Loaded potato salad is the creamy, cheesy, bacon-packed twist on classic potato salad that tastes just like your favorite loaded baked potato. This easy side dish combines tender red potatoes with sour cream, mayonnaise, sharp cheddar cheese, crispy bacon, and fresh chives for a crowd-pleasing favorite at picnics, potlucks, and backyard barbecues.

If you love loaded baked potatoes but aren’t a fan of traditional mayo-heavy potato salad, this recipe is for you. It’s rich, flavorful, and incredibly simple to make ahead—ideal for warm-weather entertaining.

Why You’ll Love This Loaded Baked Potato Salad Recipe

Better than classic potato salad: All the flavors of a loaded baked potato in a chilled, scoopable salad.
Make-ahead friendly: Tastes even better after chilling for a few hours (or overnight).
Customizable: Swap in your favorite cheese, add green onions, or spice it up with jalapeños.
Perfect for crowds: Serves a big group and travels well (just keep chilled)

Ingredients for Loaded Potato Salad

red potatoes
salt
sour cream
mayonnaise
cheese
baon
chives
black pepper

How to make loaded baked potato salad?

The first step in making potato salad is always boiling the potatoes.

I used small, red potatoes for the salad. Make sure to give them a good scrub, then cut them into quarters, or bite-size pieces. I placed them into a large pot, then filled the pot with water until it was just covering the tops of the potatoes. If you prefer russet potatoes you can use those, just make sure to cut into small enough pieces. Also if you prefer no skin, you can peel, I personally like the texture in this baked potato salad recipe.

While the potatoes are coming to a boil over medium heat, I fry up 6-8 slices of bacon until they are crispy. Place the crispy bacon on a paper-towel-lined plate to allow the grease to drain.

You want the potatoes to be just slightly tender. I like to use a pairing knife and once it slides into the center of a potato chunk they are ready to remove from the heat. I strain the potatoes immediately and cool them with cold running water to stop the cooking process in a large bowl.

Once cool, I add the sour cream to the potatoes.

And I add some mayo.

Potatoes mixed with sour cream and mayo.

Mix together until the potatoes are well coated.

Then it’s time for the cheese! I used medium cheddar, but you could use whatever you like. A sharp cheddar cheese is also delicious.

Crispy bacon chopped up gets tossed in.

The final ingredient to add is the chopped chives, then stir them together. If you prefer, you could add green onions instead. Then I like to taste it and add salt and pepper if needed. I like to keep it refrigerated for at least 2-3 hours prior to serving, but you can easily make it the day before your barbecue and just keep it in the fridge.

What to serve with this side dish?

This potato salad is great to bring to a picnic, potluck, or any summer gathering. Here are some sides and main dishes that go great with this recipe.

Loaded Potato Salad

Loaded Potato Salad is a fun twist on the traditional potato salad by adding all the flavors or a loaded baked potato.

Prep Time 20

Cook Time 20

Refrigeration 2

Total Time 2 40

Ingredients

3 lbs red potatoes cleaned, cut each potato into 4 pieces
1 tbsp salt
1 cup sour cream
⅓ cup mayonnaise
8 ounces cheddar cheese grated
8 slices bacon fried until crispy
2 tbsp chopped chives
pepper if you like

Instructions

Scrub your red potatoes, then cut each potato into 4 pieces. If the red potatoes are larger, cut them into 6 pieces.
Place the cut potatoes into a large pot. Fill with water until it's just covering the potatoes. Add salt and place on stovetop over medium heat.
Gently boil potatoes until they are just tender. I like to use a pairing knife to check. If you can easily slide the knife into the center, you're potatoes are done.
Immediately remove the potatoes and strain them. Then run cold water over the potatoes to stop the cooking process. Run the cold water over the potatoes until they cool.
Once the potatoes are cool, add the sour cream.
Then add the mayo. Mix until the potatoes are coated well.
Add the shredded cheddar cheese.
Add the chopped crispy bacon.
Add the chopped chives, then mix until combined. Taste and add salt and pepper if needed
Cover and refrigerate for a couple hours up to a day before serving.