Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a side dish that is always a winner with friends and family. Inspired by our favorite loaded potatoes we make at home, it has all the same flavors just in an easy to share recipe! You can customize this delicious dish with your favorite toppings too.
We’ve been making this Loaded Baked Potato Salad for years. We came up with this classic side dish recipe when we were getting ready for a weeknight barbecue with friends. We thought a baked potato sounded great but it was simply too hot outside to eat!
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After testing the recipe out that evening, we turned it into this baked potato salad and it was a total hit! The best part was it took about 10 minutes to stir together and was easier to serve to a crowd than regular potatoes.
We love to serve it alongside dishes like our Barbecue Country Style Ribs and Brisket. It’s going to be a guaranteed hit!
Laura Ashley’s Tip: Since this is a baked potato salad, we actually bake the potatoes with the skin on rather than boil them like in traditional potato salad! This gives them the best texture and flavor when paired with the other ingredients.
Table of Contents
Why You’ll Love this Recipe
- Easy to prepare. With just 7 simple ingredients (many of them you will already have at home!), this loaded baked potato salad is quick for anyone to make.
- Great to customize with other mix-ins. Just like a baked potato, you can add your favorite toppings to this salad recipe as well.
- A side dish everyone loves. It’s a true crowd pleaser for any barbecue, picnic, or church potluck we attend!
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Russet potatoes: The potato base for the loaded salad.
- Olive oil: Used for cooking the potatoes until tender in the oven.
- Seasoning salt: Our favorite combination is salt, pepper, and garlic powder.
- Bacon: Cooked and crumbled just like on a loaded baked potato.
- Green onions: Adds fresh onion flavor.
- Shredded sharp cheddar cheese: Gives all the cheesiness in every bite.
- Dijon or yellow mustard: Adds nice tang and bright flavor.
- Sour cream: Creamy and delicious when paired with all of the ingredients.
- Mayonnaise: Our secret ingredient that we use in regular potato salad. Adds that extra little bit of richness to this loaded potato salad.
Tools You’ll Need
- Mixing Bowl
- Spatula
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
- Half Size or 12“x17″ Sheet Pan
How to Make Loaded Baked Potato Salad
- Preheat oven to 400°F.
- Scrub the potatoes clean and pat dry. Prick each potato several times with a fork. Rub the outside with olive oil and sprinkle with seasoning salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender and a fork easily pierces the flesh.
- Once the potatoes are done baking, remove them from the oven and let them cool slightly. Once cool enough to handle, peal and chop the potatoes in 1-inch pieces.
- Set aside 2 tablespoons of the green onions and cooked bacon. To a large bowl, add the remaining bacon and green onions, shredded sharp cheddar cheese, Dijon or yellow mustard, sour cream, mayonnaise, and ½ teaspoon seasoning salt. Mix until thoroughly combined.
- Add the potatoes. Gently fold to combine.
- Transfer to a serving dish. Garnish with the reserved green onions and bacon.
Expert Tips
- Don’t over-bake the russet potatoes. You want them to be tender but also to still have some bite to them so they can hold up to the dressing.
- Serve this side dish hot or cold. We love it warmed and chilled. If the salad is served warm it’s best to make it right before you are planning to enjoy.
- You can peel the potatoes if desired. We personally like the baked potato taste and texture of leaving the skin on but you can remove the peel after they are fully baked and cooled if you prefer.
- Add your favorite loaded baked potato toppings. We use cheese, scallions, and bacon but your options are endless! Other fresh herbs like parsley or chives would be delicious. Even topping the potato salad with chopped tomato would be nice too.
- Make this side dish in advance. This is the perfect recipe to assemble the morning before entertaining so the flavors can marinate and develop nicely.
Storage and Make Ahead
Store any leftovers in an airtight container for up to 3 days in the fridge. We don’t recommend freezing this recipe as it will change the texture of the potatoes.
When it comes to prepping this recipe in advance, you can assemble the whole salad up to the day before. We prefer making it the morning of if you are bringing it or serving it at a party.
FAQs
Depends on the recipe, for loaded baked potato salad, we use russet potatoes since that’s the classic kind for a baked potato.
Cheese, bacon, scallions, chives, sour cream are all standard. You can even add Ranch seasoning or hard-boiled eggs.
Yes, we love it both warm and cold, it’s up to you!
More Delicious Side Dish Recipes
Loaded Baked Potato Salad
Ingredients
- 3 pounds russet potatoes
- 3 tablespoons olive oil
- seasoning salt amount as desired
- 1/2 cup cooked and crumbled bacon divided
- 1/2 cup chopped green onions divided
- 8 ounces shredded sharp cheddar cheese
- 2 tablespoons dijon or yellow mustard
- 8 ounces sour cream
- 4 ounces mayonnaise
Instructions
- Preheat oven to 400°F.
- Scrub the potatoes clean and pat dry. Prick each potato several times with a fork. Rub the outside with olive oil and sprinkle with seasoning salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender and a fork easily pierces the flesh.
- Once the potatoes are done baking, remove them from the oven and let them cool slightly. Once cool enough to handle, peal and chop the potatoes in 1-inch pieces.
- Set aside 2 tablespoons of the green onions and cooked bacon. To a large bowl, add the remaining bacon and green onions, shredded sharp cheddar cheese, Dijon or yellow mustard, sour cream, mayonnaise, and 1/2 teaspoon seasoning salt. Mix until thoroughly combined.
- Add the potatoes. Gently fold to combine.
- Transfer to a serving dish. Garnish with the reserved green onions and bacon.
Video
Notes
- Don’t over-bake the russet potatoes. You want them to be tender but also to still have some bite to them so they can hold up to the dressing.
- You can peel the potatoes if desired. We personally like the baked potato taste and texture of leaving the skin on but you can remove the peel after they are fully baked and cooled if you prefer.
- Add your favorite loaded baked potato toppings. We use cheese, scallions, and bacon but your options are endless! Other fresh herbs like parsley or chives would be delicious. Even topping the potato salad with chopped tomato would be nice too.
- Make this side dish in advance. This is the perfect recipe to assemble the morning before entertaining so the flavors can marinate and develop nicely.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Hi Laura, do you know what the calorie per dish are for this salad?
Thank you,
Laura M
I’ve got that added 🙂 It makes approximately 9 cups and the approximate nutrition facts are for a 1/2 cup serving.
Thank you so very much for sharing 😊♥️
Aww!🥹You’re so sweet! Thank you SO much!!!🥰 I’m so happy you like it!