Loaded Baked Potato Salad: The Ultimate Crowd-Pleaser Side Dish

There’s something irresistibly satisfying about a fully loaded baked potato — that crispy bacon, creamy sour cream, melted cheddar, and a sprinkle of fresh chives. Now imagine all those bold, comforting flavors packed into a chilled, creamy potato salad. Introducing your next must-make dish: Loaded Baked Potato Salad!

Perfect for summer barbecues, potlucks, holiday gatherings, or just a casual family dinner, this hearty side dish never fails to steal the show. With its rich, savory taste and satisfying texture, it’s everything you love about baked potatoes — but cooler (literally).

Ingredients (and Why They Matter)

8 medium Russet potatoes
Russet potatoes are ideal because they’re starchy, fluffy, and absorb all the delicious dressing without becoming too mushy.

1 cup sour cream
Provides the creamy, tangy base that brings the “loaded” flavor to life.

½ cup mayonnaise
Adds smoothness and richness, binding everything together luxuriously.

1 package bacon, cooked and crumbled
Crispy bacon adds smoky, salty bites throughout, making every forkful irresistible.

1 small onion, chopped
Gives a sharp, zesty contrast to the creamy base.

Chives, to taste
Chives provide a mild, oniony brightness, perfect for balancing the richness.

1½ cups shredded cheddar cheese
A generous helping of sharp cheddar cheese ensures melty, savory goodness in every bite.

Salt and pepper, to taste
Essential to enhance and balance all the ingredients.

Step-by-Step Instructions

1. Prep the Potatoes

Wash, peel if desired, and cut potatoes into bite-sized pieces.
Place in a large pot, cover with cold water, and bring to a boil.
Cook until fork-tender, about 20–25 minutes.
Drain and allow to cool completely to prevent the salad from becoming watery.

2. Cook the Bacon

Bake the bacon on a lined sheet at 400°F for 15 minutes or until crispy.
Drain on paper towels and crumble into small pieces once cooled.

3. Make the Dressing

In a large bowl, whisk together sour cream and mayonnaise until smooth and creamy.

4. Combine the Flavors

Stir in the chopped onions, chives, and 1 cup of shredded cheese.
Gently fold in the cooled potatoes, being careful not to break them apart.

5. Final Touch

Season with salt and pepper to taste.
Top with the remaining cheddar cheese and generous handfuls of crisp bacon right before serving.

Why Everyone Loves This Loaded Potato Salad

Bold, familiar flavors — it tastes exactly like your favorite baked potato toppings.
Make-ahead friendly — even better after chilling for a few hours.
Customizable — add jalapeños, swap in different cheeses, or use turkey bacon.
Crowd-pleasing — guaranteed to vanish at every gathering!

Pro Tips for the Best Potato Salad

Add Vinegar to Warm Potatoes: A splash of apple cider vinegar after boiling and before dressing adds a subtle tang and prevents blandness.

Cool Completely Before Mixing: Hot potatoes can make the dressing oily. Cooling ensures a perfectly creamy texture.

Don’t Overmix: Gently fold ingredients to keep the potatoes intact and the salad visually appealing.

Lighten It Up: Substitute non-fat Greek yogurt for sour cream to save calories without sacrificing flavor.

Serving Suggestions

Pair this Loaded Baked Potato Salad with:

Grilled burgers or BBQ chicken for a classic cookout.
Pulled pork sandwiches for an indulgent Southern feast.
Crispy fried chicken for the ultimate comfort food combo.
A fresh garden salad to balance out the richness.

It’s also fantastic simply served as part of a potluck spread with other backyard favorites like baked beans, corn on the cob, and lemonade.

Conclusion: Simple, Delicious, Unforgettable

When it comes to unforgettable side dishes, Loaded Baked Potato Salad reigns supreme. It’s hearty, flavorful, and so easy to make that it’s practically foolproof. Whether you’re hosting a big event or just want to treat your family, this recipe brings a little extra joy to every table it graces.

Don’t wait — whip up a batch today and watch it disappear