allow steam to escape. Lightly coat with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes until tender. Let cool slightly.
Once cool enough to handle, peel off the skins and cut the potatoes into 1-inch chunks. Don’t worry if they get a little shaggy or crumbly; that texture works well in this salad.
2. Add Flavor to the Potatoes
While the potatoes are still warm, sprinkle with apple cider vinegar. Let them rest for 15-30 minutes to absorb the flavor and cool down.
3. Cook the Bacon
While the potatoes rest, cook the bacon. Start in a cold skillet and cook over medium heat until crispy. Drain on paper towels, then crumble once cool. (Alternatively, bake in the oven at 400°F for 15 minutes.)
4. Mix the Dressing
In a small bowl, whisk together the mayonnaise and sour cream. Season with salt and pepper.
5. Assemble the Salad
Add the cooled potatoes to a large bowl. Pour the dressing over the top and gently toss to coat. Add the crumbled bacon, green onions, and shredded cheddar cheese. Mix until everything is evenly distributed.
6. Chill and Serve
Cover and refrigerate for at least 3 hours before serving to allow flavors to meld. Garnish with extra bacon, cheese, or green onions if desired.
Tips for Success
- Don’t skip the vinegar. It adds tang and balances the richness.
- Use full-fat dairy. It brings the best flavor and texture.
- Let it chill. At least 3 hours helps the salad set up and the flavors to blend.
Variations
- Swap sour cream with Greek yogurt for a tangier, lighter twist.
- Use chives instead of green onions for a classic steakhouse feel.
- Add diced jalapeños or hot sauce for a spicy kick.
- Try a mix of cheeses like pepper jack or mozzarella.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This salad tastes even better the next day!
Final Thoughts
Whether you’re headed to a barbecue, planning a picnic, or just craving comfort food with a twist, this Loaded Baked Potato Salad is a must-try. It delivers all the cozy, indulgent flavor of a loaded baked potato in an easy-to-share format. Try it once, and it may just become your new go-to potato salad!