What the heck is this?
Think of this as your classic potato salad, but on a whole new level. This isn’t your average picnic side dish—nope, it’s loaded with all the best baked potato toppings: crispy bacon, sharp cheddar, sour cream, and a touch of chives. It’s creamy, tangy, and packed with flavor in every bite. Perfect for BBQs, potlucks, or when you just want to upgrade your regular potato salad to something that actually says something.
Why You’ll Love This Recipe
It’s a meal and a side all rolled into one.
Crispy bacon. Melty cheese. Need I say more?
You can make it ahead and it gets even better the next day.
The creamy dressing is tangy, rich, and oh-so-addictive.
It’s basically a baked potato in salad form—what’s not to love?
The Good Stuff You’ll Need
For the Salad:
4 large russet potatoes (about 2 lbs)
1 tbsp olive oil
Salt and pepper to taste
1/2 cup crispy bacon, crumbled (about 6 slices)
1 cup shredded sharp cheddar cheese
1/2 cup sliced green onions or chives
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar (for a bit of tang)
1 tbsp fresh parsley (optional, but adds a pop of green)
Let’s Do This
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Wash the potatoes and pierce them a few times with a fork. Rub them with olive oil, sprinkle with salt and pepper, and place directly on the oven rack. Roast for 45–50 minutes, or until they’re tender and the skins are crispy. Let them cool slightly, then chop them into bite-size cubes.
Step 2: Make the Dressing
While the potatoes roast, whisk together the sour cream, mayo, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Taste it and adjust—if you want more tang, add a splash more vinegar; if you like it creamier, a bit more mayo.
Step 3: Put It All Together
In a large bowl, combine the roasted potatoes, crispy bacon, cheddar cheese, and green onions or chives. Pour the dressing over the top and toss gently until everything is well coated. Taste it one more time and add more salt, pepper, or vinegar as needed.
Step 4: Chill & Serve
Cover the salad and chill it in the fridge for at least an hour to let the flavors marry. Right before serving, garnish with a sprinkle of parsley and maybe a little extra bacon or cheese, because why not?
Serving Suggestions
Serve alongside grilled meats like steak, chicken, or burgers for the perfect BBQ plate. It’s also killer with a simple green salad or as a dish at a potluck. For extra indulgence, serve with a slice of crusty bread to mop up the dressing.
Switch It Up
Make It Vegetarian: Skip the bacon and add roasted mushrooms or smoked paprika for a savory punch.
Add Some Veggies: Toss in some cooked broccoli or corn to get more color and nutrition.
Make It Spicy: Stir in a few dashes of hot sauce or sprinkle some jalapeños on top for a kick.
Herb It Up: Fresh dill, parsley, or basil can add an aromatic lift to the salad.
Make-Ahead Tips
This salad is perfect for prepping in advance! Make it a day ahead and let it chill in the fridge—this will help the flavors deepen and the potatoes soak in the creamy dressing. Leftovers will keep for 3–4 days in the fridge.
Questions People Actually Ask
Q: Can I use other types of potatoes?
A: You can, but russets give you the best texture. If you use waxy potatoes like red or fingerling, the texture will be a little firmer.
Q: Can I make this without mayo?
A: Yup! You can swap the mayo for Greek yogurt or use a vegan mayo for a lighter version.
Q: What if I don’t want to roast the potatoes?
A: You can boil them instead—just make sure to let them cool before cutting them up, or they’ll fall apart.
Q: Can I freeze this?
A: Unfortunately, no. Potato salad doesn’t freeze well, especially with the creamy dressing. It’s best enjoyed fresh or stored in the fridge for a few days.
Loaded Baked Potato Salad (The Ultimate Side Dish That’ll Steal the Show)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
Think of this as your classic potato salad, but on a whole new level. This isn’t your average picnic side dish—nope, it’s loaded with all the best baked potato toppings: crispy bacon, sharp cheddar, sour cream, and a touch of chives. It’s creamy, tangy, and packed with flavor in every bite. Perfect for BBQs, potlucks, or when you just want to upgrade your regular potato salad to something that actually says something.
Ingredients
For the Salad:
4 large russet potatoes (about 2 lbs)
1 tbsp olive oil
Salt and pepper to taste
1/2 cup crispy bacon, crumbled (about 6 slices)
1 cup shredded sharp cheddar cheese
1/2 cup sliced green onions or chives
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar (for a bit of tang)
1 tbsp fresh parsley (optional, but adds a pop of green)
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Wash the potatoes and pierce them a few times with a fork. Rub them with olive oil, sprinkle with salt and pepper, and place directly on the oven rack. Roast for 45–50 minutes, or until they’re tender and the skins are crispy. Let them cool slightly, then chop them into bite-size cubes.
Step 2: Make the Dressing
While the potatoes roast, whisk together the sour cream, mayo, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Taste it and adjust—if you want more tang, add a splash more vinegar; if you like it creamier, a bit more mayo.
Step 3: Put It All Together
In a large bowl, combine the roasted potatoes, crispy bacon, cheddar cheese, and green onions or chives. Pour the dressing over the top and toss gently until everything is well coated. Taste it one more time and add more salt, pepper, or vinegar as needed.
Step 4: Chill & Serve
Cover the salad and chill it in the fridge for at least an hour to let the flavors marry. Right before serving, garnish with a sprinkle of parsley and maybe a little extra bacon or cheese, because why not?
Notes
Serve alongside grilled meats like steak, chicken, or burgers for the perfect BBQ plate. It’s also killer with a simple green salad or as a dish at a potluck. For extra indulgence, serve with a slice of crusty bread to mop up the dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~320 kcal per serving
- Fat: ~22g per serving
- Carbohydrates: ~30g per serving
- Protein: ~6g per serving