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Ultimate Loaded Baked Potato Salad

A mound of creamy baked potato salad topped with shredded cheddar cheese, crispy bacon bits, and fresh green onions.
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A hearty, creamy potato salad that captures the flavors of a loaded baked potato, featuring bacon, cheddar cheese, and a tangy sour cream dressing.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped green onions
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub them lightly with olive oil and sprinkle with 1 teaspoon of salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when pierced with a knife. Let them cool slightly.
  3. While the potatoes bake, cook the bacon until crisp. Remove, drain on paper towels, and crumble. Set aside.
  4. Once the potatoes are cool enough to handle, peel the skins off. Cut the warm potato flesh into 1-inch cubes. Place the cubes in a large bowl.
  5. In a separate medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, onion powder, 1/2 teaspoon salt, and black pepper to make the dressing.
  6. Pour about two-thirds of the dressing over the warm potatoes. Gently toss to coat. The warmth of the potatoes helps absorb the flavor.
  7. Fold in the crumbled bacon, shredded cheddar cheese, and most of the green onions, reserving some for garnish.
  8. Add more dressing if you prefer a creamier consistency. Mix gently to avoid breaking up the potatoes too much.
  9. Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  10. Garnish with the remaining green onions before serving cold.

Notes

  • You can boil the potatoes instead of baking them if you prefer a quicker prep time, but baking adds a slightly drier texture that works well in this salad.
  • Make this salad up to one day ahead; the flavor improves overnight in the refrigerator.
  • For a tangier dressing, substitute plain Greek yogurt for half of the sour cream.

Nutrition

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