Cheesy Loaded Potato Salad

If you ask me, loaded baked potatoes are one of life’s simple pleasures.

This potato salad takes everything you love about a loaded baked potato and turns it into a picnic-ready side dish. Tender Yukon Gold potatoes get mixed with crispy bacon, sharp cheddar cheese, and fresh green onions.

The creamy dressing is a combo of sour cream and mayo, spiked with apple cider vinegar and a touch of smoked paprika. It’s tangy, rich, and brings all those loaded potato flavors together.

It’s a crowd-pleasing side that works for backyard barbecues, potlucks, or any time you need to feed a hungry group.

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What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this loaded potato salad because they have a nice starchy texture that soaks up all that creamy dressing really well. That said, if you have leftover baked potatoes sitting in your fridge, those work perfectly too and can actually save you some time. Yukon Gold potatoes are another solid option if that’s what you have on hand – they’ll give you a slightly creamier, buttery flavor. Just make sure whatever potatoes you use are cooked until they’re fork-tender but not falling apart, since you want them to hold their shape when you mix everything together.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Russet potatoes: You can use Yukon gold or red potatoes instead. They’ll hold their shape a bit better and give you a creamier texture. Just keep the skins on for red potatoes if you want a more rustic look.
• Sour cream: Plain Greek yogurt works great here and adds extra protein. You can also use all mayonnaise (about 2 cups total) if that’s what you prefer, though it’ll be a bit richer.
• Mayonnaise: If you’re not a mayo fan, just use all sour cream or Greek yogurt instead. The salad will be tangier but still tasty.
• Bacon: Turkey bacon is a lighter option, or you can skip the meat entirely and add some smoked paprika for that smoky flavor.
• Cheddar cheese: Any cheese you like works here – try Monterey Jack, Colby, or even pepper jack if you want a little kick.
• Green onions: Regular yellow or red onion (finely diced) can replace green onions. Just use about 1/4 cup and rinse it under cold water first to mellow the sharpness.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which turns them into mush when you try to mix everything together – aim for fork-tender but still firm, and start checking them at the 10-minute mark.

Another common error is adding the dressing while the potatoes are still hot, which can make the sour cream and mayonnaise separate and create a watery mess, so let those potatoes cool to room temperature first.

To keep your bacon crispy instead of soggy, add it right before serving rather than mixing it in hours ahead, and don’t skip salting your cooking water – it’s your only chance to season the potatoes from the inside out.

For extra flavor, try adding a tablespoon of the reserved bacon grease to your dressing, and remember that potato salad tastes even better the next day once all the flavors have had time to blend together.

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What to Serve With Loaded Potato Salad?

Loaded potato salad is a natural sidekick for any backyard barbecue, so I love pairing it with grilled burgers, hot dogs, or BBQ chicken. It also goes really well with pulled pork sandwiches or ribs since the creamy, tangy flavors balance out smoky meats perfectly. If you’re keeping things simple, grilled corn on the cob and coleslaw make great additions to round out the meal. For a lighter option, try serving it alongside grilled vegetables or a fresh cucumber and tomato salad to add some crunch and brightness to your plate.

Storage Instructions

Store: Keep your loaded potato salad in an airtight container in the fridge for up to 3-4 days. The flavors actually get better as it sits, so it’s great for making a day ahead of your cookout or potluck.

Serve: This salad is best served cold or at room temperature. If you’re taking it to a gathering, keep it chilled in a cooler until you’re ready to eat. Give it a good stir before serving since the dressing can settle at the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3100
• Protein: 60-75 g
• Fat: 150-170 g
• Carbohydrates: 280-320 g

Ingredients

For the base:

• 3 lb Yukon Gold potatoes
• 3/4 cup cooked crispy bacon, crumbled
• 5 green onions, thinly sliced
• 5 oz sharp cheddar cheese, shredded

For the dressing:

• 1.5 cups sour cream
• 1/2 cup mayonnaise
• 1.5 tbsp apple cider vinegar
• 1.25 tsp salt
• 3/4 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Step 1: Prepare the Potatoes

• 3 lb Yukon Gold potatoes

Clean the Yukon Gold potatoes under cold water and cut them into 1-inch cubes—keeping the skin on adds texture and nutrients.

Place the diced potatoes in a large pot and cover with cold water by about 2 inches.

Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until the potatoes are just fork-tender but still holding their shape; you want them cooked through but not mushy or falling apart.

Drain the potatoes in a colander and spread them out on a clean kitchen towel or paper towels to cool to room temperature, which will prevent the dressing from becoming watery.

Step 2: Make the Creamy Dressing Base

• 1.5 cups sour cream
• 1/2 cup mayonnaise
• 1.5 tbsp apple cider vinegar
• 1.25 tsp salt
• 3/4 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

While the potatoes cool, whisk together the sour cream, mayonnaise, apple cider vinegar, salt, black pepper, garlic powder, and smoked paprika in a medium bowl until smooth and well combined.

The vinegar and spices will start to bloom and meld together, creating a flavorful base.

I like to taste the dressing at this point and adjust the seasoning if needed—add a touch more salt or vinegar if it needs brightness, since the potatoes will absorb some of the flavor as they sit.

Step 3: Assemble and Dress the Salad

• cooled potatoes from Step 1
• 3/4 cup cooked crispy bacon, crumbled
• 5 green onions, thinly sliced
• 5 oz sharp cheddar cheese, shredded
• creamy dressing from Step 2

In a large serving bowl, combine the cooled potatoes from Step 1 with the crumbled crispy bacon, sliced green onions, and shredded sharp cheddar cheese.

Pour the creamy dressing from Step 2 over the potato mixture and gently fold everything together using a spatula or wooden spoon, being careful not to crush the potatoes.

I prefer to fold rather than stir vigorously to keep the potato pieces intact and maintain a nice chunky texture.

Let the salad rest for 10-15 minutes before serving so the flavors can meld together.

Step 4: Serve and Store

Transfer the potato salad to a serving dish.

This salad is delicious served warm right after assembly, but it’s equally good served chilled—simply cover and refrigerate for up to 2 days.

If you’re making it ahead, I recommend holding back a quarter of the green onions and bacon to sprinkle on top just before serving so they stay fresh and don’t get soggy.

Cheesy Loaded Potato Salad

Delicious Cheesy Loaded Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 2900 kcal

Ingredients

  

For the base

• 3 lb Yukon Gold potatoes
• 3/4 cup cooked crispy bacon, crumbled
• 5 green onions, thinly sliced
• 5 oz sharp cheddar cheese, shredded

For the dressing

• 1.5 cups sour cream
• 1/2 cup mayonnaise
• 1.5 tbsp apple cider vinegar
• 1.25 tsp salt
• 3/4 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

 

• Clean the Yukon Gold potatoes under cold water and cut them into 1-inch cubes—keeping the skin on adds texture and nutrients. Place the diced potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until the potatoes are just fork-tender but still holding their shape; you want them cooked through but not mushy or falling apart. Drain the potatoes in a colander and spread them out on a clean kitchen towel or paper towels to cool to room temperature, which will prevent the dressing from becoming watery.
• While the potatoes cool, whisk together the sour cream, mayonnaise, apple cider vinegar, salt, black pepper, garlic powder, and smoked paprika in a medium bowl until smooth and well combined. The vinegar and spices will start to bloom and meld together, creating a flavorful base. I like to taste the dressing at this point and adjust the seasoning if needed—add a touch more salt or vinegar if it needs brightness, since the potatoes will absorb some of the flavor as they sit.
• In a large serving bowl, combine the cooled potatoes from Step 1 with the crumbled crispy bacon, sliced green onions, and shredded sharp cheddar cheese. Pour the creamy dressing from Step 2 over the potato mixture and gently fold everything together using a spatula or wooden spoon, being careful not to crush the potatoes. I prefer to fold rather than stir vigorously to keep the potato pieces intact and maintain a nice chunky texture. Let the salad rest for 10-15 minutes before serving so the flavors can meld together.
• Transfer the potato salad to a serving dish. This salad is delicious served warm right after assembly, but it's equally good served chilled—simply cover and refrigerate for up to 2 days. If you're making it ahead, I recommend holding back a quarter of the green onions and bacon to sprinkle on top just before serving so they stay fresh and don't get soggy.