Loaded Potato Salad is a luxurious, creamy side that’s ideal for picnics, backyard barbecues, potlucks, and family dinners. This version combines tender red potatoes with crispy bacon, sharp cheddar, and a tangy, savory dressing made from mayonnaise, sour cream, and seasonings. It captures the comforting flavors of a loaded baked potato while staying cool and refreshing like a classic potato salad, making it a crowd-pleaser year-round.
Loaded Baked Potato Salad
This is my go-to side for summer cookouts. Red potatoes are ideal because their firm, moist texture holds up well when mixed with a creamy dressing. Crisp bacon brings smoky crunch, sharp cheddar adds bold cheesy depth, and sliced green onions give a fresh, bright finish to balance the richness. The result is a satisfying, flavorful salad that pairs well with grilled meats or stands on its own.
Why you’ll love this dish…
- Rich and Creamy: A blend of mayonnaise and sour cream makes the dressing silky and smooth.
- Savory and Smoky: Crispy bacon and sharp cheddar deliver classic, indulgent flavors.
- Balanced Freshness: Green onions and a touch of vinegar brighten the salad and cut through the creaminess.
- Simple to Make: Straightforward steps and everyday ingredients make this recipe accessible for cooks of all levels.
- Make-Ahead Friendly: Flavors improve after resting in the refrigerator, so you can prepare it a day ahead for less stress on serving day.
Explore more grilling and smoker recipes in the Traeger section for ideas to serve with this salad.
Recipe Shopping List
Below is everything you’ll need to make this loaded baked potato salad. Quantities are listed in the recipe card further down the page.
- Red potatoes
- Mayonnaise
- Sour cream
- Onion powder
- Garlic powder
- Mustard (prepared)
- White vinegar
- Paprika
- Salt and pepper
- Milk (to thin the dressing, optional)
- Bacon
- Shredded sharp cheddar cheese
- Green onions (scallions)
If you like griddle cooking, check out Blackstone-style recipes for great pairings.
How To Make This Recipe
Here is a concise overview of the process. Follow the full instructions and ingredient amounts in the recipe card near the end of the article while you cook.
- Cook the potatoes: Boil red potatoes in well-salted water until fork-tender. Drain, cool, and dice into bite-sized pieces.
- Make the dressing: Whisk mayonnaise, sour cream, onion and garlic powders, mustard, vinegar, and paprika together. Season to taste and add a splash of milk if you prefer a thinner dressing.
- Toss gently: Combine the cooled potatoes and dressing, stirring carefully so the potatoes hold their shape.
- Fold in toppings: Add crumbled bacon, shredded cheddar, and chopped green onions. Mix until evenly distributed.
- Chill before serving: Refrigerate for at least an hour to allow flavors to meld, then serve cold or at cool room temperature.
Try serving this salad with recently grilled bacon for extra smoky flavor.
Recipe FAQ
Keep the salad in an airtight container in the refrigerator. It will stay fresh for 3–4 days; always check for off odors before serving.
Yes. Preparing it a few hours or the night before helps the flavors develop. Wait to add delicate toppings like green onions right before serving if you want them extra crisp.
Swap Greek yogurt for sour cream to reduce fat and add tang. For a vegetarian option, omit bacon or use a plant-based bacon alternative. Add chives, diced celery, or a little pickle relish for variation.
Pair this with smoked deviled eggs or other smoky appetizers for a cohesive menu.
Serve this with…
- Grilled meats: Complements grilled chicken, steak, sausages, or pork—any savory protein pairs nicely with the salad’s creamy texture.
- Fresh salads: A crisp green salad or a tomato-cucumber salad adds a refreshing contrast.
- Crusty bread: Warm, crusty bread or rolls round out the meal and soak up any extra dressing.
More Potato Recipes
- Guinness Pot Pie
- Traeger Shepherd’s Pie Recipe
- Traeger Smoked Twice Baked Potatoes
More Great BBQ Sides
- Grilled Fingerling Potatoes
- Smoked Twice-Baked Potatoes
- Roasted Garlic Mashed Potatoes
- Smoked Loaded Potato Skins
More Appetizer Recipes
- Honey Blueberry Whipped Goat Cheese
- Dungeness Crab Cakes
- French Onion Dip
- Steak Bites
- Homemade Crab Cakes with Red Pepper Aioli
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Loaded Baked Potato Salad
This loaded baked potato salad brings together bacon, ranch-style flavors, and plenty of cheese for a decadent, crave-worthy side. It’s great for feeding a crowd and works well as a make-ahead dish.
30 minutes
15 minutes
45 minutes
Ingredients
- 1 ½ pounds red potatoes
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ teaspoon prepared mustard
- 1 tablespoon white vinegar
- A sprinkle of paprika
- Salt and pepper to taste
- 1 tablespoon milk (optional, to thin the dressing)
- ½ pound bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 4 green onions, green parts only, chopped
Instructions
- Boil the potatoes in well-salted water until a fork slides in easily. Drain, let cool, and dice into bite-sized pieces.
- Whisk together mayonnaise, sour cream, onion and garlic powders, mustard, vinegar, and paprika.
- Season with salt and pepper to taste. If the dressing is too thick, add a little milk to reach the desired consistency.
- Gently fold the dressing into the cooled potatoes until evenly coated, taking care not to mash the potatoes.
- Stir in the crumbled bacon, shredded cheddar, and chopped green onions.
- Chill the salad for at least an hour before serving so the flavors can meld. Serve cold or slightly chilled.
Nutrition Information:
Yield: 15
Serving Size: 1
Amount Per Serving:
Calories: 241Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 429mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 10g
Nutrition data is an estimate. For precise dietary tracking, consult a trusted nutrition resource.
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