This delicious Loaded Baked Potato Salad has all the flavors of a cheesy baked potato topped with bacon bits and fresh green onions! It's perfect for your next BBQ or potluck, and it's simple to make and serve!
If you love this recipe, you should try my Greek Inspired Potato Salad, Hot German Potato Salad, and Creamed Peas and Potatoes!
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I think my favorite part of summer is family gatherings, summer BBQ food, and the sunshine.
Loaded Baked Potato Salad is one of the best potato salad recipes I've made. It's got all the comforting flavors of a baked potato in an easy, scoopable mix that goes with just about any main dish or BBQ side dish.
You can make this recipe your own by using your favorite baked potao toppings, or by adding in your favorite chopped vegetables for extra color and flavor. It's so versatile, try it for a party, game day, BBQ or potluck!
For more delicious potluck salad sides, try my Orange Pommegranate Salad, Broccoli Salad with Bacon, Greek Pasta Salad, Hawaiian Macaroni Salad, or this BLT Pasta Salad.
Why We Love This Recipe
- Load your potato salad with your favorite baked potato toppings!
- You don't need any special ingredients for this recipe; it's an inexpensive side dish that's perfect for a crowd.
- This recipe is super easy, and if you prep your potatoes ahead of time, it's ready in just 10 minutes!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Potatoes - I've used Russet potatoes for that classic baked potato taste, but you can use a different type if you prefer.
- Green Onions - Freshly chopped green onions add a sharp, savory flavor that is perfect for a pop of flavor.
- Bacon - Use freshly cooked, crispy bacon bits in your salad for the best results.
- Cheese - Cheddar cheese adds great flavor here, but you can use mozzarella cheese or even a Mexican cheese mix if you want a different flavor.
- Sour Cream & Mayonnaise - Mixed together, this is the base of the creamy dressing, giving it a bit of a tangy flavor and amazing texture.
- Oil - Use olive oil here for the best flavor. It makes the dressing a bit thinner and helps it coat the potatoes evenly.
- Apple Cider Vinegar - To add a tangy flavor to the dish and helps keep everything tasting fresh.
- Salt & Pepper - Kosher salt and freshly ground black pepper are the only seasonings you need to enhance the flavors of a loaded baked potato salad.
How to Make This Recipe
- Bake potatoes. Prick potatoes with a fork and bake them on a baking tray or in a baking dish at 350ºF for 50-60 minutes, until fork tender. Remove from oven and let them cool completely.
- Prepare toppings. Chop the fresh green onions into small pieces, cook and chop the bacon, and shred the cheese from a block for the best flavor.
- Combine toppings. Set aside in a small bowl for later.
- Make dressing. Combine mayonnaise, sour cream, olive oil, apple cider vinegar, salt, and pepper, and whisk until smooth.
- Assemble potato salad. Remove the skin from the cooled potatoes—it should pull away easily, or you can peel them with a knife—and dice into ½-¾ inch chunks. Put the potatoes in a large bowl. Toss the potatoes with the green onions, bacon, and cheese. Pour the dressing over the top, and toss to combine.
- Garnish and serve. Garnish with additional cheese, green onions, and/or bacon if desired, and serve.
Recipe FAQ's
Yes! Bake your potatoes up to 24 hours prior to assembling the loaded potato salad. Store your cooked potatoes once they have cooled in a Ziploc bag or airtight container in the refrigerator until you're ready to use them.
You can heat or reheat your loaded potato salad in the microwave if you prefer to enjoy it warm.
Store your potato salad in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days.
As this recipe uses mayonnaise, I wouldn't recommend freezing it. When potatoes are frozen and defrosted, they often have a different texture, which isn't always desirable. I'd recommend making this dish fresh. You can prep it ahead of time to save time when you're wanting to serve it!
Tips for Success
- As we're removing the potato skin from the potatoes, I don't bother covering the potatoes with foil before baking them.
- Make your own crispy bacon for this recipe for the best flavor. Try my Candied Bacon or this Oven Baked Bacon.
What Do I Serve with Loaded Baked Potato Salad?
You can serve almost any side dish with this baked potato salad recipe to make a complete spread for a BBQ or party. It's perfect for game day, or with your weeknight dinner, especially if you prep the potatoes beforehand!
Serve your loaded baked potato salad with a main of my Spicy Honey Chicken, Southern Fried Chicken, Air Fryer Brats, Bacon Wrapped Hot Dogs, Smoked Pulled Pork, or these Juicy Bison Burgers.
Try my Crispy Onion Rings, Southern Fried Okra, Hush Puppies, Bacon-Wrapped Jalapeno Poppers, Grilled Mexican Street Corn, or these Homemade Mozzarella Sticks on the side too!
Substitutions and Variations
- Greek yogurt. You can use plain Greek yogurt instead of mayonnaise if you prefer.
- Use different potatoes. I like Russet potatoes with this recipe, but I've used red potatoes and Yukon gold potatoes in potato salad before too. Use whichever potato you would normally bake. I've not tried this recipe with sweet potatoes, but let me know if you do!
- Add vegetables. You can add just about any topping you'd normally have on a baked potato, but you can also add in some chopped vegetables to get more color, flavor, and nutrients. Try some chopped bell pepper, chopped red onion, chopped broccoli, or corn kernels.
- Add more flavor. Add some ranch dressing or Italian dressing to the potato salad dressing for more flavor. You could add some powdered garlic or dried herbs of your choice. Crispy Onions would also taste great on top!
More Easy Salad Recipes
- Zucchini Salad
- Peach Panzanella Salad
- Grilled Corn Salad
- Homemade Caesar Salad & Dressing
- Apple Salad with Candied Walnuts
- Heirloom Tomato Salad with Burrata
- Watergate Salad
- Chinese Chicken Salad
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Loaded Baked Potato Salad Recipe
Ingredients
- 3-4 pounds russet potatoes (about 7 medium potatoes)
- 6 green onions, thinly sliced
- 12 ounces bacon, cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- ½ cup mayonnaise
- ¾ cup sour cream
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Prick the potatoes with a fork and bake them on a baking tray or in a baking dish at 350ºF for 50-60 minutes, until fork tender. Remove from oven and let cool completely.
- Combine mayonnaise, sour cream, olive oil, apple cider vinegar, salt, and pepper, and whisk until smooth.
- When potatoes are cooled, remove the skin—it should pull away easily, or you can peel them with a knife—and dice into ½-¾ inch chunks.
- Put the potatoes in a large bowl.
- Toss the potatoes with the green onions, bacon, and cheese.
- Pour the dressing over the top, and toss to combine.
- Garnish with additional cheese, green onions, and/or bacon if desired, and serve.
Notes
- Storage: Store your potato salad in an airtight container or in Ziploc bags in the refrigerator for up to 4 days.
- Freeze: As this recipe uses mayonnaise, I wouldn't recommend freezing it. When potatoes are frozen and defrosted, they often have a different texture, which isn't always desirable. I'd recommend making this dish fresh. You can prep it ahead of time to save time when you're wanting to serve it!
Tastes Great!!