This loaded baked potato salad is the kind of dish that turns a simple backyard barbecue into something people remember. I discovered this combination one summer when I wanted the smoky, indulgent flavors of a fully loaded baked potato but needed a portable side that traveled well. Roasting the potatoes first gives them a caramelized exterior and a sturdy texture that holds up when tossed in a creamy, tangy dressing. The contrast of warm potato, cool dressing, crisp bacon, and melty cheddar is what makes this dish sing.

It became a staple at family gatherings within one season — neighbors started asking for the leftovers and my teenage son declared it an acceptable breakfast alongside his eggs. The flavors are familiar but elevated: the apple cider vinegar brightens the mayonnaise and sour cream, kosher salt seasons the potatoes right at the start, and folding the warm potatoes into the dressing lets them soak up flavor without turning mushy. If you love loaded baked potatoes but want a salad that can be made ahead and served chilled, this is your new go-to.

Ingredients

• Potatoes: 4 pounds russet potatoes, scrubbed and cut into 1-inch cubes. Choose starchy russets for a fluffy interior; they roast into crunchy edges and absorb dressing without falling apart. Look for firm tubers without green spots.
• Olive oil: 1 to 2 tablespoons extra-virgin olive oil. Use just enough to lightly coat the cubes so they roast, not steam; a fruity EVOO works well.
• Salt and pepper: 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper for initial seasoning; adjust to taste in the dressing.
• Dressing: 1 cup mayonnaise (brands like Hellmann's or Duke's recommended), 3/4 cup sour cream or plain Greek yogurt, and 3 tablespoons apple cider vinegar. These create a creamy, tang-forward base that clings to warm potatoes.
• Toppings: 12 ounces bacon, cooked until crisp and chopped; 6 green onions thinly sliced; 1 1/2 cups medium cheddar cheese, shredded. The bacon gives crunch and smoke, cheddar adds sharpness, and green onions bring freshness.

Instructions

Step 1 — Preheat and prepare potatoes: Preheat the oven to 425°F (220°C). Cut the russets into roughly 1-inch cubes so they roast evenly. Toss the cubes with 1 to 2 tablespoons extra-virgin olive oil and 1 teaspoon kosher salt on a rimmed baking sheet so the oil coats each piece. Spread in a single layer with space between pieces to encourage browning. Roast for 30 to 40 minutes, tossing once midway, until the surfaces are golden brown and you can pierce them easily with a fork. Step 2 — Cook bacon: While the potatoes roast, cook 12 ounces of bacon until crisp. You can fry in a skillet over medium heat (turning as needed) or bake at 400°F (200°C) on a rack set over a sheet pan for 15 to 20 minutes to render fat evenly. Drain on paper towels to cool, then chop into bite-sized pieces. Save a little bacon fat if you like extra savory depth. Step 3 — Whisk dressing: In a large mixing bowl, whisk together 1 cup mayonnaise, 3/4 cup sour cream or plain Greek yogurt, 3 tablespoons apple cider vinegar, freshly ground black pepper to taste, and a small pinch of additional salt. Taste and adjust acidity or seasoning; the dressing should be tangy but balanced because warm potatoes will mellow it slightly. Step 4 — Combine warm potatoes and dressing: When the potatoes are done, add them warm to the dressing. Gently fold with a silicone spatula so the potatoes absorb the dressing without breaking apart — aim for full coating but minimal stirring. Folding while warm helps flavor penetration; allow the mixture to cool slightly before adding delicate toppings. Step 5 — Finish and chill: Fold in about three-quarters of the chopped bacon, 1 cup shredded cheddar, and the sliced green onions. Cover the bowl and chill for at least 1 hour so flavors meld. Before serving, garnish with remaining bacon and cheddar for visual contrast and extra crunch.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad cold to maintain texture; if you expect longer storage, separate components: refrigerate the roasted potatoes in one container and the dressing and toppings in another to preserve freshness. Reheat only the potato cubes briefly in a 350°F oven for 8 to 10 minutes if you prefer a warm version, then toss with chilled dressing just before serving to maintain creaminess.

Ingredient Substitutions

Swap sour cream for plain Greek yogurt for a tangier, lighter dressing and a small protein boost. For a vegetarian version, omit bacon and add smoked, roasted mushrooms or smoked paprika plus toasted walnuts for texture. Use turkey bacon or plant-based bacon to reduce pork content. If you need dairy-free, replace mayonnaise with an egg-free vegan mayo and use dairy-free sour cream and cheddar-style shreds — note texture and flavor will differ slightly.

Serving Suggestions

Serve alongside grilled steaks, barbecued chicken, or a bright arugula salad dressed with lemon vinaigrette to cut through richness. Garnish with chives or an extra sprinkle of smoked paprika for color. For casual gatherings, present in a large bowl with an extra dish of chopped bacon and cheese so guests can add more. This salad also pairs nicely with roasted corn and baked beans for classic picnic menus.

Cultural Background

This dish is an American spin on two classics: the loaded baked potato and the traditional potato salad. Loaded baked potatoes have long been a comfort-food staple in diners and home kitchens, often topped with bacon, cheese, sour cream, and scallions. Combining those toppings with chilled potato salad is a modern diner-meets-picnic hybrid that keeps the spirit of both dishes while adding convenience for sharing and make-ahead service.

Seasonal Adaptations

In summer, toss in charred corn kernels and fresh basil for brightness. In cooler months, swap green onions for finely sliced shallots and add roasted root vegetables such as parsnips for depth. At tailgate season, increase bacon to satisfy hungry crowds and serve slightly warm right off the grill to mimic the full loaded-baked-potato experience.

Meal Prep Tips

For efficient prep, roast the potatoes a day ahead and store them in the fridge. Make the dressing the same day or the night before and keep chilled. Crisp the bacon and shred the cheese in advance; combine all components an hour before serving for best texture. Use shallow containers so the salad cools quickly in the fridge and keep garnish toppings separate to maintain contrast.

This loaded baked potato salad is a crowd-pleasing side that’s easy to adapt and impossible to forget once you get the first bite. Make it your own, and don’t be surprised when it becomes the recipe guests request every season.