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Loaded Baked Potato Salad

  • guess4pink
  • Aug 15
  • 2 min read

Updated: Aug 17

This Loaded Baked Potato Salad combines all the best parts of a baked potato—crispy potatoes, creamy dressing, smoky bacon, and melty cheese—into one irresistible side dish.

a bowl of loaded baked potato salad: creamy potato garnished with bacon bits, chives, and grated cheddar cheese.
Loaded Baked Potato Salad

Why You'll Love This Loaded Baked Potato Salad

  • Make-Ahead Friendly: Perfect for prepping the night before busy events or weeknight dinners

  • Crowd-Pleaser Flavor: Creamy, cheesy, and loaded with bacon—everyone goes back for seconds!

  • Simple Ingredients: Uses everyday pantry and fridge staples you probably already have

  • No-Fuss Cooking Method: Roasting potatoes is easier and less messy than boiling

  • Portable: Easy to pack for potlucks, barbecues, or work lunches

  • Year-Round Dish: Works for summer picnics, holiday gatherings, or weeknight dinners.


Baking Tips & Tricks

  • Don’t Overcrowd the Pan: Spread potatoes in a single layer so they roast, not steam

  • Cool Before Mixing: Warm potatoes will melt the dressing, making the salad runny

  • Season in Layers: Salt potatoes after roasting and taste after mixing for best flavor

  • Crisp Bacon Separately: Fry bacon until crisp and add just before serving for texture

  • Chill for Best Flavor: Let it rest at least 30 minutes before serving so flavors meld


Loaded Baked Potato Salad Recipe


Ingredients:

  • 3 lbs. red skinned potatoes, cut into 3/4-inch cubes

  • 2 T. olive oil

  • season salt

  • 1 c. mayonnaise

  • 1/2 c. sour cream

  • 1 T. apple cider vinegar

  • 8 oz. shredded sharp cheddar cheese

  • 3/4 c. bacon, fried, and crumbled

  • 5 green onions, sliced


Let's Get Started!

  1. Preheat oven to 425 degrees. Wash and cut the potatoes into 3/4-inch cubes.

  2. Place the potatoes on a foil lined baking sheet and drizzle with olive oil. Mix the potatoes to coat with the olive oil, then sprinkle season salt. Roast the potatoes for 30 to 35 minutes or until golden brown and tender. Allow potatoes to cool.

  3. Combine mayonnaise, sour cream, and apple cider vinegar in a small bowl. Mix well. In a large bowl, toss the cooled potatoes with the dressing mix, cheese, bacon and sliced onions.

  4. Allow the salad to rest in the refrigerator for 30 minutes so that the flavors meld. Then serve!

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