This Loaded Baked Potato Salad is piled high with fluffy baked potato chunks, melty sharp cheddar, crispy bacon, and cool creamy dressing. Everything you love about a loaded baked potato transformed into the ultimate shareable side dish.

Baking the russet potatoes instead of boiling them gives you that signature fluffy, slightly crumbly texture. The combination of mayo and sour cream means the dressing is rich without being heavy, and the crispy bacon and sharp cheddar make every single bite feel indulgent. Best of all, it comes together with simple ingredients you probably already have on hand.

Helpful Tips

Vinegar the potatoes while they are still warm: Drizzling the apple cider vinegar over the warm potato chunks and letting them rest for 15 minutes allows the flavor to soak deep into every piece. Do not skip this step because it is what gives this salad a bright, balanced flavor that keeps it from feeling too heavy.
Embrace the crumble: Russet potatoes are fluffier and more delicate than waxy varieties, so some pieces will break apart when you cut them. That is completely normal and actually a good thing, as those crumbly bits soak up even more of the creamy dressing.
Fold gently, not vigorously: When combining everything, use a spatula and fold the ingredients together with a light hand. Stirring too aggressively will break up the potato chunks further and turn your beautiful salad into more of a mash.

Loaded Baked Potato Salad

This Loaded Baked Potato Salad is piled high with fluffy baked potato chunks, melty sharp cheddar, crispy bacon, and cool creamy dressing.

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Prep Time 20

Cook Time 1

Rest Time 15

Total Time 1 35

Course Salad, Side Dish

Cuisine American

Servings Servings

Calories 434 kcal

Ingredients

2 pounds russet potatoes
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2/3 cup mayonnaise
2/3 cup sour cream
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 ounces bacon cooked and chopped
3 green onions chopped
1 cup sharp cheddar cheese shredded

Instructions

Preheat the oven to 400° F (200°C).
Clean the potatoes and dry them. Coat them with the olive oil, and season with salt and pepper. Place them on a baking sheet and pierce 4-5 times with a fork. Cook for 50-60 minutes or until soft and tender. Remove from the oven and let cool for 5 minutes.
When cool enough to handle, peel the potatoes and cut into 1-inch chunks. The potato is likely to crumble a bit. That’s normal. Just put it all in a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15 minutes, so they can absorb the liquid.
In a small bowl, mix the mayonnaise, sour cream, salt and pepper.
Add the bacon, green onion, and cheddar to the bowl with the potatoes.
Pour the dressing over the top and fold the ingredients together with a spatula. Taste and season with more salt and pepper, as needed.

Nutrition

Calories: 434kcalCarbohydrates: 23gProtein: 9gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 47mgSodium: 582mgPotassium: 571mgFiber: 2gSugar: 2gVitamin A: 328IUVitamin C: 7mgCalcium: 141mgIron: 1mg

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