I love a good potato salad, but sometimes I want a real cookout vibe!

When you load up a potato salad, you end up with something that’s creamy, cheesy, a little smoky and packed with the stuff you’d pile onto a baked potato.

I started making this for our family’s summer BBQ and everyone went nuts for the crispy bacon, sharp cheddar, and tangy sour cream that pulls this whole salad together.

Sometimes I make it at home too because it’s hearty enough to be an entire meal!

Once you try it I guarantee you won’t go back to plain old potato salad.

Loaded Baked Potato Salad Recipe

This creamy, tangy, and smoky potato salad is everything you love about a loaded baked potato!

With crisp bacon, shredded cheese, and green onions folded into a sour cream dressing, it’s the kind of dish people ask for seconds (and the recipe).

Ingredients

• 2 lbs baby potatoes, halved
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 3 green onions, thinly sliced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

Instructions

1. Place halved baby potatoes in a pot of salted water. Bring to a boil, reduce heat, and simmer for 10–12 minutes or until fork-tender. Drain and let cool completely.
2. In a large bowl, mix together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Stir in the shredded cheddar, crumbled bacon, and sliced green onions, reserving a little of each for topping if desired.
4. Gently fold in the cooled potatoes until well coated. Adjust salt and pepper if needed.
5. Cover and refrigerate for at least 1 hour to let flavors meld. Top with extra cheese, bacon, and green onion before serving.

Can I Make Loaded Baked Potato Salad Without Mayonnaise?

Yep, you can skip the mayo and still end up with something seriously delicious!

Since this recipe already uses sour cream, just add a little extra to make up the difference.

You can also stir in some plain Greek yogurt if you want it a bit tangier or lighter.

The texture stays creamy, and the flavor still gives off those loaded baked potato vibes.

Loved, Loaded and Gone in Minutes!

Loaded baked potato salad is the kind of recipe that brings people back for seconds and makes you look like you know what you’re doing in the kitchen.

Even if you’re just winging it!

It’s low-key impressive, super satisfying, and totally adaptable to whatever you’ve got on hand.

Keep it classic with bacon and cheese, or switch things up and make it your own.

Either way, once it hits the table, it’s not lasting long.

Loaded Baked Potato Salad

All the flavor of a loaded baked potato, but in salad form. Sour cream, bacon, cheese, and green onions? Yes, please! Perfect side dish for BBQs, cookouts, or potlucks.

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Ingredients

  

• 2 lbs baby potatoes halved
• 6 slices bacon cooked and crumbled
• 1 cup shredded cheddar cheese
• 3 green onions thinly sliced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

 

• Place halved baby potatoes in a pot of salted water. Bring to a boil, reduce heat, and simmer for 10–12 minutes or until fork-tender. Drain and let cool completely.
• In a large bowl, mix together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
• Stir in the shredded cheddar, crumbled bacon, and sliced green onions, reserving a little of each for topping if desired.
• Gently fold in the cooled potatoes until well coated. Adjust salt and pepper if needed.
• Cover and refrigerate for at least 1 hour to let flavors meld. Top with extra cheese, bacon, and green onion before serving.