This LOADED BAKED POTATO SALAD is a great side dish at any potluck or barbecue! It’s hard to go wrong with all the flavors of a baked potato combined in a delicious potato salad.
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 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!
Sometimes, though, you have to experiment. Sometimes you have to try new things. Sometimes, just every now and then, you have to add bacon and cheese to your potato salad.
If you love this potato salad recipe, check out this broccoli salad. There’s bacon involved in that one too!
I’m also partial to my Italian pasta salad (seriously loaded with goodness) and creamy cucumber salad.
How to make loaded potato salad:
Traditionally, potato salad 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.
Want your potatoes even faster? Make these air fryer baked potatoes. Ready in half the time!
Dice ’em up 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.
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!
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!
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.
Nutrition Information:
This post was originally published in May 2010. It has been updated with new photos and text in July 2019.
Christa Grayson says
Your writing is incredibly memorable and straightforward for me. Thanks for sharing
Monica M says
how much vinegar? video shows adding it but the printed recipe doesn’t mention it
Karly says
Sorry about that! I add 1 tablespoon of white distilled vinegar.
Easyfoodsmith says
Oh yum! That is seriously good
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VegasDude says
Yes, I too have bought his potato salad at various grocery deli’s.. but it’s so expensive.. I wanted to make it myself since I love to cook… I abhor fast food and wasting money at restaurants…. AWESOME recipe…. MMMMMMM BACON !!!!!!!!!!!!!!! Must be a guy thing, or maybe not, lol
Jen says
you had me at “bacon and cheese”.. YUM!
Melissa says
I actually had my first ever baked potato salad from (yes, I’m embarrassed to admit) Wal-Mart’s ready-to-go food section. But you know, it was truly delicious & I decided I HAD to make it. I had a general idea of how, but after I threw my potatoes in the oven I figured I’d look around on the web to see if I missed anything. I can’t wait to have this tonight with some homemade Italian sausage patties & some steamed broccoli!
Mrsblocko says
I made a version of this recipe and wrote about it HERE I cooked my potatoes in the crockpot. Thank you for sharing your recipe!
Sarakate says
So I’ve made this twice now…the first time, I did bake the potatoes, but wasn’t crazy about it. So the second time, I just boiled the potatoes like I would for “regular” potato salad, but left everything else the same. LOVED it! I think it’s a texture thing…
I also served it still slightly warm, and we used “spring grass” cheddar cheese, which added just a little bit of sweetness with the bite of the cheddar. YUM!