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This LOADED BAKED POTATO SALAD is a great side dish at any potluck or barbecue! Cheddar, bacon, and sour cream work to make this cold potato salad taste like a loaded baked potato!
I think you all know of my never-ending love of bacon and cheese, but just in case: I love bacon and cheese, forever and ever, Amen.
I mean, let’s be real. Who doesn’t?? Vegans. And that’s probably the end of the list.
So, I took regular old potato salad and turned it into this loaded baked potato salad. You guys are going to love all of the flavors going on in here!
I mean, we have our fair share of potato salad recipes around here. Whether you’re wanting Deviled Egg Potato Salad, Amish Potato Salad, or even Mexican Potato Salad, we’ve got you covered.
We even have a low carb cauliflower potato salad!
Ingredient Notes:
Baking Potatoes – We’re using the giant baking potatoes here.
Dressing – This is made with a mix of mayo (for creaminess), sour cream, vinegar, and salt and pepper. It’s delicious!
Toppings – We’re mixing in the usual baked potato toppings here…cheddar, bacon, and chives!
How To Make Potato Salad:
Bake: Traditionally, a potato salad recipe starts with boiled potatoes, but this is a baked potato salad, so we’re going to pop our potatoes in the oven!
Wash the potatoes well, prick them with a fork, and bake for around an hour or until they’re nice and soft.
Helpful Tip!
Want your potatoes even faster? Make these air fryer baked potatoes. Ready in half the time!
Mix: Dice up the baked potatoes and toss them in a bowl with the rest of the ingredients.
You’ll need cheddar, bacon, mayonnaise, sour cream, and green onions or chives plus some salt and pepper, to taste. This is a creamy potato salad recipe!
Chill: Stir it all up and pop it in the fridge for a couple of hours so that the flavors can all meld together.
Give this a good stir and an extra sprinkle of cheddar and green onions before serving. It doesn’t get much easier than that!
FAQ’s:
Insert a butter knife through the center of the potato. It should slip in easily without much resistance. The internal temperature should be around 210 degrees.
We are big fans of mayo in potato salad, and while it’s not a traditional ingredient in a baked potato, we think it still works here. We’ve cut it with sour cream and it just adds a balanced creaminess to the dressing. Feel free to swap for more sour cream if you prefer.
What to serve with loaded baked potato salad:
French Dip Sandwich: This one is made in the crockpot and it’s so easy!
Grilled BBQ Chicken: You’ve gotta try this simple barbecue sauce!
Cheeseburger Meatloaf: One of my favorite recipes!
Animal Style Cheeseburger: You seriously have to try these!
Crockpot Ribs: The most tender ribs ever!
More Summer Salad Recipes!
- Summer Corn Salad
- Greek Yogurt Chicken Salad
- Cucumber Salad with Mayo
- Creamy Grape Salad
- Classic Macaroni Salad
Baked Potato Salad
Ingredients
- 1 1/2 pounds baking potatoes
- 1 pound bacon cooked and crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives or green onions
- 1 tablespoon white distilled vinegar
- Salt and pepper to taste
Instructions
- Pre-heat oven to 425 degrees.
- Prick potatoes with a fork. Bake potatoes for 1 hour or until fork tender.
- When cool enough to handle, chop potatoes into bite sized chunks. Place in refrigerator until chilled through, about 1 hour.
- In a large bowl, combine the remaining ingredients and mix well.
- Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives or green onions.
- Return to refrigerator for at least one hour and serve cold.
Bugaboo says
Such a great idea — bacon ROCKS!
Barbara says
“I love bacon and cheese, forever and ever, Amen.” Ain’t that the truth?
I mean, what’s not to like here? OMG.
Kristen says
Holy moly – this looks like it would taste so yummy!
Rebekah says
Oh yum! I have never met a potato I didn’t like and this looks heavenly!
AZ says
Cook and crumble bacon? I’ve seen so many cooks cook strips of bacon and then crumble it for use in a recipe. I just cut the bacon up raw and then I cook it, so much easier, you can cook the entire pound in a 10 inch skillet all at once. The baked potato salad sounds good, it’s on my to cook list.
Heidi says
EVERYTHING’S better with bacon….and cheese
Nan says
Oh, YUM! Tomorrow for sure!
Rachel ~ Southern Fairytale says
I’ve made this several times before! We started making it like this in college and i ADORE ADORE ADORE it!
GREAT pics!
jenny s says
oh yum. This is how I make my potato salad but I’ve never added bacon or cheese before. This sounds so delicious! I’m having a birthday party for my daughter tonight and think I might have a late addition to my menu!
Thanks Karly 🙂
grace says
one thing i loathe is waiting for a potato to bake–i’m impatient like that. this is fabulous–i can make a massive batch of it and have it waiting in the fridge so when the craving hits, bam–instant gratification. excellent. 🙂
Michelle says
What is it about bacon that makes everything taste better anyway? Thanks for the link!
: )
~Michelle
my boyfriend cooks for me says
Who DOESN’T love bacon and cheese??? This potato salad looks great – those ingredients are such a classic and comforting combination.
Cheri says
Ooo.. this sounds right up my ally. I love baked potatoes and potato salad. Putting the two together would be heaven!
Carla Wells says
I created a Baked Potato Salad recipe after tasting something at a restaurant that was delish…and I’m not normally a Potato Salad eater…certainly not the mustardy kind of potato salad. Blech. But we had a dish at a barbecue place once that had a potato salad that was unique – it didn’t have any mustard in it! Yay! My husband and I both loved it, so I came home and started playing around until I created something that was spot on to the restaurant’s version. And it’s a good thing I did..they went out of business soon after we ate there!
Anyway, my version is VERY similar to yours!
Jessica @ How Sweet says
Anything that calls for a pound of bacon is good by me. 🙂