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!
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.
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
Instructions
-
1Place cubed potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat.
-
2Boil potatoes for 10-12 minutes, or until fork tender but not mushy. Drain well and let cool for 15 minutes.
-
3In a large mixing bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.
-
4Add cooled potatoes to the dressing. Gently toss to coat all pieces evenly.
-
5Fold in cheddar cheese, bacon, and chopped chives. Reserve a bit of each for garnish if desired.
-
6Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld.
-
7Garnish with reserved cheese, bacon, and chives before serving. Enjoy chilled or at cool room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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