Loaded Baked Potato Salad Recipe (2024)

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by Michelle
July 2, 2013 (updated Dec 7, 2019)

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4.80 (5 ratings)

If there’s one thing I love about summer, it’s the picnic food that I get to consume in excess. For the longest time, I loathed potato salad. Absolutely loathed it. The problem? Every potato salad I had ever tasted was completely swimming in mayonnaise. While I can appreciate a light smear of mayo on a sandwich or burger, I could never stomach such a huge amount of it in potato or pasta salads. So for years, I stayed away. It wasn’t until I started making my own potato salads and could balance the flavors, that I fell in love with the classic summer side dish. The best-ever potato salad is still number one in my heart, but I love this loaded baked potato spin.

I am such a huge sucker for the combination of flavors in any type of loaded baked potato recipe; this loaded baked potato dip, for example, is something I could sit and eat, and eat, and eat… you get the idea. It’s totally addicting. When you combine sour cream, bacon, cheddar cheese and scallions, only good things can happen.

This potato salad is definitely a good thing. If you want to switch things up from a traditional potato salad, this is definitely the ticket. Adding extra bacon and cheese is highly encouraged!

One year ago: Strawberry Cupcakes with Strawberry Meringue Buttercream
Three years ago: Taco Dip

Loaded Baked Potato Salad

Yield: 4 to 6 servings

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Chilling time: 4 hours hrs

Total Time: 1 hour hr

Loaded Baked Potato Salad combines all the best flavors of an amped-up baked potato: sour cream, bacon, cheddar and green onions.

4.80 (5 ratings)

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Ingredients

2 pounds (907.18 g) Russet potatoes, scrubbed and pricked all over with a fork or knife
¾ cup (168 g) mayonnaise
¾ cup (172.5 ml) sour cream
8 slices bacon, cooked and crumbled
½ cup (56.5 g) shredded cheddar cheese
⅓ cup (33.33 g) chopped scallions, green part only

Instructions

Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.
Once potatoes are completely cool, cut into ½-inch pieces.
In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.

Notes

Nutritional values are based on one serving

Calories: 541kcal, Carbohydrates: 50g, Protein: 15g, Fat: 32g, Saturated Fat: 14g, Cholesterol: 70mg, Sodium: 767mg, Potassium: 1151mg, Fiber: 3g, Sugar: 7g, Vitamin A: 510IU, Vitamin C: 14.9mg, Calcium: 187mg, Iron: 2.5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Side Dish

Cuisine: American

41 Comments on “Loaded Baked Potato Salad”

Charlie — February 10, 2021 @ 5:42 pm Reply
Really delicious! Even those that don’t like typical potato salad will be having seconds.
Lisa M — August 14, 2020 @ 9:11 pm Reply
This is by far the BEST potato salad I’ve ever had! I made this for a family BBQ and everyone loved it! I made some slight modifications (used a 5lb bag of potatoes, sliced and coated them with olive oil, salt and pepper and used 1 cup of sour cream and 1/2 cup of mayonnaise). My husband asked ‘is this a Brown Eyed Baker recipe?’ because all the best dishes come from you! Thank you! I will definitely be making this again.
Rick — April 30, 2015 @ 1:38 am Reply
I have a great recipe for potato salad with no mayo when spuds are cooked drain and add 3or4 table spoons of lemon juice let cool place in bowl add pure cream to the consistency you want stir in any herbs onion bacon or any thing you want and refrigerate for 3 hours befour serving
LW — July 6, 2014 @ 6:17 pm Reply
Wow! This is fantastic! So glad I tried it.
Baked Potato Oven — January 28, 2014 @ 7:23 am Reply
Nice dish mate!!!!
JB — November 2, 2013 @ 10:53 pm Reply
I doubled this and made it for a house party. It was devoured! very good and it’s a keeper!
Stella — September 30, 2013 @ 7:11 am Reply
This recipe was very very disappointing to my three young adults, their mates and two children! I had to throw out most of a double recipe.
kelly — August 27, 2013 @ 3:28 pm Reply
When was preggers with my son this was all I wanted to eat for my first trimester it was all I could keep down! Lol he loves potatoes now!
Carrie — July 8, 2013 @ 9:42 pm Reply
I despise potato salad, that is until I made this one! So amazing! We had a bbq and I made this one, we did have some people who do not eat pork so I made the bacon crumbles and put them in a bowl next to the salad so it could be added or not, I also had a small bowl with some extra cheddar cheese in case anyone wanted a little more cheese. This was definitely hit and has already been requested for our next bbq. Thank you for a great recipe!
Erin Lucio — July 7, 2013 @ 9:13 pm Reply
I made this on the 4th and it was amazing! Several of my family members dislike potato salad but I made them atleast try it. Well they went back for 3 servings, haha! Thanks for another fantastic recipe!
Mary Lonnevik — July 6, 2013 @ 1:51 pm Reply
I have baked my potatoes this morning for a fireworks party we are attending tonight. I know this recipe will be a hit! Thanks for all the yummy recipes. I hope your finger is healing nicely!
Laura Dembowski — July 6, 2013 @ 8:42 am Reply
I’m not a big fan of mayonnaise either, but I would love to dig in to this! It looks perfectly creamy and the addition of bacon is pretty irresistible.
Home Flare — July 4, 2013 @ 9:09 am Reply
Awesome! Can’t wait to try it! From~ Home Flare
Valerie @ From Valerie's Kitchen — July 3, 2013 @ 5:04 pm Reply
I’m going to have to try this. The hubby does not like the mayo laden potato salads but I have a feeling this one is going to go over in a big way!

See Also
Glazed Pork Chops Recipe - Budget Bytes
Eileen — July 2, 2013 @ 10:44 pm Reply
This is one of those recipes that I’ve seen many times and always say “one of these days.” And this time, I’m serious – lol!
Charlotte — July 2, 2013 @ 9:45 pm Reply
My son might eat it with the cheese and bacon. Just got him eating German potato salad. He would not touch any potato salad a year ago. It was the mayo. Finally convinced him that not all potato salad has to have mayo. Might have to make it on the 4th.
Jenny — July 2, 2013 @ 8:35 pm Reply
So good. Between this and Mac n Cheese I will never loose weight ;)
Nessa — July 2, 2013 @ 7:56 pm Reply
I like the sound and look of ‘loaded’!
Jessica — July 2, 2013 @ 7:35 pm Reply
Oh, that looks delish! I am definitely going to have to try it this weekend after I get my food budget money. :D
Erin @ The Spiffy Cookie — July 2, 2013 @ 5:01 pm Reply
If this is anything like your loaded potato dip, I gotta have it.
Cathy — July 2, 2013 @ 3:53 pm Reply
I make the same salad with one exception: I cut the potatoes into pieces, with the peels on, sprinkle with salt and pepper and then bake them. Once cooled, mix the rest of the ingredients in. So, the potato corners are a bit crunchy and it is delicious!
Kathy — July 2, 2013 @ 3:36 pm Reply
This potato salad looks incredible! I need to make this soon!
Margaret — July 2, 2013 @ 3:34 pm Reply
Oh my! Oh my! I can hardly wait to dive into this one. Picnic this wknd will have this on the menu!!
Ashley @ Wishes and Dishes — July 2, 2013 @ 12:50 pm Reply
My husband will love you for this recipe because he loves potato salad but not the ones drowning in mayo. Love this!
Brenda @ SweetSimpleStuff — July 2, 2013 @ 11:46 am Reply
I am right there with you regarding too much mayo! I must try this recipe … loaded potato salad … what’s not to love ;)
Tracey — July 2, 2013 @ 11:34 am Reply
Now that’s my kind of potato salad!! You can never go wrong adding bacon and cheese :)
Stacy — July 2, 2013 @ 11:13 am Reply
This looks amazing; I’m definitely going to try it! I’m a bit of a newbie at cooking with potatoes (my family is all about the rice dishes) so I’m probably asking a “duh” question, but should I put the potatoes in the salad with the peel on? If not, when is the best time in the process to take the peel off? Thanks for posting such amazing and “do-able” recipes! My family has been totally blown away by everything I’ve made from your blog.
- Michelle — July 2, 2013 @ 8:21 pm Reply
  Hi Stacy, I leave the peel on, but it’s really personal preference. I like potato skins; if you do, you can leave them on, but if you and your family typically leave your skins behind, then you can peel them once they’re cool enough to handle after they’re baked.
Jeannie — July 2, 2013 @ 10:28 am Reply
We now make the best potato salad. Family get-togethers, work functions, wherever we’re at, our potato salad is the first thing to go. We use almost this exact recipe from combining your original potato salad and your baked potato dip. The only things that are different from this recipe is that we cut the potatoes before we bake them so they have a slightly roasted flavor and we add some bacon grease and the tiniest amount of sugar to the dressing. You make awesome food!
Carole R. — July 2, 2013 @ 10:09 am Reply
Yum!!!
txcookiemomster — July 2, 2013 @ 9:47 am Reply
I’ve been making this for awhile, I thought I was so clever when I came up with the recipe after having leftover baked potatoes one day, but here’s my exact recipe on your page so I guess simple works. I actually use Plain Greek yogurt instead of the sour cream now and of course no one is any the wiser.
Nancy P.@thebittersideofsweet — July 2, 2013 @ 9:25 am Reply
I think you hit the nail on the head. I find potatoe salads filled with to much mayo. This looks like it could be a new favorite!!!
marie @ little kitchie — July 2, 2013 @ 9:09 am Reply
I could easily devour that entire bowl!!
Jamie @lifelovelemons — July 2, 2013 @ 8:29 am Reply
This is the definition of the 4th of July! This looks delis
Jennifer @ Peanut Butter and Peppers — July 2, 2013 @ 7:05 am Reply
Great minds think a like! I just made Loaded Baked Potato Salad on Sunday! You just have to love it!!! I actually like this version better than the traditional potato salad! Yours looks great!
Chris — July 2, 2013 @ 3:09 am Reply
I just love cold summer food like pasta salads and potato salads. Don’t know about you guys and gals but when its hot outside there is nothing better than cool food. Does any one else eat this kind of food straight out of the refrigerator or is it just me?
Chung-Ah | Damn Delicious — July 2, 2013 @ 2:42 am Reply
I could just sit and eat and eat and eat this all day long. I mean, sour cream and bacon overloaded in carb goodness? How could I resist?!
Renee @ Awesome on $20 — July 2, 2013 @ 2:03 am Reply
You had me at bacon. I’m already in love with this before I even try it.
Stacy | Wicked Good Kitchen — July 2, 2013 @ 12:51 am Reply
Beautiful and tasty looking Baked Potato Salad, Michelle! I hear you on potato salads (some swim in mayo dressing) and totally agree about ample amounts of bacon and Cheddar! Thanks for sharing and I hope your finger cut is healing fast! xo
Tieghan — July 2, 2013 @ 12:46 am Reply
Whoa. That is a serious potato salad!
Marcie — July 2, 2013 @ 12:31 am Reply
This looks like one great potato salad! I need to make this happen very soon.

FAQs

What not to do when making potato salad? ›

Mistakes That Could Be Ruining Your Potato Salad

Starting The Spuds In Hot Water. Contrary to most recipes that require you to bring the water to a boil before adding your ingredient, when it comes to potato salad, you should be starting with cold water. ...
Forgetting To Salt The Water. ...
Not Getting The Cook Time Right.

Jun 24, 2023

Read On ›

What is in Walmart's loaded potato salad? ›

RED POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), SOUR CREAM (MILK CREAM, SUGAR, WHEY, MODIFIED CORN STARCH, SODIUM PHOSPHATE, GUAR GUM, CARRAGEENAN, SODIUM CITRATE, LOCUST BEAN GUM, BACTERIAL CULTURE, POTASSIUM SORBATE [PRESERVATIVE]), SHREDDED CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, ...

How to make potato salad Martha Stewart? ›

Directions

Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.

Feb 25, 2021

Discover More Details ›

Why is my potato salad so bland? ›

Because classic potato salad is basically a softened potato mixture with mayonnaise, its flavor can be slightly bland. According to The Kitchn, you can perk up your potato salad with an easy, tasty hack, and it doesn't require any extra work: simply add pickle brine.

Learn More ›

What goes bad in potato salad first? ›

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

Read The Full Story ›

Should I peel potatoes before boiling for potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Read On ›

Does potato salad contain mayo? ›

Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs.

Explore More ›

Why don't you peel potatoes for potato salad? ›

The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Know More ›

How to keep potatoes from falling apart when making potato salad? ›

Don't Undercook (or Overcook) the Potatoes

Poke them with a fork after the water has boiled for 5 minutes (or, if steaming, after 15 minutes). Don't wait until they fall apart when pierced with a fork.

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Should potatoes be cool before adding mayonnaise? ›

When using vinaigrette, don't let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes. The hot potatoes will cause the mayonnaise to melt and become oily.

Discover More ›

What if I put too much vinegar in my potato salad? ›

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

Get More Info Here ›

Should you rinse potatoes in cold water after boiling for potato salad? ›

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.

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How to prevent potato salad from getting watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.

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