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Best Loaded Baked Potato Salad: Perfect Cookout Side

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This loaded baked potato salad features roasted potatoes, crispy bacon, sharp cheddar, and a tangy creamy dressing. It’s the perfect side dish for cookouts, barbecues, and potlucks, and it tastes even better the next day.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 4–5 large)
  • 1 pound thick-cut bacon
  • 1 cup full-fat sour cream
  • ½ cup full-fat mayonnaise
  • 8 ounces sharp cheddar cheese, shredded
  • 1 bunch green onions, sliced
  • ¼ cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • Fresh chives (optional, for garnish)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Scrub the potatoes clean and cut them into ¾-inch cubes. Toss with olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread in a single layer on the baking sheet.
  3. Roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown and fork-tender. Let cool completely on the baking sheet.
  4. While the potatoes roast, cook the bacon on a separate foil-lined baking sheet at 400°F for 15-20 minutes until crispy. Drain on paper towels, then crumble. Reserve 2 tablespoons for garnish.
  5. In a small bowl, whisk together sour cream, mayonnaise, Greek yogurt, apple cider vinegar, garlic powder, and onion powder. Season with ½ teaspoon salt and ¼ teaspoon pepper. Adjust to taste.
  6. Once the potatoes are cool, transfer them to a large mixing bowl. Add shredded cheddar, most of the crumbled bacon, and sliced green onions. Reserve some green onion tops for garnish.
  7. Pour the dressing over the potato mixture and gently fold until evenly coated. Do not overmix.
  8. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (overnight is best).
  10. Before serving, stir gently. Transfer to a serving bowl and top with reserved bacon, green onion tops, and fresh chives if using. Serve cold or at room temperature.

Notes

Roast the potatoes instead of boiling to avoid waterlogging. Let potatoes cool completely before adding dressing. Bake bacon for easy cleanup and perfect crispiness. Shred your own cheese for best texture. Refrigerate at least 1 hour or overnight for best flavor. Do not freeze.

Nutrition

Keywords: loaded baked potato salad, cookout side dish, potato salad with bacon, creamy potato salad, best potato salad for barbecue

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