Loaded Baked Potato Salad with roasted red potatoes, sharp cheddar, bacon, and a tangy sour-cream mayo dressing—creamy, hearty, and perfect for cookouts or weeknights.
Roasting the potatoes turns this classic side into something special: crispy edges, fluffy centers, and a toasty flavor that stands up to bold cheddar and smoky bacon. A quick whisked dressing of mayo, sour cream, and cider vinegar ties everything together with just the right zip.
Make it while the grill heats, or prep it a few hours ahead and let the flavors mingle in the fridge. Either way, those cool bites of chivey onion and melty cheese threads will keep everyone hovering near the bowl.
How to Make This Salad (At a Glance)
- Roast the spuds. Cut red potatoes into ¾-inch cubes. Toss with olive oil, salt, and pepper; roast at 425°F until golden and tender. Cool completely.
- Whisk the dressing. Stir mayonnaise, sour cream, and apple cider vinegar with a pinch of salt and pepper until smooth and tangy.
- Fold together. In a large bowl, combine cooled roasted potatoes, shredded sharp cheddar, real bacon bits, and sliced green onions.
- Dress & chill. Toss with the dressing until every bite is coated. Refrigerate at least 30 minutes to meld. Taste and adjust salt and pepper before serving.
Loaded Baked Potato Salad Ingredients
- Red-skinned potatoes — Roasted for crisp edges and fluffy centers (better texture than boiled here).
- Olive oil, salt & pepper — Seasoning that helps the potatoes caramelize in the oven.
- Mayonnaise — Creamy backbone that keeps the salad luscious.
- Sour cream — Tang that balances richness and echoes classic baked potato vibes.
- Apple cider vinegar — Brightens and thins the dressing just enough.
- Sharp cheddar — Salty, melty pops throughout each forkful.
- Bacon — Smoky crunch for that “loaded” finish.
- Green onions — Fresh bite that lifts the whole bowl.
Can I make Loaded Baked Potato Salad ahead?
Yes. Assemble up to a day ahead, then stir, taste, and refresh with a spoonful of sour cream or a splash of vinegar just before serving to wake up the flavors.
Should this be served warm or cold?
Cold or cool is best. Roasted potatoes need time to set so they don’t break apart. A brief 30–60 minute chill gives the creamiest, most cohesive texture.
What potatoes work if I don’t have red?
Yukon Golds are great—creamy and sturdy. Russets can be used in a pinch but bake them a touch less so they hold shape once dressed.
Can I lighten the dressing?
Swap half the mayo for Greek yogurt and keep the sour cream for tang. Season a touch more boldly; dairy swaps can mute salt and acid.
How do I keep the salad from getting watery?
Cool roasted potatoes completely before dressing, and resist overmixing. If using freshly cooked bacon, drain well so the fat doesn’t loosen the dressing.
What to Serve with Loaded Baked Potato Salad
- Grilled mains: burgers, brats, BBQ chicken, or steak.
- Seafood: blackened salmon or shrimp skewers.
- Fresh sides: sliced tomatoes with basil or a crisp cucumber salad.
Helpful Tips
- Season in layers. Salt the potatoes before roasting and the dressing to taste; balanced seasoning makes each ingredient pop.
- Shred your own cheese. It melts creamier into the salad than pre-shredded.
- Hold the herbs back. Stir in some green onions just before serving for a fresh top note.
Storage & Reheating
Store covered in the fridge up to 3 days. Give it a gentle stir and check seasoning before serving leftovers; add a spoon of sour cream or a splash of vinegar if it tightened up. This salad isn’t meant to be reheated—serve chilled or at cool room temperature.
Loaded Baked Potato Salad
Ingredients
- 1 cup full-fat mayonnaise
- 3 pounds red potatoes scrubbed and chopped into ¾-inch chunks
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Ground black pepper to taste
- ½ cup thick sour cream
- 1 tablespoon apple cider vinegar
- 8 ounces shredded sharp cheddar cheese
- 5 whole green onions finely sliced
- 3 ounces cooked bacon pieces approximately ¾ cup when crumbled
Instructions
- Preheat your oven to 425°F (220°C). Thoroughly wash the red potatoes and chop them into uniform ¾-inch cubes.
- Spread the diced potatoes evenly over a baking sheet with raised edges. Drizzle with olive oil and gently toss to ensure each piece is coated. Season generously with sea salt and freshly ground black pepper. Roast in the preheated oven for 30–35 minutes, or until the potatoes are fork-tender and crisped to a golden hue. Let them cool to room temperature once removed from the oven.
- In a mixing bowl, stir together the mayonnaise, sour cream, and apple cider vinegar until the dressing is smooth and well-blended.
- Transfer the cooled potatoes to a large mixing bowl. Add the dressing, shredded cheddar, crumbled bacon, and sliced green onions. Fold gently to combine until all components are evenly coated.
- Refrigerate the salad for at least 30 minutes prior to serving to allow the flavors to meld thoroughly. Taste and adjust seasoning with additional salt and pepper, if needed.