Cheesy baked potato salad tastes like a loaded baked potato turned into a cold side dish. Tender russet potatoes, crisp bacon, sharp cheddar, green onions and a creamy sour cream dressing come together in a bowl that disappears fast at cookouts and potlucks.
It is a make-ahead recipe, which is part of its charm. The flavors blend as it chills, so you can prepare it in the morning and serve it that evening. If you like classic picnic sides, compare it with our classic egg potato salad, which is lighter and more traditional.
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Why This Cheesy Baked Potato Salad Recipe Works
Russet potatoes are starchy, so they turn soft and fluffy when boiled, the same texture you get inside a baked potato. They also soak up the dressing well. Sour cream adds tang and mayonnaise adds richness, and together they create a dressing that is creamy without being heavy.
Bacon, cheddar and green onions bring the classic baked potato toppings. Saving a portion for the top gives the finished salad a fresh, colorful look.
Ingredients for Cheesy Baked Potato Salad
- 2 1/2 lb russet potatoes, scrubbed
- 10 slices bacon, cooked until crisp and chopped into 1/2-inch pieces
- 6 green onions, thinly sliced
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon smoked paprika
- 1 cup sour cream
- 1 cup mayonnaise
- Salt and black pepper, to taste
How to Make Cheesy Baked Potato Salad
1. Boil the potatoes. Place the whole potatoes in a large pot, cover with cold salted water and bring to a boil. Cook until a knife slides in easily. Cut large potatoes in half if you want them to cook faster.
2. Cool and cut. Drain the potatoes and let them cool until you can handle them. Peel them if you like, then cut them into bite-sized pieces.
3. Cook the bacon. Fry the bacon until crisp, drain it on paper towels and chop it. Set aside a few tablespoons for the topping.
4. Combine. In a large bowl, gently mix the cooled potatoes with most of the bacon, most of the green onions, most of the cheddar, the smoked paprika, salt and pepper.
5. Add the dressing. Stir the sour cream and mayonnaise together in a small bowl, then fold it into the potato mixture until everything is coated.
6. Top and chill. Move the salad to a serving dish and top with the reserved bacon, green onions and cheddar. Refrigerate for at least an hour before serving so the flavors blend.
How to Serve Cheesy Baked Potato Salad
Serve the salad chilled or slightly cool. It goes well with grilled meats, burgers and barbecue. Try it next to our classic homemade hamburgers or alongside BBQ pulled chicken sandwiches for an easy summer meal.
How to Store and Reheat Cheesy Baked Potato Salad
This salad is meant to be eaten cold. Keep it refrigerated in an airtight container for up to 3 days. Because it contains mayonnaise and dairy, do not leave it out for more than two hours, the general limit given in the Texas A&M AgriLife food safety brochure. On a hot day, set the bowl over a larger bowl of ice when serving outdoors.
It does not freeze well, since the potatoes and dressing change texture. Stir briefly before serving if the dressing has settled.
Tips and Variations for Cheesy Baked Potato Salad
- Salt the water. Potatoes absorb seasoning as they cook, so well-salted water makes a more flavorful salad.
- Cool the potatoes first. Warm potatoes can make the dressing thin and oily.
- Do not overcook. Very soft potatoes fall apart when stirred, so start testing early.
- Use Yukon Gold. They hold their shape better if you prefer distinct chunks.
- Add heat. A few pickled jalapeños or a pinch of cayenne gives a gentle kick.
- Add crunch. A little diced celery or chopped chives adds a fresh bite.
For a creamy alternative with a milder dressing, our potato salad with sour cream is another good option.
FAQ for Cheesy Baked Potato Salad
Can I use leftover baked potatoes in cheesy baked potato salad?
Yes. Baked potatoes work well and add even more of that loaded potato flavor. Let them cool completely, then cut them into chunks.
Can I make it the day before?
Yes. It tastes better after a few hours in the fridge. Add the reserved bacon and cheddar just before serving so the topping stays crisp.
Why is my potato salad watery?
Potatoes that were still wet or warm can thin the dressing. Drain them well, let them cool and pat them dry before mixing.
Can I use reduced-fat sour cream or mayonnaise in cheesy baked potato salad?
You can, though the dressing will be slightly thinner and less rich. Full-fat versions give the creamiest result.
How much does this recipe make?
It makes about 8 side-dish servings, which is plenty for a family dinner with leftovers or a small gathering.
Cheesy Baked Potato Salad with Bacon
Ingredients
Main Ingredients
- 2 ½ lb russet potatoes scrubbed
- 10 slices bacon cooked crisp and chopped into 1/2-inch pieces
- 6 green onions thinly sliced
- 1 ¼ cup shredded sharp cheddar cheese divided
- ½ tsp smoked paprika
- 1 cup sour cream
- 1 cup mayonnaise
- salt to taste
- black pepper to taste
Instructions
Cooking
- Place the potatoes in a large pot, cover with cold salted water and bring to a boil. Cook until a knife slides in easily.
- Drain, cool until you can handle them, peel if desired and cut into bite-sized pieces.
- Cook the bacon until crisp, drain and chop. Set aside a few tablespoons for the topping.
- Gently mix the cooled potatoes with most of the bacon, green onions and cheddar, plus the smoked paprika, salt and pepper.
- Stir the sour cream and mayonnaise together and fold into the potato mixture.
- Transfer to a serving dish, top with the reserved bacon, green onions and cheddar, and refrigerate for at least an hour before serving.
