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.
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
*I originally shared this recipe in June 2015. Updated April 2018 and May 2023.
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Made it as it was written but halved it because there were only 3 of us eating. Still had plenty left over to have fed another 2 or 3 people. Was really good and the person that described it as a “deconstructed baked potato” was spot on. Will definitely make it again. It needed to be a bit creamier is my only semi issue with it. Will make extra dressing next time to put on top.
I was so happy to find this recipe. Due to circumstances beyond my control I have a LARGE amount of washed and foil wrapped potatoes! I have made Loaded Baked Potato Salad before, using boiled potatoes. This was FAR easier and has a more “Baked” flavor. Thank you for sharing your expertise!
Gigi
Everyone LOVED this recipe. I served half hot, the other half cold. Took it on a camping trip.
Planning on making this weekend, another camping trip. Didn’t change the recipe AT ALL!! Leave it ALONE!!
Could you use yukon gold potatoes? I’m going to try this tomorrow with grilled salmon & baked beans for a birthday dinner.
Sure! Sounds delicious!
Made it & was gone before I could get a picture. This will be on the menu quite often – DELISH! Thanks!
I frequent a deli that sells baked potato salad, which I only recently tried. I’m now so hooked on the flavor that I just had to find a recipe, and this one is it! I already know that it will taste yummy, sounding so easy to put together. As I purchase a small amount of this delicious salad at least 3 or 4 times per week, making it from your recipe is also going to save me a lot of money!
Do you serve this dish warm or cold?
I usually serve it cold, but either would be delicious
I’ve made this three times in the last month- after the first time it’s been requested twice by friends. Easy and delicious.
Thanks for the recipe!
Wonderful! I’m so happy you’ve liked it. Thanks for your comment
I’ve used your recipe several times and it’s always a hit! Thank you!
Can you prepare this in advance, say the night before an event, or is it best prepared the day it is consumed?
Hi Alex, you could do that! I would suggest reserving the majority of the sauce and stirring it in right before serving. Otherwise the potatoes will soak up the sauce overnight and the mixture wont be as creamy and flavorful. Hope you enjoy it!
I really enjoyed this, thanks! Had extra dressing and it was perfect added on top of my serving. De-contructed baked potato. It’s a WIN!
I’m so glad you liked it! Thanks Regina!