
Introduction
If you’re searching for the ultimate crowd-pleasing side dish, this Loaded Baked Potato Salad is it. Packed with crispy bacon, sharp cheddar, green onions, and tossed in a creamy sour cream dressing, it’s the perfect addition to your summer BBQs, potlucks, or any family dinner. This salad takes everything you love about a loaded baked potato and turns it into a chilled, hearty salad everyone will scoop up in seconds.
Why You’ll Love This Loaded Potato Salad
- Rich and Flavorful: Every bite combines smoky bacon, tangy sour cream, and sharp cheddar.
- Perfect Make-Ahead Dish: Chill it in advance and let the flavors blend beautifully.
- A Summer Staple: It’s cool, satisfying, and pairs wonderfully with grilled meats.
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon, cooked and crumbled
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons apple cider vinegar
- 6 green onions, chopped
- Kosher salt and freshly ground black pepper, to taste

Directions
- Bake the Potatoes: Preheat your oven to 400°F. Bake the potatoes for about 45-55 minutes until fork-tender. Let them cool slightly, then cut into bite-sized chunks.
- Prepare the Mix-ins: While potatoes bake, cook the bacon until crispy and crumble it. Chop green onions.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, and apple cider vinegar. Season with salt and pepper.
- Combine Everything: Gently fold the potatoes into the dressing. Add bacon, cheddar cheese, and green onions. Toss until well coated.
- Chill & Serve: Refrigerate for at least 3 hours before serving. Garnish with extra cheese, bacon, or green onions if you like.
How to Serve
- Perfect alongside grilled burgers, ribs, or hot dogs.
- Also makes a hearty side for roast chicken or steak.
- Serve it in a big chilled bowl topped with extra bacon for that wow factor.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving to refresh the texture.

FAQs
Can I use red potatoes?
Yes! Red potatoes hold their shape well and taste fantastic.
Is it okay to boil instead of bake?
Absolutely. Just simmer until tender — baking gives extra flavor.
Can I make this a day ahead?
Yes, it’s even better the next day as the flavors meld together.
👉 Want more tips, variations, and detailed FAQs? Visit the full recipe article here!

Loaded Baked Potato Salad
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon cooked and crumbled
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons apple cider vinegar
- 6 green onions chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F. Bake potatoes for 45-55 minutes or until fork-tender. Let cool slightly, then cut into bite-sized chunks.
- Cook bacon until crispy and crumble it. Chop green onions.
- In a large bowl, whisk together mayonnaise, sour cream, and apple cider vinegar. Season with salt and pepper.
- Gently fold in the potatoes. Add bacon, cheddar cheese, and green onions. Toss to combine.
- Refrigerate for at least 3 hours before serving. Garnish with extra bacon, cheese, or green onions if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8