Love the classic comfort of a loaded baked potato in a cool, creamy salad that’s perfect for any gathering and impossible to resist.
Why You’ll Love This Loaded Baked Potato Salad
- Classic baked potato flavors—bacon, cheddar, and chives—in every forkful.
- No oven required: just boil, mix, and chill.
- Ready in about an hour—ideal for last-minute party food.
- Crowd-pleasing side dish for barbecues, potlucks, and family dinners.
- Customizable toppings make it a truly loaded salad.
- Make-ahead friendly so you can relax before guests arrive.
- Balanced notes of tangy, smoky, and savory for ultimate comfort food.
- Great way to use up leftover potatoes—no waste, all taste.
Loaded Baked Potato Salad Ingredients
- 3 lbs baby Yukon Gold or red potatoes, halved and washed
- 8 slices bacon (or turkey bacon for a leaner twist)
- 1 cup sharp cheddar cheese, finely shredded
- ½ cup sour cream (full-fat for creaminess)
- ¼ cup mayonnaise (Duke’s recommended)
- 2 tbsp fresh chives, sliced (plus extra for garnish)
- 2 tbsp green onions, chopped
- 1 tbsp Dijon mustard
- 2 tsp white vinegar (or a splash of pickle juice)
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Optional: ¼ cup diced pickles for extra zing
Directions for Loaded Baked Potato Salad
- Cook the potatoes
In a large pot, cover halved potatoes with cold water and 1 tsp salt. Bring to a boil, then simmer until fork-tender (12–15 min). Drain and let cool just enough to handle. - Crisp the bacon
Heat a skillet over medium heat, cook bacon until golden and crisp. Transfer to paper towels and crumble. Tip: whisk a teaspoon of reserved bacon fat into the dressing for extra smoky depth. - Make the dressing
In a bowl, whisk together sour cream, mayo, Dijon mustard, vinegar, garlic powder, salt, and pepper until smooth. - Toss the salad
Place warm potatoes in a large bowl. Pour dressing over them while still slightly warm—this helps the flavors cling. Gently fold in cheddar, chives, and green onions. - Add bacon and chill
Stir in most of the crumbled bacon, reserving some for garnish. Cover and refrigerate for at least 30 min so flavors meld. - Serve with flair
Give the salad a final gentle stir. Sprinkle remaining bacon and extra chives on top. If you like, add diced pickles or a hint of smoked paprika.
Servings & Timing
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: about 1 hour 5 minutes
Variations
- Jalapeño Kick: Stir in a diced jalapeño or bump up the garlic powder for heat.
- Veggie Boost: Mix in roasted corn and bell peppers for extra color.
- Lighter Swap: Replace mayo with Greek yogurt and turkey bacon.
- Ranch Flavor: Add 2 tbsp ranch seasoning mix for a tangy twist.
- Herb Lover’s: Fresh dill and parsley bring an herby brightness.
- Vegan Style: Use vegan mayo, dairy-free cheddar, and tempeh bacon.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Freezing isn’t ideal—potatoes turn grainy. To serve at room temperature, let sit out 10 minutes or give a quick toss before plating.
FAQs
Q: Can I use russets instead of Yukon Gold?
A: Yes—though waxy potatoes like Yukon Gold hold their shape best in a salad.
Q: How far ahead can I prep this?
A: You can boil potatoes and mix dressing up to a day early; combine and chill on serving day.
Q: My salad is too dry—what can I do?
A: Add a splash of pickle juice or an extra dollop of mayo, then toss gently.
Q: Is mayo absolutely necessary?
A: No—swap it for extra sour cream or plain Greek yogurt if you prefer.
Q: Why did my potatoes fall apart?
A: Watch your simmer time carefully; remove them just as a fork slides in.
Q: Can I add hard-boiled eggs?
A: Absolutely—eggs make this a heartier loaded salad.
Q: Does chilling matter?
A: Definitely—at least 30 minutes helps flavors blend and the salad firm up.
Q: How can I make it gluten-free?
A: Core ingredients are naturally gluten-free—just check your mustard and mayo labels.
Conclusion
Loaded Baked Potato Salad brings all the cozy flavors of a baked potato right to your picnic table. It’s creamy, tangy, and packed with crunchy bacon and cheddar cheese. Give this crowd-pleasing comfort food a try and let me know how it turned out!
Feel free to snap a pic and share it—your feedback always makes my day. For more side-dish inspiration, check out my Tangy Coleslaw or Grilled Chicken Skewers next!
Loaded Baked Potato Salad
Ingredients
- 3 lbs baby Yukon Gold or red potatoes halved and washed
- 8 slices bacon cooked crisp and crumbled
- 1 cup sharp cheddar cheese finely shredded
- 1/2 cup sour cream full-fat for best creaminess
- 1/4 cup mayonnaise Duke’s recommended
- 2 tbsp fresh chives sliced, plus extra for garnish
- 2 tbsp green onions chopped
- 1 tbsp Dijon mustard
- 2 tsp white vinegar or pickle juice
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup diced pickles optional, for extra zing
Instructions
- In a large pot, cover halved potatoes with cold water, add a teaspoon of salt, bring to a boil, and simmer for 12–15 minutes until tender. Drain and let cool slightly.
- While potatoes cook, fry bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper in a bowl until smooth.
- Place warm potatoes in a large bowl, pour dressing over them, and gently fold in cheddar cheese, chives, and green onions.
- Add most of the crumbled bacon, mix gently, cover, and chill in the refrigerator for at least 30 minutes so flavors meld.
- Give the salad a final stir, sprinkle remaining bacon and extra chives on top, and serve chilled or at room temperature.
