This Loaded Baked Potato Salad began as a summer experiment in my kitchen the year my sister insisted the grill and the potato salad both deserved center stage at our family picnic. I had the idea to take everything people love about a baked potato—the crisp skin, the tang of sour cream, the salty crunch of bacon, the sharpness of cheddar—and translate it into a chilled, scoopable salad that travels well and disappears fast. The result is creamy yet textured, tangy yet rich, and reliably requested at every potluck since.

I discovered the balance of flavors by accident: a too-mayonnaise tub that needed rescuing and a pan of leftover crisp bacon. Mixing in sour cream (or Greek yogurt for brightness) and apple cider vinegar made the dressing sing, while roasting the russet pieces with a light brush of olive oil deepened their flavor and kept them from turning to mush when chilled. Each bite gives you tender potato, cool creaminess, sharp cheddar, and smoky bacon—a combination that always prompts the same question: "Can I have the recipe?"

Ingredients

• Potatoes: 4 pounds russet potatoes. Choose firm, medium to large russets with dry skins for the best texture. Russets roast beautifully and hold shape—avoid waxy red potatoes here, which can become gluey when mixed with dressing.
• Olive oil: 1–2 tablespoons. Use a mild extra-virgin olive oil; just enough to coat the potato chunks so they roast and develop flavor without becoming greasy.
• Apple cider vinegar: 3 tablespoons. Adds bright acidity to cut the richness of mayo and sour cream—Bragg or any store brand is fine.
• Kosher salt & black pepper: 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper to season the potatoes and the dressing.
• Dressing: 1 cup mayonnaise and 3/4 cup sour cream or Greek yogurt. Hellmann's or Duke's mayonnaise works well; full-fat sour cream gives the creamiest result while Greek yogurt adds tang and lightens the mix.
• Bacon: 12 ounces, cooked, cooled, and chopped. Thick-cut bacon gives a meatier bite; cook until crisp for contrast to the creamy salad.
• Green onions: 6, thinly sliced. Use both the white and green parts for flavor and color.
• Cheddar: 1 1/2 cups medium cheddar, shredded. A good-quality block cheddar grated fresh melts slightly into the dressing and gives bright, sharp notes.

Instructions

Prepare and roast the potatoes: Preheat the oven to 425°F. Wash and scrub the russets, then cut into 1-inch cubes for even cooking. Toss the pieces with 1–2 tablespoons olive oil and 1 teaspoon kosher salt. Spread in a single layer on a rimmed baking sheet and roast for 30–40 minutes, turning once, until edges are golden and centers are tender when pierced with a fork. Roasting concentrates flavor and keeps the pieces intact when chilled. Cook the bacon: While the potatoes roast, cook 12 ounces of bacon in a skillet over medium heat until crisp, or bake on a rack at 400°F for 15–20 minutes. Drain on paper towels and chop once cooled. Reserve a small spoonful of the rendered fat if you want an extra smoky note in the dressing, but avoid making the salad greasy. Make the dressing: In a large mixing bowl, whisk together 1 cup mayonnaise, 3/4 cup sour cream or Greek yogurt, 3 tablespoons apple cider vinegar, 1 teaspoon freshly ground black pepper, and an extra pinch of salt to taste. Taste and adjust acidity or salt—remember the bacon and cheese will add saltiness later. Toss and combine: When the potatoes are warm but not piping hot, transfer them into the dressing and gently fold to coat. Warm potatoes absorb dressing beautifully, which yields a creamier final texture. Fold in 3/4 of the chopped bacon, 1 cup of shredded cheddar, and the sliced green onions; reserve the remainder as garnish. Chill and finish: Cover and chill the salad at least 1 hour—overnight is best for flavor meld. Before serving, give it a final stir, adjust seasoning if necessary, then top with the remaining bacon, cheese, and green onions for color and texture.

Storage Tips

Store chilled in an airtight container in the refrigerator for up to 3 days. For best texture, add the reserved bacon, additional shredded cheddar, and freshly sliced green onions just before serving; this prevents toppings from turning soggy. Use shallow, wide containers for faster cooling and to preserve texture. If you plan to transport the dish, pack dressing separately and toss together on arrival when possible. Reheat is not recommended—serve cold or at cool room temperature.

Ingredient Substitutions

If you prefer a lighter dressing, swap half the mayonnaise for additional Greek yogurt to reduce fat while keeping tang. For a vegetarian version, omit bacon and use smoked paprika or finely chopped roasted mushrooms for a smoky dimension. Swap medium cheddar for sharp cheddar to intensify the cheese flavor, or use a smoked cheddar for added complexity. If russets are unavailable, Yukon Golds work but expect a creamier texture—reduce mixing time to avoid a mashed result.

Serving Suggestions

Serve as a hearty side at barbecues with grilled steak, burgers, or a simple green salad. For brunch, add a lemon-dressed arugula alongside it to cut richness. Garnish with extra chopped chives, a drizzle of rendered bacon fat (sparingly), or a scattering of paprika for color. For a picnic, pack in a cooler with ice packs and present it in a shallow bowl for easy scooping.

Cultural Background

Potato salads are a staple across many cuisines, from German to American barbecue traditions. The loaded baked potato concept is quintessentially American—an evolution of comfort food where filling ingredients like bacon, cheese, and sour cream top a hearty potato. This salad is a hybrid: it borrows the toppings of a baked potato and adapts them into a communal dish meant to be shared.

Seasonal Adaptations

In summer, add charred corn kernels and a squeeze of lime for brightness; in autumn, fold in roasted shallots and swap apple cider vinegar for a splash of maple-mustard dressing. For winter gatherings, serve alongside roasted vegetables and braised meats to create a comforting seasonal plate. Holiday variations can include a sprinkle of toasted pepitas or a garnish of fried shallots for crunch.

Meal Prep Tips

Roast the potatoes and cook the bacon a day ahead, storing each in separate airtight containers. Prepare the dressing and assemble the salad the morning you plan to serve—this preserves the texture and keeps the toppings crisp. Use reusable airtight containers and label them with the date; portion into single-serving containers for grab-and-go lunches that reheat well when paired with a protein.

Putting this all together—balanced flavors, practical prep, and the satisfying textures of a loaded baked potato—makes this salad a weeknight hero and a party favorite. Treat it like a canvas: once you know the structure, you can tweak it to suit your crowd and the season. Enjoy, and don’t forget the extra bacon.