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Loaded Baked Potato Salad: The Ultimate Crowd-Pleasing Side Dish

A serving of loaded baked potato salad, featuring mashed potato filling topped with melted cheddar cheese, crispy bacon bits, and fresh green onions.
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This creamy, savory loaded baked potato salad captures all the comfort of a fully loaded baked potato, complete with crispy bacon, sharp cheddar, and a rich dressing. It is the perfect make-ahead side dish for your next BBQ or potluck.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and cubed
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced (for topping)
  • 1/4 cup fresh chives, chopped (for topping)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Reserve one tablespoon of the bacon grease if you wish to add a smoky note to the dressing later.
  3. In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, smoked paprika, and garlic powder. Season the dressing generously with salt and pepper. If using, whisk in the reserved bacon grease.
  4. Add the slightly warm, drained potatoes to the dressing mixture. Gently fold the potatoes until they are evenly coated. You want some potatoes to break down slightly to create a creamy texture.
  5. Fold in half of the crumbled bacon and half of the shredded cheddar cheese.
  6. Cover the bowl and chill the potato salad in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld. This step is key for the best flavor.
  7. Before serving, taste the salad and adjust salt and pepper if needed. Transfer the salad to a serving dish. Top with the remaining bacon, cheddar cheese, green onions, and fresh chives.

Notes

  • For a richer flavor, you can briefly bake or roast the cubed potatoes instead of boiling them until just tender.
  • This loaded potato salad tastes best when made a day ahead, allowing the potatoes to fully absorb the dressing flavors.
  • If you are serving this at a summer BBQ, keep the salad chilled on ice until serving time.

Nutrition

Find it online: https://www.unfoldrecipes.com/baked-potato-salad-recipe/