Loaded Baked Potato Salad Recipe

Loaded Baked Potato Salad is everything you love about a loaded baked potato but in potato salad. Red potatoes in a creamy ranch dressing made with mayo, sour cream, cheddar cheese, crispy bacon, red onion, and fresh green onions for a delicious loaded baked potato salad that’s perfect for cookouts, potlucks, family dinners, or your next BBQ. If you’re looking for the best potato salad with a fun twist on a classic, this easy recipe is guaranteed to become a favorite.

Loaded Baked Potato Salad

If you’re tired of the same traditional potato salad at every summer gathering, this Loaded Baked Potato Salad Recipe is about to become your new favorite. It combines all the flavors of a fully loaded baked potato with a rich, creamy dressing and plenty of crispy bacon, making it one of the most delicious side dishes you can serve.

The great thing about this recipe is how simple it is. Whether you use baked red potatoes, russet potatoes, Yukon Golds, or even baby potatoes, you’ll end up with tender, fork-tender potatoes coated in a creamy mayo mixture loaded with sharp cheddar cheese, bacon, and ranch flavor. It pairs perfectly with grilled burgers, hot dogs, barbecue chicken, steaks, pulled pork, and just about anything coming off the grill.

Why You’ll Love This Recipe

• Loaded with crispy bacon, sharp cheddar cheese, and fresh green onions.
• Creamy ranch dressing with mayo and tangy sour cream.
• Easy recipe with simple ingredients.
• Perfect side dish for potlucks, cookouts, holidays, and family dinners.
• Great make-ahead recipe that tastes even better after chilling for a couple of hours.
• Easy to customize with your favorite potato toppings.

Bake or Boil Potatoes for Potato Salad?

For the best texture for this recipe, I recommend baking the potatoes. Baking gives them more “loaded baked potato” taste and helps them hold their shape while adding a little texture to the outside. If you’re short on time, boiling potatoes works perfectly too and still makes a delicious potato salad.

To Bake the Potatoes (Recommended)

1. Preheat your oven to 400°F.
2. Wash and dry the potatoes, then toss them lightly with olive oil and a sprinkle of salt.
3. Spread them in a single layer on a baking sheet lined with parchment paper or aluminum foil.
4. Bake for 35 to 45 minutes, or until they’re fork tender, turning them once halfway through if desired.
5. Let the potatoes cool until they’re warm but easy to handle, then cut them into bite-sized pieces.

To Boil the Potatoes

1. Wash the potatoes and cut them into bite-sized pieces.
2. Place them in a large pot and cover with cold, salted water.
3. Bring the water to a boil, then reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork tender.
4. Drain well and allow the potatoes to cool slightly before adding them to the salad.

Tip: Whether you bake or boil them, let the potatoes cool before mixing them with the dressing. Slightly warm potatoes absorb more flavor, resulting in an even tastier potato salad, but if they’re too warm, they will melt the cheese and the mayo-based dressing will break.

Ingredients

Find all of these basic ingredients in your pantry or local grocery store.

• Red potatoes, baked or boiled and diced
• Red onion
• Mayonnaise
• Sour cream
• Ranch seasoning
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Sharp cheddar cheese
• Cooked crumbled bacon
• Fresh green onions

Ingredient Notes

Potatoes – This delicious potato salad calls for red potatoes because they hold their shape well and have thin potato skins. Yukon Golds are another excellent choice for their buttery flavor. Russet potatoes also work if that’s what you have, although they’re softer after cooking.

Bacon – Thick-cut bacon gives the best flavor and crispiest texture. Cook it until crisp, then crumble it into bacon bits before adding it to the salad. Save a little extra bacon for garnish.

Sour Cream – Sour cream creates the creamy base that makes this salad taste like a loaded baked potato. Greek yogurt can be substituted for part or all of the sour cream if you’d like a lighter version.

Cheese – Freshly grated sharp cheddar my preference but you could use another variety of cheddar

How to Make Loaded Baked Potato Salad

This recipe is no harder than your classic potato salad recipe – it just has a few extra ingredients.

1. Place the mayonnaise, sour cream, ranch seasoning, garlic powder, onion powder, salt, and pepper into a large mixing bowl. Whisk until smooth and creamy.

2. In a separate large bowl, combine the diced potatoes, chopped onion, and shredded cheddar cheese.
3. Pour the creamy mayo mixture over the potatoes.
4. Gently stir until every potato is evenly coated.
5. Fold in most of the crispy bacon, reserving some for the top.

6. Transfer to your serving bowl and garnish with the remaining bacon and fresh green onions.
7. Refrigerate for at least a couple of hours before serving for the best flavor.

Pro Tips for the Best Potato Salad

• Allow the potatoes to cool completely before making the potato salad.
• Cut the potatoes into smaller pieces for easy serving.
• Don’t overmix or the potatoes may fall apart.
• Freshly cooked bacon gives much better flavor than store-bought bacon bits.
• Taste before serving and adjust the salt and pepper as needed.
• Chilling the salad allows the dressing to soak into the potatoes and you get really great flavor!

Variations

There are plenty of good things you can add to make this recipe your own:

• Stir in chopped hard-boiled eggs for an egg potato salad recipe.
• Add chopped jalapeños for extra heat.
• Sprinkle in smoked paprika for a smoky flavor.
• Mix in a splash of pickle juice or apple cider vinegar for extra tang.
• Add more cheddar cheese and extra bacon for an even more loaded potato salad.
• Swap the ranch seasoning for your favorite salad dressing mix.

What to Serve With Loaded Baked Potato Salad

This delicious side dish pairs well with:

• Burgers
• Hot dogs
• BBQ chicken
• Smoked brisket
• Pulled pork sandwiches
• Grilled steaks
• Ribs
• Sandwiches
• Pasta salads
• Fresh fruit

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Because of the mayo and sour cream dressing, do not leave the potato salad at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Loaded Baked Potato Salad ahead of time?

Yes! In fact, it tastes even better after chilling for a couple of hours because the potatoes absorb the dressing and the flavors blend together.

Can I use baked potatoes instead of boiled potatoes?

Absolutely. Bake potatoes until fork tender, cool slightly, then dice them. Baking gives the potatoes a deeper flavor that really mimics a fully loaded baked potato.

Can I use russet potatoes?

Yes. Russet potatoes make a softer potato salad, while red potatoes and Yukon Golds hold their shape a little better.

Can I substitute Greek yogurt?

Yes. Greek yogurt can replace some or all of the sour cream for a lighter version while still keeping the dressing creamy.

Can I add more toppings?

Definitely! Extra bacon, extra cheddar cheese, chopped green onions, or even chopped chives make excellent potato toppings.

More Simple Sides:

• Instant Pot Baked Potatoes
• The Best Mashed Potatoes with Cream Cheese
• BBQ Baked Beans (Instant Pot + Stovetop)
• Old-Fashioned Cucumber and Onion Salad Recipe
• Cherry Tomato Mozzarella Salad (Caprese Salad)