Dinner

Loaded Baked Potato Salad Recipe

Name: Loaded Baked Potato Salad Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 4 pounds russet potatoes; 1-2 tablespoons olive oil; 1 teaspoon kosher salt (for potatoes); 3 tablespoons apple cider vinegar; 1 cup mayonnaise; 3/4 cup sour cream (or Greek yogurt); 1 teaspoon kosher salt (for dressing); 1 teaspoon freshly ground black pepper; 12 ounces bacon, cooked, cooled, and chopped; 6 green onions, chopped; 1 1/2 cups medium cheddar cheese, shredded

Byreem everly January 27, 2026January 27, 2026

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Introduction

Loaded Baked Potato Salad is a hearty and flavorful twist on classic potato salad, packed with crispy bacon, sharp cheddar, and a creamy dressing. Perfect for gatherings or a satisfying side, this dish offers the comforting flavors of a baked potato in every bite.

A glass bowl filled with a mixed potato salad showing roughly three layers: large chunks of white potatoes coated in a creamy white dressing form the base, scattered with shredded orange cheddar cheese adding a soft, stringy texture; crispy pieces of reddish-brown bacon are mixed evenly throughout, topped with finely chopped fresh green onions and small black pepper specks that add color contrast. A wooden spatula is partly dipped into the salad, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds russet potatoes
1-2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 cup mayonnaise
3/4 cup sour cream (or Greek yogurt)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 ounces bacon, cooked, cooled, and chopped
6 green onions, chopped
1 1/2 cups medium cheddar cheese, shredded

Instructions

Step 1: Preheat the oven to 400° F.
Step 2: Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and bake for 50-60 minutes until easily pierced with a skewer.
Step 3: Remove potatoes from the oven and let cool for 5 minutes. When cool enough to handle, peel and cut into 1-inch chunks, discarding the skins. Transfer all potato pieces, even crumbly ones, into a large mixing bowl.
Step 4: While the potatoes are still warm, sprinkle with apple cider vinegar and let rest for 15-30 minutes until cooled.
Step 5: Meanwhile, cook the bacon in a skillet or oven until crisp. Drain and let cool, then crumble into bite-size pieces.
Step 6: In a small bowl, mix mayonnaise and sour cream. Season with kosher salt and freshly ground black pepper.
Step 7: Once potatoes are cool, add the mayonnaise mixture, bacon, green onions, and cheddar cheese. Gently fold to combine. Adjust seasoning with salt and pepper if needed.
Step 8: Refrigerate the salad for at least 3 hours or up to overnight before serving.

Tips & Variations

Substitute Greek yogurt for sour cream to lighten the dressing without sacrificing creaminess.
For extra smoky flavor, use smoked cheddar cheese.
Feel free to add chopped fresh herbs like chives or parsley for added freshness.
Use red potatoes for a slightly firmer texture and a pop of color.
Make sure potatoes are fully cooled before mixing to prevent the dressing from becoming too runny.

Storage

Store the loaded baked potato salad in an airtight container in the refrigerator for up to 4 days. When ready to serve, you can enjoy it cold straight from the fridge or bring it to room temperature for about 20 minutes. Avoid reheating, as the creamy dressing and cheese are best served chilled.

How to Serve

A clear glass bowl filled with a creamy potato salad, showing roughly three main layers: large white potato chunks mixed with creamy white dressing, crispy brown bacon pieces scattered throughout, and bright yellow shredded cheddar cheese mixed in; green chopped scallions are sprinkled on top, adding fresh color, with a wooden spoon partially submerged in the mix; the bowl rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad vegan?

Yes, you can substitute mayonnaise and sour cream with vegan alternatives and use plant-based bacon and cheese to make a vegan-friendly version.

What’s the best way to cook the bacon?

Bacon can be cooked in a skillet over medium heat until crisp or baked on a foil-lined sheet pan at 400° F for 15-20 minutes. Baking helps render fat evenly and makes cleanup easier.