Can I make Loaded Baked Potato Salad ahead of time?

Yes! It's actually better if you make it ahead of time, as the flavors meld together beautifully after sitting in the fridge.

How long will Loaded Baked Potato Salad last in the fridge?

It can last for up to 4 days in an airtight container in the fridge.

Can I use different types of potatoes?

While russet potatoes are recommended for their fluffy texture, you can also experiment with red or yellow potatoes if you prefer.

Is this salad gluten-free?

Yes, as long as the ingredients like mayonnaise and bacon are gluten-free, this salad is suitable for a gluten-free diet.

Can I freeze Loaded Baked Potato Salad?

Freezing is not recommended due to changes in texture once thawed, but you can store leftovers in the fridge for a few days.

Loaded Baked Potato Salad

Description

This Loaded Baked Potato Salad combines the comforting flavors of a baked potato with the creamy, tangy goodness of a classic potato salad. Packed with crispy bacon, sharp cheddar, green onions, and a mayo-sour cream dressing, it’s perfect for picnics, BBQs, or any casual gathering.

Ingredients

Scale

4 pounds russet potatoes
1–2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 cup mayonnaise
3/4 cup sour cream or Greek yogurt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 ounces bacon, cooked, cooled, and chopped
6 green onions, chopped
1 1/2 cups medium cheddar cheese, shredded
Optional: chopped jalapeños, chopped bell peppers, diced pickles, chopped herbs (parsley or dill)

Instructions

Preheat oven to 400°F (200°C). Scrub and dry the potatoes, then pierce them with a fork. Rub with olive oil and place on a baking sheet.
Bake potatoes for about 45–60 minutes or until fork tender. Let cool slightly, then peel (if desired) and cut into bite-sized chunks.
While potatoes are cooling, cook bacon until crispy. Let cool, then chop.
In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, salt, and pepper.
Gently fold in the potatoes, bacon, green onions, and shredded cheddar cheese. Stir until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Before serving, garnish with additional green onions, cheese, bacon, or any optional add-ons like herbs or chopped jalapeños.

Notes

For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
Make it ahead—the flavors develop even more after chilling overnight.
Great served warm, room temperature, or chilled.
Optional add-ons can tailor this salad to your guests’ taste preferences.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 3g
Sodium: 620mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 11g
Cholesterol: 45mg

Keywords: Loaded baked potato salad, bacon cheddar potato salad, summer side dish, picnic salad, BBQ recipe