If you love a classic loaded baked potato, you’re going to fall head-over-heels for this potato salad. It takes everything that makes a baked potato irresistible fluffy potatoes, crispy bacon, sharp cheddar, tangy sour cream and turns it into a chilled, creamy, totally crave-worthy side dish. It’s the kind of recipe that shows up at a party and disappears long before anything else on the table. Whether you’re serving it with grilled chicken, burgers, or enjoying it all on its own, this is comfort food at its finest.
Step-By-Step Instructions
1. Bake the potatoes until tender.
Pop the potatoes into a hot oven and bake them until they’re soft all the way through. Let them cool just enough to handle.
2. Peel and chop.
Once they’ve cooled slightly, peel off the skins and cut the potatoes into bite-size cubes. This gives the salad that “baked potato” texture rather than a mashed one.
3. Add the good stuff.
Transfer the warm potato cubes to a large mixing bowl and fold in a generous handful of cheddar cheese and some fresh green onions.
4. Mix the creamy dressing.
In a separate bowl, whisk together a smooth mixture of mayo, sour cream, a splash of vinegar, a little mustard, and some seasoning. This creates that classic loaded-potato tang.
5. Combine everything.
Pour the dressing over the potatoes and gently fold until everything is coated. Try not to overmix, you want the pieces to stay intact.
6. Chill for best flavor.
Cover the bowl and let the salad rest in the fridge for a few hours so the flavors can come together.
7. Finish with bacon and toppings.
Right before serving, fold in most of the crispy bacon and save a handful to sprinkle over the top along with more cheese and green onions.
Tips for the Best Loaded Potato Salad
- Bake, don’t boil. Baking gives the potatoes a fluffier texture and prevents the salad from turning gummy.
- Chill time matters. Letting it sit for a few hours makes the flavors deeper and the texture creamier.
- Customize it. Add chopped pickles, celery, or even hard-boiled eggs for extra texture.
- Make it lighter. Swap half the mayo and sour cream for Greek yogurt if you want a lighter version.
- Don’t add bacon too early. It will soften, fold it in right before serving so it stays crunchy.
Frequently Asked Questions
1. Can I make this potato salad a day ahead?
Absolutely! In fact, it’s even better the next day. Just add the bacon right before serving so it stays crisp.
2. Do I have to peel the potatoes?
Nope. If you like the texture and flavor of the skins, leave them on.
3. Can I use another type of potato?
Yukon golds work well too, but Russets give the fluffiest, “baked potato” feel.
4. How long does it keep in the fridge?
It will stay fresh for 3–4 days in an airtight container.
5. Can I serve it warm instead of chilled?
Yes! It’s delicious warm, but the flavors blend better once it cools.
Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet and bake for 50 minutes, or until tender when pierced with a knife. Calories: Approximately 450 per serving (estimated)
Protein: 15g (estimated)
Carbs: 40g (estimated)
Fat: 25g (estimated)
Ingredients
Instructions
Remove from oven and let cool slightly. Peel the potatoes (or use a vegetable peeler if needed).
Chop the potatoes into ½-inch pieces and transfer to a large mixing bowl. Add 1 cup of shredded cheddar cheese and the chopped green onions. Stir to combine.
In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, seasoned salt, and pepper.
Pour the dressing over the potato mixture and gently fold until everything is combined.
Cover and refrigerate for at least 3-4 hours to allow the flavors to meld.
Before serving, gently fold most of the crumbled bacon into the potato salad, reserving a small amount for garnish.
Transfer the potato salad to a serving bowl and garnish with the remaining cheddar cheese, bacon, and green onions.Nutrition