This loaded Baked Potato Salad recipe is a guaranteed potluck FAVORITE! It’s a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream, and cheese.
Want more tasty side dishes? Try this Apple Pecan Salad, Caprese Salad, Air Fryer Potato Wedges, or Jalapeño Cornbread!
Why I love this side dish:
- Next Level – I am a huge fan of potato salads! Classic Potato Salad is yummy, but baked potato salad is amazing. It is a HIT every time I bring it to a BBQ!
- Delicious – It has all of the delicious flavors you love from a baked potato, transformed into a potato salad. You won’t have any leftover.
- Easy – No tending a pot of boiling water, just put the potatoes in the oven to cook then throw this salad together in minutes.
What is Baked Potato Salad?
This recipe is different from traditional potato salad because the potatoes are baked, and instead of tossing it in a mayo based sauce with pickles, and hard boiled eggs, like you would with classic potato salad, baked potato salad is dressed with toppings you’d use on a baked potato, like sour cream, salt and pepper, cheese, onions and bacon.
How to Make Baked Potato Salad:
Bake Potatoes: Preheat oven to 400 degrees F. Wash potatoes and prick them with a fork or knife. Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.Â
Cut Potatoes: At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
Make Sauce: Combine the sour cream and mayonnaise in a bowl and stir well.
Combine Ingredients: Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well–you may not use it all) and gently stir to coat. Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
Serve: Enjoy this loaded baked potato salad recipe at your next BBQ or potluck! I get so many compliments every time I bring it! I love to serve it with Ribs, Steak, Chicken Kabobs, Steak Kabobs, or a Classic Hamburger!
Recipe Variations:
- Potatoes – I personally love using russet potatoes in this dish, but you could also substitute cooked red or yukon gold potatoes.
- Ranch Potato Salad – If you love a ranch flavor, stir some ranch seasoning (to taste) in the sauce before coating the potatoes.
More BBQ Side Dishes:
- Ambrosia Salad
- Italian Pasta Salad
- Bacon Wrapped Dates
- Cowboy Caviar
- Fresh Fruit Salad
- Macaroni Salad
- Broccoli Salad
- Baked Mac and Cheese
- Thai Quinoa Salad
- Cucumber Onion Salad
- Baked Beans
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Recipe
Baked Potato Salad
Ingredients
- 2 pounds russet potatoes , about 6 medium-size
- 1 cup sour cream
- 1 cup mayonnaise
- 8 slices bacon , cooked and chopped
- 5 green onions , chopped
- 1 cup shredded cheddar cheese
- salt and freshly ground black pepper , to taste
Instructions
- Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
- Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
- At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
- Combine the sour cream and mayonnaise in a bowl and stir well.
- Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well–you may not use it all) and gently stir to coat.
- Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
- Check out these other BBQ Side Dishes!
Notes
- Potatoes – I personally love using russet potatoes in this dish, but you could also substitute cooked red potatoes.
- Ranch Potato Salad – If you’d love a ranch flavor, stir some ranch seasoning (to taste) in the sauce before coating the potatoes.
Nutrition
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*I originally shared this recipe in June 2015. Updated April 2018 and May 2023.
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This is a delicious potato salad. But the recipe calls for 2 pounds of potatoes to serve 8. I just made it and it will just serve 3, luckily that’s all I need for today. 6-8 medium potatoes (who ever finds medium russets) probably weighs 6-8 pounds. I bought 2 potatoes that weighed 2 pounds. So I’ve got a lot of dressing left.
I brought this to a party last weekend. Everyone loved it! I made it the day before, and followed the directions to stir together on the day of. It was excellent! I am finishing the leftovers now and the bacon is starting to get a bit chewy on day 3. I would recommend eating within 2 days of combining with the dressing. I will make this again and try using boiled potatoes as I think they are easier to peel than baked potatoes. If it was just me, i would leave the skins on, but I am trying to deal with another’s dietary restrictions (low roughage).
I made this once absolutely delicious thank you for the recipe I’m wondering if you could add broccoli in with it and should you cook the broccoli or Al dente? Thank you in advance
Can you make this the day before?
It’s even better if you make it the day before. Gives the flavors time to mingle
Would you serve this warm and or chilled?
Do you wrap your potatoes in foil to bake them? Thanks!
Trying this on Sunday for Father’s Day. I hope my husband enjoys this! Looks delish and the process sounds enticing!
Quick one, is it okay if I add in the boiled eggs and dill pickle; as is on the classic potato salad recipe?
Making this today! 6/13/2023 and I’m adding in a packet of ranch powder! I’m super excited to try this recipe though!!!
Can you substitute chives for the green onion?
yes! Enjoy!