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A serving bowl of loaded baked potato salad with shredded cheese, crispy bacon, and chopped green onions.

Loaded Baked Potato Salad

A crowd-pleasing Loaded Baked Potato Salad that blends traditional potato salad with all the flavors of a fully loaded baked potato bacon, cheddar, sour cream, and chives. Perfect for BBQs, potlucks, and family gatherings, this recipe gets even better when made ahead.
5 from 1 vote
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Course: Side Dish
Cuisine: American, BBQ
Keyword: Hellmann's loaded baked potato salad, Loaded baked potato salad Allrecipes, Loaded Baked potato salad Meat Church, Loaded baked potato salad no mayo, Loaded Baked Potato Salad Pioneer Woman, Loaded baked potato salad with ranch, Loaded baked potato salad with russet potatoes
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 servings
Calories: 310kcal
Cost: $15

Equipment

  • 1 Large heavy-bottomed pot (For boiling potatoes)
  • 1 Rimmed baking sheet (For cooking bacon)
  • 1 Large mixing bowl (4-quart) (For combining salad)
  • 1 Colander (For draining potatoes)
  • 1 Sharp chef’s knife (For prepping ingredients)
  • 1 Cutting board —

Ingredients

  • 3 large Russet potatoes - Cubed skins on
  • 3 large Yukon gold potatoes - Cubed skins on
  • — — Sea salt - For boiling water
  • 8 slices Thick-cut bacon - Cooked extra crispy
  • 1 ½ cups Sharp cheddar cheese - Shredded
  • ¾ cup Sour cream - Or Greek yogurt
  • 4 oz Cream cheese - Softened
  • 3 tablespoon Fresh chives - Chopped
  • 3 tablespoon Green onions - Chopped
  • 1 tablespoon Dijon mustard —
  • 1 tablespoon Apple cider vinegar —
  • 1 teaspoon Garlic powder —
  • ½ teaspoon Black pepper - Fresh cracked
  • ½ teaspoon Smoked paprika —
  • Optional — Diced jalapeños - For spice
  • Optional — Ranch seasoning packet - BBQ ranch variation
  • Optional 2 Hard boiled eggs - Diced

Instructions

  • Scrub and cube russet and Yukon gold potatoes. Place in salted water, bring to a boil, and cook until fork-tender (12–15 minutes). Drain and spread on a sheet pan to cool completely.
    A pot of cubed potatoes boiling in salted water.
  • Cut bacon into bite-sized pieces. Cook in skillet until extra crispy. Drain on paper towels. Reserve 2 tablespoon bacon fat. Cool completely.
    A cast-iron skillet with crispy bacon pieces cooked until golden brown.
  • In a mixing bowl, blend sour cream and cream cheese until smooth. Whisk in Dijon mustard, vinegar, garlic powder, smoked paprika, and black pepper. Adjust seasoning slightly stronger than desired.
    A wooden tray lined with foil, filled with small roasted potatoes coated in fresh herbs.
  • Gently fold cooled potatoes into the creamy base. Add bacon, cheddar cheese, green onions, and chives. Mix until coated.
    A glass bowl of sour cream and cream cheese being whisked with seasonings to form a creamy base.
  • Refrigerate at least 1 hour (overnight for best flavor). Garnish with extra bacon, cheese, and fresh herbs before serving.
    A serving bowl of loaded baked potato salad with shredded cheese, crispy bacon, and chopped green onions.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 310kcal (16%) | Carbohydrates: 28g (9%) | Protein: 9g (18%) | Fat: 18g (28%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg (13%) | Sodium: 410mg (18%) | Potassium: 720mg (21%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 350IU (7%) | Vitamin C: 18mg (22%) | Calcium: 120mg (12%) | Iron: 2mg (11%)
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