This Loaded Baked Potato Salad Recipe blends the comfort of a classic baked potato with the creamy, tangy goodness of potato salad—topped with crispy bacon, melted cheddar, and fresh chives. You won’t be able to resist this irresistible twist on a summer favorite.
Why You’ll Love This Recipe
- Ultimate crowd-pleaser: everyone from kids to grandparents asks for seconds.
- No fancy gadgets required—just an oven, a knife, and a mixing bowl.
- Ready in under two hours (including chill time) for easy entertaining.
- Great make-ahead side dish for potlucks, BBQs, and family reunions.
- Balanced flavor: creamy, smoky, tangy, and a hint of fresh herbs.
- Easily scalable—double or halve the batch without fuss.
- Customizable: swap in Greek yogurt for sour cream for a lighter touch.
- Naturally gluten-free and packed with fiber and protein.
Ingredients
- 3 lb (about 6 medium) russet potatoes, scrubbed (Yukon Golds work too)
- 6 slices thick-cut bacon (sub pancetta or turkey bacon)
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup mayonnaise (light or avocado oil mayonnaise)
- 2 tbsp Dijon mustard (or yellow mustard)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 4 green onions, thinly sliced (scallions)
- 2 tbsp fresh chives, minced (plus extra for garnish)
- 2–3 tbsp milk (optional, for creamier texture)
- Paprika, for garnish (optional)
Directions
- Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Prick each potato several times with a fork for even cooking. - Bake the Potatoes
Place the potatoes directly on the rack or on the prepared sheet. Bake for 50–60 minutes until fork-tender. Tip: a sharp knife should slide in easily with no resistance. - Cook the Bacon
While potatoes bake, lay bacon strips in a cold skillet and cook over medium heat until deeply golden and crispy, about 8–10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon of bacon fat. - Cool and Cube
Let potatoes cool 10–15 minutes until safe to handle. Cut each potato in half, scoop flesh into a large bowl, and roughly cube the skins if you like an extra-crunch element—or discard skins. - Whisk the Dressing
In a small bowl, whisk together sour cream, mayo, Dijon mustard, garlic powder, onion powder, salt, and pepper. Thin with 2–3 tablespoons of milk if you prefer a looser salad. - Toss Everything Together
Crumble 4 strips of bacon and add to the potatoes along with shredded cheddar, chopped green onions, and chives. Pour the dressing over and gently fold until potatoes are evenly coated. Taste and adjust seasoning. - Chill to Set
Cover the bowl with plastic wrap and chill in the fridge at least 1 hour—this helps flavors meld. (Overnight resting intensifies the tangy mustard and smoky bacon notes.) - Plate and Garnish
Transfer to a serving bowl. Sprinkle reserved bacon crumbs, extra cheddar, chives, and a light dusting of paprika on top. Serve cold or at room temperature.
Servings & Timing
- Yield: 8 servings
- Prep Time: 20 minutes (plus bacon cooking)
- Cook Time: 60 minutes (baking potatoes)
- Chill/Rest Time: 60 minutes
- Total Time: Approximately 2 hours (including chill)
Variations
- Southwestern Style: Stir in ½ cup corn kernels, diced red bell pepper, and a pinch of cumin.
- Loaded Sweet Potato: Swap russet for sweet potatoes and use pepper jack cheese.
- Keto-Friendly: Replace potatoes with riced cauliflower and skip the milk.
- Vegan Twist: Use plant-based mayo, dairy-free cheddar, and coconut bacon.
- Herb Explosion: Add chopped dill and parsley for garden-fresh aroma.
- Spicy Kick: Mix in 1–2 finely chopped jalapeños or a dash of hot sauce.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days. Because it’s a cold salad, no reheating is needed—just give it a gentle stir before serving. Avoid freezing, as the texture of potatoes and dairy changes upon thawing.
FAQs
Q: Can I make this potato salad ahead of time?
A: Absolutely—prep a day in advance for deeper flavor; just mix, chill, and garnish before serving.
Q: My salad is too thick. How do I thin it?
A: Stir in a splash of milk or a tablespoon more sour cream until you reach your desired creaminess.
Q: Can I use red or Yukon Gold potatoes?
A: Yes—red potatoes hold their shape beautifully, and Yukon Gold add extra buttery flavor.
Q: How do I keep the bacon crispy?
A: Reserve some bacon crumbs for garnish and add them right before serving to maintain crunch.
Q: Is this recipe gluten-free?
A: Yes, all ingredients here are naturally gluten-free—just double-check your mayo and mustard labels.
Q: Can I skip the chill time?
A: Technically yes, but chilling allows flavors to meld; if you’re short on time, chill at least 30 minutes.
Q: How do I lighten this dish?
A: Swap sour cream for Greek yogurt, use light mayo, and reduce cheese by ¼ cup.
Q: What’s the best way to reheat leftovers?
A: We don’t recommend reheating—serve cold or at room temp for the best texture and flavor.
Conclusion
This Loaded Baked Potato Salad Recipe delivers creamy tang, smoky bacon, and melty cheddar in every bite—perfect for summer gatherings or weeknight dinners. Give this twist on classic potato salad a try, let me know how it turned out, and don’t forget to explore my other salads and side-dish recipes for more family-friendly inspiration!
Loaded Baked Potato Salad
Ingredients
- 3 lb russet potatoes scrubbed and baked
- 6 slices thick-cut bacon crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup sharp cheddar cheese shredded
- 4 green onions sliced
- 2 tbsp fresh chives minced
- 2-3 tbsp milk (optional)
- paprika for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork and place on a baking sheet lined with foil or parchment.
- Bake potatoes for 50–60 minutes until tender. Let cool enough to handle before cutting.
- In a cold skillet, cook bacon over medium heat until crispy. Drain on paper towels and reserve 1 tbsp bacon fat.
- Halve cooled potatoes, scoop flesh into a bowl, and cube. Discard or chop skins for extra crunch.
- Whisk sour cream, mayo, Dijon mustard, garlic powder, onion powder, salt, and pepper; thin with milk if desired.
- Add crumbled bacon, cheddar, green onions, and chives to potatoes. Pour dressing over and fold gently to coat.
- Cover and refrigerate at least 1 hour to let flavors meld.
- Before serving, top with reserved bacon crumbs, extra cheddar, chives, and a sprinkle of paprika.
Notes
Nutrition
