Hey y'all! If you're searching for the ultimate crowd-pleaser for your next barbecue or family gathering, this Delicious Loaded Baked Potato Salad is your answer. Imagine all the classic flavors of a fully loaded baked potato—think crispy bacon, sharp cheddar, fresh chives, and creamy sour cream—all tossed together in a chilled, satisfying salad. It's rich, indulgent, and seriously irresistible. Whether it's for summer cookouts, weekday lunches, or potluck parties, this recipe is bound to steal the show. Let's get cooking!

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Why You'll Love This

Loaded with bold, familiar flavors that everyone loves.
Great make-ahead side for parties, picnics, or BBQs.
Customizable with endless mix-ins and toppings.
Perfect balance of creamy, crunchy, and savory textures.
Satisfying and hearty enough to be a main or side dish.

Ingredients

2 pounds russet potatoes, scrubbed and cut into 1-inch cubes
1 cup sour cream
½ cup mayonnaise
1 cup shredded sharp cheddar cheese
6 slices thick-cut bacon, cooked crisp and crumbled
⅓ cup chopped fresh chives (plus extra for garnish)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt, plus more for boiling potatoes
½ teaspoon ground black pepper

Directions

Step 1: Cook the Potatoes

Place cubed potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat.
Boil potatoes for 10-12 minutes, or until fork tender but not mushy. Drain well and let cool for 15 minutes.

Step 2: Prepare the Dressing

In a large mixing bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.

Step 3: Assemble the Salad

Add cooled potatoes to the dressing. Gently toss to coat all pieces evenly.
Fold in cheddar cheese, bacon, and chopped chives. Reserve a bit of each for garnish if desired.

Step 4: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld.
Garnish with reserved cheese, bacon, and chives before serving. Enjoy chilled or at cool room temperature.

Notes

Cool the potatoes completely before mixing to prevent the salad from becoming mushy.
If you want extra crunch, add diced celery or green onions to the mix.
For a lighter version, substitute Greek yogurt for the sour cream.

Variations

Spicy Loaded Potato Salad: Add 1-2 tablespoons of chopped pickled jalapeños or a dash of hot sauce for a kick.
Ranch Style: Replace the sour cream and mayonnaise with ranch dressing for tangy flavor.
Vegetarian Version: Swap bacon for smoked paprika or roasted mushrooms for smoky depth without meat.

Required Equipment

Large pot for boiling potatoes
Large mixing bowl
Colander
Knife and cutting board
Measuring cups and spoons
Mixing spoon or spatula

Storage Instructions

Store leftover loaded baked potato salad in an airtight container in the refrigerator for up to 4 days. Stir before serving. Not recommended for freezing, as the texture may change.

Suggested Pairings & Serving Recommendations

Serve alongside grilled chicken, ribs, hot dogs, or steak for a classic cookout vibe.
Pair with a crisp garden salad or roasted vegetables for a well-rounded meal.
Excellent as part of a picnic spread with sandwiches and fresh fruit.

Pro Tips

Use thick-cut bacon for extra crunch and flavor.
Don’t overcook the potatoes—tender but firm holds up best in salads.
For bolder flavor, chill the salad overnight before serving to let the flavors deepen.

FAQ

Can I use Yukon Gold potatoes instead of russets?: Yes! Yukon Gold potatoes have a creamy texture and work wonderfully in this salad.
Can I make this loaded baked potato salad ahead of time?: Absolutely. This salad tastes even better when made a day ahead since the flavors have more time to blend.
How do I keep the potatoes from getting mushy?: Be sure to cook the potatoes just until fork-tender and cool them completely before adding the dressing and mix-ins.