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This Loaded Baked Potato Salad is everything I want in a summertime side dish, smoky, creamy, tangy, and absolutely loaded with flavor. It tastes just like your favorite loaded baked potato but in chilled salad form. The crispy bacon, sharp cheddar, and crunchy pickles are a flavor party, and it all comes together with a creamy dressing you’ll want to drizzle over everything. It’s great for BBQs, potlucks, or honestly just lunch with a fork right from the bowl. You’ve been warned.
Pantry Ingredients You Will Need
- Baby Potatoes – I like red potatoes or Yukon gold potatoes for their creamy texture. You can sub with russets or fingerlings, just adjust roasting time accordingly.
- Apple Cider Vinegar – Adds a little zing to the warm potatoes. White vinegar or lemon juice works in a pinch.
- Sour Cream – For creaminess and tang. Greek yogurt is a great substitute if you want extra protein or a lighter version.
- Mayonnaise – A good mayo helps create that rich, luscious dressing. Use all sour cream if you prefer a lighter version or try an avocado-based mayo.
- Pickle Juice – Pickle juicy is a briney pick that I grab in place of vinegar. You could use brine from pickled banana peppers or even pickled jalapeño juice for a kick.
- Yellow Mustard – Classic and bright, yellow mustard is a must in potato salad. Dijon or spicy brown mustard can be swapped in for a different twist.
- Onion Powder – I love the extra punch of flavor in onion powder. Minced fresh onion works too if you prefer a stronger flavor.
- Kosher Salt & Black Pepper – Essential seasonings to balance everything out.
- Chopped Pickles – Pickled add crunch and a briny bite. Dill pickles work best but bread and butter pickles add a sweet note which I love..
- Bacon – Crispy, salty perfection, I love a center cut bacon but Turkey bacon or veggie bacon can work too.
- Green Onions – Mild onion flavor and a pop of color, you could use chives or red onions in a pinch.
- Shredded Cheddar Cheese – Sharp cheddar cheese freshly shredded from a block is perfection in this salad. Monterey jack works as a great substitute.
For the full ingredient list and instructions, see the recipe card below.
How to Make Loaded Baked Potato Salad
Making this potato salad is mostly hands-off, roast, mix, and chill!
- Bake the potatoes. Preheat the oven to 400°F. Wash your potatoes and prick them all over with a fork or knife. Roast the potatoes on a baking sheet for about 50 minutes until fork-tender. Let them cool to room temp. Cut into bite-sized pieces and toss them in a large bowl with the apple cider vinegar.
- Make the potato salad dressing. In a separate bowl, whisk together the sour cream, mayo, pickle juice, mustard, onion powder, salt, and pepper.
- Make the potato salad. Pour half the dressing over the potatoes and gently mix to coat. Add in the bacon, green onions, and cheddar cheese. Stir gently to avoid mashing the potatoes. Add more dressing if needed. Chill for at least 30 minutes before serving.
- Serve with extra dressing on the side if you like it saucy!
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Stir before serving again, and add a splash of vinegar or a spoonful of sour cream to revive the dressing.
- Not freezer-friendly, the dressing and potatoes don’t thaw well after freezing.
Serving Ideas and Pairing Options
Loaded Potato Salad is a match made in cookout heaven, but it’s also hearty enough to be a meal on its own.
Try it with:
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Loaded Baked Potato Salad Recipe
Loaded Baked Potato Salad is the ultimate side dish for summer BBQs, picnics, and parties. Made with roasted baby potatoes, crispy bacon, shredded cheddar, and a creamy pickle-mustard dressing, this chilled salad is packed with flavor and texture. Just like your favorite loaded baked potato, but even better cold!
Equipment
- baking sheet
- chef's knife
- cutting board
- serving bowl
Ingredients
- 2 pounds baby potatoes, red potatoes or Yukon gold potatoes
- 2 tablespoons apple cider vinegar
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup pickle juice
- 2 tablespoons yellow mustard
- 1/2 tablespoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons finely chopped pickles
- 8 slices bacon, cooked and chopped
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 400˚F. Wash the potatoes and prick with a fork or knife.
- Arrange the potatoes on a baking sheet and bake for 50 minutes or until fork tender. Remove from the oven and cool to about room temperature.
- Slice the potatoes in half or into smaller bite-sized pieces.
- Transfer the potatoes to a large bowl and drizzle with the apple cider vinegar. Set aside.
- In a medium bowl, whisk together the sour cream, mayonnaise, pickle juice, mustard, onion powder, salt and pepper.
- Add half the dressing to the potatoes and toss to coat.
- Stir in the bacon, onions and cheese being careful not to break up the potatoes too much.
- Add more dressing if needed.
- Cover and refrigerate for 30 minutes or up to 2 hours.
- Serve with additional dressing on the side.
Notes
- Roast Ahead: You can roast the potatoes a day in advance and store them in the fridge to save time.
- Texture Matters: Let the potatoes cool before mixing to keep them from breaking apart and to avoid a gummy texture.
- Extra Crunch: Toss in diced celery or red onion if you want more texture.
- Customize the Dressing: Use spicy brown mustard or hot sauce for a little kick.
- Make it a Meal: Stir in chopped hard-boiled eggs or leftover grilled chicken for a hearty lunch option.
- Storage Tip: Best eaten within 3 days for peak freshness. The flavors intensify as it chills!
Nutrition
Calories: 269kcal, Carbohydrates: 16g, Protein: 6g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 34mg, Sodium: 542mg, Potassium: 405mg, Fiber: 2g, Sugar: 2g, Vitamin A: 299IU, Vitamin C: 16mg, Calcium: 105mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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