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Ultimate Loaded Baked Potato Salad

A close-up of loaded baked potato salad topped with shredded cheddar cheese, bacon bits, and green onions.
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Make this creamy, hearty Loaded Baked Potato Salad featuring all the best baked potato toppings like bacon, cheddar cheese, and green onions. It is a perfect make-ahead side dish for BBQs and potlucks.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 1/2 cup cooked, crumbled bacon
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup milk or buttermilk (optional, for thinning)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Scoop the flesh out of the potatoes into a large bowl, discarding the skins. Mash the potato flesh lightly with a fork; you want some texture remaining.
  4. While the potatoes cool slightly, prepare the dressing. In a separate medium bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, and black pepper until smooth. Add milk or buttermilk if you prefer a thinner dressing.
  5. Add the crumbled bacon, shredded cheddar cheese, and most of the sliced green onions to the mashed potatoes. Reserve some cheese and green onions for garnish.
  6. Pour the dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Do not overmix.
  7. Taste the salad and add more salt or pepper if needed.
  8. 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.
  9. Before serving, garnish the top with the reserved cheddar cheese and green onions.

Notes

  • For the best texture, do not peel the potatoes before baking; the skin adds structure to the flesh when scooped.
  • You can cook the bacon ahead of time to save time during assembly.
  • This potato salad with bacon and cheddar tastes best when made at least 4 hours ahead or the day before serving.

Nutrition

Find it online: https://daisyrecipe.com/baked-potato-salad/