Loaded Baked Potato Salad — The Ultimate Comfort-Style Summer Side Dish
If there is one dish that perfectly blends cozy comfort food with a fresh, shareable summer side, it is Loaded Baked Potato Salad. It takes everything you love about a classic loaded baked potato — fluffy potatoes, creamy dressing, smoky bacon, sharp cheddar, and fresh herbs — and transforms it into a chilled, scoopable salad that’s perfect for picnics, barbecues, potlucks, and family gatherings.
This salad is rich, creamy, savory, and just indulgent enough to feel special, but still easy enough to make on a weekday. It’s the kind of recipe that disappears quickly at parties, and people always ask for the recipe before they leave.
Why You’ll Love This Loaded Baked Potato Salad
- Classic baked potato flavors in an easy-to-serve salad
- Perfect balance of creamy, smoky, cheesy, and savory
- Easy to make ahead of time
- Customizable to your taste
- Always a crowd favorite
Ingredients
- 8 medium Russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package bacon, cooked and crumbled
- 1 small onion, finely chopped
- Chives, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
How to Make Loaded Baked Potato Salad
Step 1: Cook the Potatoes
Wash the potatoes well and cut them into bite-sized chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook for 20–25 minutes, or until fork tender. Drain and allow to cool completely.
Step 2: Prepare the Dressing
In a large bowl, whisk together the sour cream and mayonnaise until smooth and creamy.
Step 3: Assemble the Salad
Add the cooled potatoes to the dressing. Gently fold to coat. Stir in the chopped onion, chives, shredded cheddar cheese, salt, and pepper.
Step 4: Garnish and Serve
Top with extra shredded cheese and crumbled bacon just before serving. Chill for at least 30 minutes for best flavor.
Helpful Tips
Use the Right Potatoes
Russet potatoes give you that fluffy baked potato texture. Yukon Golds work too for a creamier bite.
Cook Bacon in the Oven
Place bacon on a lined baking sheet and bake at 400°F for about 15 minutes until crisp. This keeps your kitchen cleaner and avoids splattering.
Let Potatoes Cool Completely
Warm potatoes will melt the cheese and thin the dressing. Cool them first for the best texture.
Variations
- Lighter Version: Use Greek yogurt instead of sour cream.
- Extra Crunch: Add diced celery or radishes.
- Spicy: Add diced jalapeños or a pinch of cayenne.
- Herby: Add fresh dill or parsley.
- Vegetarian: Skip bacon or use plant-based bacon.
Make Ahead & Storage
This salad can be made up to 24 hours ahead and stored covered in the refrigerator. Stir before serving and refresh with a spoonful of sour cream if needed.
Leftovers will keep for up to 3 days in an airtight container in the fridge.
What to Serve With Loaded Baked Potato Salad
- Grilled burgers or hot dogs
- BBQ chicken or ribs
- Steak or grilled sausages
- Fried chicken
- Sandwiches or wraps
Frequently Asked Questions
Can I use red potatoes?
Yes, but they will be firmer and less fluffy than Russets.
Can I freeze this salad?
No — dairy-based potato salads do not freeze well and will separate.
Can I make this without mayo?
Yes, replace mayo with more sour cream or Greek yogurt.
Final Thoughts
Loaded Baked Potato Salad is the ultimate comfort side dish — rich, creamy, smoky, and satisfying. It brings together all the flavors of a loaded baked potato in a way that’s easy to serve, easy to share, and impossible to resist. Once you try it, it will become a permanent favorite for summer gatherings and family dinners alike.
Enjoy every creamy, cheesy bite