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Ultimate Loaded Baked Potato Salad with Crispy Bacon and Cheddar

Close-up of a creamy baked potato salad loaded with chunks of potato, covered in shredded cheddar cheese and crispy bacon bits.
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Make the ultimate crowd-pleasing side dish by combining the flavors of a fully loaded baked potato into a creamy, cold salad. This recipe features tender potatoes, crispy bacon, sharp cheddar cheese, and a rich, tangy dressing, perfect for your next BBQ or potluck.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 1/2 pound bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Prick the potatoes several times with a fork. Rub the potatoes with olive oil and sprinkle with salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when pierced with a fork.
  3. Let the potatoes cool slightly. While still warm, peel the skins off the potatoes and cut the flesh into bite-sized, 3/4-inch cubes. Place the potato cubes in a large bowl.
  4. While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp. Remove the bacon and set it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon grease if you want extra flavor in the dressing, otherwise discard the excess grease.
  5. In a separate medium bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, black pepper, and paprika. If you reserved bacon grease, whisk it in now.
  6. Gently pour the dressing over the warm potato cubes. Toss carefully to coat the potatoes evenly. The warm potatoes absorb the dressing better.
  7. Fold in the crumbled bacon, shredded cheddar cheese, and sliced green onions.
  8. 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.

Notes

  • For the best texture, use Russet potatoes as they become fluffy when baked and hold their shape well after cooling.
  • You can prepare the bacon and chop the green onions a day ahead of time to save time on the day you assemble the salad.
  • This is an excellent make ahead potato salad; it tastes even better on the second day.

Nutrition

Find it online: https://juliameal.com/baked-potato-salad/