Dinner

Loaded Baked Potato Salad Recipe

ByMatteo Rossi February 22, 2026February 22, 2026

Introduction

Loaded Baked Potato Salad is a creamy, flavorful twist on a classic side dish, perfect for potlucks and family gatherings. Packed with crispy bacon, sharp cheddar, and tangy dressing, this salad combines the best of baked potatoes with a cool, satisfying salad texture.

A clear glass bowl filled with a creamy potato salad, showing roughly three layers: large white chunks of potato coated in a thick white dressing, scattered bright orange shredded cheddar cheese, and small pieces of crispy red-brown bacon mixed throughout. The salad is topped with chopped bright green spring onions and a light sprinkle of black pepper. A wooden spoon, coated in the creamy mixture, rests inside the bowl against the side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds russet potatoes
1-2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 cup mayonnaise
3/4 cup sour cream (or Greek yogurt)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 ounces bacon, cooked, cooled and chopped
6 green onions, chopped
1 1/2 cups medium cheddar cheese, shredded

Instructions

Step 1: Preheat the oven to 400° F.
Step 2: Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and bake for 50-60 minutes until easily pierced with a cake tester or skewer. Remove and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the skins. Transfer the broken potato pieces to a large bowl.
Step 3: While the potatoes are still warm, sprinkle them with apple cider vinegar and let rest for 15-30 minutes until cooled.
Step 4: Cook the bacon in a large skillet or oven until crisp. Drain on paper towels and cool, then crumble into bite-sized pieces.
Step 5: In a small bowl, combine mayonnaise and sour cream. Season with kosher salt and black pepper.
Step 6: Once the potatoes are cooled, add the mayonnaise mixture, crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold to combine. Taste and adjust seasoning with salt and pepper if needed.
Step 7: Refrigerate the potato salad for at least 3 hours, or overnight, to let flavors meld before serving.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter, tangier flavor.
For extra crunch, add diced celery or pickles.
Make sure potatoes are warm when tossing with vinegar to help them absorb the flavor.
Swap cheddar for smoked gouda or pepper jack to vary the cheese flavor.

Storage

Store the loaded baked potato salad in an airtight container in the refrigerator for up to 4 days. Before serving, give it a gentle stir and add fresh green onions or cheese if desired. This salad is best served cold or at room temperature, so you can let it sit out for 15 minutes before serving after refrigeration.