This Loaded Potato Salad is everything you love about a classic loaded baked potato tossed into a creamy, flavorful salad that's perfect for cookouts, holidays, or easy weeknight meals. Roasting the potatoes instead of boiling them gives this recipe a richer flavor and a firmer, more satisfying texture.
A Quick Look at the Recipe
✅ Recipe Name: Loaded Potato Salad
🕒 Ready In: ~45 minutes
👪 Serves: 8-10
🍽 Calories: ~470 per serving (estimated)
🥣 Main Ingredients: Yukon gold potatoes, sour cream, mayonnaise, bacon, cheddar cheese, green onions
📖 Dietary Info: Gluten-free; can be made dairy-free with simple swaps
👌 Difficulty: Easy - roast, mix, chill, and serve
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The dressing stays simple and balanced with sour cream, mayonnaise, Dijon, and everyday spices. Nothing heavy, nothing overly tangy-just a smooth, savory coating that brings the roasted potatoes and mix-ins together. It's a dish that feels indulgent but still uses straightforward, real ingredients.
If you enjoy simple, make-ahead sides, try our Toasted Pine Nut Hummus, fresh Watermelon Salad, or cozy French Onion Potatoes next. They all pair well with potluck-style meals and follow the same wholesome, easy-to-prep approach as this Loaded Potato Salad.
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Why You'll Love This Loaded Potato Salad:
Bold, Comforting Flavors: Crispy bacon, sharp cheddar, and creamy dressing turn classic potato salad into a loaded side dish favorite.
Perfect for Gatherings: A crowd-pleasing option for BBQs, picnics, potlucks, or any celebration.
Make-Ahead Friendly: Tastes even better after chilling, making it ideal for prepping in advance.
Satisfying and Hearty: With cheese, bacon, and a rich dressing, it eats like a full comfort meal in side dish form.
Customizable: Easy to adapt with your favorite cheeses, mix-ins, or herbs.
Key Ingredients:
- yukon gold potatoes. Naturally creamy and buttery; roast well with skins on and hold their shape.
- sour cream. Provides a tangy base for the dressing; essential for the classic "loaded" flavor.
- bacon. Adds salty, smoky crunch throughout; use freshly cooked and diced for best texture.
- green onions. Add fresh, mild onion flavor and a pop of color.
- cheddar cheese. Sharp and creamy; brings classic loaded potato flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Change the potatoes: Yukon Golds give the best texture, but red potatoes or baby potatoes also work well. Avoid russets, they crumble too easily after roasting.
- Swap the dressing base: Replace part of the sour cream with Greek yogurt for a tangier, lighter version. For a richer salad, increase the mayonnaise by ¼ cup.
- Add more mix-ins: Diced pickles, celery, fresh chives, or roasted corn add great crunch and balance. Just fold them in gently so the potatoes keep their shape.
- Make it spicy: Add chopped jalapeños, a dash of hot sauce, or extra paprika for more heat.
How to Make Loaded Potato Salad:
- Step 1: Preheat the oven to 400°F. Wash and scrub the potatoes, leaving the skins on. Place on the baking sheet, coat with olive oil and salt, and roast for 30-35 minutes.
- Step 2: Once cooled, cut the roasted potatoes into bite-sized cubes and set aside.
- Step 3: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, and pepper until smooth.
- Step 4: Add the cubed potatoes to the bowl with the dressing. Gently toss to coat evenly. Add the diced bacon, sliced green onions, and shredded cheddar cheese. Fold until everything is well combined.
Recipe Notes & Tips:
- Use Yukon Gold potatoes for their creamy texture and thin skins, no peeling needed.
- Roast the potatoes whole to keep the insides fluffy while adding a slight crisp to the skins.
- Let potatoes cool slightly before cubing to prevent them from falling apart when mixed with the dressing.
- Shred cheddar from a block for better texture and flavor, pre-shredded cheese can be drier and less creamy.
- Thin the dressing if needed with a splash of milk or extra sour cream if it thickens too much after chilling.
- Taste and adjust seasoning after mixing, potatoes absorb flavor and may need a bit more salt or pepper.
- Make it ahead: The flavors deepen as it chills, so it's perfect to prepare several hours in advance or even the day before.
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How to Store:
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Serve chilled or at room temperature: but do not leave it out for more than 2 hours, especially in warm weather.
Not freezer-friendly: The texture of the potatoes and the dairy-based dressing does not hold up after freezing and thawing.
Loaded Potato Salad FAQs:
Yes. Loaded potato salad can be made up to 24 hours in advance. The flavors actually improve as it chills, so it's ideal for parties and meal prep. Stir gently before serving and refresh with a little extra sour cream if needed.
No. Yukon Gold potatoes have thin, tender skins that hold up well after roasting, so peeling isn't necessary. The skins add texture and help the potatoes keep their shape in the salad.
Yes, store-bought bacon bits can be used in a pinch, but freshly cooked bacon has a better texture and flavor. If using bacon bits, start with ½ cup and adjust to taste.
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Loaded Potato Salad
Ingredients
- 3 pounds yukon gold potatoes
- 2 tablespoons olive oil
- ½ tablespoon salt
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- 8 slices bacon, cooked and diced
- 5 green onions, sliced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash and scrub the Yukon Gold potatoes. Leave the skins on and place the whole potatoes on the prepared baking sheet.
- Drizzle the potatoes with olive oil and sprinkle with ½ tablespoon salt. Rub to coat evenly.
- Roast for 30-35 minutes, or until fork-tender. Let them cool slightly until safe to handle.
- Once cooled, cut the roasted potatoes into bite-sized cubes and set aside.
- In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, and pepper until smooth.
- Add the cubed potatoes to the bowl with the dressing. Gently toss to coat evenly.
- Add the diced bacon, sliced green onions, and shredded cheddar cheese. Fold until everything is well combined.
- Refrigerate for at least 30 minutes before serving to enhance the flavor.
- Garnish with extra bacon, green onions, and cheese if desired. Serve chilled or at room temperature.
Nutrition
Notes
- Use Yukon Gold potatoes for their creamy texture and thin skins, no peeling needed.
- Roast the potatoes whole to keep the insides fluffy while adding a slight crisp to the skins.
- Let potatoes cool slightly before cubing to prevent them from falling apart when mixed with the dressing.
- Shred cheddar from a block for better texture and flavor, pre-shredded cheese can be drier and less creamy.
- Thin the dressing if needed with a splash of milk or extra sour cream if it thickens too much after chilling.
- Taste and adjust seasoning after mixing, potatoes absorb flavor and may need a bit more salt or pepper.
- Make it ahead: The flavors deepen as it chills, so it's perfect to prepare several hours in advance or even the day before.
Jake P. says
This somehow tastes better than a loaded baked potato. Faster to make, too.