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Best Loaded Baked Potato Salad Recipe

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This loaded baked potato salad combines the soul of a twice-baked potato with a creamy, shareable cold salad. Roasted potatoes, crispy bacon, sharp cheddar, and a tangy dressing make it a crowd-pleaser for cookouts and holidays.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), scrubbed clean, skin on
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon black pepper, freshly ground
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded from a block
  • 6 green onions, sliced thinly, white and green parts separated
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon pickle juice (from a jar of dill pickles)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Scrub the potatoes clean (no need to peel). Cut into ¾-inch cubes, keeping them uniform in size.
  3. Toss the potato cubes with olive oil, salt, and pepper directly on the baking sheet. Spread in a single layer.
  4. Roast for 35-40 minutes, flipping halfway through, until golden brown and tender. Let cool completely on the baking sheet (about 30 minutes).
  5. While potatoes roast, cook the bacon in a skillet over medium heat until deep golden and crispy, about 8-10 minutes. Drain on paper towels, then crumble.
  6. In a small bowl, whisk together sour cream, mayonnaise, pickle juice, garlic powder, and smoked paprika. Adjust seasoning to taste.
  7. In a large mixing bowl, combine cooled potatoes, crumbled bacon (reserve a handful for garnish), shredded cheddar (reserve a handful for garnish), and the white parts of the green onions. Pour dressing over the top and gently fold to combine.
  8. Chill for at least 1 hour (or up to overnight) to let flavors meld.
  9. Before serving, stir gently and adjust seasoning. Top with reserved bacon, cheddar, and green onion greens. Serve cold or at room temperature.

Notes

Cool potatoes completely before adding dressing to prevent a greasy mess. This salad gets better after a day in the fridge. Reserve garnishes for just before serving to keep them crisp.

Nutrition

Keywords: loaded baked potato salad, potato salad, bacon, cheddar, cookout, potluck, summer, side dish

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