The classic loaded baked potato gets a cool and creamy summer makeover in this irresistible salad. Perfect for potlucks, backyard BBQs, or casual weeknight dinners, it’s packed with sharp cheddar cheese, smoky bacon, crisp green onions, and a tangy sour cream-mayo dressing that ties it all together.
Every bite delivers the satisfying flavors of comfort food with a refreshing twist, making it an ideal side for grilled meats or a star dish all on its own. Whether you’re serving a crowd or craving something hearty and cool, this loaded baked potato salad hits all the right notes.
Full Recipe:
Ingredients:
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3 pounds baby red potatoes, halved
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1 cup sour cream
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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1 cup shredded cheddar cheese
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8 slices bacon, cooked and crumbled
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1/2 cup green onions, sliced
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1/4 cup chopped fresh chives
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Optional: additional cheddar and bacon for topping
Directions:
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Place halved red potatoes in a large pot, cover with water and a pinch of salt. Bring to a boil, reduce heat and simmer until fork-tender, about 15 minutes. Drain and let cool.
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In a large bowl, mix together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
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Add the cooled potatoes to the bowl and gently toss to coat in the dressing.
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Stir in shredded cheddar cheese, crumbled bacon, green onions, and chives.
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Taste and adjust seasoning if needed.
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Refrigerate for at least 1 hour to allow flavors to blend.
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Garnish with extra cheddar, bacon, and chives before serving if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 370 kcal | Servings: 8 servings
The Ultimate Guide to Loaded Baked Potato Salad: A Crowd-Pleasing Classic
There’s something universally comforting about potatoes. Whether mashed, roasted, fried, or baked, they hold a sacred spot in kitchens and hearts alike. But when summer hits, oven-heavy dishes take a backseat and chilled, creamy delights like Loaded Baked Potato Salad step into the spotlight. Inspired by the familiar flavors of a fully loaded baked potato with crispy bacon, sharp cheddar cheese, fresh chives, and creamy dressing, this version is everything you love, served cold and perfect for outdoor gatherings.
A New Twist on a Classic Favorite
Traditional potato salad recipes vary from region to region, the Southern-style with pickles and mustard, the German vinegar-based variant served warm, or the mayo-heavy deli counter staple. But Loaded Baked Potato Salad is in a category of its own. It mimics the indulgent richness of a baked potato piled high with toppings, yet transforms it into a refreshing, hearty salad. It’s no wonder it’s become a favorite for barbecues, picnics, and potlucks.
What truly sets this salad apart is its texture and flavor layering. The tender red potatoes provide a buttery, slightly sweet base. The combination of sour cream and mayonnaise delivers creaminess and tang without being too heavy. Crispy bacon adds a smoky, salty crunch, while cheddar cheese melts just enough to coat the spuds with sharp, savory goodness. Green onions and chives bring freshness and zing, making each forkful irresistibly well-balanced.
Ingredient Highlights
Potatoes:
Small red potatoes are the ideal choice for this recipe. Their thin skin holds up well when boiled and adds a pleasant texture. They’re waxy, which means they don’t fall apart after cooking and absorb flavor beautifully. If red potatoes aren’t available, Yukon golds are another excellent choice. Avoid russets, as they’re too starchy and break down quickly.
Sour Cream & Mayonnaise:
This duo forms the creamy base of the dressing. Sour cream adds that tangy bite we associate with baked potatoes, while mayonnaise contributes richness and helps bind everything together. For a lighter version, Greek yogurt can replace part or all of the sour cream or mayo.
Cheddar Cheese:
Sharp cheddar is preferred here for its robust flavor that can stand up to the richness of the other ingredients. Shredding the cheese yourself gives a fresher taste and better meltability. For a fun twist, try using smoked cheddar or even pepper jack for added heat.
Bacon:
This is the smoky, salty heartbeat of the salad. Cook the bacon until crisp, then crumble it into bite-sized pieces. The crispy texture contrasts beautifully with the soft potatoes and creamy dressing. Make extra and you’ll find yourself snacking before it hits the bowl.
Green Onions & Chives:
Both ingredients add a pop of color and brightness that cut through the creaminess of the salad. They also pay homage to the toppings you’d normally find on a loaded baked potato. Use fresh herbs for best results, dried just won’t deliver the same fresh punch.
Make It Your Own
This recipe is endlessly customizable to suit your tastes and dietary preferences:
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Make it Vegetarian: Simply omit the bacon or use a plant-based alternative. Smoked paprika or roasted mushrooms can also add a savory, umami-rich element.
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Spice it Up: Add a touch of cayenne pepper, a dash of hot sauce, or diced jalapeños for heat.
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Go Herby: Try mixing in dill, parsley, or even thyme to elevate the flavor profile.
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Add Veggies: Roasted corn, diced celery, or bell peppers can add crunch and extra nutrients.
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Turn It Into a Meal: Top with grilled chicken or crumbled tempeh to make it a full lunch or light dinner.
Perfect for Every Occasion
One of the reasons this dish is a staple at gatherings is because it can be made in advance. In fact, it’s better after a few hours in the fridge. The flavors meld, and the dressing thickens slightly to coat every potato perfectly. It’s portable, feeds a crowd, and holds up well even after sitting out for a while (though always follow food safety guidelines, especially in hot weather).
Whether you’re hosting a Fourth of July BBQ, packing a picnic basket, or prepping meals for the week, Loaded Baked Potato Salad deserves a spot on your table. It pairs beautifully with burgers, grilled chicken, ribs, pulled pork sandwiches, and even veggie skewers. Want to keep things simple? Serve it with just a piece of crusty bread and a glass of iced tea.
Storage and Leftovers
Stored in an airtight container in the refrigerator, this salad will stay fresh for 3 to 4 days. Stir before serving to re-distribute the dressing. If it thickens too much, you can loosen it with a small splash of milk or another spoonful of sour cream.
Avoid freezing it, as potatoes tend to change texture and the dressing can separate upon thawing.
If you’re making this in advance for an event, assemble everything except the bacon, which should be added just before serving to maintain its crispness.
A Crowd Favorite You’ll Keep Coming Back To
There’s a reason this dish always disappears first at the buffet table. It hits every satisfying note: creamy, salty, tangy, and crunchy where all in one bowl. It’s indulgent but approachable, comforting but light enough to enjoy on a summer day. And thanks to its flexibility and make-ahead nature, it’s perfect for both busy weeknights and special occasions.
This Loaded Baked Potato Salad doesn’t just earn a spot on your table, it becomes a tradition. One bite, and your guests will be asking you for the recipe every time.
Conclusion
If you’re looking for a side dish that combines classic comfort with summery freshness, Loaded Baked Potato Salad is it. This recipe brings together familiar, beloved ingredients in a way that’s exciting yet nostalgic. It’s proof that the best meals don’t have to be complicated, they just have to be made with care, flavor, and a bit of bacon.
Add it to your seasonal repertoire, experiment with toppings, and make it your signature side. Once you’ve made it, you’ll find yourself looking for excuses to serve it again and again.