by Traci ·
5 from 31 votes
Total 30 minutes minutes
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Loaded potato salad is everything you love about loaded baked potatoes, all in one bowl. Potatoes, bacon, cheddar, and onions in a creamy dressing makes a quick, easy, irresistible side dish loved by all.
Why you'll love baked potato salad
- Easy to make for any cooking level.
- You can use boiled or baked potatoes.
- Serve as a side dish or main dish.
- Impress guests with a fun twist on traditional potato salad.
- Ideal for picnics, barbecues, or any occasion.
- So good, even non-potato salad people love this potato salad.
This crave-worthy comfort food goes with every entree imaginable! Whether it's BBQ ribs, pulled pork, air fried whole chicken, pork tenderloin, or baked chicken thighs, loaded baked potato salad is the perfect side dish!
Ingredient notes
- potatoes - Russet potatoes make this potato salad taste and feel like a loaded potato with its fluffy, creamy texture. Tender red potatoes or Yukon golds are equally delicious.
- bacon - You can use packaged bacon, or crumbled bacon if you cook the bacon yourself.
- green onions- Always available but you can substitute chives (fresh or dried for a classic flavor.
- shredded cheddar cheese- It's not baked potato salad without this and sharp cheddar is even better!
- sourcream- Can be substituted with Greek yogurt, if desired.
- mayonnaise- This adds luster to the potato salad, but if you prefer to not use mayonnaise, simply substitute sour cream for it.
- white vinegar - This is optional of course, but adds a zingy, bright flavor to loaded potato salad.
- salt and pepper - Season to taste.
How to make loaded potato salad
This recipe uses the boiling method to cook potatoes, but you can use baked potatoes just as easily. Enjoy these step-by-step photo instructions or skip down to the printable recipe below.
Step 1. Dice potatoes into bite-sized pieces and place in cold water to prevent discoloration. Boil the potatoes (or use your favorite method) and cool to room temperature.
Step 2. Combine cooled potatoes, bacon, cheddar cheese, and green onion in a large bowl.
Step 3. Whisk together sourcream, mayo, vinegar, salt, and pepper in another mixing bowl. Add dressing to potato mixture and toss to coat.
Step 4. Serve chilled. Refrigerate in an airtight container up to 5 days.
Recipe tips
- To peel or not? - You're welcome to peel potatoes for this recipe. I prefer the convenience, texture, and added nutrition the skins provide to the dish.
- cooking method - Use any method to cook the potatoes for this recipe.
- Do you rinse cooked potatoes? - I recommend not rinsing because the natural starch creates a creamier consistency without needing to add more dairy.
- bacon shortcut - Use store-bought crumbled bacon for convenience. Or, fry your own crispy bacon, then crumble and add to the potato salad.
- texture tip - When combining dressing with potato salad, mash a few of the potatoes into the salad to create a creamier texture.
- make-ahead - Loaded potato salad can be made ahead and chilled in the fridge overnight, which is convenient and builds flavor.
Recipe variations
- Use any potato variety in place of Russets for this recipe.
- Ranch dressing or seasoning can be added to the dressing for a pop of familiar flavor that everyone loves.
- If mayonnaise isn't an option, use sour cream or Greek yogurt in its place.
- Add blue cheese crumbles in addition to, or in place of, cheddar cheese.
- Add pressure cooker hard boiled eggs for extra flavor, protein, and volume.
More picnic sides to love
- Easy Red Skin Potato Salad
- BLT Pasta Salad
- Creamy Macaroni Salad
- Creamy Cucumber Salad
- Easy Coleslaw Recipe
- Cucumber Tomato Salad
- Broccoli Bacon Grape Salad
📖 Recipe
Loaded Potato Salad Recipe
Loaded potato salad has all the comfort of loaded baked potatoes in a bowl made with potatoes, bacon, cheddar, onions in a creamy dressing.
Prep TimePrep Time: 15 minutes mins
Pressure cook time: 4 minutes mins
Total timeTotal Time: 30 minutes mins
Yield 8 cups
Author Traci Antonovich
5 from 31 votes
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Ingredients
- 3 pounds Uncooked Potatoes (any variety) 1-inch diced (about 8 cups)
- 1 ½ cups Sour Cream
- ½ cup Mayonnaise
- 1 tablespoon White Vinegar
- 1 teaspoon Sea Salt or to taste
- ½ teaspoon Black Pepper or to taste
- ½ cup Crumbled Bacon about 8 slices cooked
- 2-3 Green Onions thinly sliced
- 4 ounces Cheddar Cheese shredded (about 1 cup)
Equipment
chef's knife and cutting board
silicone steamer basket optional
Instructions
(recommended) Place diced POTATOES in cold water to prevent discoloration.
Carefully place diced potatoes in 3 quarts boiling water for 10-15 minutes until they are fork-tender. (I used a silicone steamer basket for easier lifting)
Note: Use any method to cook the potatoes.
Drain potatoes and cool to room temperature.
Place POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE in a large mixing bowl.
In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER.
Pour dressing mixture over potatoes, and gently toss to coat.
Serve warm or chilled.
To store, cool completely and refrigerate up to five days in an airtight container.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
5 from 31 votes
Video
Recipe Notes
- peel or not? - You're welcome to peel potatoes for this recipe. I prefer the convenience, texture, and added nutrition the skins provide to the dish.
- cooking method - Use any method to cook potatoes for this recipe.
- Do you rinse cooked potatoes? - I recommend not rinsing because the natural starch creates a creamier consistency without needing to add more dairy.
- bacon shortcut - Use store-bought crumbled bacon for convenience. Or, fry your own crispy bacon, then crumble and add to the potato salad.
- texture tip - When combining dressing with potato salad, mash a few of the potatoes into the salad to create a creamier texture.
- make-ahead - Loaded potato salad can be made ahead and chilled in the fridge overnight, which is convenient and builds flavor.
- Check out the recipe variations for ingredients swaps.
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!
Nutrition
Serving: 0.5cup | Calories: 397kcal | Carbohydrates: 33g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 723mg | Potassium: 801mg | Fiber: 2g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 11mg | Calcium: 177mg | Iron: 2mg
Course Side Dish
Cuisine American
Diet Gluten Free
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Reader Interactions
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Comments
Kim says
Absolutely delicious! The whole family loved this! I will be making it again for Fourth of July!Reply
Traci says
Yayy! I'm so glad you went for it and everyone enjoyed 🙂 Thanks so much for sharing your experience. Cheers!!
Cathie says
Made this twice for football Sunday potluck and both times I was asked for the recipe. This one’s a winner!!Reply
Traci says
Yayy! So glad to to hear it 🙂 Thanks for the feedback. Enjoy!
Denise Shearer says
This is now my new favourite potato salad recipe. Took it to a family gathering and received many compliments. Of course I shared the recipe. Delicious and a must try. Thanks again😊Reply
The Kitchen Girl says
Yayy! So glad to have inspired you and that everyone enjoyed it. Thanks for letting me know and thanks so much for sharing 🙂
Lonnie says
How much Ranch seasoning and how much is a "splash" of milk?
Reply
Traci says
Hiya! You can add a few tablespoons of Ranch seasoning and enough milk to soak it up. Let me know if you have more questions. Enjoy!!
Kris says
Making this again for Mother’s Day. I make a great regular potato salad but this is now become a favorite for everyone. Thanks for sharing!Reply
The Kitchen Girl says
Yay! So glad to hear it 🙂 You can't go wrong with this one ever. Thanks so much for the feedback. Enjoy!!
Gail says
I can't wait to try this when it cools down. I'm taking it to a family reunion tomorrow. Other than originally adding the wrong amount of salt, fortunately I was able to scoop it out, it tastes good so far. If it still tastes a little salty tomorrow when all the flavors blend, I'll think of something to add, like boiled eggs or chickpeas. I'll make it work! Wish me luck on my 1st ever potato salad!!!!Reply
The Kitchen Girl says
I hope it turned out to your liking, Gail 🙂 I've taken it to many parties and it always disappears lol. Thanks so much!
Diane says
Just signed up for the recipes, haven’t tried any, but I’m sure we will like them!Reply
The Kitchen Girl says
Yayy! So glad you're excited 🙂 Please let me know if you have any questions anytime. I'm here for it!
jd says
Outstanding! The best! I omit salt and used red onion instead of green.Reply
The Kitchen Girl says
Awesome! Totally customizable too! Glad you enjoyed it...thanks for the review 🙂
Anne says
Just made this and of course tasted it and it’s amazing! Can’t wait to have some more later after the flavors meld together in the fridge for a few hours. Thanks for this great recipe!!Reply
The Kitchen Girl says
Yay, Anne! So glad you're hooked like we are and BIG thanks for taking the time to leave feedback. SO appreciated Happy to you and yours!
Kushigalu says
Loaded potatoes are my favorite. So flavorful and delicious. I will try this versionReply
The Kitchen Girl says
Thanks, Kushigalu! Glad to hear you can enjoy this recipe 🙂
Jill says
This is a must make for me. I love loaded potato salad!Reply
The Kitchen Girl says
Thanks, Jill! Yep, loaded potato salad wasn't my genius idea but I'm glad someone thought of it
veenaazmanov says
Loved the dressing and love the creamy salad too. Recipe on my party list for sure, Potatoes are always yum.Reply
The Kitchen Girl says
Thanks and glad to hear it, Veena! Baked potato salad will 100% disappear at your party
Angela says
This recipe is a great take on potato salad. I love everything about it!Reply
The Kitchen Girl says
Thanks, Angela! So glad you can enjoy this one 🙂
Dannii says
I would totally eat this out of the bowl. Just my kind of side dish.Reply
The Kitchen Girl says
Haha, thanks Dannii...we do Baked potato salad really lends itself to that LOL
Priya Lakshminarayan says
Would love to make this for a family brunch! Thanks for the recipeReply
The Kitchen Girl says
Awesome, Priya...you're so welcome! Glad to hear your family can enjoy this one 🙂
Noelle says
What a great idea! I loved all the flavors, always looking for a new way to use potatoes! I know this will be a hit in my house! YUMReply
The Kitchen Girl says
Thanks, Noelle! Glad to hear your family can enjoy this one! Hard to go wrong with loaded potato anything LOL 😉
Andrea Metlika says
Oh my, this looks incredible! I could eat this as my meal.Reply
The Kitchen Girl says
Thanks, Andrea! Glad you can enjoy loaded potato salad as a meal...I often do
Annissa says
Wow! Bacon, green onions, and cheddar cheese? This is not my mother's potato salad! You take potato salad to a whole new level.Reply
The Kitchen Girl says
Haha thanks, Annissa! Yep, loaded potato salad is truly my favorite way to eat baked potatoes in the summer
Cindy Gordon says
I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation!!Reply
The Kitchen Girl says
Awesome, Cindy! I'm so glad to hear it. I always love it when the family approves...bonus!!!!
