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

A mound of creamy baked potato salad topped generously with crumbled bacon, shredded cheddar cheese, and chopped green onions.
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This recipe gives you the comforting flavor of a fully loaded baked potato in a creamy, chilled salad. It features tender potatoes, crispy bacon, sharp cheddar cheese, and a rich dressing, making it the perfect side for your next BBQ or potluck.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and cubed
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 1/4 cup dill pickle relish
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons fresh chives, chopped, for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Reserve one tablespoon of the bacon grease for flavor.
  3. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, smoked paprika, garlic powder, pepper, and salt. Stir in the reserved bacon grease. This is your creamy dressing.
  4. Add the slightly cooled potatoes, crumbled bacon, shredded cheddar cheese, pickle relish, and green onions to the dressing. Gently fold all ingredients together until the potatoes are evenly coated. Avoid overmixing to keep the potato pieces intact.
  5. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  6. Before serving, taste and adjust salt or pepper if needed. Garnish the top with fresh chopped chives.

Notes

  • You can bake the potatoes instead of boiling them for a deeper flavor, similar to a twice baked potato salad style. Pierce 4 large potatoes and bake at 400°F (200°C) for 60 minutes. Cool, scoop out the flesh, and dice the flesh for the salad.
  • This is a great make ahead potato salad; it tastes best when made a day in advance.
  • For an extra savory potato salad, add 1 teaspoon of dry ranch seasoning mix to the dressing ingredients.

Nutrition

Find it online: https://kitchenican.com/baked-potato-salad-recipe-ultimate-side-dish/