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This loaded baked potato salad is made with russet potatoes, bacon, cheese, and a homemade creamy dressing. Perfect for potlucks, BBQs, and great for making in advance!
Serve it with grilled chicken thighs and BBQ grilled shrimp for a complete summer meal!
The next time you get invited to a cookout, you must make this loaded baked potato salad. Everyone will love it and will ask for seconds and possibly thirds! For more of my favorite potato salad recipes, check out this Southern potato salad, spicy potato salad, and warm honey mustard potato salad.
WHY YOU’LL LOVE THIS RECIPE
- It’s creamy, full of flavor, and super easy to make.
- The perfect side dish.
- Pairs greatly with steak, chicken, shrimp, or roasted veggies.
- Can be made a day in advance.
INGREDIENTS YOU’LL NEED
- Potatoes – I highly recommend using russet potatoes for this recipe. Russet potatoes are ideal for potato salad.
- Mayo – Use full-fat Hellman’s mayo for best results.
- Sour Cream – It isn’t a loaded baked potato without sour cream. But of course, feel free to use plain Greek yogurt if you wish.
- Cheese – I used shredded cheddar cheese but white cheddar works too.
- Bacon – Pork or turkey bacon works.
- Scallions – Any type of onion will work such as Vidalia, shallots, or red onions.
PRO TIPS
- Fold in the crispy bacon and taste it before seasoning it with salt. Otherwise, it may turn out too salty.
- For best results, serve cold or at room temperature.
- Make sure the potatoes cool completely before mixing in the dressing, otherwise, it may turn out dry and greasy.
CAN I BOIL THE POTATOES INSTEAD?
Yes, of course. Rinse and scrub potatoes, then peel them, and place them in a large pot covered with water. Bring to a boil and cook for 25-30 minutes. You’ll know they’re done when they pierce easily with a knife.
STORAGE
This potato salad will stay fresh in the fridge for up to 4 days. Right before serving, give the potato salad a good stir and add more mayo if needed.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Loaded Baked Potato Salad
Ingredients
- 4.5 lbs Russet potatoes, about 5-6 potatoes
- 1 cup mayo
- 1 cup sour cream
- 5-6 scallions, sliced
- 12 ounces bacon, cooked and chopped into pieces
- 2 cups cheddar cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- salt to taste
Instructions
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- Rinse and scrub potatoes, pierce them with a fork all over, coat them with olive oil, and season with sea salt. Place them on one of the prepared baking sheets and bake for 1 hour.
- Once the hour is up, remove the potatoes from the oven and allow them to cool for 15-20 minutes or until they're cool enough to handle.
- In the meantime, cook your bacon. Place the bacon strips on the prepared baking dish and bake for 18 minutes or until crispy. Once it comes out of the oven, pat it dry with a paper towel and chop it into bite-sized pieces.
- Peel the potatoes, chop them into 1-inch chunks, and then allow them to cool completely. It's crucial that they cool completely before you mix in the dressing otherwise, it may turn out greasy and dry.
- In a large bowl, combine the mayo, sour cream, and mustard. Season with salt and then fold in the cooled potatoes, bacon, cheddar cheese, and scallions.
- Check for seasoning and add more salt if needed. Cover and refrigerate for 1-2 hours and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
