Loaded Potato Salad – Creamy, Cheesy & Baked to Perfection
Upgrade your side dish game with this Loaded Potato Salad! Baked potato flavors, creamy dressing, melted cheese, crispy bacon, and green onions make this salad irresistible. Perfect for BBQs, family dinners, or potlucks. A baked twist on the classic potato salad everyone will love!
Equipment
- Medium-large pot (for boiling potatoes)
- Baking sheet (if roasting potatoes)
- Mixing bowls
- Spatula or spoon
- Measuring Cups and Spoons
- Optional: whisk (for dressing), knife (for toppings), serving dish
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, cubed
- 6 slices bacon, cooked & crumbled
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp mustard
- 1 tsp vinegar or lemon juice
- 2–3 tbsp chopped chives or green onions
- Salt and pepper, to taste
- Optional: roasted garlic, diced red peppers, pickles
Instructions
- Wash and scrub potatoes. Peel if desired. Cut into 1-inch cubes.
- Cook Potatoes:Boil in salted water for 10–15 minutes until tender. Drain.Or roast: toss with olive oil, salt, pepper; bake at 400°F (200°C) for 20–25 minutes until golden.
- Cook bacon until crispy, drain, and crumble.
- Prepare dressing: whisk together mayonnaise, sour cream, mustard, vinegar/lemon juice, salt, and pepper.
- Gently fold potatoes into the dressing, coating evenly.
- Add bacon, cheese, and chives just before serving.
- Garnish with extra toppings if desired. Serve warm, room temperature, or chilled.
Notes
- Make-ahead friendly: prep potatoes and bacon in advance; combine with dressing before serving.
- Avoid overmixing to maintain potato texture.
- Swap mayo for Greek yogurt or avocado for a lighter version.
- Adjust cheese and bacon amounts to suit taste.
- Best served within 3–4 days; do not freeze.