I made this loaded baked potato salad for my last BBQ—it’s creamy, cheesy, and full of crisp onions, all tossed with tender baked russets. It’s like combining a baked potato and potato salad into one irresistible side dish.

Loaded Baked Potato Salad

Why I’ll Love This Recipe

I love how it brings together two favorite comfort foods—baked potatoes and potato salad. With the warm potatoes soaking up the creamy sour cream–mayo dressing, then topped with cheese and green onions, every bite feels indulgent and satisfying. It gets rave reviews at potlucks!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 medium (or 8 small) russet potatoes, washed and dried
¼ cup extra virgin olive oil
1¼ cups sour cream
1 cup mayonnaise
½ cup thinly sliced green onion, plus 2 Tbsp for garnish
½ cup diced red onion
2 tsp kosher salt
1 tsp cracked black pepper
2½ cups shredded cheddar cheese (2 cups in salad, ½ cup for garnish)

directions

Preheat oven to 425 °F and line a baking sheet with foil.
Brush potatoes with olive oil, pierce with a fork, and bake 50–60 minutes until soft. Cool completely.
Dice cooled potatoes into ½-inch chunks and put in a large bowl.
Whisk sour cream and mayonnaise until smooth.
Fold in potatoes with green onions, red onion, salt, pepper, and cheese.
Garnish with extra cheese and green onions. Chill before serving.

Servings and timing

This recipe makes 12 servings.

Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Swap Greek yogurt for sour cream for tang without heaviness.
Use sharp or mild cheddar depending on taste.
Toss in extras like chopped herbs, diced bell peppers, or any baked potato toppings I like.

storage/reheating

In the fridge: I store it covered in an airtight container for up to 5 days.
Freezing: I don’t recommend freezing it. Potatoes become mushy and dressing separates.
To serve later, I let it sit at room temperature for 15–20 minutes for best flavor.

FAQs

What type of potatoes work best?

I prefer russets—they bake up fluffy and absorb the creamy dressing well. I sometimes peel some of the skins if I want a smoother texture.

Can I bake potatoes in the microwave instead?

Yes, I sometimes microwave them to save time—the result is just as tender.

Should I cool potatoes completely before adding dressing?

Definitely. I let them cool fully; if they’re warm, they absorb too much dressing and the balance is off.

Can I make this ahead of time?

Yes—and I love making it the day before. Chilling overnight helps the flavors meld even better.

How do I make it more flavorful without bacon?

I add a mix of herbs like chives or dill and a splash of vinegar or mustard for extra zing.

Conclusion

This loaded baked potato salad is one of my favorite potluck recipes. It’s creamy, hearty, and full of flavor—plus it’s easy to prepare ahead and keeps well. Give it a try at your next gathering, and I’m sure it’ll disappear fast!