Think of everything you love about a loaded baked potato—crispy bacon, gooey cheese, sour cream, and green onions—all tossed together in one creamy, flavorful dish. Easy Loaded Baked Potato Salad takes a classic comfort food and turns it into a crowd-pleasing side that’s perfect for barbecues, picnics, or weeknight dinners.

The first time I made this salad, it was an instant hit. The creaminess of the dressing, the salty crunch of the bacon, and the melty cheese made every bite feel indulgent. It’s a dish that feels special enough for entertaining but is so simple, you’ll find yourself making it over and over.

What I love most about this recipe is how versatile it is—serve it warm or cold, and don’t be afraid to add your own twist. Let’s make Easy Loaded Baked Potato Salad and bring a little extra comfort to the table.

Easy Loaded Baked Potato Salad combines tender potatoes, crispy bacon, shredded cheese, and a creamy sour cream dressing for a rich, flavorful side dish. Perfect for summer barbecues, potlucks, or any meal that calls for comfort food with a twist.

An Exciting Story

The first time I served this Easy Loaded Baked Potato Salad at a family barbecue, it was the dish everyone couldn’t stop talking about. My husband went back for seconds (and thirds), and the kids loved picking out the bacon and cheese. Now, it’s a must-have at every gathering, and I can always count on it being a hit.

Why This Easy Loaded Baked Potato Salad?

• Creamy and Flavorful: Combines all the flavors of a loaded baked potato in one dish.
• Quick and Easy: Simple steps and pantry ingredients.
• Crowd-Pleaser: Perfect for gatherings, picnics, or potlucks.
• Versatile: Serve warm or chilled, and customize with your favorite toppings.
• Make-Ahead Friendly: Prepares well in advance for easy entertaining.

What You Need for Easy Loaded Baked Potato Salad

• For the Salad:
  • 2 lbs russet or Yukon Gold potatoes, peeled and cut into bite-sized pieces
  • 1 tsp salt (for boiling potatoes)
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 3 green onions, sliced (reserve some for garnish)
• For the Dressing:
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • Salt and pepper, to taste
• Optional Toppings:
  • Chopped chives
  • Extra shredded cheese
  • Additional bacon crumbles

How to Make Easy Loaded Baked Potato Salad

1. Cook the Potatoes:
   • Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
2. Prepare the Dressing:
   • In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, smoked paprika (if using), salt, and pepper. Adjust seasoning to taste.
3. Assemble the Salad:
   • In a large mixing bowl, combine the cooked potatoes, crumbled bacon, shredded cheese, and green onions. Pour the dressing over the mixture and toss gently until evenly coated.
4. Chill or Serve:
   • Serve the salad warm for a comforting side dish, or chill in the refrigerator for at least 1 hour for a refreshing option.
5. Garnish and Enjoy:
   • Before serving, sprinkle with additional green onions, shredded cheese, or bacon crumbles for a decorative finish.

Tips for Easy Loaded Baked Potato Salad

1. Don’t Overcook the Potatoes: They should be tender but firm enough to hold their shape when mixed.
2. Use Freshly Cooked Bacon: For the best flavor and crunch, cook your bacon fresh rather than using pre-packaged bits.

Substitutions and Variations

• Greek Yogurt Swap: Replace sour cream with Greek yogurt for a lighter option.
• Add Spice: Stir in diced jalapeños or a dash of hot sauce for a kick.
• Make It Vegetarian: Skip the bacon and add roasted mushrooms or crispy chickpeas for texture.
• Loaded Sweet Potatoes: Use roasted sweet potatoes for a sweeter, nutrient-packed twist.

Make a Healthier Version

• Use light sour cream and mayonnaise to cut down on calories.
• Add more veggies like diced bell peppers or celery for extra nutrients and crunch.
• Replace some of the mayo with mashed avocado for a creamy, healthier dressing.

Closing for Easy Loaded Baked Potato Salad:

And there you have it—Easy Loaded Baked Potato Salad, a dish that’s as satisfying as it is simple to make. Whether you’re serving it at a summer barbecue, a holiday gathering, or a cozy family dinner, this salad is guaranteed to steal the spotlight. Let us know how yours turn out, and don’t forget to explore more of our comforting side dish recipes!

Frequently Asked Questions for Easy Loaded Baked Potato Salad

Can I make this ahead of time?
Yes, prepare the salad up to a day in advance and store in the refrigerator.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze potato salad?
It’s not recommended, as the dressing and potatoes may change texture when thawed.

What’s the best potato to use?
Yukon Gold or russet potatoes work best for their creamy texture and ability to hold dressing.

Can I use turkey bacon?
Yes, turkey bacon is a great alternative for a lighter option.

How do I keep the salad from getting watery?
Let the potatoes cool completely and pat them dry before mixing with the dressing.

Can I serve this salad warm?
Absolutely! Serve it warm for a cozy, baked potato-inspired dish.

What pairs well with this salad?
Serve alongside grilled chicken, burgers, ribs, or steak for a complete meal.

How do I make it extra creamy?
Add an extra dollop of sour cream or a splash of heavy cream to the dressing.

What’s a fun serving idea?
Serve in individual bowls or mason jars for a personalized, portable side dish.

Can I use store-bought bacon bits?
Yes, but freshly cooked bacon adds much better flavor and texture.

How do I add more crunch?
Sprinkle crispy fried onions or crushed potato chips on top just before serving.

Easy Loaded Baked Potato Salad

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Salad:

• 2 lbs russet or Yukon Gold potatoes, peeled and cut into bite-sized pieces

• 1 tsp salt (for boiling potatoes)

• 6 slices bacon, cooked and crumbled

• 1 cup shredded cheddar cheese

• 3 green onions, sliced (reserve some for garnish)

• For the Dressing:

• ½ cup sour cream

• ½ cup mayonnaise

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp smoked paprika (optional)

• Salt and pepper, to taste

• Optional Toppings:

• Chopped chives

• Extra shredded cheese

• Additional bacon crumbles

Directions

• Cook the Potatoes:
• Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
• Prepare the Dressing:
• In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, smoked paprika (if using), salt, and pepper. Adjust seasoning to taste.
• Assemble the Salad:
• In a large mixing bowl, combine the cooked potatoes, crumbled bacon, shredded cheese, and green onions. Pour the dressing over the mixture and toss gently until evenly coated.
• Chill or Serve:
• Serve the salad warm for a comforting side dish, or chill in the refrigerator for at least 1 hour for a refreshing option.
• Garnish and Enjoy:
• Before serving, sprinkle with additional green onions, shredded cheese, or bacon crumbles for a decorative finish.