All the flavors of a steakhouse-style baked potato—transformed into a crowd-pleasing, potluck-ready salad. This Loaded Baked Potato Salad is rich, creamy, and packed with crispy bacon, sharp cheddar, and scallions, tossed in a tangy sour cream and mayo dressing.
Let’s be honest—we all fall into ruts now and then, especially in the kitchen. That’s why I love taking classics and giving them a fresh twist, and this Loaded Baked Potato Salad is one of those fun, flavorful remixes. Inspired by the flavors of a fully loaded baked potato, this salad breaks tradition by skipping the boil and baking the potatoes instead for an even better texture and taste.
Whether you’re prepping for a barbecue, holiday potluck, or just looking to elevate your usual side dish routine, this recipe is guaranteed to be a hit. It’s hearty, indulgent, and comes together with minimal effort—and maximum flavor.
Why You’ll Love It
- No boiling required: Baking the russets gives them a fluffy, light texture that absorbs flavor beautifully.
- Full of flavor: Crisp bacon, melty cheese, fresh green onions, and a tangy dressing make each bite irresistible.
- Perfect for potlucks: Make it ahead and chill—this salad only gets better with time.
Ingredients You’ll Need
- Russet potatoes: Starchy and ideal for baking, they hold up perfectly in this salad.
- Olive oil & kosher salt: For roasting the potatoes to perfection.
- Apple cider vinegar: Adds a tangy punch to warm potatoes—don’t skip it!
- Mayonnaise & sour cream (or Greek yogurt): The creamy base of the dressing.
- Bacon: Cooked low and slow until crispy.
- Cheddar cheese: Shredded medium or sharp for flavor.
- Green onions: Use both the white and green parts for freshness and bite.
- Salt & pepper: Season to taste.
How to Make Loaded Baked Potato Salad
- Bake the Potatoes:
- Preheat oven to 400°F.
- Wash and pierce potatoes with a fork.
- Rub with olive oil, sprinkle with salt, and roast for 50–60 minutes until fork-tender.
- Let them cool slightly, then peel and chop into chunks.
- Add the Tang:
- While still warm, drizzle potatoes with apple cider vinegar.
- Let rest for 15–30 minutes to soak in the flavor.
- Cook the Bacon:
- Fry strips in a skillet over medium heat or bake in the oven at 400°F for 15 minutes.
- Drain and crumble once cool.
- Make the Dressing:
- In a bowl, combine mayo, sour cream, salt, and pepper.
- Assemble the Salad:
- In a large bowl, mix potatoes, dressing, bacon, green onions, and cheese.
- Gently fold to combine.
- Chill for at least 3 hours (or overnight) to let the flavors meld.
Pro Tips & Variations
- Vinegar is vital: Adding cider vinegar while the potatoes are warm enhances their flavor deeply—don’t skip it!
- Use the air fryer: You can bake the potatoes or even cook the bacon in your air fryer.
- Prefer skins on? Leave them for a more rustic salad—it’s all personal preference.
- Lighter version: Swap sour cream with plain Greek yogurt for a healthier twist.
- Add-ins: Try diced red pepper, chives, or even a pinch of smoked paprika for extra flair.
Make-Ahead and Storage
This salad can be made up to a day ahead, and it actually tastes better once it’s chilled and the flavors have settled in. Store leftovers in an airtight container in the fridge for up to 4 days.
Perfect for Any Occasion
From summer BBQs to holiday spreads, this Loaded Baked Potato Salad brings comfort food vibes to any gathering. Pair it with grilled meats, sandwiches, or enjoy it on its own.
More Crowd-Pleasing Potato Salads
- Classic Potato Salad – Grandma’s unbeatable version with egg and mustard.
- German Potato Salad – Warm, tangy, and bacon-packed.
- No-Mayo Herb Potato Salad – Fresh, zesty, and light.
- Creamy Dilled Red Potato Salad – A dill-lover’s dream.
Ready to shake up your potato salad routine? Try this Loaded Baked Potato Salad and let the compliments roll in. Don’t forget to pin and share—it’s too good to keep to yourself!