Loaded Baked Potato Salad

What happens when you take everything wonderful about a loaded baked potato and turn it into a potato salad? You get this, and it is honestly dangerous. Bacon, cheddar, sour cream, green onions, all the cozy comfort food flavors piled into one creamy, dreamy bowl. I have watched grown adults hover over this dish at a cookout, and I get it, because I am one of them.

This is my contribution to basically every summer gathering now, right alongside my macaroni salad. It feeds a crowd, it travels well, and it gets that look from people when you set it down on the table. You know the one. The hungry, hopeful look.

The trick to perfect potatoes

You want your potatoes cooked until they are just fork tender, not mushy. Overcooked potatoes turn to mash the second you stir them, and while mashed potatoes are great, that is not what we are going for here. Drain them well and let them cool a bit so they hold their shape when you fold everything together.

I use russets for that classic baked potato flavor, but Yukon golds work beautifully too if you want them a little more buttery and tender. Either way, you really cannot go wrong.

A few things that help

Here are the kitchen helpers I reach for when I make this.

• A big mixing bowl so you have room to toss everything gently
• A good sharp peeler to make prep fast
• A serving bowl with a lid for easy transport to the party

Heads up, a few of these are affiliate links, which just means I earn a tiny commission at no cost to you.

Make it ahead, keep it crisp

This salad is great made a few hours ahead so the flavors have time to come together, but here is my one big tip. Stir in most of the bacon right before serving and save a little to sprinkle on top. Bacon that sits in the salad too long loses its crunch, and crispy bacon is half the joy here. We protect the crunch at all costs.

Loaded Baked Potato Salad

All the cozy flavors of a loaded baked potato, bacon, cheddar, sour cream, and chives, turned into the best potato salad.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 lbs russet potatoes, peeled and cubed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups shredded cheddar
• 8 slices bacon, cooked and crumbled
• 1/4 cup sliced green onions
• 2 tbsp chopped fresh chives
• salt and pepper to taste

Method

 

1. Boil the cubed potatoes in salted water until just fork tender, about 12 to 15 minutes, then drain and let cool.
2. In a large bowl, whisk together the sour cream and mayonnaise.
3. Add the cooled potatoes, most of the cheddar, green onions, and chives, then toss gently to coat.
4. Season with salt and pepper and fold in most of the bacon.
5. Top with the remaining cheddar and bacon, then chill until ready to serve.

Notes

Cook the potatoes until just fork tender so they hold their shape. Stir in the bacon right before serving so it stays crisp.

The ultimate cookout side

Make this for your next barbecue, potluck, or lazy summer dinner and watch it disappear. It is rich, it is comforting, and it tastes like the best parts of summer. I cannot wait for you to try it.

So glad you are here.
xo, Pam