Loaded Baked Potato Salad
This Loaded Baked Potato Salad combines russet potatoes with crispy bacon, sharp cheddar cheese, and a creamy sour cream–mayo dressing, making it a hearty side dish that holds up well for outdoor gatherings.
This Loaded Baked Potato Salad combines russet potatoes with crispy bacon, sharp cheddar cheese, and a creamy sour cream–mayo dressing, making it a hearty side dish that holds up well for outdoor gatherings.
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Preheat your oven to 400°F (200°C).
Wash the potatoes, then pierce them all over with a fork or knife.
Place potatoes on a foil-lined baking sheet. Drizzle with olive oil and rub to coat. Season generously with salt and pepper.
Bake for 45-60 minutes, or until tender. While potatoes bake, cook the bacon until crispy, either in the oven or on the stovetop.
Once baked, remove the potatoes from the oven and let them cool completely.
Chop the cooled potatoes into 1-inch pieces. You can leave the skins on or remove them.
Crumble or chop the cooked bacon and slice the green onions. Set a small amount of each aside for garnish.
In a large mixing bowl, combine the sour cream, mayonnaise, yellow mustard, shredded cheddar cheese, salt, and pepper.
Add most of the chopped bacon and sliced green onions to the bowl, reserving some for the topping.
Stir the dressing mixture until well combined.
Add the chopped potatoes to the bowl with the dressing.
Gently fold everything together, being careful not to mash the potatoes.
Transfer the potato salad to a serving bowl. Chill in the refrigerator until ready to serve.
Just before serving, top with the reserved bacon crumbles and sliced green onions.
Refrigerate in an airtight container for up to 3 days. Stir gently before serving and add a splash of sour cream if the salad seems dry.
Yes. Prepare it up to 24 hours in advance and refrigerate in an airtight container. The flavors actually improve as it sits. Stir gently before serving and adjust seasonings if needed.
No peeling required—leave the skin on for texture and nutrients. Just scrub the russets clean before boiling.
Yes. Red potatoes hold their shape better and have a waxy texture, which works well here. They may require slightly less cooking time.
Boil them just until fork-tender (about 15–20 minutes for medium cubes), then drain and cool before mixing with the dressing.
