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Overhead view of loaded baked potato salad with crispy bacon bits, shredded cheddar, and creamy dressing coating tender potatoes.
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Loaded Baked Potato Salad

Loaded Baked Potato Salad takes everything you love about a fully loaded baked potato and turns it into a creamy, crowd pleasing side dish. Tender potatoes, crispy bacon, sharp cheddar, and a tangy sour cream dressing come together in one big, irresistible bowl. It’s the kind of salad that disappears first at barbecues, potlucks, and “just one more scoop” situations.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: baked potato salad, loaded baked potato salad, potato salad
Servings: 8
Calories: 311kcal
Author: Joanna Cismaru

Ingredients

  • 3 pounds russet or Yukon gold potatoes peeled and cubed
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 6 slices bacon cooked and crumbled
  • 1 ½ cups cheddar cheese shredded
  • 3 green onions sliced
  • chives or parsley, for garnish
US Customary - Metric

Instructions

  • Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 10–12 minutes. Drain and let cool slightly.
    process shots showing how to make loaded baked potato salad.
  • In a large bowl, whisk together sour cream, mayo, Dijon, garlic powder, salt, and pepper until smooth and creamy.
    process shots showing how to make loaded baked potato salad.
  • Gently fold in the cooled potatoes, bacon, cheddar cheese, and green onions. Stir carefully so the potatoes don’t fall apart (unless you like it a little mashed—we don’t judge).
    process shots showing how to make loaded baked potato salad.
  • Cover and refrigerate for at least 1 hour for best flavor. Or eat it warm, right out of the bowl, because life is short.
  • Top with extra cheese, bacon, or herbs if you’re feeling fancy. Serve cold or room temp.
    process shots showing how to make loaded baked potato salad.

Notes

  • Potatoes. Russets give you that classic baked potato vibe, while Yukon Golds stay extra creamy and hold their shape beautifully.
  • Let them cool a bit. Warm potatoes are fine, piping hot ones will melt the dressing and turn things soupy. 
  • Bacon strategy. Cook it nice and crisp so it stays crunchy after mixing. Soggy bacon is just sadness.
  • Make it ahead. This salad actually gets better after an hour in the fridge once all those flavors get cozy.
  • Adjust to taste. Want it tangier? Add more Dijon. Creamier? A touch more sour cream. Salt? Always to taste.
  • Serving temp is flexible. Cold, slightly chilled, or even barely warm. 

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 3g | Protein: 8g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 55mg | Sodium: 367mg | Potassium: 107mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 0.3mg
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