summer Loaded Baked Potato Salad

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

  1. 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.
  2. Prepare the Mix-ins: While potatoes bake, cook the bacon until crispy and crumble it. Chop green onions.
  3. Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, and apple cider vinegar. Season with salt and pepper.
  4. Combine Everything: Gently fold the potatoes into the dressing. Add bacon, cheddar cheese, and green onions. Toss until well coated.
  5. 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

A creamy potato salad packed with bacon, cheddar cheese, green onions, and a tangy sour cream dressing — the perfect side for BBQs and family gatherings.

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

Leave a Comment

Recipe Rating