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
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*I originally shared this recipe in June 2015. Updated April 2018 and May 2023.
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This is the best recipe… so easy to follow and absolutely delicious.. it’s my go to recipe and everyone loves it!!!
excellent! I added eggs, and paprika. Thank you for sharing this.
I love potato salad, but my wife isn’t a big fan… until she tasted this! She said it was more like having a fully-loaded baked potato, which is a favorite of hers. I used about 4 tbsps of chopped shallot instead of the green onion, because I like a stronger onion flavor, but otherwise made the recipe ‘as is’ for my first go. I noticed today, a few days after we finished off the first batch, my wife had without comment baked 6 potatoes while I was out, leaving them without comment on the stove top. I am pretty sure it’s a hint!
This quick and easy recipe gives you a hearty, somewhat spicy potato salad on short notice if you have a few baked potatoes in the fridge already. I used 1 shallot instead of the green onions (although I chopped one green onion for a topping), and added a stalk of thin-sliced celery because my wife says it’s not potato salad without celery. Give it a try!
Making this salad to take to a potluck at a park. Is it good cold?
Yes, we enjoy it cold.
I have had baked potato salad several different places and this potato salad is the most flavorful. It was easy to make and great flavor.
This turned out deliciously. I made it for a family outdoor dinner. Everyone loved it!
Great recipe! Also super yummy with red potatoes.
First time making this, made the recipe as written and O MY, it is deee-lish! I WAS going to give my neighbor a bowl, but I think he can wait til my next, bigger batch! Thank you for posting!
Can I prepare this salad a day before?
I’d prepare everything but store the sauce separately and mix together before serving.
Traditional potato salad is always better the next day after it has chilled over night. What is the reason we should not combine the ingredients the day before to let it chill?
You can, the potatoes will just soak up the liquid, and I like mine saucier.
Loved it. I doubled it for July 4th.
Next time I will use a bit less sour cream and mayo