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Ultimate Loaded Baked Potato Salad Recipe

A close-up of a creamy baked potato salad loaded with cheddar cheese, crispy bacon bits, and sliced green onions.
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Make the ultimate crowd-pleasing side dish with this creamy Loaded Baked Potato Salad. It captures all the savory flavors of a loaded baked potato, complete with bacon, cheddar cheese, and a rich dressing, perfect for your next BBQ or potluck.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed and dried
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed.
  3. Remove potatoes from the oven and let them cool until you can handle them safely.
  4. While the potatoes cool, cook the bacon until crisp. Drain the bacon on paper towels and crumble it. Set aside.
  5. Once the potatoes are cool enough, scoop the flesh into a large bowl, discarding the skins. Mash the potato flesh slightly with a fork; you want some chunks remaining for texture.
  6. In a separate medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, salt, black pepper, and garlic powder until smooth.
  7. Pour the dressing over the mashed potatoes. Gently fold the dressing into the potatoes until they are evenly coated.
  8. Fold in the crumbled bacon, shredded cheddar cheese, and green onions. If using, add the chopped hard-boiled eggs now.
  9. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  10. Before serving, garnish the top with a little extra cheddar cheese and green onions.

Notes

  • For the best texture, use starchy potatoes like Russets.
  • You can make this make ahead potato salad up to one day in advance. Keep it covered in the refrigerator.
  • To save time, you can cook the bacon the day before.

Nutrition

Find it online: https://cookincorner.com/baked-potato-salad-recipe-bbq-side-dish/