Easy loaded baked potato salad recipe is the perfect side dish for your next BBQ. Its hearty flavor is just right to pair with grilled meats.
If you like this recipe, check out my Parsley Potatoes next!
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It’s hard to improve upon a classic potato salad recipe. One with a tangy dressing that sometimes includes hard-boiled eggs. But if you’re looking for something a little different, I’ve got just the thing. My recipe takes a loaded baked potato – topped with crispy bacon and sharp cheddar cheese – and turns it into a cold potato salad. Don’t be surprised if your friends and family ask for this recipe.
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Ingredients for loaded potato salad
- Yukon Golds – I love using thin-skinned potatoes in this salad so I don’t have to peel them. I think they are a better choice than russet potatoes. The buttery flavor of yukon gold potatoes works so well in this salad.
- Bacon – I tested this recipe with bacon that I baked in the oven. You could save time and use microwave bacon. I don’t recommend using pre-cooked bacon bits.
- Sharp Cheddar Cheese – I highly suggest grating your own cheese for this recipe. The texture and taste will hold up better to the rest of the ingredients.
- Green Onions – Use both the white and green parts of the onions. I soak them in cold water first before rinsing, drying and slicing.
- Mayonnaise – For testing I used full-fat Hellman’s mayonnaise. You could substitute lite mayo if you wish.
- Sour Cream – Because sour cream is essential to a loaded baked potato.
- Apple Cider Vinegar – Brightens up the flavor of the dressing so it’s not too heavy. You could use red wine vinegar as a substitute.
- Chives – Another classic baked potato topping.
- Seasonings – A mix of smoked paprika, garlic powder, salt and cracked black pepper round out the flavors in this hearty salad.
Instructions
Wash the potatoes. If they are small leave them whole and if they are larger cut them so they are about the same size as the smaller potatoes. In a large pot, cover the potatoes with cold water and add some salt. Bring to a boil then lower heat and gently simmer for about 15 minutes, or until they are fork tender. Drain the potatoes. Use tongs to transfer them to a plate. Refrigerate until they are cool enough to handle.
Meanwhile, cook and crumbled the bacon. Grate the cheese. Wash, dry and slice the green onions. Then in a 2-cup measuring cup or medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, chives, garlic powder, smoked paprika, salt and pepper.
Cut the cooked and cooled potatoes into bite-sized pieces. In a large bowl gently mix them together with the cheese, bacon, green onions and creamy dressing. Cover the bowl tightly with plastic wrap and store in the refrigerator until ready to serve. I like to let it chill for a couple of hours.
For full list of ingredients, keep scrolling to the bottom of the post for my free, printable recipe card.
Serving suggestions
This is a potato salad that will stand up to some serious grilled meats. Here’s some of my favorites –
Storage directions
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. You can cook and cool the potatoes and cook the bacon one day ahead for easier preparation on the day of.
Kitchen tools
- A stock pot with glass lid for boiling the potatoes
- Stainless steel colander for draining the cooked potatoes
- My favorite mixing bowl set with lids for both preparing and storing salads
- Sheet pan and parchment paper for baking the bacon in the oven
Loaded Potato Salad
Ingredients
- 3 lbs Yukon Gold potatoes 6 cups
- 8 slices bacon cooked and crumbled
- 4 oz sharp cheddar cheese shredded
- 1/4 cup green onions sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp chives finely chopped
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Wash the potatoes. If they are small leave them whole and if they are larger cut them so they are about the same size as the smaller potatoes.
- Add them to a large pot with cold water and add some salt. The water should be at least 1-inch about the potatoes. Bring to a boil then lower heat and gently simmer the potatoes for about 15 minutes, or until they are fork tender.
- Drain the potatoes. Use tongs to transfer them to a plate. Refrigerate until they are cool enough to handle.
- Meanwhile, cook and crumble the bacon. Grate the cheese. Wash, dry and slice the green onions. Then in a 2-cup measuring cup or medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, chives, garlic powder, smoked paprika, salt and pepper.
- In a 2-cup measuring cup or medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, chives, garlic powder, smoked paprika, salt and pepper.
- Cut the cooked and cooled potatoes into bite-sized pieces. Then a large bowl gently mix them together with the cheese, bacon, green onions and prepared dressing.
- Cover the bowl tightly with plastic wrap and store in the refrigerator until ready to serve. I like to let it chill for a couple of hours.
Nutrition
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