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If you love loaded baked potatoes, this creamy Loaded Baked Potato Salad is about to become your new favorite side dish.
It has everything people love about a baked potato—tender potatoes, crispy bacon, cheddar cheese, green onions, sour cream, and mayonnaise—all mixed into one rich and flavorful potato salad.
It’s perfect for cookouts, potlucks, family dinners, holidays, and summer BBQs.
This recipe tastes so much better than store-bought potato salad and is always one of the first dishes to disappear.
If you love classic side dishes, be sure to try my Easy Classic Macaroni Salad and Deviled Egg Potato Salad Recipe too.
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
Looking for even more fresh summer meal ideas? Be sure to visit my Best Summer Salad Recipes collection for easy pasta salads, fruit salads, and BBQ side dishes, and don’t miss my Homemade Salad Dressing Recipes collection for delicious dressings to pair with your favorite salads.
Why You’ll Love This Recipe
- Creamy and full of flavor
- Loaded with bacon, cheese, and green onions
- Great warm or chilled
- Perfect for BBQs and potlucks
- Easy to customize
Loaded Baked Potato Salad Recipe
Ingredients:
- 10-12 medium red potatoes
- 3/4 c. mayonnaise
- 3/4 c. sour cream
- 1 c. grated cheddar cheese
- 3 tbsp. chopped green onions
- 6-8 slices bacon
- Salt and pepper
Ingredient Notes
Red Potatoes
Red potatoes hold their shape well and have a creamy texture. I like leaving the skins on for extra color and flavor.
Bacon
Cook until crispy for the best texture.
Sour Cream + Mayo
This combination gives the salad a rich, tangy, creamy dressing.
How to Make Loaded Baked Potato Salad
Step 1: Cook the Potatoes
Wash potatoes and cut into 1-inch cubes.
Place in a large pot of salted water and bring to a boil.
Cook until fork tender, about 15–20 minutes.
Drain well and allow potatoes to cool slightly.
Step 2: Cook the Bacon
While potatoes cook, fry bacon until crisp.
Transfer to paper towels and crumble.
Step 3: Make the Dressing
In a large bowl, combine:
- mayonnaise
- sour cream
- salt
- pepper
Step 4: Assemble the Salad
Gently stir in:
- cooked potatoes
- bacon
- cheddar cheese
- green onions
Mix until coated.
Step 5: Serve
Serve warm or refrigerate until chilled.
Tips for the Best Potato Salad
Don’t Overcook Potatoes
They should be fork tender, not mushy.
Cool Slightly Before Mixing
Warm potatoes absorb flavor well, but piping hot potatoes can break apart.
Reserve Some Toppings
Save bacon, cheese, and onions for sprinkling on top before serving.
Variations
Add Ranch Flavor
Mix in a spoonful of ranch seasoning.
Make It Extra Cheesy
Add extra cheddar or pepper jack.
Add Garlic
Stir in a little garlic powder.
Use Yukon Gold Potatoes
A great substitute for red potatoes.
What to Serve With Loaded Baked Potato Salad
This side dish pairs well with:
- burgers
- grilled chicken
- pulled pork
- ribs
- steak
- hot dogs
You may also enjoy my Baked Potatoes for a Crowd guide.
Storage
Store covered in the refrigerator for up to 4 days.
Stir before serving again.
Frequently Asked Questions
Can I Make This Ahead of Time?
Yes. It tastes even better after chilling for a few hours.
Can I Serve It Warm?
Absolutely. It’s delicious warm or cold.
Can I Peel the Potatoes?
Yes, but I usually leave the skins on.
More Summer Salad Recipes
If you love potatoes, try:
This Loaded Baked Potato Salad is creamy, cheesy, smoky, and packed with everything people love about a loaded baked potato. It’s an easy crowd-pleasing side dish you’ll want to make again and again.
- 10 medium red potatoes
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 cup shredded cheddar cheese
- 3 tablespoons chopped green onions
- 6 slices bacon cooked and crumbled
- Salt and pepper to taste
-
Wash potatoes and cut into 1-inch cubes. Leave skins on if desired.
-
Place potatoes in a large pot of salted water and bring to a boil.
-
Cook 15–20 minutes, or until fork tender.
-
Drain potatoes well and let cool slightly.
-
While potatoes cook, fry bacon until crisp. Drain on paper towels and crumble.
-
In a large mixing bowl, combine mayonnaise, sour cream, salt, and pepper.
-
Add cooked potatoes, bacon, cheddar cheese, and green onions.
-
Gently stir until evenly coated.
-
Serve warm or refrigerate until chilled before serving.
Red potatoes hold their shape best, but Yukon Gold or russet potatoes may also be used.
Reserve extra bacon, cheese, and green onions for topping before serving.
Add more mayonnaise or sour cream if you prefer a creamier salad.
Follow my favorite recipes board on Pinterest.
i have made this potato salad a few times, it is so good, you are right it is good hot or cold. nice change from regular potato salad. thanks for the recipe