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Loaded Baked Potato Salad — The Ultimate Crowd-Pleaser Side Dish

Loaded baked potatoes are a classic comfort food, but when transformed into a cold, creamy, flavor-packed salad, they become something unforgettable. Loaded Baked Potato Salad brings together everything you love about a fully dressed baked potato — tender potatoes, smoky bits, tangy sour cream, rich cheese, and fresh green onions — all folded into one bowl. It’s perfect for picnics, potlucks, family dinners, or a special side that feels both familiar and exciting.

Below is a step-by-step guide to help you make this dish flawlessly every time.

⭐ What Makes Loaded Baked Potato Salad Special?

This salad blends the heartiness of a baked potato with the cool creaminess expected from a classic potato salad. Instead of a heavy mayonnaise base, this recipe leans on sour cream and a touch of mayo, giving it that signature baked potato tang while keeping the texture smooth and rich.

It’s:

• Comforting yet refreshing
• Simple to prepare
• Packed with flavor in every bite
• Great warm or chilled

🥔 Ingredients You’ll Need

For the Potatoes:

• 3 lbs russet potatoes (or Yukon Gold for creaminess)
• Salt (for boiling)

For the Dressing:

• 1 cup sour cream
• ½ cup mayonnaise
• 1–1½ cups shredded cheddar cheese
• 6–8 slices cooked bacon, chopped
• 4 green onions, sliced
• 1–2 teaspoons garlic powder
• ½ teaspoon black pepper
• Optional: a splash of lemon juice for brightness

For Garnish:

• Extra cheese
• Extra bacon
• Sliced green onions
• Paprika (optional for color)

👩‍🍳 Step-by-Step Method

Step 1 — Prepare the Potatoes

1. Wash the potatoes thoroughly; peeling is optional (the skin adds a “baked potato” feeling).
2. Cut potatoes into bite-sized chunks.
3. Place them in a pot and cover with cold water.
4. Add about 1 tablespoon of salt to the water.
5. Boil until the potatoes are tender but not mushy — usually 10–12 minutes.
6. Drain well and let them cool completely.
   Tip: Spread them out on a tray so they don’t steam and turn soft.

Step 2 — Cook the Bacon

1. While the potatoes cool, cook your bacon until crisp.
2. Drain on paper towels, then chop into small pieces.
   This gives the salad that perfect smoky crunch.

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