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Loaded baked potato salad in a bowl.
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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!
Prep Time20 minutes
Cook Time50 minutes
Chilling Time30 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Author: Kellie
Cost: $10

Equipment

  • baking sheet
  • mixing bowl
  • 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