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Baked Potato Salad Recipe

If you’re looking for something a bit different from your traditional potato salad this baked potato salad recipe is for you. This loaded potato salad features everything you love about a baked potato like crispy bacon, cheese, green onions, and sour cream in a chilled side dish perfect for summer cookouts.

Overhead view of prepared baked potato salad garnishted with green onion, bacon, and shredded cheese.

Potato salad is one of the most popular go to side dishes of the summer months. Though, here in the south it’s certainly a staple year round at any gathering.

If you’re looking for a no egg potato salad recipe that’s still super creamy this easy recipe for baked potato salad is perfect.

It’s a bit different than your classic potato salad recipe as it has all of your favorite ingredients of a loaded baked potato mixed together into a delicious chilled salad sure to become one of your favorite recipes.

This potato salad makes for a great side dish to BBQ chicken, hot dogs and hamburgers, ribs, and more.

Baked Potato Salad Ingredients And Substitutes

  • Russet Potatoes – You can use small red potatoes or Yukon gold potatoes if that’s what you have but I do prefer the texture of the traditional baked russet potato for the best potato salad.
  • Sour Cream – I really like the tang the sour cream adds so I would suggest using Greek yogurt or creme fraiche if you need a substitute. You can use additional mayo as well, but I would add a splash of white vinegar or buttermilk to add a bit of tang.
  • Mayonnaise – The mayo makes for a super creamy potato salad without being too tangy but you could use additional sour cream, Greek yogurt or creme fraiche instead. Miracle Whip would also be okay if that’s more your thing.
  • Onion and Garlic Powder – These really help bump up the flavor of your loaded baked potato salad dressing and using powder helps the flavors be evenly distributed. You can certainly use fresh finely chopped onion and garlic if you prefer, though.
  • Cayenne Pepper – I really enjoy the nice little kick and flavor punch cayenne powder brings to just about any potato salad. If you don’t like any sort of heat at all you could use paprika instead or leave it out entirely.
  • Salt and Pepper – I almost always use fine sea salt and freshly ground black pepper – use to your taste!
  • Bacon – I prefer to cook bacon slices in the oven (put the bacon in before preheating to help with splatter) and bake until it’s very crisp. Then chop and make sure you save a tablespoon of the fat for the dressing! You can use turkey or other types of bacon if you prefer them.
  • Green Onions – Chop both the white and green parts of the green onions. You can use chives instead if you prefer – which is also a classic baked potato topping.
  • Shredded Cheddar Cheese – You can use any type of cheese you like on a baked potato here. Cheddar seems to be the most commonly used, though.

Recommended Equipment

  • Baking sheet for baking the potatoes and bacon
  • Knife for chopping potatoes, bacon, and onions
  • Large mixing bowl to mix everything together in – I love this set because they come with lids to go straight in the fridge while looking pretty enough to also serve in
  • Large spatula to mix everything together with
  • My favorite measuring spoons

How To Make Baked Potato Salad

Making delicious potato salad is relatively easy and can be made ahead of time, which is my favorite part.

Steps 1 through 4 to make the recipe including: baking the potatoes, letting them cool, assembling the dressing, and setting aside until ready to prepare the salad
  1. Unlike with a traditional potato salad where you boil the potatoes, you’ll begin this loaded baked potato salad recipe by baking the potatoes. Line the baking pan with parchment paper or aluminum foil for easy clean up.

The only important part is to prick the potatoes so they don’t explode in your oven. You don’t need to season or wrap them while baking.

2. After the potatoes have baked until they’re fork tender, you’ll want them to cool down enough so that you can safely handle them without burning yourself.

3. I then like to go ahead and make the baked potato salad dressing while the potatoes cool. Just combine the sour cream, mayo, reserved bacon fat (fabulous secret ingredient to add extra bacon flavor and richness that everyone will love), onion powder, garlic powder, cayenne, salt, and pepper together until smooth and thoroughly combined.

4. If your potatoes still haven’t cooled enough to handle, cover the dressing and refrigerate until you’re ready to assemble the potato salad.

steps 5 through 8 of preparing the potato salad including: cutting the potatoes into bite-sized chunks, mixing the dressing and potatoes together, adding the onions, bacon, and cheese, and then garnishing before serving

5. Once the potatoes have cooled, you can peel the potato skins off if you want (I like to leave it on) and then cut the cooled potatoes into bite-sized pieces. I then put them into a large mixing bowl and season them with a pinch of salt and pepper just to give the potatoes a bit more flavor.

6. Then pour the prepared sour cream dressing over the top along with the rest of the ingredients: chopped bacon, cheese, and green onions.

7. Gently fold everything together. Just be careful to not take your aggressions out on this step or you may end up with smashed potatoes instead of a nice chunky potato salad.

Taste for salt and pepper as the bacon and cheese can add a good amount of saltiness. Then you’re ready to serve slightly warm or you can refrigerate until ready to serve.

8. If you refrigerate, I wouldn’t reheat the potato salad – it’s just as good, if not better, cold! Garnish with additional chopped bacon, cheese, and green onions if you’d like for the perfect side dish for summer.

overhead closeup of a serving of the prepared baked potato salad in a round white bowl on a black slate background with marble backsplash

More Recipes Using Potatoes

pinterest image
prepared baked potato salad in a small round white bowl on a black slate surface

Baked Potato Salad Recipe

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

If you’re looking for something a bit different from your traditional potato salad this baked potato salad recipe is for you. This loaded potato salad features everything you love about a baked potato like bacon, cheese, green onions, and sour cream in a chilled side dish perfect for summer cookouts.



  1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper if desired for easy cleanup. Thoroughly wash and dry the potatoes and then prick with a knife or fork on all sides, about 6 times total per potato.
  2. Bake the potatoes for about 1 hour or until they are fork tender - a knife should be able to pierce them without resistance. When tender, remove them from the oven and set aside to cool.
  3. While the potatoes cool, make the potato salad dressing by combining 1 cup sour cream, 1 cup mayo, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne if using, a pinch of salt and ground black pepper, and 1 tablespoon of the reserved bacon grease in a large bowl until thoroughly combined.
  4. Once the potatoes have cooled enough to handle, peel them if you’d like (I personally like to leave it on), and then chop the potatoes into bite-sized pieces. Sprinkle the chopped potatoes with a pinch of salt and pepper.
  5. Fold the potatoes into the dressing to coat, being careful to not overmix into mashed potatoes. Gently fold in the 8 slices of chopped bacon, 5 chopped green onions, and 1 cup shredded cheese, reserving a bit of each for garnish on top, if desired. Taste for seasoning and adjust salt and pepper as desired keeping in mind the bacon and cheese will add their own saltiness.
  6. Garnish with remaining bacon, green onion, and cheese before serving.


    This loaded baked potato salad can be served warm or cold, keeping in mind the potatoes will absorb more of the dressing the longer it sits. If you don’t plan to immediately serve the salad, be sure to cover and store in the refrigerator for up to 3 days. I do not recommend reheating the potato salad after it has been chilled.

    Find more tips for this recipe including ingredient substitution ideas at

    Nutrition Information:
    Yield: 8 Serving Size: ⅛th of recipe
    Amount Per Serving: Calories: 505Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 56mgSodium: 649mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 12g

    Nutrition information may not be accurate. Optional garnishes and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.

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