Loaded Baked Potato Salad

It’s safe to say that during the summer, my family is pretty much obsessed with potato salads of all kinds! They’re easy to make, essential for any successful backyard barbecue, and can be made in so many different variations. We do have our favorites… And I’m sure you can guess that this loaded baked potato salad is definitely one of them!

Loaded baked potato salad is precisely what it sounds like. All of the goodness of traditional potato salad is made even more delicious with all the best loaded baked potato ingredients! Cheddar cheese, green onions, and plenty of bacon are just a few of the staples that make this potato salad so unforgettably good.

The combination of varying flavors and textures here is really what keeps everyone coming back for more. Tender bites of red potatoes and the smooth, creamy mayo mixture are contrasted with crispy bacon bits and crisp green onions. If you’re a loaded baked potato fan (and who isn’t?), you’ll love this easy potato salad recipe!

Potatoes – I prefer to use red potatoes because they are soft and tender, but also have enough starch to hold their shape after they’re cut and cooked. The skin on red potatoes is also a lot thinner than russet potatoes, so it’s barely noticeable if you leave the potato skin on.

Bacon – The best way to get crispy bacon without the mess is to bake it in the oven. Make it ahead of time or at the same time as potatoes to cut down on your overall time in the kitchen.

Shredded Cheese – Freshly shredded sharp cheddar will add some more flavor in this delicious potato salad!

Green Onions – I prefer using fresh green onions, but chives will also work well in a pinch.

Sour Cream – This provides the best finishing touch to bring together the loaded baked potato flavors. After all, you can’t have a baked potato without sour cream!

Mayo – Sour cream alone is a little light on flavor, so I like to combine it with mayonnaise to make it creamier and fuller. 

Dill Weed – A couple of tablespoons of fresh dill weed is the perfect touch for this potato salad. 

See recipe card for complete information on ingredients and quantities.

Cook the bacon – Preheat your oven to 400°F and line a baking sheet with foil. Place a lightly sprayed wire rack on the baking sheet. Lay the bacon on the wire rack in a single layer and cook for 15-25 minutes, depending on how thick the bacon is. Let it cool until you’re able to crumble or cut it into bits.

Cook the potatoes – Rinse the potatoes and place them in a pot. Fully submerge the potatoes with cold water and season with salt. Bring to a boil, then lower to medium heat. Cook until potatoes are tender (you can use a fork to check if they’re ready by piercing the middle of a potato). Drain the water and let the potatoes cool to room temperature.

Assemble the potato salad – Chop the potatoes into half inch cubes and place them in a large bowl. Toss them together with the bacon bits, diced green onions, shredded cheddar, dill weed, mayo, sour cream, salt and pepper.

PRO TIP: Dice the potatoes into small pieces. You want everything cut into evenly sized small cubes so that it all mixes well and each bite has an equal amount of ingredients.

More Summer Side Dish Recipes to Try

Greek Tortellini Salad

Broccoli Slaw

Cucumber Tomato Salad

Grilled Corn on the Cob