You know what? This Loaded Baked Potato Salad Recipe feels like summer on a plate—creamy potatoes, crisp bacon, and tangy dressing you’ll spoon onto everything. Whether you’re hosting a backyard BBQ or craving a weekend comfort meal, this potato salad recipe will win hearts and empty bowls.
Why You’ll Love This Loaded Baked Potato Salad Recipe
• Ready ahead: prep the night before and wake up to happy taste buds.
• Crowd-pleaser: perfect for potlucks, picnics, and family get-togethers.
• Flavor bomb: smoky bacon, sharp cheddar, and fresh herbs in every bite.
• Customizable: add extra veggies or swappable proteins to match your mood.
• No-fuss cooking: bake potatoes in the oven or microwave if you’re pressed.
• Protein boost: eggs and bacon make it more than just a side dish.
• Kid-friendly twist: familiar “baked potato” vibes kids can’t resist.
• Leftover hero: transforms last night’s spuds into something spectacular.
Ingredients for Loaded Baked Potato Salad Recipe
• 3 pounds russet potatoes (about 6 medium, washed and dried)
• 6 slices thick-cut bacon, chopped (use Applewood-smoked if you like extra smoke)
• 4 large eggs, hard-boiled and chopped
• 1 cup mayonnaise (Hellmann’s or Dukes for best flavor)
• ½ cup sour cream
• 2 tablespoons Dijon mustard (or yellow mustard for a milder tang)
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika (regular paprika is fine)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ½ cup sharp cheddar cheese, shredded (optional but highly recommended)
• 3 green onions, thinly sliced, plus extra for garnish
• 2 tablespoons fresh chives, chopped (optional garnish)
• 1 stalk celery, finely diced (for a crunchy snap)
• ¼ cup red onion, finely diced (for bite and color)
Directions
- Bake the potatoes
Preheat your oven to 400°F. Poke each potato with a fork, rub with a little oil and salt, and bake on a sheet for 45–55 minutes, until tender when pierced. (Tip: go for even sizes so they cook uniformly.) - Cook the bacon
While the potatoes bake, heat a skillet over medium heat. Add chopped bacon and fry until crisp, about 7–8 minutes. Drain on paper towels and save the rendered fat for extra flavor in step 5. - Hard-boil the eggs
Place eggs in a saucepan, cover with water, bring to a gentle boil, then turn off heat and cover for 10 minutes. Transfer eggs to an ice bath, peel, and chop roughly. - Prep potatoes
Let baked potatoes cool just enough to handle. Slice each in half lengthwise, scoop out the flesh into a bowl, and cut into bite-sized cubes, leaving a thin layer of potato on the skins if you want to serve in “shells.” - Make the dressing
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, and a pinch of salt and pepper. Stir in a teaspoon of the hot bacon fat for extra depth (or skip if you want it lighter). - Combine everything
Add diced potatoes, chopped bacon (reserve a few bits for garnish), chopped eggs, celery, red onion, green onions, and shredded cheddar to the dressing. Gently fold until every chunk is coated—don’t overmix or it turns mushy. - Chill and let flavors marry
Cover the bowl and refrigerate for at least 1 hour. This gives the dressing time to seep into every nook of the potatoes—trust me, it’s worth the wait. - Garnish and serve
Before serving, give it one last gentle stir, taste for seasoning, and sprinkle with extra bacon bits, green onions, and chives. Scoop it into a big bowl or fill potato skins for a playful twist.
Servings & Timing
Makes about 8–10 servings
Prep Time: 25 minutes active
Cook Time: 55 minutes (potatoes) + 12 minutes (eggs)
Chill Time: 1 hour (flavors meld best when given a break)
Total Time: ~2 hours (mostly hands-off)
Variations
• Southwest style: swap smoked paprika for chili powder and stir in black beans and corn.
• Ranch spin: use ranch dressing mix instead of Dijon for a cool, herby vibe.
• Greek twist: add diced cucumber, kalamata olives, and crumbled feta.
• Vegan version: use coconut “bacon,” vegan mayo, and chickpea “egg” scramble.
• Spicy kick: toss in chopped jalapeño and a dash of hot sauce.
• Breakfast potato salad: fold in diced ham and top with a runny fried egg.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. The salad tastes best cold or at room temperature—reheating is optional (microwave gently, 20-second bursts). Do not freeze the fully dressed salad, but you can freeze plain diced potatoes for later use.
FAQs
Q: Can I use red or Yukon Gold potatoes?
A: Absolutely—smaller-skinned potatoes hold their shape nicely and add color.
Q: Why is my dressing too runny?
A: Make sure your potatoes are cooled and drained; warm spuds release steam that thins the sauce.
Q: How far ahead can I prep this salad?
A: You can prep all components 24 hours ahead, but toss them together just before serving for the best texture.
Q: Can I leave out the eggs?
A: Sure—this becomes a classic loaded potato salad without eggs, still creamy and delicious.
Q: What if I don’t have sour cream?
A: Greek yogurt makes a tangy swap and lightens the dish.
Q: My bacon went soggy—help!
A: Reserve a handful of crisps just before mixing and sprinkle them on top at serving time.
Q: Any tips for crunchy veggies?
A: Salt and drain diced celery and onions for 10 minutes, then pat dry to keep them crisp.
Q: Is this suitable for picnics?
A: Yes—just keep it chilled in a cooler and stir before serving.
Conclusion
This Loaded Baked Potato Salad Recipe is a tasty mash-up of all your favorite baked potato toppings—without heating up the house. It’s easy to tweak, prep-ahead friendly, and perfect for sharing. Give it a whirl, let me know how it turned out, and don’t forget to explore our [other picnic-worthy salads] for more inspiration!
Loaded Baked Potato Salad Recipe
Ingredients
- 3 pounds russet potatoes about 6 medium, washed and dried
- 6 slices bacon thick-cut, chopped
- 4 large eggs hard-boiled and chopped
- 1 cup mayonnaise Hellmann’s or Dukes
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard or yellow mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup sharp cheddar cheese shredded, optional
- 3 green onions thinly sliced, plus extra for garnish
- 2 tablespoons fresh chives chopped, optional
- 1 stalk celery finely diced, optional
- 1/4 cup red onion diced, optional
Instructions
- Preheat oven to 400°F. Poke potatoes with a fork, rub with oil and salt, and bake for 45–55 minutes until tender.
- Heat a skillet over medium heat, add chopped bacon, and fry until crisp. Drain on paper towels.
- Cover eggs with water, bring to a gentle boil, then turn off heat, cover, and rest 10 minutes. Chill in ice water, peel, and chop.
- Slice cooled potatoes in half, scoop out flesh, cut into cubes, and place in a large bowl.
- Whisk mayonnaise, sour cream, mustard, vinegar, paprika, salt, pepper, and a bit of bacon fat in a bowl.
- Add potatoes, bacon, eggs, celery, onions, cheese, and dressing; toss gently and cover. Refrigerate 1 hour.
- Garnish with extra bacon bits, chives, and green onions, then serve chilled or at room temperature.
