Baked Potato Salad is the ultimate twist on a classic, transforming your favorite loaded baked potato into a creamy, savory, crowd-pleasing side dish. It’s hearty, flavorful, and ridiculously easy to love.
Perfect for potlucks, picnics, and summer BBQs, this creamy salad brings bacon, sour cream, cheese, and green onions to the party—every bite tastes like comfort food.
Star Players in This Baked Potato Salad
- Russet potatoes – Their starchy texture bakes up fluffy and holds the salad together without falling apart.
- Sour cream – Adds tang and that signature “loaded potato” flavor.
- Mayonnaise – Brings creamy richness and balances the tartness of the sour cream.
- Bacon – Salty, smoky, and crispy—adds irresistible crunch and savory depth.
- Green onions – Bright and zippy, they cut through the richness and lift the whole dish.
- Cheddar cheese – Melty, sharp, and essential for the “loaded” vibe.
How to Make Baked Potato Salad: Quick & Crave-Worthy Steps
Start by baking the potatoes until fork-tender—no shortcuts here, you want that oven-roasted flavor. Cool them completely before chopping into bite-sized pieces.
In a large bowl, mix sour cream and mayo to create a creamy dressing. Gently toss the potatoes in the sauce, seasoning generously with salt and pepper.
Stir in most of the bacon, green onions, and cheddar, saving a little of each for garnish. This dish shines served slightly chilled or at room temperature.
Tips, Tweaks & Tasty Twists
To lean into the baked potato feel, peel only half of the potatoes and leave the skin on the rest—it adds texture and rustic charm. For a punch of herby goodness, mix in some ranch seasoning, or even fresh chopped dill.
Feeling indulgent? Stir in a handful of crispy fried onions or swap cheddar for a smoked gouda. You can also try it with roasted red potatoes if you prefer a waxier texture.
This salad pairs beautifully with grilled meats, burgers, and barbecue ribs—and might just outshine the main dish.
Storing Leftover Baked Potato Salad
For best flavor and texture, store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead side.
If you want to serve it warm later, reheat gently in the microwave—just note that the dressing will loosen slightly. Freezing isn’t recommended, as the texture of the potatoes and dairy may suffer.
Loaded Baked Potato Salad
Ingredients
- 1 cup sour cream
- 5 green onions finely chopped
- 1 cup mayonnaise
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 2 pounds russet potatoes approximately 6 medium-sized
- 8 slices bacon cooked crisp and chopped
Instructions
- Preheat your oven to 400°F. Thoroughly wash the russet potatoes and pierce each one several times using a fork or sharp knife. Arrange them directly on the oven rack and bake for 50 minutes to 1 hour, until they are soft when tested with a fork. Remove from the oven and allow them to cool entirely.
- Choose whether to peel all the potatoes, retain the skin on some, or leave them fully intact, depending on your preferred texture. Dice the cooled potatoes into small, bite-sized chunks.
- In a mixing bowl, thoroughly blend together the sour cream and mayonnaise.
- Transfer the chopped potatoes to a large serving bowl. Season generously with salt and pepper, then pour over the creamy mixture, adding just enough to lightly coat the potatoes—there may be some left over. Gently fold the mixture to avoid mashing the potatoes.
- Incorporate the majority of the chopped bacon, green onions, and shredded cheese into the salad, reserving a portion of each for garnish. Mix carefully until just combined.
- Finish with the reserved toppings before serving.
Notes
Flavor Twist: Introduce a ranch flavor by blending ranch seasoning into the creamy dressing according to your taste.
