This Loaded Baked Potato Salad is a tried-and-true favorite that's been tested and perfected countless times. It is loaded with all the toppings you love on a baked potato and it is completely foolproof and guaranteed to impress. I've perfected the tangy sauce over years of cooking, and every bite bursts with bold, comforting flavors.
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Growing up in the South, potato salads were always a highlight at family gatherings and backyard cookouts. Creamy, flavorful, and a little indulgent, they were more than just a side; they were a tradition! This Loaded Baked Potato Salad is a winner, packed with bold flavors. If you love this, you might also enjoy my Sweet Potato Salad for a slightly sweeter twist or my Roasted Potatoes for a simple savory side.
Reader Review: This was easily one of the best potato salads I've ever had, creamy, flavorful and it was easy to make. - Kaitlyn
Why You'll Love This Recipe
- Big Flavor - Taste just like a loaded baked potato
- Super Creamy - This has the perfect balance of mayo and sour cream
- Easy to make ahead - This salad tastes even better after it chills
- Crowd favorite - This dish always disappears fast at gatherings
What Is Potato Salad
Potato salad is a classic side dish made from boiled potatoes mixed with a creamy or tangy dressing, along with a variety of add-ins for extra flavor and texture. It is very popular at BBQs, picnics, and family gatherings.
There are also different styles depending on the region
- Classic American - Creamy, mayo-based (like this recipe)
- German potato salad - Served warm with a vinegar-based dressing
- Southern-style - often includes eggs and slightly sweeter dressing
Tim's Tip: Let the potatoes cool slightly. Mix the dressing while still warm, but not piping hot. This helps them absorb flavor without breaking apart or becoming mushy.
Recipe Video
Ingredients
- Potatoes: We like to use russet potatoes, but if you're choosing to leave skin on, use a waxy potato like Yukon golds, red potatoes or new potatoes.
- Mayonnaise: The base of the dressing that adds a rich, creamy texture.
- Sour Cream: Adds tang and balances the richness of the mayo.
- Mustard: Gives a subtle zip and depth of flavor.
- Apple Cider Vinegar: Brightens everything with a slight tang.
- Salt and Pepper: Essential for bringing all the flavors together.
- Garlic Powder: Adds a smooth, savory garlic flavor without overpowering.
- Onion Powder: Gives a mild onion flavor throughout the dressing.
- Bacon: Crispy, salty, and smoky
- Cheddar Cheese: Sharp cheddar adds bold flavor
- Green Onions: Fresh, mild onion flavor with a bit of crunch.
How to make Loaded Baked Potato Salad
1. Prep the Potatoes - Wash, peel, and dice the potatoes into even 1-inch cubes.
2. Boil the Potatoes - Add potatoes to a large pot of salted water and boil for about 20-22 minutes, or until fork-tender.
3. Make the Dressing - While the potatoes are cooking, whisk together mayonnaise, sour cream, mustard, salt, pepper, garlic powder, and onion powder. Stir in the apple cider vinegar until smooth.
4. Combine While Warm - Drain the potatoes and add them to a large bowl. While still warm, pour the dressing over the potatoes and gently mix to coat.
5. Add Mix-Ins - Fold in bacon, cheddar cheese, and green onions.
6. Serve or Chill - Serve immediately or refrigerate until chilled. Top with extra bacon and green onion if desired.
Substitutions and Variations
- Use Greek Yogurt in place of sour cream for a lighter option
- Use a different cheese if you prefer. Try Monterey Jack or Colby Jack
- Other Add-ins - Diced jalapeños or hot sauce for some kick
- Fresh herbs - Parsley, Dill, or chives brighten everything up
- Cut potatoes evenly - Dice your potatoes into uniform 1-inch pieces so they cook at the same rate.
Tims Tips
- Use warm potatoes when mixing so they soak up more flavor.
- Don't overmix - this keeps the potatoes from getting mushy.
- Make sure the bacon is cooked to extra crispy. Bake at 400°F for 15-20 minutes. This will cook the bacon evenly and prevent grease splatter all over your stovetop.
- Cook just until fork-tender - Boil the potatoes only until the fork easily slides in. Overcooking will make them too soft and lead to a mushy potato salad.
Equipment
- Flint and Flame Knives - for precise chopping and dicing.
- Stock Pot - To boil your potatoes to perfection.
- Potato Peeler - Makes peeling easy and quick.
- Glass Mixing Bowl - Perfect for tossing potatoes with the sauce and toppings evenly.
What to Serve with Potato Salad
Storage
- To refrigerate: Store your salad in an airtight container in the fridge for up to 3-4 days. Give it a quick stir before serving, as the dressing may settle. You can always add a little mayo or sour cream to freshen it up if needed.
- To Freeze: Freezing is not recommended for this recipe.
- How to make ahead: This is a perfect make-ahead dish. You can prepare up to 24 hours in advance. For the best texture, add the bacon and green onions just before serving to keep them fresh and crisp.
FAQs
Yes, it keeps well for up to a day or two in the fridge. I often hold out the bacon and chives until right before serving to keep the texture.
No, leaving the skin on is totally optional and often preferred for texture and nutrients.
If the dressing absorbs too much during chilling, stir in a spoonful of sour cream or mayonnaise before serving.
More Delicious Potato Sides
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Loaded Baked Potato Salad
Equipment
- 1 Large Pot
- 1 Knife
Ingredients
- 3 lbs Potatoes Diced
- 1 cup Mayonaise
- ½ cup Sour Cream
- ¼ cup Yellow Mustard
- ¼ cup Apple Cider Vinegar
- 1 teaspoon salt
- ¼ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
Mix-Ins
- 1 cup Bacon Cooked Crispy
- 8 oz Cheddar Cheese Shredded
- 4 Green Onions Diced
Instructions
- Prep the Potatoes - Wash, peel, and dice the potatoes into even 1-inch cubes.
- Boil the Potatoes - Add potatoes to a large pot of salted water and boil for approximately 20-22 minutes, or until fork-tender.
- Make the Dressing - While the potatoes are cooking, whisk together mayonnaise, sour cream, mustard, salt, pepper, garlic powder, and onion powder. Stir in the apple cider vinegar until the mixture is smooth.
- Combine While Warm - Drain the potatoes and add them to a large bowl. While still warm, pour the dressing over the potatoes and gently mix to coat.
- Add Mix-Ins - Fold in bacon, cheddar cheese, and green onions.
- Serve or Chill - Serve immediately or refrigerate until chilled. Top with extra bacon and green onion if desired.
Video
Notes
- Use warm potatoes when mixing so they soak up more flavor.
- Don't overmix - this keeps the potatoes from getting mushy.
- Make sure the bacon is cooked to extra crispy. Bake at 400°F for 15-20 minutes. This will cook the bacon evenly and prevent grease splatter all over your stovetop.
- Cook just until fork-tender - Boil the potatoes only until the fork easily slides in. Overcooking will make them too soft and lead to a mushy potato salad.
Storage
- To refrigerate: Store your salad in an airtight container in the fridge for up to 3-4 days. Give it a quick stir before serving, as the dressing may settle. You can always add a little mayo or sour cream to freshen it up if needed.
- To Freeze: Freezing is not recommended for this recipe.
- How to make ahead: This is a perfect make-ahead dish. You can prepare up to 24 hours in advance. For the best texture, add the bacon and green onions just before serving to keep them fresh and crisp.
Nutrition
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Casey L says
We’re making this for our family reunion! It was so good and satisfying! The bacon topping 👌