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The Best Loaded Baked Potato Salad Recipe for Your Next BBQ

A mound of creamy loaded baked potato salad topped generously with shredded cheddar, crispy bacon bits, and green onions.
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Capture the flavor of a fully loaded baked potato in a creamy, chilled salad. This recipe combines tender potatoes with crispy bacon, sharp cheddar cheese, and fresh green onions for the ultimate potluck side dish.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed and cubed
  • 8 slices bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ranch seasoning mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup green onions, thinly sliced (for mixing)
  • 1/4 cup green onions, sliced (for garnish)

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Reserve about 1 tablespoon of bacon grease if you want extra flavor in the dressing, otherwise discard.
  3. In a large bowl, whisk together the sour cream, mayonnaise, mustard, apple cider vinegar, ranch seasoning mix, salt, and pepper. If using reserved bacon grease, whisk it in now.
  4. Gently fold the slightly cooled potatoes into the dressing until they are evenly coated.
  5. Add most of the crumbled bacon and the 1/2 cup of sliced green onions to the potato mixture. Fold gently to combine, being careful not to mash the potatoes too much.
  6. Stir in the shredded cheddar cheese.
  7. 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.
  8. Before serving, garnish the top with the remaining crumbled bacon and sliced green onions.

Notes

  • For the best texture, use Russet potatoes and avoid overcooking them; they should hold their shape after boiling.
  • You can make this easy make ahead salad the day before your event; the flavors deepen overnight.
  • If you prefer a tangier dressing, add a teaspoon of dried dill to the dressing mixture.

Nutrition

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