Fully Loaded Baked Potato Salad Recipe

Your restaurant favorite fully loaded baked potato made into a delicious summer salad! Make it for your next BBQ, potluck or picnic. It's a crowd pleaser, affordable and super easy to make!

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This recipe was revised, photographed and updated 6/2021.

I was super excited when my cousin gave me a large bag of fresh red potatoes last week. 

I'm a huge fan of traditional potato salad, but wanted to do something different from the usual. I happened to have all of the ingredients on hand for loaded baked potatoes, so why not turn it into a tasty cold potato salad. 

This salad is delicious!! The ingredients are simple, budget friendly and most may already be in your fridge or pantry.

The bacon and cheddar adds a nice salty flavor and the sauce pulls all of the ingredients together. 

It's super easy to customize and you'll find a few great ideas below for inspiration. 

Keep scrolling for tips, process photos, additional potato salad recipes and more! 

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What are the ingredients in this recipe?

• Red Potatoes: These potatoes are round or oval and the thin skin is red and smooth with some brown speckling, spots, and indentations. The flesh is crisp, white, and firm. When cooked, red skinned potatoes have a waxy and dense texture and a mild, buttery, and earthy flavor. The skin is full of fiber, vitamins, iron and potassium.

• Bacon

• Mayonnaise

• Sour cream:  A dairy product made by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, sours and thickens the cream. It is versatile and adds the richness of cream to any dish, savory or sweet. After opening, it should stay fresh for approximately two weeks. Use store bought or make your own here!

• Cheddar cheese: is made from cow’s milk,  relatively hard, off white or orange and sometimes sharp-tasting. It originated in the English village of Cheddar in Somerset. It’s a good source of calcium and vitamin k. 

• Green onions

• Garlic powder

• Onion powder

• Paprika: This ground spice is most commonly made from bell or sweet peppers. It can also be made from tomato peppers with the addition of chili pepper or cayenne pepper. It's the 4th most consumed spice in the world and it has vitamin a.

Full recipe located below

Recipe tips:

• Use roasted potatoes instead of boiled. Preheat oven to 450 degrees. In a bowl, toss potatoes with 1 1/2 tablespoons olive oil until combined. Pour potatoes onto a baking sheet and spread evenly. Bake for 20 minutes, stir then bake for another 20 minutes. Remove from oven and cool completely.

• Make sure your potatoes are cooled completely. Mixing the warm potatoes with the cool dressing can cause the salad to become watery.

• The best potatoes for potato salad are new, red, yukon gold or fingerling.

• Boil your potatoes up to a day ahead of time. Cool completely, cover and refrigerate until using.

• Store in an airtight container in the refrigerator for up to three days after it's prepared. 

More potato salad recipes you might like:

• Dill Pickle Potato Salad
• Creamy Dill Red Potato Salad
• Bacon Lovers Potato Salad
• Green Bean Potato Salad with Sun Dried Tomato Pesto
• Roasted Potato, Spinach, and Parmesan Salad
• Olive Potato Salad

You can add or substitute with these ingredients:

• ranch dressing instead of mayo or sour cream
• turkey bacon instead of pork
• chopped chives instead of green onion
• chopped rotisserie chicken instead of bacon
• chopped hard boiled egg
• salt and black pepper
• fresh chopped parsley instead of green onion

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More summer salad recipes you may love:

• Zesty Italian Bowtie Cucumber and Tomato Salad
• Pizza Pasta Salad
• Ranch Vermicelli Pasta Salad
• Macaroni Salad

I hope you enjoy this recipe as much as we did!

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Loaded Baked Potato Salad

Yield: 10 servings

Author: Hot Eats and Cool Reads

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 3 pounds red skinned potatoes
• 1 pound package of bacon, cooked
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 5 green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika

Instructions

1. Chop potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender.
2. When the potatoes are finished place them in a colander and rinse with cold water for a few minutes to cool completely.
3. While the potatoes are cooking, slice the green onions into thin pieces, cutting about halfway up the green part. Chop the bacon into small pieces.
4. In a large bowl, combine mayonnaise, sour cream, onion powder, garlic powder and paprika, mix thoroughly.
5. Add your potatoes to the mayonnaise mixture and stir to coat. 
6. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed.
7. Garnish with extra green onions, bacon and cheese, if desired.
8. Keep covered and chilled until ready to serve.

Notes:

Store in an airtight container for up to 3 days in the refrigerator.

Make sure your potatoes are cooled completely. Mixing the warm potatoes with the cool dressing can cause the salad to become watery.

The best potatoes for potato salad are new, red, yukon gold or fingerling.

Boil your potatoes up to a day ahead of time. Cool completely, cover and refrigerate until using.

Nutrition Facts

Calories

629.85

Fat (grams)

44.57

Sat. Fat (grams)

14.65

Carbs (grams)

32.47

Fiber (grams)

3.29

Net carbs

29.18

Sugar (grams)

2.83

Protein (grams)

24.96

Sodium (milligrams)

1073.50

Cholesterol (grams)

90.09

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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