Loaded Baked Potato Salad (Creamy, Savory & Crowd-Pleasing)

Introduction

What if your favorite loaded baked potato could be transformed into a make-ahead dish that’s even better for parties, meal prep, and summer cookouts?
That’s exactly what Loaded Baked Potato Salad delivers. Combining the creamy comfort of classic potato salad with the bold, savory flavors of a fully loaded baked potato—crispy bacon, sharp cheddar, tangy sour cream, and fresh green onions—this dish consistently ranks among the top-performing side dishes at gatherings. It’s hearty, indulgent, and surprisingly easy to make, making it a go-to recipe for both casual dinners and special occasions.

Ingredients List

This Loaded Baked Potato Salad uses familiar ingredients that work together for maximum flavor and texture.

For the Potatoes

3 lbs (1.3 kg) russet or Yukon Gold potatoes
1 tbsp olive oil
Salt, to taste

For the Dressing

1 cup sour cream
½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp garlic powder
½ tsp black pepper
Salt, to taste

Loaded Toppings

1½ cups shredded sharp cheddar cheese
6–8 slices bacon, cooked and crumbled
½ cup green onions or chives, sliced
Optional: chopped parsley

Substitution & Customization Ideas:

Use Greek yogurt instead of sour cream for extra protein
Swap mayo for light mayo or avocado mayo
Use turkey bacon or omit bacon for a vegetarian version

Timing

This recipe balances ease with big flavor payoff.

Prep Time: 15 minutes
Baking Time: 45–50 minutes
Cooling & Mixing Time: 20 minutes
Total Time: ~1 hour 25 minutes

📊 Baking the potatoes instead of boiling enhances flavor and reduces water absorption by nearly 30%.

Step-by-Step Instructions

Step 1: Bake the Potatoes

Preheat oven to 400°F (205°C). Scrub potatoes, pierce with a fork, rub lightly with olive oil, and sprinkle with salt. Bake directly on the oven rack for 45–50 minutes until fork-tender.

Pro Tip: Baking intensifies potato flavor and creates a fluffy interior.

Step 2: Cool and Chop

Let potatoes cool until warm but easy to handle. Leave skins on for texture and nutrients, then cut into bite-sized chunks.

Step 3: Prepare the Dressing

In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.

✨ This dressing mimics the classic baked potato flavor base.

Step 4: Combine Potatoes and Dressing

Gently fold warm potatoes into the dressing until evenly coated.

Why this matters: Warm potatoes absorb flavor more effectively.

Step 5: Add the Loaded Toppings

Fold in cheddar cheese, bacon crumbles, and green onions, reserving a small portion for garnish.

Step 6: Chill

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Step 7: Garnish and Serve

Top with reserved bacon, cheese, and herbs just before serving.

Nutritional Information (Per Serving – Approximate)

Calories: ~420 kcal
Protein: 11 g
Carbohydrates: 32 g
Fat: 28 g
Fiber: 3 g
Sodium: ~640 mg

📊 Russet potatoes provide potassium and complex carbohydrates for sustained energy.

Healthier Alternatives for the Recipe

You can easily lighten up Loaded Baked Potato Salad without losing its comfort-food appeal:

Higher protein: Replace half the sour cream with Greek yogurt
Lower fat: Use reduced-fat cheese and light mayo
Vegetarian: Skip bacon and add smoked paprika for depth
Lower carb: Use cauliflower florets mixed with potatoes

These swaps preserve flavor while improving nutritional balance.

Serving Suggestions

This Loaded Baked Potato Salad is incredibly versatile:

Serve alongside grilled chicken, steak, or burgers
Add to BBQ spreads and potlucks
Enjoy as a hearty lunch on its own
Pair with fresh greens for contrast

🥔 Personalized Tip: Serve slightly chilled or at cool room temperature for best texture.

Common Mistakes to Avoid

Boiling instead of baking potatoes – dilutes flavor
Overmixing – breaks potatoes into mush
Adding toppings too early – bacon loses crunch
Under-seasoning – potatoes need generous salt

Avoiding these ensures a perfectly balanced salad every time.

Storing Tips for the Recipe

Store in an airtight container in the refrigerator for up to 4 days
Stir gently before serving
Add fresh garnishes just before serving
Do not freeze (texture will suffer)

📦 Meal Prep Tip: This salad tastes even better the next day.

Conclusion

Loaded Baked Potato Salad combines everything you love about a baked potato into a creamy, shareable side dish that’s perfect for gatherings or make-ahead meals. Rich, savory, and satisfying, it’s guaranteed to be a crowd favorite. Try it today, leave a comment or review on our blog, and subscribe for more comfort-food classics and modern twists.

FAQs

Q1: Can I make loaded baked potato salad ahead of time?
Yes—prepare it up to 24 hours in advance for best flavor.

Q2: Should I peel the potatoes?
No—keeping the skins adds texture, flavor, and nutrients.

Q3: Can I serve it warm?
It’s best slightly chilled, but room temperature works well.

Q4: What’s the best potato to use?
Russet for fluffiness or Yukon Gold for creaminess.

Q5: Can I make it vegetarian?
Absolutely—omit bacon and add smoked paprika or roasted mushrooms.