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The Ultimate Creamy Loaded Baked Potato Salad

Close-up of a creamy baked potato salad topped with bacon bits, shredded cheddar, and green onions.
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Make this creamy, chilled potato salad that captures all the savory toppings of a loaded baked potato, perfect for your next BBQ or potluck.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 1/2 pound bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup ranch seasoning mix

Instructions

  1. Place the cut potatoes in a large pot and cover with cold, salted water. Add the olive oil and 1 teaspoon of salt.
  2. Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 10 to 15 minutes. Do not overcook them until they are mushy.
  3. Drain the potatoes well and spread them in a single layer on a baking sheet to cool slightly and allow excess moisture to evaporate for about 15 minutes.
  4. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, garlic powder, onion powder, and black pepper. If using, mix in the ranch seasoning.
  5. In a large bowl, combine the slightly cooled potatoes, crumbled bacon, shredded cheddar cheese, and most of the green onions, reserving some for garnish.
  6. Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated. Be careful not to mash the potatoes.
  7. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to blend.
  8. Before serving, taste and adjust salt and pepper if needed. Garnish the top with the remaining green onions.

Notes

  • For the best texture, cook the potatoes until just tender, not soft. Cooling them slightly before mixing prevents the dressing from becoming too thin.
  • You can bake the potatoes instead of boiling them for a slightly drier texture, but boiling is faster for salad preparation.
  • This salad tastes best when made ahead of time, giving the flavors time to marry in the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/baked-potato-salad-recipe-ultimate-creamy-side/