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Loaded baked potato salad with bacon, cheddar, and green onions in a creamy dressing. Use baked or boiled potatoes. Great for BBQs and make-ahead!
If you love classic potato salad, try my Red Potato Salad with Dill next!
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My loaded baked potato salad was featured on the TODAY Show in 2024, where they made it live in the studio, and Hoda's reaction was priceless! If you’re a fan of Costco’s loaded potato salad, you could call this a copycat, even though mine came first lol. The best part is you can make it yourself and control the ingredients, because I find their version to be a little heavy on the sour cream. Would I turn it down at a BBQ? Heck no! Pass me a fork!
Why You’ll Love This Loaded Baked Potato Salad Recipe
- Easy to make with simple ingredients—even for beginner cooks
- You can use baked potatoes or boiled potatoes, depending on what you have
- Loaded potato salad doubles as a side dish or main dish
- It's a fun twist on classic potato salad with bacon, cheddar, and sour cream
- Great for cookouts, barbecues, picnics, or holiday gatherings
- Even non-potato salad fans love this creamy, flavorful version
What You'll Need
- Potatoes – Russets give this salad a fluffy, creamy texture that really mimics a loaded baked potato. Red potatoes or Yukon golds are also delicious and hold their shape well.
- Bacon – Use cooked and crumbled bacon or a shortcut like packaged real bacon bits. Both bring that smoky, savory flavor.
- Green onions – These add a fresh bite. You can substitute chopped chives, fresh or dried, for a classic touch.
- Shredded cheddar cheese – It’s not a loaded baked potato salad without cheddar! Sharp cheddar adds even more flavor.
- Sour cream – Adds tang and creaminess. You can use plain Greek yogurt as a lighter substitute.
- Mayonnaise – Brings richness and shine. If you prefer to skip it, just replace with more sour cream or Greek yogurt.
- White vinegar – Optional, but a splash adds brightness and balances the richness of the dressing.
- Salt and pepper – Season to taste once everything is mixed. Don’t be shy, potatoes need it!
How to make loaded potato salad
This version uses the boiling method to cook the potatoes, but baked potatoes work just as well, especially if you already have some on hand. Follow these step-by-step photo instructions, or jump to the printable recipe below.
Start by dicing the potatoes into bite-sized pieces and placing them in cold water to prevent discoloration. Boil until fork-tender, then drain and let them cool to room temperature.
Once the potatoes are cooled, combine them in a large bowl with the crumbled bacon, shredded cheddar, and sliced green onions.
In a separate bowl, whisk together the sour cream, mayonnaise, vinegar, salt, and pepper. Pour the dressing over the potato mixture and toss gently to coat everything evenly.
You can serve the salad right away or chill it for later. Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe tips
- Use any potato variety – Russets work well, but red, Yukon gold, or baby potatoes are great too.
- Peeling is optional – Skins add texture and nutrients, but peel them if you prefer.
- No baking required – Boil, pressure cook, or use leftover baked potatoes, whatever is easiest.
- Don’t rinse – The starch from cooked potatoes helps the dressing cling better.
- Mash for creaminess – Lightly mash a few cooked potatoes into the mix to thicken the texture.
- Make ahead – This salad keeps well in the fridge for up to 5 days and tastes even better the next day.
- Bacon shortcut – Use pre-crumbled bacon or cook and crumble your own.
Recipe variations
- Add ranch flavor – Stir a few teaspoons of ranch seasoning into the dressing. Skip the sour cream and use Greek yogurt ranch dressing for a healthy, tangy twist.
- Swap the cheese – Use shredded pepper jack, Monterey Jack, or crumbled blue cheese in place of the cheddar. Each one gives a slightly different vibe.
- Add hard-boiled eggs – Make Instant Pot hard-boiled eggs for extra protein and a classic potato salad feel.
- Try roasted or smashed potatoes – Instead of boiling, use baked smashed potatoes for a fun texture. Let them cool slightly before mixing.
- Make it spicy – Add chopped pickled jalapeños, a dash of hot sauce, or spicy shredded cheese if you want a little heat.
- Use fresh herbs – Stir in fresh chopped chives, dill, or parsley for a pop of color and flavor.
Serving ideas
This crave-worthy comfort food goes with every entree imaginable! Whether it's BBQ ribs, pulled pork, air fried whole chicken, pork tenderloin, or baked chicken thighs, loaded baked potato salad is the perfect side dish!
More picnic sides to love
- Easy Red Skin Potato Salad
- BLT Pasta Salad
- Creamy Macaroni Salad
- Creamy Cucumber Salad
- Easy Coleslaw Recipe
- Broccoli Bacon Grape Salad
📖 Recipe
Loaded Baked Potato Salad
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 3 pounds Russet Potatoes (uncooked), or baked potatoes
- 1 ½ cups Sour Cream, or plain Greek yogurt
- ½ cup Mayonnaise
- 1 tablespoon White Vinegar
- 1 teaspoon Sea Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- ½ cup Crumbled Bacon, about 8 slices cooked
- 2-3 Green Onions, thinly sliced
- 4 ounces Cheddar Cheese, shredded (about 1 cup)
Instructions
If using baked potatoes, skip to step 5 of this recipe.
- Scrub the POTATOES and remove any brown spots. Peeling is optional.
- Dice into bite-sized cubes (you should have about 8 cups) and place in a large pot. Cover with cold water by 1 inch.
- Bring to a boil, reduce heat slightly, and cook uncovered for 10–15 minutes, or until fork-tender.
- Drain well and let cool slightly. (Tip: slightly warm POTATOES mix more easily.)
- In a large bowl, combine the cooked POTATOES, crumbled BACON, GREEN ONIONS, and shredded CHEDDAR.
- In a separate bowl, whisk together the SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER until smooth.
- Pour dressing over the POTATO mixture and stir gently until well coated.
- Serve warm or chilled. Store in an airtight container in the fridge for up to 5 days.
Recipe Notes
Equipment
- chef's knife and cutting board
- 4-quart soup pot or saucepan
Heidi says
I loved your recipe variation ideas. Using ranch would give the whole salad a fun ranch twist... and using a spicier cheese would add such a fun, unexpected flair of flavor!
Traci says
Yay! So glad you enjoyed it. Thanks for taking the time to leave feedback. Cheers!
Tracy says
Very good
Traci says
Yay! So glad you enjoyed. Thanks for trying my recipe 🙂
Kim says
Absolutely delicious! The whole family loved this! I will be making it again for Fourth of July!
Traci says
Yayy! I'm so glad you went for it and everyone enjoyed 🙂 Thanks so much for sharing your experience. Cheers!!
Cathie says
Made this twice for football Sunday potluck and both times I was asked for the recipe. This one’s a winner!!
Traci says
Yayy! So glad to to hear it 🙂 Thanks for the feedback. Enjoy!
Denise Shearer says
This is now my new favourite potato salad recipe. Took it to a family gathering and received many compliments. Of course I shared the recipe. Delicious and a must try. Thanks again😊
The Kitchen Girl says
Yayy! So glad to have inspired you and that everyone enjoyed it. Thanks for letting me know and thanks so much for sharing 🙂
Lonnie says
How much Ranch seasoning and how much is a "splash" of milk?
Traci says
Hiya! You can add a few tablespoons of Ranch seasoning and enough milk to soak it up. Let me know if you have more questions. Enjoy!!
Kris says
Making this again for Mother’s Day. I make a great regular potato salad but this is now become a favorite for everyone. Thanks for sharing!
The Kitchen Girl says
Yay! So glad to hear it 🙂 You can't go wrong with this one ever. Thanks so much for the feedback. Enjoy!!
Gail says
I can't wait to try this when it cools down. I'm taking it to a family reunion tomorrow. Other than originally adding the wrong amount of salt, fortunately I was able to scoop it out, it tastes good so far. If it still tastes a little salty tomorrow when all the flavors blend, I'll think of something to add, like boiled eggs or chickpeas. I'll make it work! Wish me luck on my 1st ever potato salad!!!!
The Kitchen Girl says
I hope it turned out to your liking, Gail 🙂 I've taken it to many parties and it always disappears lol. Thanks so much!
Diane says
Just signed up for the recipes, haven’t tried any, but I’m sure we will like them!
The Kitchen Girl says
Yayy! So glad you're excited 🙂 Please let me know if you have any questions anytime. I'm here for it!
jd says
Outstanding! The best! I omit salt and used red onion instead of green.
The Kitchen Girl says
Awesome! Totally customizable too! Glad you enjoyed it...thanks for the review 🙂
Anne says
Just made this and of course tasted it and it’s amazing! Can’t wait to have some more later after the flavors meld together in the fridge for a few hours. Thanks for this great recipe!!
The Kitchen Girl says
Yay, Anne! So glad you're hooked like we are and BIG thanks for taking the time to leave feedback. SO appreciated Happy to you and yours!
Kushigalu says
Loaded potatoes are my favorite. So flavorful and delicious. I will try this version
The Kitchen Girl says
Thanks, Kushigalu! Glad to hear you can enjoy this recipe 🙂
Jill says
This is a must make for me. I love loaded potato salad!
The Kitchen Girl says
Thanks, Jill! Yep, loaded potato salad wasn't my genius idea but I'm glad someone thought of it
veenaazmanov says
Loved the dressing and love the creamy salad too. Recipe on my party list for sure, Potatoes are always yum.
The Kitchen Girl says
Thanks and glad to hear it, Veena! Baked potato salad will 100% disappear at your party
Angela says
This recipe is a great take on potato salad. I love everything about it!
The Kitchen Girl says
Thanks, Angela! So glad you can enjoy this one 🙂
Dannii says
I would totally eat this out of the bowl. Just my kind of side dish.
The Kitchen Girl says
Haha, thanks Dannii...we do Baked potato salad really lends itself to that LOL
Priya Lakshminarayan says
Would love to make this for a family brunch! Thanks for the recipe
The Kitchen Girl says
Awesome, Priya...you're so welcome! Glad to hear your family can enjoy this one 🙂
Noelle says
What a great idea! I loved all the flavors, always looking for a new way to use potatoes! I know this will be a hit in my house! YUM
The Kitchen Girl says
Thanks, Noelle! Glad to hear your family can enjoy this one! Hard to go wrong with loaded potato anything LOL 😉
Andrea Metlika says
Oh my, this looks incredible! I could eat this as my meal.
The Kitchen Girl says
Thanks, Andrea! Glad you can enjoy loaded potato salad as a meal...I often do
Annissa says
Wow! Bacon, green onions, and cheddar cheese? This is not my mother's potato salad! You take potato salad to a whole new level.
The Kitchen Girl says
Haha thanks, Annissa! Yep, loaded potato salad is truly my favorite way to eat baked potatoes in the summer
Cindy Gordon says
I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation!!
The Kitchen Girl says
Awesome, Cindy! I'm so glad to hear it. I always love it when the family approves...bonus!!!!