Best Loaded Baked Potato Salad: Creamy, Cheesy & Easy

A Comforting Twist on Two Classic Favorites

This loaded baked potato salad combines all the best parts of a steakhouse classic with the creamy, tangy comfort of a picnic staple. Each bite delivers tender potatoes, sharp cheddar, smoky bacon, and fresh green onions, all tossed in a rich, sour cream-based dressing that’s pure magic. The real secret? Mixing the warm potatoes with a splash of apple cider vinegar before anything else, it soaks in, adds depth, and makes every forkful pop.

I’ve made this more times than I can count, for summer cookouts, Fourth of July, even Thanksgiving, and it always disappears first. Best part? You can prep it ahead and stash it in the fridge, which means no scrambling when guests arrive. Just chill, serve, and wait for the compliments.

Why You’ll Love This Baked Potato Salad

The first time I made this baked potato salad for a family reunion, my potato-skeptical nephew went back for thirds and asked if he could take the leftovers home. That’s when I knew this recipe was something special.

This isn’t just another potato salad, it’s a game-changer for several reasons:

• Enhanced Flavor Profile: Baking the potatoes instead of boiling them concentrates their natural starches and creates a richer potato flavor that stands up beautifully to the bold toppings.
• Perfect Texture: You’ll get that ideal combination of creamy and slightly chunky texture that holds up well even after refrigeration.
• Make-Ahead Magic: This salad actually improves with time as the flavors meld, making it ideal for meal prep or party planning.
• Crowd-Pleasing Appeal: It bridges the gap between comfort food and summer fare, pleasing both kids and adults alike.
• Versatility: Works equally well as a hearty side for a backyard barbecue or a satisfying addition to a holiday spread.

KEY INGREDIENTS BREAKDOWN

Russet Potatoes: The high starch content in russets creates the perfect base for absorbing all the flavors while maintaining some texture. Their fluffy interior after baking produces that classic baked potato experience.

Apple Cider Vinegar: Don’t skip this crucial ingredient! Adding vinegar to the warm potatoes doesn’t just add tang, it actually changes how the starches in the potatoes behave, preventing them from becoming gummy and helping them absorb the dressing more effectively.

Mayonnaise & Sour Cream: This dynamic duo creates the creamy base that mimics the classic baked potato toppings. The mayo adds richness while the sour cream brings a pleasant tanginess.

Bacon: For that unmistakable smoky crunch that elevates the entire dish. Cook it until just crisp but not brittle for the best texture once mixed.

Cheddar Cheese: Medium cheddar offers the perfect balance of meltability and flavor. It distributes well throughout the salad without overwhelming the other ingredients.

Green Onions: These provide a fresh, mild onion flavor that cuts through the richness and adds a pop of color. Using both the white and green parts gives you layers of onion intensity.

VARIATIONS + SUBSTITUTIONS

Dietary Swaps:

• Make it lighter by using Greek yogurt in place of all the sour cream and half the mayonnaise
• For a vegetarian version, omit the bacon and add smoked paprika for a similar smoky note
• Use dairy-free sour cream and vegan mayonnaise for a dairy-free option (just omit the cheese)

Flavor Boosters:

• Add 1 tablespoon of ranch seasoning mix for a ranch-loaded potato salad
• Mix in 2-3 tablespoons of buffalo sauce for a spicy kick
• Incorporate 1/4 cup blue cheese crumbles for a steakhouse-inspired variation

Veggie Add-Ins:

• Fold in 1/2 cup diced red bell pepper for color and crunch
• Add 1/4 cup finely diced red onion for more bite
• Mix in 2 tablespoons fresh dill or parsley for herbal freshness

STEP BY STEP SUMMARY INSTRUCTIONS

Step 1: Bake Those Potatoes to Perfection

The key to this salad starts with perfectly baked potatoes. Don’t rush this step! Ensure your potatoes are thoroughly cleaned, as you’ll be oiling the skins. The fork piercings allow steam to escape, preventing a potato explosion in your oven. When testing for doneness, the cake tester should slide in with almost no resistance.

Step 2: The Vinegar Magic

This is where kitchen science happens. Adding apple cider vinegar to the still-warm potatoes isn’t just for flavor, the acidity actually helps break down the potato starch molecules, creating a better texture and allowing the potatoes to better absorb the dressing later. Those 15-30 minutes of resting time are working magic on your potatoes!

Step 3: Prepare the Mix-Ins

While your potatoes cool, cook your bacon until it’s just crispy but not burnt. The rendered bacon fat can be saved for other recipes! For the green onions, slice them thinly and at a slight angle for the most professional appearance.

Step 4: Create the Creamy Base

When mixing your dressing, make sure both the mayonnaise and sour cream are at room temperature for the smoothest blending. This ensures they’ll coat the potatoes evenly without clumping.

Step 5: The Gentle Fold

The folding technique is crucial here, you want to preserve some potato texture while ensuring everything is well distributed. Use a silicone spatula and a gentle hand to maintain those lovely potato chunks.

A FEW HELPFUL TIPS

• Don’t Overcook: Slightly underbaking the potatoes is better than overbaking, you want them tender but not mushy.
• Cool Completely: Make sure your potatoes are fully cooled before adding the mayonnaise mixture to prevent it from breaking down.
• Seasoning Matters: Taste and adjust your salt level before chilling, as cold temperatures slightly dull flavors.
• Texture Control: For a creamier salad, mash about 1/4 of the potatoes slightly more; for chunkier texture, be extra gentle when folding.
• Room Temperature Serving: Remove the salad from the refrigerator 20-30 minutes before serving for the best flavor, extremely cold temperatures can mute the taste.

THE SECRET TO PERFECTLY BAKED POTATOES

Most potato salad recipes miss this critical detail: the baking method dramatically affects flavor. Wrapping potatoes in foil steams them, while baking them naked with oil creates a slight caramelization of the natural sugars in the potato skin. This subtle caramelization transfers mild flavor compounds to the flesh, even after you’ve removed the skins.

For absolutely perfect baked potatoes, place them directly on the oven rack with a baking sheet on the rack below to catch any drips. This allows air to circulate completely around the potatoes for the most even cooking.

MAKE-AHEAD SUCCESS STRATEGIES

Unlike many side dishes that suffer from being made in advance, this baked potato salad actually improves! The minimum 3-hour chilling time allows the flavors to meld beautifully. For the best experience:

1. If making more than 8 hours ahead, reserve half the bacon and green onions to add just before serving for a fresh texture contrast.
2. Store in a shallow container rather than a deep bowl for more consistent chilling.
3. Give it a gentle stir before serving to redistribute any dressing that may have settled.

SERVING SUGGESTIONS + PAIRINGS

This hearty baked potato salad pairs beautifully with:

• Classic Grilled Proteins: Serve alongside a juicy grilled steak, BBQ chicken, or grilled salmon for a complete meal.
• Summer Cookout Fare: Pairs wonderfully with burgers, hot dogs, and grilled sausages.
• Fresh Contrasts: Balance the richness with a crisp garden salad or tangy coleslaw.
• Beverage Pairings: The creamy, savory profile matches well with cold beer, iced tea, or a crisp white wine like Sauvignon Blanc.

For an extra special touch, offer additional toppings on the side like extra bacon bits, chives, or even crispy fried onions for guests to customize their servings.

STORAGE, REHEATING, AND FREEZING TIPS

Refrigerator Storage: This salad keeps beautifully in an airtight container for up to 4 days. The flavors actually continue to develop over the first 24 hours.

Reheating: While traditionally served cold, you can transform leftovers into a warm side dish. Gently warm in the microwave at 50% power in 30-second intervals, stirring between each, just until barely warm. Overheating will cause the dressing to separate.

Freezing: Not recommended. The mayonnaise and sour cream will separate upon thawing, and the potatoes will develop a grainy texture.

Refreshing Leftovers: If the salad seems dry after storage, mix in 1-2 tablespoons of sour cream to refresh the creaminess.

FAQ

Can I use different potatoes besides russets?

While you can use Yukon Golds for a creamier, waxier texture, avoid red potatoes as they don’t absorb the flavors as well. Russets truly provide the authentic baked potato experience that makes this recipe special.

Why bake instead of boil the potatoes?

Baking concentrates the potato flavor rather than diluting it in water. It also creates a fluffier texture that absorbs dressing better and provides that genuine loaded baked potato experience.

How far in advance can I make this?

This salad can be made up to 24 hours in advance with excellent results. The minimum 3-hour chill time is essential for the flavors to properly meld.

Can I make a healthier version?

Absolutely! Substitute plain Greek yogurt for the sour cream, use light mayonnaise, and reduce the bacon and cheese by half. You’ll still get great flavor with fewer calories.

Enjoying This Baked Potato Salad

What I love most about this loaded baked potato salad is how it fits in anywhere, summer cookouts, winter potlucks, last-minute dinner invites. It’s that dependable dish that feels familiar but still gets people talking. Every time I bring it out, someone asks for the recipe (and usually goes back for seconds). Creamy, tangy, smoky, and just the right kind of indulgent, this salad proves that a little twist on a classic can go a long way. Keep it in your back pocket. It’s a crowd-pleaser year-round.

Best Loaded Baked Potato Salad: Creamy, Cheesy & Easy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This loaded baked potato salad combines all the best parts of a steakhouse classic with the creamy, tangy comfort of a picnic staple. Each bite delivers tender potatoes, sharp cheddar, smoky bacon, and fresh green onions, all tossed in a rich, sour cream-based dressing that’s pure magic.

• Total Time: 4 hours 20 minutes
• Yield: 12 Servings 1x

Ingredients

Scale 1x2x3x

4 pounds russet potatoes

1–2 tablespoons olive oil

3 tablespoons apple cider vinegar

1 cup mayonnaise

3/4 cup sour cream or plain Greek yogurt

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

12 ounces bacon, cooked until crisp, cooled, and chopped

6 green onions, finely chopped

1 1/2 cups shredded medium cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F.
2. Place the cleaned potatoes on a baking sheet and poke each one 4–5 times with a fork to let steam escape. Drizzle lightly with olive oil, sprinkle generously with kosher salt, and roast for 50–60 minutes, or until they’re easily pierced with a skewer or cake tester. Remove from the oven and let them cool for about 5 minutes.
3. Once they’re cool enough to handle, gently peel away the skins and cut the potatoes into rough 1-inch chunks, don’t worry if they crumble or look a little shaggy, that rustic texture works beautifully. Transfer all of it to a large mixing bowl. While the potatoes are still warm, sprinkle with apple cider vinegar and let them sit for 15–30 minutes, allowing them to cool and soak up that subtle tang.
4. While the potatoes rest, cook your bacon until crispy, either in a skillet or the oven. Drain well, then let it cool before crumbling into bite-size pieces.
5. In a small bowl, whisk together the mayonnaise and sour cream until smooth. Season with kosher salt and freshly ground black pepper.
6. Once the potatoes are completely cool, pour the creamy dressing over them. Add the crumbled bacon, green onions, and shredded cheddar. Gently fold everything together using a spatula, being careful not to mash the potatoes too much, you want them tender but not mushy. Taste and adjust seasoning if needed.
7. Refrigerate the potato salad for at least 3 hours, or overnight if you can, it gives the flavors time to meld into something truly special. Store any leftovers in an airtight container in the fridge for up to 4 days.
8. Serve chilled, and don’t forget a sprig of parsley or extra green onion on top for that final flourish.

Equipment

Cutting Board

Buy Now →

Dutch Oven Pot

Buy Now →

Measuring Cups & Spoons Set

Buy Now →

Wooden Cooking Spoons

Buy Now →

• Author: Jennifer West
• Prep Time: 20 minutes
• Chill Time: 3 hours
• Cook Time: 1 hour
• Category: Salad
• Method: Stove
• Cuisine: American

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

See Full Bio