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EASY Loaded Baked Potato Salad


Loaded potato salad filled with potatoes, bacon, shredded cheese, green onions and a delicious creamy dressing. A fun twist on the classic potato salad that tastes like a loaded baked potato in salad form.

This salad is fully loaded with all the goods. Seriously, it takes some of my favorite things and combines them into one dish. The end result is exactly astonishing! For more ways to enjoy potatoes with bacon and cheese, check out my simple potato skins or twice baked potatoes.

loaded potato salad in white bowl

When it comes to summer BBQ’s and obtain-togethers, potato salad has been one of the Trendy popular picks. Potatoes are one of my all-time favorites, but I’ll be honest…I usually don’t love potato salad. It’s usually too mushy with a lot of mayo and mustard flavor.

I decided to make a loaded baked potato version instead of the traditional recipe and it turned out so delicious! Even my husband (who doesn’t love potato salad) went back for seconds. It tastes just like a loaded baked potato, but in salad form. It has such great flavor and is the great side dish to bring to a BBQ, potluck or picnic. So delicious!

red potatoes in pot of water

Best type of potatoes to use

I love to use red potatoes when making this recipe. They tend to hold their shape better, meaning they won’t obtain all crumbly and mushy. Plus the skin on red potatoes is a bit thicker, so it holds up when mixing the salad together. The red skin also adds a kind crunch.

You can definitely still use other types of potatoes, such as russets or yukon gold. Russets will make for a more crumbly/creamy salad, while yukons will add a stronger buttery flavor.

potato salad seasoning in glass bowl

How to make loaded baked potato salad

Boil potatoes. To obtain the potatoes tender and alert to dice, you’ll need to boil them first. I like to boil my potatoes in a large pot with water for about 15 minutes. They should be fork tender and soft to touch. Once they’re alert, you’ll drain them and then run under cold water (to avoid from cooking any longer).

Make the dressing. Next comes the dressing. It’s a mixture of mayo, sour cream, green onions, dry ranch seasoning and salt and pepper. Make sure to mix it until it’s smooth and creamy. Then pour it over the potatoes and stir together with the bacon and cheese. Mix until all of the potatoes are well coated.

Chill and then serve. Cover the bowl with plastic wrap and then store in fridge until alert to serve. Give it a large stir and add extra cheese, bacon and sliced green onions right before serving.

potatoes, bacon, cheese, green onions and seasonings in white bowl

Making ahead + storing

To make ahead: This is the great make-ahead dish. Just mix everything together and cover tightly with plastic wrap. Mix again right before serving and top with more shredded cheese, crumbled bacon and green onions if desired.

To store: This dish will keep for about 3-5 days if stored in an airtight container in the fridge.

Favorites to serve with

Loaded potato salad tastes great with pretty much anything! Below are a few of our top picks:

loaded potato salad with cheese and bacon in white bowl

More delicious potluck favorites:

potato salad with cheese and bacon in white bowl

Loaded Potato Salad Recipe

Course: Side Dish

Cuisine: American

Keyword: loaded potato salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 212

Loaded potato salad filled with potatoes, bacon, shredded cheese, green onions and a delicious creamy dressing. A fun twist on the classic potato salad that tastes like a loaded baked potato in salad form.

  • 1 pound red potatoes
  • 1/3 cup mayo with olive oil
  • 1/3 cup sour cream
  • 2-3 Tablespoons green onions or chives , sliced
  • 2 teaspoons dry ranch seasoning mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-6 pieces bacon , cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • Place the potatoes in a large pot of boiling water with salt. Cook for 15 minutes, or until fork tender. Then drain and run under cold water. Once all the way cooled, dice into 1-inch pieces.

  • Combine the mayo, sour cream, green onions or chives, ranch, salt and pepper in a small bowl. Then pour over the potatoes and stir together with the bacon and cheese.

  • Add more salt and pepper to taste. Refrigerate until alert to serve. Top with extra shredded cheese, crumbled bacon and green onion if desired.

  • For a variation, you can bake russet potatoes in the oven (instructions here) and then dice them once cooled. 
  • To make-ahead: Mix everything together and cover tightly with plastic wrap. Mix again right before serving and top with more shredded cheese, crumbled bacon and green onions if desired.
  • To store: It will keep for about 3-5 days if stored in an airtight container in the fridge.

Calories: 212kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 616mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 6.5mg | Calcium: 90mg | Iron: 0.7mg

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meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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