Can I use a different kind of potato?

Absolutely! Yukon Golds or red potatoes will work, but russets give the fluffiest texture and soak up the dressing best.

Can I make this ahead of time?

Yes! It’s even better made ahead. Prepping the night before allows the flavors to fully develop and gives you more time on busy days.

What if I don’t eat bacon?

Skip the bacon and use roasted mushrooms or a dash of smoked paprika for that savory depth and smokiness.

Can I serve the salad warm?

You can, but chilling really allows the flavors to combine and gives the salad its classic texture. If you love warm potato salad, try it just barely cooled.

Loaded Baked Potato Salad Recipe

Imagine everything you love about a classic loaded baked potato—creamy, cheesy, smoky, and just a bit tangy—in a chilled, scoopable salad that’s ready for any get-together or a quick, hearty weeknight meal. This Loaded Baked Potato Salad is a superstar side. It’s straightforward, uses only pantry-friendly staples, and delivers the ultimate comfort food experience with minimal effort. Whether you’re prepping for a potluck or simply in need of a make-ahead dish to serve at dinner, this recipe offers all the flavors you crave, without any of the fuss.

Why You’ll Love This Recipe

Unbeatable Flavor: It’s got the works—smoky bacon, sharp cheddar, creamy potatoes, and zippy green onion—every bite is pure comfort.
Simple and Satisfying: Prep is a breeze, and there’s nothing tricky here. Bake, mix, chill—done.
Perfect for Any Occasion: Works as a main or side dish and only gets better as it sits in the fridge.
Make-Ahead Friendly: If you’re juggling a busy schedule, you’ll love that this salad can be made the night before.

Ingredients You’ll Need

Here’s what goes into making the dreamiest Loaded Baked Potato Salad, plus some handy notes:

Russet Potatoes: The starchy texture makes for the fluffiest, most satisfying bites.
Olive Oil: For crisp skins and flavor when roasting those potatoes.
Apple Cider Vinegar: A splash added while the potatoes are warm brings balance and tang, keeping the salad bright.
Mayonnaise: The base of that creamy dressing—feel free to use store-bought or homemade.
Sour Cream or Greek Yogurt: Adds a cool, luscious finish; Greek yogurt works if you want a protein boost.
Kosher Salt & Fresh Ground Black Pepper: Essential for bringing out all the flavors.
Bacon: Crispy, savory, and totally non-negotiable (unless you swap it, see below!). Cook in the oven for mess-free crispiness.
Green Onions: Their fresh bite cuts through richness and lifts the salad.
Medium Cheddar Cheese: Adds sharpness and gooey delight in every forkful.

Tip: Don’t toss those potato “shaggy bits”—they soak up all the creamy dressing!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feel like switching things up? Here’s how you can put your own spin on this classic:

Lighten it Up: Use all Greek yogurt instead of mayonnaise and sour cream for a lighter, tangy profile.
Vegetarian Version: Skip the bacon and toss in roasted mushrooms or smoked paprika for a savory twist.
Add Veggies: Try mixing in roasted broccoli or diced bell peppers for color and crunch.
Different Cheeses: Swap cheddar for pepper jack if you want a bit of heat, or go smoky with gouda.
Herbs: Fresh chives, parsley, or dill can add an extra pop of green and flavor.

How to Make Loaded Baked Potato Salad

Step 1: Roast the Potatoes

Preheat your oven to 400°F. Wash the russet potatoes, prick them with a fork a few times, rub with olive oil, and sprinkle lightly with kosher salt. Bake directly on the oven rack or a baking sheet for about 50–60 minutes, until fork-tender.

Step 2: Cool and Prep

Let the hot potatoes cool just enough to handle—about five minutes. Peel off the skins (don’t worry if some bits cling!) and cut potatoes into chunky, 1-inch pieces. The potato insides might be a little crumbly, and that rustic texture is perfect for catching the dressing.

Step 3: Add Tang and Rest

While still slightly warm, sprinkle apple cider vinegar evenly over the potatoes. This gives incredible flavor and helps the potatoes stay firm. Let them rest and cool to room temperature, 15–30 minutes.

Step 4: Crisp the Bacon

Meanwhile, cook your bacon until crispy—either in a skillet or right in the oven for easy cleanup. Cool and crumble into bite-sized pieces.

Step 5: Mix Up the Dressing

In a small bowl, mix mayonnaise and sour cream (or Greek yogurt), seasoning well with kosher salt and black pepper.

Step 6: Bring It All Together

Add cooled potatoes, crumbled bacon, green onions, and shredded cheddar to a large bowl. Pour over the creamy dressing. Gently fold together, being careful not to mash the potatoes too much.

Step 7: Chill and Serve

Transfer salad to the fridge and let flavors mingle for at least 3 hours—overnight is even better. Serve chilled, topped with extra bacon, cheese, or green onions if you like.

Pro Tips for Making the Recipe

Bake, Don’t Boil: Roasting the potatoes keeps them flavorful and prevents a soggy salad.
Vinegar Trick: Adding vinegar to warm potatoes makes them absorb flavor and helps prevent a gluey texture.
Chill Time = Better Flavor: Give the salad a few hours in the fridge for everything to meld and for the best texture and taste.
Gentle Folding: Don’t over-mix or the salad could turn mushy; keep those chunks for the best bite.

How to Serve

Loaded Baked Potato Salad is the side that steals the show, whether you’re grilling, barbequing, or setting out a buffet. Serve it chilled, straight from the fridge, either family-style or in individual bowls.

Pairings:

With Grilled Meats: Perfect alongside burgers, steaks, ribs, or chicken drumsticks.
Picnic Ready: Fits right in at a picnic spread with sandwiches, slaws, and fresh fruit.
As a Meal: Add a simple green salad, and this potato salad becomes a satisfying lunch on its own.
Garnish: Go wild with more crumbled bacon, an extra handful of green onions, or chives.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad covered in the refrigerator for up to 4 days. The flavor just keeps getting better!

Freezing

Not recommended: The texture of the mayonnaise and potatoes doesn’t hold up well to freezing—the salad can become watery and grainy.

Reheating

This salad is built to be enjoyed cold or at cool room temperature. If you want to bring it up to room temp before serving, just let it sit out for 10-15 minutes.

FAQs

Can I use a different kind of potato?

Absolutely! Yukon Golds or red potatoes will work, but russets give the fluffiest texture and soak up the dressing best.
Can I make this ahead of time?

Yes! It’s even better made ahead. Prepping the night before allows the flavors to fully develop and gives you more time on busy days.
What if I don’t eat bacon?

Skip the bacon and use roasted mushrooms or a dash of smoked paprika for that savory depth and smokiness.
Can I serve the salad warm?

You can, but chilling really allows the flavors to combine and gives the salad its classic texture. If you love warm potato salad, try it just barely cooled.

Final Thoughts

Loaded Baked Potato Salad is the hero of easy, make-ahead, and crowd-pleasing dishes. With its creamy, tangy, and smoky flavors, it delivers a big dose of comfort in every forkful. If you’re looking for a quick, no-fuss recipe that tastes like a special treat and fits any occasion, this is the one. Give it a try—you may just find yourself making it on repeat!