Loaded Baked Potato Salad takes regular old potato salad to the next level. It’s easy, creamy and packed full of all your favorite flavors of a loaded baked potato!
Loaded potato salad will be a hit at your next get together. It’s filled with so much yummy goodness, every bite is perfection.
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Why this Loaded Baked Potato Salad Recipe is a Keeper
This recipe takes classic potato salad to the next level. It’s sure to be an impressive-crowd pleaser. There is never any left after our potlucks and summer picnics. Who can resist all that baked potato flavor.
- 30 Minute Side: This not-so traditional potato salad is so quick it can be done in less than 30 minutes.
- Easy Ingredients: All 9 ingredients might already be around your kitchen.
- Family Friendly: This will be your go to potato salad that’s perfect for every occasion.
- Adaptable: You can make this keto friendly or dairy free.
If you’re looking for more loaded potato recipes, try these Loaded Cheesy Mashed Potatoes, Loaded Tater Tots and Loaded Instant Pot Steam Potatoes
What Variety of Potatoes Make the Best Potato Salad?
It depends on how you like your salad. This salad is one that you can customize to your taste.
Waxy Potatoes (Red, Fingerling, New):
- Pros: These potatoes hold their shape well after cooking, ideal for a potato salad where you want distinct potato pieces.
- Cons: They have a lower starch content, so they won’t absorb as much dressing, resulting in a denser potato salad that’s not as creamy.
Starchy Potatoes (Yukon Gold, Russet):
- Pros: Higher starch content means they break down a bit more, creating a creamier potato salad that absorbs the dressing well.
- Cons: They can become mushy if overcooked.
The Middle Ground:
- Yukon Gold potatoes are a good compromise. They have a medium starch content, holding their shape somewhat while offering a bit of creaminess.
Ultimately, the best way to decide is to experiment! Try different types of potatoes and see what tastes better.
Ingredient Notes to Make Loaded Potato Salad
This recipe for the best potato salad only takes a few simple ingredients that all easy to find at your local grocery store.
- Red Skinned Potatoes: Use red potatoes that are starchy; they’re best for this tater salad.
- Bacon: Make sure to cook the bacon ahead of time or pick up bacon bits at the store. You can also save bacon grease for more baked potato taste.
- Mayonnaise: Use mayonnaise to make your potato salad nice and creamy.
- Sour Cream: A good substitute for sour cream is plain greek yogurt in german potato salad.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this BBQ Side Dish
- Different Meat: Try using a different meat like chopped ham.
- Vegan Bacon: To make this potato salad vegetarian friendly, use vegan bacon.
- Dairy Free Alternatives: Use non-dairy sour cream, mayo and cheese to make this recipe dairy free.
- Ranch is Perfect for Potato Salad : Try adding a little bit of ranch seasoning if you’re a huge fan of potato salads loaded with bacon!
Pro Tip
Wait for the potatoes to cool completely before applying dressing to keep the mayo from separating.
How to Make Baked Potato Salad
This loaded potato salad recipe comes together in a quick 3 steps. It taste great, just like a baked potato topped with your favorite fixings.
These are the basic steps for making Loaded Baked Potato Salad. Refer to the full, printable recipe card below for detailed instructions.
1. Prep the Potatoes and Cook Potatoes
Cut the potatoes into bite size pieces and put the potatoes in a large pot of lightly salted water. Heat to boiling, then reduce heat and simmer for 8-12 minutes or until fork tender.
While the potatoes are cooking slice the green onions and chop the bacon into small pieces.
2. Make Potato Salad Dressing
When the potatoes are done, drain in a colander and rinse with cold water until the potatoes are cooled. Transfer potatoes on a baking sheet.
In a large bowl combine creamy mayo, sour cream, onion powder, garlic powder and smoked paprika seasoning.
3. Combine the Shredded Cheese with the Mayo & Chill
Add potatoes to the mayonnaise mixture and stir to coat. Add ingredients like bacon, fresh green onions, and shredded cheddar cheese, fold until everything is evenly mixed.
Keep covered and let it cool until you’re ready to serve your new favorite potato salad at your next bbq or potluck.
Loaded Potato Salad Recipe FAQs
Store potato salad in an airtight container in the fridge.
If stored correctly, potato salad will be good in the refrigerator for up to 4 days. Store in an airtight container in the refrigerator until ready to serve.
I found it easier to boil the chopped potatoes rather than steaming.
Yes! I like to salt my water before adding in my potatoes.
Nope! You can either leave the skin on, for the favorite baked potato feel, or peel the potatoes when you make potato salad. The potato skin will add nutrients.
Expert Tips to Make this Recipe for Salad with Bacon
- Sitting Out: Do not let this salad stay out for more than two hours to prevent illness.
- More Bacon: Up the flavor with more crispy bacon, it makes everything better.
- Seasoning: I like to add a little bit of salt and pepper to taste.
- Short Cut Tip: Feel free to make ahead of time.
- Variation Tip: Use avocado mayo to make a keto version.
- Alternate Ingredient: To make this dish as low calorie as possible, use a low fat or fat free mayo, cheese, sour cream, or low sodium crumbled bacon.
- Vinegar: Add a little bit of white or apple cider vinegar.
- Pickles: Try adding in dill or sweet pickles in this southern potato salad!
What to Serve with Loaded Baked Potato Salad Recipe
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Loaded Baked Potato Salad
Equipment
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Ingredients
- 3 pounds Red skinned potatoes, about 10 small/med
- 1 pound Bacon, cooked
- 1 cup Mayonnaise
- 1 cup Sour cream
- 2 cups Cheddar cheese, shredded
- 5 Green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Smoked paprika
Instructions
- Chop potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender.
- When the potatoes are finished place them in a colander and rinse with cold water for a few minutes to cool completely.
- While the potatoes are cooking slice the green onions into thin pieces, cutting about halfway up the green part. Chop the bacon into small pieces.
- In a large bowl, combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika mix thoroughly.
- Add your potatoes to the mayonnaise mixture and stir to coat. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed.
- Keep covered and chilled until ready to serve.
Christina’s Notes
- Sitting Out: Do not let this salad stay out for more than two hours to prevent illness.
- More Bacon: Up the flavor with more crispy bacon, it makes everything better.
- Seasoning: I like to add a little bit of salt and pepper to taste.
- Short Cut Tip: Feel free to make ahead of time.
- Variation Tip: Use avocado mayo to make a keto version.
- Alternate Ingredient: To make this dish as low calorie as possible, use a low fat or fat free mayo, cheese, sour cream, or low sodium crumbled bacon.
- Vinegar: Add a little bit of white or apple cider vinegar.
- Pickles: Try adding in dill or sweet pickles in this southern potato salad!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Is the calory count for a serving or for the entire recipe?
It is per serving.
This is so delicious!!! Seriously loved this, I want to make it again right now!