Let’s talk summer BBQs for a second. Sure, everyone loves a juicy burger or sizzling grilled chicken, but you know what really gets people talking? The sides. More specifically, a chilled, flavor-packed Loaded Baked Potato Salad. This recipe isn’t just good—it’s the reason I get invited to every cookout (no joke).

This salad has it all: creamy dressing, crispy bacon, sharp cheddar, and tender potatoes that hold their shape just right. It’s like biting into your favorite loaded baked potato, only cooler—literally—and way more sharable.

Classic Comfort Meets Bold Flavors in Every Bite

What I love most about this loaded baked potato salad is how it combines comfort food with bold, crave-worthy flavors. There’s the savory bite of cheddar cheese, the satisfying crunch of bacon, and a cool, creamy dressing made with both mayo and sour cream. It’s rich, but never heavy. And thanks to fresh chives, every bite has a little pop of brightness.

I often pair it with something light and fresh like this Lemon Cucumber Pasta Salad—the contrast is perfection.

Confession: Potato Salad Might Be My Greatest Weakness

Okay, time to confess. I’ve always been obsessed with potato salad. Not the gloopy store-bought kind, but the kind that makes you close your eyes after the first bite. This loaded potato salad is that kind. The kind that disappears at every party. I’ve had guests skip over the burgers to go in for seconds of this salad. Honestly, I don’t blame them—I’ve done it too.

Forget Store-Bought—This Version Will Win Over Any Crowd

Once you try making this at home, there’s no going back. It’s so easy, and every single ingredient plays its part. Best of all? You can make it ahead of time, and it just gets better as it sits. I’ve even packed it for picnics and road trips, right alongside Tri Color Pasta Salad and Tortellini Pasta Salad. Total road trip heroes.

How to Make the Ultimate Loaded Baked Potato Salad

Ready to make a batch? Let’s get into it.

Essential Ingredients You’ll Need

3 pounds red potatoes, cut into 1½-inch chunks
10 slices of bacon, cooked until crispy and chopped
1 cup sharp cheddar cheese, shredded
½ cup sour cream
½ cup mayonnaise
1 tablespoon white vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
2–3 tablespoons fresh chives or green onions, chopped

Step-by-Step Instructions for Potato Salad Perfection

Cook the potatoes: Place the diced potatoes into a large pot and cover them with cold water. Set the pot over medium-high heat and bring it to a boil. Let the potatoes simmer for around 10 minutes, or until they’re just tender when pierced with a fork. Drain them well, rinse with cold water to stop the cooking, and set them aside to cool completely.
Make the dressing: In a bowl, whisk together mayo, sour cream, vinegar, salt, and pepper.
Combine everything: In a large bowl, gently fold the cooled potatoes with the dressing. Add bacon, cheese, and chives. Stir until everything’s well mixed.
Chill: Cover the bowl tightly and pop it into the fridge for at least 3 hours to let the flavors come together. If you have time, let it chill overnight—it’s even tastier the next day!
Garnish and serve: Right before serving, I always sprinkle a little extra cheese, bacon, and chives on top for that wow factor.

Pro Tip: Letting It Chill Makes All the Difference

Trust me here—this salad gets even more delicious after a few hours in the fridge. The flavors meld, the dressing thickens just a bit, and everything just…works.

How to Garnish for Maximum Appeal and Flavor

A little garnish goes a long way. I like a final flourish of bacon, a sprinkle of cheddar, and a few bright green chives. It’s simple but makes the whole bowl feel elevated.

Spotlight on Ingredients

Why Red Potatoes Are the MVP

Red potatoes are great at keeping their shape after boiling, which means your salad stays chunky and satisfying—not a bowl of accidental mashed potatoes. Plus, they’ve got a subtle sweetness and tender texture that’s just perfect here.

Sour Cream vs. Mayonnaise: Best of Both Worlds

Some people pick one or the other, but I say—why not both? Sour cream gives that tangy baked potato vibe, and mayo makes everything velvety smooth. It’s a match made in salad heaven.

Cheddar Cheese: Shredded Sharpness That Pops

Use sharp cheddar so you really taste it. Mild cheddar tends to disappear into the mix, but sharp cheddar cuts through for bold, cheesy flavor.

Bacon: The Crispy Crunch That Seals the Deal

If you’re tempted to skip the bacon… don’t. It adds so much smoky richness and a satisfying crunch that makes this loaded baked potato salad feel indulgent.

Vinegar’s Secret Role in Brightening the Dish

Just a tablespoon brings the whole salad to life. It balances the creamy dressing and gives the potatoes a little tang that keeps you coming back for more.

Fresh Chives: More Than Just a Pretty Garnish

Chives add that oniony freshness without overwhelming the other flavors. They’re pretty, too—bonus!

Simple Seasonings with Big Flavor Impact

Salt and pepper go a long way here. You can get fancy with garlic powder, smoked paprika, or even a dash of cayenne, but simple is also delicious.

Creative Ways to Customize Your Potato Salad

Flavor Boosters to Mix In

Here are a few fun mix-ins I’ve tried over the years:

Crumbled blue cheese
Hot sauce (for some kick)
Diced celery
Red onion
Red pepper flakes
Sweet corn
Chopped hard-boiled eggs

Potato Varieties to Try Beyond Red

Russets – Fluffy and absorbent (good if you like a softer texture)
Yukon Golds – Buttery and rich
White potatoes – Neutral flavor and firm texture

Dairy Swaps for a Different Twist

Greek yogurt instead of mayo
All sour cream for extra tang
Pepper Jack cheese for a spicy version

Healthier Ingredient Alternatives

Light mayo
Turkey bacon
Low-fat cheddar
Swap some potatoes for cauliflower (I know… but it works!)

Tips to Nail the Best Potato Salad Every Time

How to Boil Potatoes Without Overcooking

Start with cold water and simmer gently. Don’t walk away—you want fork-tender, not falling apart.

Cooling Techniques That Prevent Mushiness

After draining, rinse your potatoes in cold water and spread them on a tray to cool fast and evenly. No steam = no mush.

The Secret to Achieving the Perfect Creamy-Coated Texture

Add the dressing while the potatoes are cool but not cold. That way, they soak in the flavor without breaking apart.

Batch Tips: Feeding a Crowd or Meal Prepping Ahead

This recipe doubles easily and is perfect for potlucks. Make it the night before, store in an airtight container, and give it a quick stir before serving.

Storage Hacks to Keep It Fresh for Days

It’ll keep for 3–4 days in the fridge. If it dries out a little, stir in a spoonful of sour cream before serving.

Summer Dishes That Pair Perfectly with Loaded Potato Salad

Here’s how I like to build out the ultimate picnic spread:

Hawaiian Macaroni Salad
Deviled Egg Pasta Salad
Ambrosia Fruit Salad
Grilled chicken or BBQ ribs
A slice of cheesy cornbread or pecan bread

Loaded Baked Potato Salad FAQs

Can I prepare Loaded Baked Potato Salad a day early?

Yes, and honestly, it’s even better the next day.

How long does this potato salad last in the fridge?

3 to 4 days if stored properly in an airtight container.

What if I don’t like mayonnaise?

Use all sour cream or sub in plain Greek yogurt. Still creamy, still delicious.

Is there a vegetarian version of this recipe?

Absolutely—just skip the bacon or use a meat-free alternative.

Can I serve this warm instead of chilled?

You can, but chilled is traditional and gives better texture.

Can this salad be made with leftover baked potatoes?

Totally! Just chop them up and follow the recipe as written.

Ingredients

3 pounds red potatoes cut into 1½-inch pieces
10 slices bacon cooked until crispy and chopped
1 cup sharp cheddar cheese shredded
½ cup sour cream
½ cup mayonnaise
1 tablespoon white vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
2 –3 tablespoons chopped fresh chives or green onions

Instructions

Add potatoes to a large pot and cover with cold water. Bring to a boil over medium-high heat. Simmer for about 10 minutes until fork-tender.
Drain and rinse potatoes with cold water. Let them cool completely.
In a separate bowl, mix sour cream, mayonnaise, vinegar, salt, and pepper until smooth.
In a large bowl, combine the cooled potatoes with the dressing. Gently fold in the cheese, bacon, and chives.
Cover and refrigerate for at least 3 hours (overnight is best).
Garnish with extra bacon, cheese, and chives before serving, if desired.

Notes

- Red potatoes work best as they hold their shape and give a nice texture.
- You can swap the mayo with Greek yogurt for a lighter twist.
- Great when made ahead and served chilled the next day!