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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Super super easy and simple and incredibly good! Made this on a whim. Had left over baked potatoes, peeled cut them up, and zapped them in the microwave and made this. The family LOVED it.
Thank you for sharing this recipe!!!! I had ‘your’ salad at a picnic several years ago, and finally found the recipe for it. It was delicious then and hope it will be as delicious as when I prepare it for a family gathering…..
Again thank you.
Should this be eaten cold or warm? I’m taking it to a cookout later
Either one, but if you’re making it ahead, then store it in the fridge 🙂
OMG delicious! I made this for Father’s Day and got rave reviews. Going to treat family to my new favorite side.
Has anyone tried “baking” the potatoes in the instant pot and had similar success? I am on a time crunch.
Hi Missy, to cook whole potatoes in the Instant Pot, add one cup of cold water, prick potatoes and stack them on your wire trivet rack. Cook on high pressure for 10-14 minutes, depending on the size of your potatoes. Allow pressure to naturally release for 10 minutes. Enjoy! (Also, here is my traditional potato salad recipe, for the Instant Pot, if you’re interested: https://tastesbetterfromscratch.com/instant-pot-potato-salad/ )
Just made this for July 4th cookout today. I’m one who usually adjusts recipes after making the first time – not this one. It’s perfect!
Absolutely, potato salad. Great tasting ingredients, and beautiful look, from a glass bowl.
I have made this one several times. My brother-in-law is not a fan of traditional potato salad absolutely loved this one since it had more of a baked potato flavor. Try this and you will not regret it!
This is a super big hiy with my family, the only complaint we ever have is that there is never enough!!!
I’ve made this baking mini potatoes but the same recipe and will serve it tomorrow’s Easter Sunday picnic along w/ ribs and baked beans!!
Can you add egg?
Sure! I didn’t because I was going for traditional baked potato toppings.