Loaded baked potato salad takes everything people love about a fully dressed baked potato and turns it into a creamy, make ahead side dish. Tender potatoes get tossed with crispy bacon, sharp cheddar, green onions, and a tangy dressing of sour cream, mayonnaise, and Dijon mustard. Every forkful tastes like the toppings from a steakhouse potato, only colder and easier to share.
It is a natural fit for cookouts, picnics, and potlucks because it travels well and tastes better after a rest in the refrigerator. The Dijon mustard adds a gentle tang that keeps the richness of the bacon and cheese in balance, so the salad never feels heavy.
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Why This Loaded Baked Potato Salad Recipe Works
The dressing is the secret. Sour cream brings tang and mayonnaise brings creaminess, while a couple of spoonfuls of Dijon wake everything up. Cooking the potatoes in salted water seasons them from the inside, and cutting them into bite sized pieces before boiling means they cook evenly and stay in neat chunks.
Bacon and sharp cheddar bring the salty, savory notes you expect from a loaded potato, and green onions add a fresh bite. The salad is easy to scale up for a crowd and easy to customize with extras like pickles or hard boiled eggs.
Ingredients for Loaded Baked Potato Salad
- 4 large potatoes, such as Russet or Yukon Gold
- 4 slices bacon, cooked until crispy
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream (Greek yogurt works too)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup chopped green onions
- Salt and pepper to taste
Use plenty of salt in the potato water, since that is your best chance to season the potatoes themselves. Taste the finished salad before chilling and adjust the seasoning if needed.
How to Make Loaded Baked Potato Salad
1. Cut and boil the potatoes.
Peel the potatoes if you like, or leave the skins on for extra texture. Cut them into bite sized pieces, place them in a pot of salted water, and bring to a boil. Cook for about 10 to 15 minutes, until fork tender, then drain well and let them cool.
2. Cook the bacon.
While the potatoes cook, fry the bacon in a skillet until crispy. Drain it on paper towels, then crumble it into small pieces.
3. Make the dressing.
In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and a little salt and pepper until smooth.
4. Combine.
Add the cooled potatoes to the bowl, then stir in the cheddar, bacon, and green onions. Fold gently so the potatoes keep their shape.
5. Chill.
Cover the bowl and refrigerate for at least 1 hour so the flavors can blend. If the salad looks dry after chilling, stir in a spoonful each of sour cream and mayonnaise before serving.
How to Serve Loaded Baked Potato Salad
This salad is built for the grill. Serve it next to classic homemade hamburgers or alongside sticky grilled chicken for an easy summer plate. Add classic deviled eggs and a scoop of cowboy baked beans and you have a full barbecue spread. Sprinkle a little extra bacon and green onion on top just before serving for color.
How to Store and Reheat Loaded Baked Potato Salad
Store the salad in an airtight container in the refrigerator for 3 to 4 days. Because it contains dairy and mayonnaise, do not leave it out for more than two hours, or one hour if the weather is above 90 degrees F.
This salad is meant to be served cold, so there is no need to reheat it. If you want the bacon to stay extra crisp, keep it separate and stir it in just before serving.
Tips and Variations for Loaded Baked Potato Salad
Let the potatoes cool before mixing, otherwise the dressing turns thin and the cheese melts into it. You can use any potato variety, so pick what you have on hand. For extra flavor, add diced pickles, jalapenos, or hard boiled eggs, and swap the sour cream for Greek yogurt if you want a lighter dressing.
For safe serving at picnics, Michigan State University Extension explains why potato salad should not sit out and why the real culprit is bacteria, not the mayonnaise.
Frequently Asked Questions About Loaded Baked Potato Salad
Can I make loaded baked potato salad ahead of time?
Yes, and it tastes better after a rest. Make it a day ahead, keep it covered in the refrigerator, and stir in extra bacon just before serving.
What are the best potatoes for potato salad?
Russet and Yukon Gold both work well. Yukon Gold holds its shape a little better, while Russet gives a softer, fluffier bite.
Can I use Greek yogurt in loaded baked potato salad?
Yes. Greek yogurt can replace the sour cream, the mayonnaise, or both for a lighter, tangier dressing.
Should I peel the potatoes?
It is up to you. Leaving the skins on adds texture and saves time, while peeling gives a smoother salad.
How long does loaded baked potato salad last?
It keeps for 3 to 4 days in the refrigerator in a covered container. Discard it if it has been left out for more than two hours.
Loaded Baked Potato Salad with Bacon and Dijon
Ingredients
Main Ingredients
- 4 large potatoes Russet or Yukon Gold
- 4 slices bacon cooked until crispy
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream Greek yogurt works too
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- ¼ cup green onions, chopped
- salt and pepper to taste
Instructions
Cooking
- Cut the potatoes into bite sized pieces, place them in a pot of salted water, and bring to a boil. Cook for about 10 to 15 minutes, until fork tender, then drain and cool.
- While the potatoes cook, fry the bacon until crispy, drain on paper towels, and crumble.
- Whisk the sour cream, mayonnaise, Dijon mustard, salt, and pepper together in a large bowl.
- Add the cooled potatoes, then stir in the cheddar, bacon, and green onions. Fold gently.
- Cover and refrigerate for at least 1 hour before serving.
