This ultimate loaded baked potato salad brings together all the beloved flavors of a fully loaded baked potato into a creamy, satisfying side dish. Featuring fluffy russet potatoes, crispy bacon, sharp cheddar cheese, and a rich, tangy homemade dressing, it’s a guaranteed hit at any gathering. Perfect for potlucks, BBQs, holiday feasts, or simply as a comforting dish to enjoy at home, this recipe is not only incredibly delicious but also fantastic for making in advance, allowing the flavors to meld beautifully.

Imagine serving this decadent potato salad alongside perfectly grilled chicken thighs, succulent BBQ grilled shrimp, or a juicy steak. It’s the ideal companion to a wide array of main courses, enhancing any meal with its hearty and flavorful profile.

The next time you’re invited to a backyard cookout, family reunion, or simply want to impress your guests, this loaded baked potato salad is your secret weapon. Its rich flavors and satisfying textures are universally loved, ensuring requests for seconds and even thirds! If you’re a fan of classic potato salads, be sure to explore more of my favorite recipes, including this traditional Southern potato salad, a vibrant spicy potato salad for those who love a kick, and the uniquely delicious warm honey mustard potato salad.

Creamy & Easy Loaded Baked Potato Salad with Bacon and Cheddar

WHY YOU’LL LOVE THIS LOADED BAKED POTATO SALAD RECIPE

• **Irresistibly Creamy and Flavorful:** This recipe delivers an incredible depth of flavor, combining savory bacon, sharp cheese, and a rich, tangy dressing. The texture is perfectly creamy, ensuring every bite is a delightful experience.
• **The Perfect Side Dish for Any Occasion:** Whether it’s a casual weeknight dinner, a festive holiday gathering, a summer BBQ, or a comforting potluck contribution, this potato salad fits seamlessly into any menu. It’s hearty enough to satisfy and versatile enough to pair with various main dishes.
• **Versatile Pairing Options:** It pairs exceptionally well with grilled meats like steak and chicken, seafood such as shrimp, or even roasted vegetables for a well-rounded meal. Its robust flavor profile complements both light and heavy dishes.
• **Excellent for Meal Prep (Make Ahead):** One of its best qualities is that it can be prepared a day in advance. In fact, making it ahead allows the flavors to deepen and meld, resulting in an even more delicious salad. This makes entertaining a breeze!
• **Comfort Food Classic with a Twist:** Taking inspiration from the beloved loaded baked potato, this salad transforms a classic into a convenient, spoonable side that captures all the comforting elements you adore.

KEY INGREDIENTS FOR THE BEST LOADED BAKED POTATO SALAD

Crafting the perfect loaded baked potato salad starts with high-quality ingredients. Here’s what you’ll need and why each component is essential:

• Potatoes – For this particular recipe, I highly recommend using **Russet potatoes**. Their high starch content makes them ideal for baking and results in a fluffy, tender texture that perfectly absorbs the creamy dressing without becoming mushy. When baked, they develop a wonderful earthy flavor and a slightly crispy skin.
• Mayo – A key component of the creamy dressing. For the richest flavor and best texture, use full-fat mayonnaise, such as Hellman’s (or your preferred brand). Full-fat mayo provides that classic, luscious consistency that makes potato salad so enjoyable.
• Sour Cream – This is crucial for achieving that authentic “loaded baked potato” tanginess and richness. Sour cream adds a cool, creamy element that balances the other savory flavors. If you’re looking for a lighter alternative or a slightly different tang, plain Greek yogurt can be substituted, offering a similar creaminess with added protein.
• Cheese – Shredded cheddar cheese is my go-to for its sharp, familiar flavor that melts ever-so-slightly into the salad, enhancing the overall creaminess. White cheddar also works beautifully, offering a milder, more sophisticated touch. Feel free to experiment with a blend of cheeses, like Monterey Jack or a Colby-Jack mix, for added complexity.
• Bacon – Crispy, savory bacon bits are non-negotiable for a truly loaded potato salad! Both pork bacon and turkey bacon work wonderfully. The key is to cook it until it’s perfectly crisp and then crumble it into bite-sized pieces, adding a fantastic textural contrast and smoky flavor.
• Scallions – Also known as green onions, scallions provide a mild, fresh onion flavor and a vibrant pop of color. They are less pungent than other onions, making them ideal for a fresh salad. If scallions aren’t available, finely diced Vidalia, shallots, or even a small amount of red onion can be used, but keep in mind their stronger flavor.
• Dijon Mustard – A tablespoon of Dijon mustard might seem small, but it plays a significant role in the dressing. It adds a subtle tang, depth, and a slight spicy note that cuts through the richness of the mayo and sour cream, brightening the overall flavor profile without overpowering it.
• Olive Oil – Used to coat the potatoes before baking, olive oil helps the skins crisp up beautifully and encourages even cooking, preventing them from drying out.
• Salt and Pepper – Essential for seasoning. Always taste and adjust to ensure your potato salad is perfectly balanced.

EXPERT TIPS FOR THE BEST LOADED BAKED POTATO SALAD

Achieving the perfect loaded baked potato salad is simple with these pro tips:

• **Seasoning with Care:** When adding the crispy bacon, remember it already contributes a good amount of saltiness to the dish. Therefore, always fold in the bacon first, then taste the potato salad before adding any extra salt. This prevents over-seasoning and ensures a perfectly balanced flavor. You can always add more salt, but you can’t take it away!
• **Temperature Matters:** For optimal flavor and texture, serve this potato salad chilled or at room temperature. Chilling it for at least 1-2 hours allows the flavors to meld and intensify, creating a more cohesive and delicious experience.
• **Cool Potatoes are Key:** This is perhaps the most crucial tip! It’s imperative that the potatoes cool completely before you mix them with the creamy dressing. If you add the dressing to warm potatoes, the mayonnaise and sour cream can break down, resulting in a greasy, watery, and less appealing texture. Patience here will be greatly rewarded.
• **Don’t Overmix:** Once you’ve added the potatoes and other mix-ins to the dressing, fold them gently. Overmixing can break down the potatoes, leading to a gluey or mushy texture, which we want to avoid. You want distinct chunks of potato, not a paste.
• **Bake Your Bacon for Perfection:** While pan-frying bacon is an option, baking it offers a hands-off approach and consistently crispy results. Lay bacon strips on a baking sheet lined with parchment paper or foil, bake at 400°F (200°C) for 15-20 minutes, or until desired crispness. Pat dry to remove excess grease before crumbling.
• **Adjust Consistency to Your Liking:** If the salad seems a bit dry after chilling, feel free to add a tablespoon or two more of mayonnaise or sour cream right before serving. Give it a good stir to refresh the creamy texture.

BAKED VS. BOILED: COOKING POTATOES FOR SALAD

While this recipe specifically calls for baking the potatoes to achieve that “baked potato” flavor, you absolutely can boil them if you prefer or are short on time. Both methods yield delicious results, but here’s a breakdown:

Baking Potatoes (Recommended for this Recipe):

Baking russet potatoes gives them a distinct, earthy, and slightly smoky flavor that truly enhances the “loaded baked potato” experience. It also results in a wonderfully fluffy interior. To bake, preheat your oven to 400 degrees F (200°C). Rinse and scrub your potatoes thoroughly, then pierce them several times with a fork. Coat them lightly with olive oil and season generously with sea salt. Place them directly on a baking sheet (or one lined with parchment paper) and bake for approximately 1 hour, or until they are very tender when pierced with a fork. Once done, remove them from the oven and let them cool for 15-20 minutes before handling, then peel and chop once completely cool.

Boiling Potatoes (Alternative Method):

Yes, of course, you can boil the potatoes instead! This method is quicker and can also produce tender potatoes perfect for salad. Here’s how:

1. Rinse and scrub the potatoes well. You can peel them before boiling for a smoother texture, or boil them with the skins on and peel them once cooled.
2. Chop the potatoes into 1-inch chunks before boiling. This significantly speeds up the cooking time and ensures even cooking.
3. Place the chopped potatoes in a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water; this seasons the potatoes from the inside out.
4. Bring the water to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced easily with a knife or fork. Be careful not to overcook them, as they can become mushy.
5. Drain the potatoes thoroughly in a colander and let them cool completely. Spreading them out on a baking sheet can help them cool faster and allow any excess moisture to evaporate, preventing a watery salad.

Regardless of the method you choose, the crucial step is to allow the potatoes to cool completely before mixing them with the dressing. This prevents the dressing from becoming greasy and ensures a firm, delicious potato salad.

STORAGE AND MAKE-AHEAD TIPS

This loaded baked potato salad is an excellent make-ahead dish, making it perfect for entertaining or meal prepping. Here’s how to store it and keep it fresh:

• **Refrigeration:** The potato salad will stay fresh and delicious in an airtight container in the fridge for up to 4 days. The flavors actually deepen and improve overnight, making it even tastier the next day.
• **Before Serving:** Right before serving, give the potato salad a good stir. Sometimes, the dressing can thicken in the fridge or some moisture might settle. If it appears a little dry or needs a refresh, you can add a tablespoon or two more of mayonnaise or sour cream, stirring until it reaches your desired creamy consistency.
• **Freezing is Not Recommended:** Due to the mayonnaise and sour cream in the dressing, this potato salad does not freeze well. The dairy components can separate and become watery and grainy upon thawing, ruining the creamy texture.
• **Food Safety:** Always ensure the potato salad is kept cold, especially if serving outdoors. If it’s going to be out for more than two hours (or one hour in temperatures above 90°F/32°C), it should be discarded to prevent spoilage.

SERVING SUGGESTIONS FOR LOADED BAKED POTATO SALAD

This versatile side dish is perfect for almost any meal or occasion. Here are some fantastic serving suggestions to make it a star at your table:

• **BBQ & Grilling:** It’s a natural fit for any barbecue! Serve it alongside classic BBQ ribs, pulled pork, grilled chicken, juicy burgers, or hot dogs.
• **Summer Cookouts:** Pair it with corn on the cob, watermelon salad, and other fresh summer favorites.
• **Holiday Feasts:** A hearty addition to holiday tables, complementing roasted turkey, ham, or prime rib.
• **Weeknight Dinners:** Elevate simple weeknight meals like roasted chicken, meatloaf, or even hearty sandwiches.
• **Picnics & Potlucks:** Easy to transport and a guaranteed crowd-pleaser, making it perfect for sharing.
• **As a Light Meal:** It’s so hearty and satisfying, it can even stand alone as a light lunch!

DELICIOUS VARIATIONS TO TRY

While the classic loaded baked potato salad is perfect as is, don’t hesitate to customize it with these exciting variations:

• **Add Extra Veggies:** Incorporate finely diced celery for added crunch, or chopped bell peppers for a touch of sweetness and color.
• **Hard-Boiled Eggs:** For a more classic potato salad feel, add 2-3 chopped hard-boiled eggs. They add richness and protein.
• **Spice It Up:** A pinch of cayenne pepper, a dash of hot sauce in the dressing, or some finely diced jalapeños can give it a wonderful spicy kick.
• **Smoky Flavor Boost:** A teaspoon of smoked paprika can enhance the smoky notes from the bacon.
• **Different Cheeses:** Beyond cheddar, try crumbled blue cheese for a bolder flavor, or a blend of Monterey Jack and Colby for a milder, creamier profile.
• **Herb Power:** Fresh chives can be used alongside or in place of scallions for a delicate oniony flavor. Fresh dill or parsley also make excellent additions.
• **Ranch Dressing Mix:** For an extra layer of flavor and convenience, stir in a teaspoon or two of dry ranch seasoning mix into the dressing.
• **Make it “Fully Loaded”:** Add a small can of drained and rinsed black beans or some finely diced avocado for more texture and healthy fats.

Tried this incredibly delicious loaded baked potato salad recipe? Please take a moment to leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or share your thoughts and tips in the comments section further down the page. Your feedback is greatly appreciated! And for more delicious recipes and cooking inspiration, consider following me on Facebook or Pinterest!