Loaded baked potato salad with tender potatoes, sour cream, mayo, chives, and bacon. Bring savory baked potato vibes to the BBQ with this creamy, delectable loaded potato salad. Recipe includes Instant Pot and stove instructions.
Ever wish you could serve hassle-free loaded baked potatoes as a BBQ side dish? Now you can! This delicious potato salad is basically a giant bowl of savory, scrumptious, loaded baked potatoes. It’s so easy to make and is guaranteed to please any crowd, even non-potato salad people will love it. Because...loaded baked potatoes!
Loaded potato salad ingredient list
* Get recipe amounts below
- potatoes (I used red potatoes)
- bacon (I used packaged crumbled bacon)
- green onions
- cheddar cheese
- sour cream
- white vinegar
- salt and pepper
How to make loaded baked potato salad
* See full recipe instructions below
- Dice the potatoes (peeled or unpeeled).
- Cook the potatoes in the Instant Pot or on the stove, then drain.
- Whisk together sour cream, mayo, vinegar, salt, and black pepper.
- Combine potatoes, bacon crumbles, green onions, and dressing in a large bowl and gently toss to coat.
- Cover and chill the potato salad between 2 and 24 hours hours before serving.
How to cook potatoes in the Instant Pot
This is hands-down the easiest, fastest, and hands-free way to cook potatoes for potato salad.
- Place diced POTATOES in a steam basket in the Instant Pot with 1 cup WATER and 1 tsp SALT.
- Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).
- Carefully turn the pressure valve to fully depressurize the pot, then open the lid. Transfer steam basket out of pot and allow potatoes to fully drain.
Time-saving tips for loaded baked potato salad
- Use crumbled bacon for the ultimate shortcut. We love the Kirkland crumbled bacon (not sponsored).
- You can use pre-shredded cheese.
- Cook the potatoes in the Instant pot instead of stove-boiling to save time (and keep your kitchen cool).
- Make loaded baked potato salad a day in advance of your event for total convenience (and more developed flavor!).
The best potatoes for loaded potato salad
Loaded baked potatoes are traditionally made with Russet or Idaho potatoes. They’re very starchy and fall apart easily, so using them for this potato salad could end up as a mashed potato salad. Red potatoes (my favorite) are the least starchy and can take a beating. Yukon golds are a happy medium between the two. Check out what Fine Cooking says about the best potatoes for potato salad.
Should I soak cut potatoes in cold water?
Soaking potatoes in cold water is not a requirement, but it prevents them from oxidizing and turning gray. This also removes some of the starch, so for a loaded baked potato salad, I would soak for a minimal time frame since potato starch helps make potato salad creamy.
Can I make potato salad ahead?
Absolutely! In fact, I recommend making potato salad the day before serving for ultimate flavor. Simply make the potato salad and refrigerate in an airtight container.
What to serve with loaded potato salad
- Garlic Butter Grilled Salmon
- Baked Chicken Thighs
- Broiled Salmon
- Chicken Legs
- Herb Roasted Turkey Breast
More BBQ side dish recipes
- The Best Potato Salad [with dill and eggs]
- Instant Pot Mashed Potatoes
- Instant Pot Corn on the Cob
- Asian Slaw Quinoa Salad
- Creamy Macaroni Salad
- BLT Pasta Salad w/ Avocado Ranch Dressing
- Tortellini Pesto Pasta Salad
Loaded Baked Potato Salad
- 3 lbs Uncooked Potatoes (peeled or not), diced 1" cubes (about 8 cups)
- 1 ½ cups Sour Cream
- ½ cup Mayonnaise
- 1 Tbsp White Vinegar
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ½ cup Crumbled Bacon, about 8 slices cooked
- 3 Green Onions, thinly sliced
- 1 cup Cheddar Cheese, shredded
- chef’s knife and cutting board
- mixing bowls and measuring tools
- stirring utensil
Cook the potatoes (Instant pot OR Stove Method)
- Instant Pot method:Place POTATOES in steam basket in the Instant Pot with 1 cup WATER.Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).Turn pressure valve to "Venting" to release any remaining steam, open the lid, and transfer potatoes out of the cooker and allow to cool down a bit.Stove method:Boil POTATOES in 3 quarts water and 1 tsp salt for 10-15 minutes until potatoes are fork-tender. Drain water from the potatoes and allow to cool down a bit.
To make loaded potato salad
- In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER and set aside.
- In a large mixing bowl, combine POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE.
- Pour dressing mixture over slightly warm potatoes, toss to coat.
Serving and storage
- Serve loaded potato salad chilled OR warm. To store, allow to cool completely and refrigerate up to five days in an airtight container.
Recipe Notes from TKG
- For creamier potato salad, I do not rinse potatoes after cooking. The excess starch helps make the texture creamy without adding fat.
- Another “creamy” potato salad tip is to dress the potatoes while they're slightly warm. I like to smash some of the potato pieces with the dressing for extra creamy bites.
- The mayo adds luster to the dressing, but feel free to substitute with sour cream.
- Ranch lovers - add a packet of Ranch seasoning to the dressing.
- Reserve some of the dressing (or make extra) to freshen up the potato salad just before serving.
- Use packaged crumbled bacon for the ultimate shortcut (we love Kirkland!).
- Feel free to use packaged shredded cheese, but I prefer freshly shredded cheddar because it's absent of the anti-caking agents found in packaged.
- Make loaded baked potato salad a day ahead for optimal flavor results.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.