Loaded Baked Potato Salad

Loaded Baked Potato Salad is everything I love about a fully loaded baked potato—creamy, cheesy, savory, and comforting—turned into a crowd-pleasing side dish. Perfect for potlucks, BBQs, or casual family dinners, this salad combines tender chunks of baked potato with sour cream, shredded cheese, green onions, and crispy toppings for a bold, flavorful twist on the classic.

Why You’ll Love This Recipe

I love this potato salad because it brings all the comfort of a baked potato in a chilled, creamy format. It’s rich but refreshing, and the mix of textures—from the soft potatoes to the crunchy toppings—makes every bite satisfying. It’s also super customizable, and I can make it ahead of time, which is a huge win for stress-free entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes
• Sour cream
• Mayonnaise
• Shredded cheddar cheese
• Green onions
• Cooked and crispy toppings of choice
• Salt and pepper
• Optional: garlic powder, onion powder, or paprika for added flavor

Directions

1. I start by baking the potatoes until they’re tender—usually about 45 minutes at 400°F (200°C).

2. Once they’re cool enough to handle, I peel most of the skin off (leaving some for texture) and chop them into bite-sized chunks.

3. In a large bowl, I mix together the sour cream, mayo, and seasonings.

4. I gently fold in the potatoes, shredded cheese, green onions, and crispy toppings.

5. I season to taste with salt and pepper, then cover and chill the salad for at least an hour so the flavors meld.

6. Right before serving, I like to sprinkle a little extra cheese and green onion on top for that fresh, loaded look.

Servings and timing

This recipe makes about 6–8 servings and takes around 1 hour and 15 minutes total: 45 minutes to bake the potatoes, 15 minutes for prep, and at least 15 minutes to chill. It’s a great make-ahead dish for parties or busy days.

Variations

When I want to lighten it up, I swap Greek yogurt for some or all of the sour cream. For extra texture, I’ve added diced celery or even chopped pickles. If I’m feeling bold, I mix in a dash of hot sauce or smoked paprika for a spicy twist. And for a more indulgent version, a handful of chopped hard-boiled eggs takes it over the top.

Storage/Reheating

I store this salad in the fridge in an airtight container for up to 4 days. It tastes best cold or at room temperature, so I don’t usually reheat it. If it dries out a bit, I just stir in a little more sour cream or mayo before serving.

FAQs

Can I use red or Yukon gold potatoes instead?

Yes, I’ve used both and they work great. They’re waxier than russets, so they hold their shape a bit better, which I sometimes prefer for presentation.

Can I make this salad ahead of time?

Absolutely—I like to make it a day in advance. The flavors develop more as it sits, making it even better the next day.

Can I leave the skins on the potatoes?

I often leave some of the skin on for texture and a rustic look. It’s totally up to personal preference.

How do I keep the salad from getting dry?

If it sits in the fridge for a while, I stir in a spoonful of sour cream or mayo to refresh it. Keeping it well-covered also helps prevent drying out.

Conclusion

Loaded Baked Potato Salad is the ultimate upgrade from traditional potato salad. It’s creamy, satisfying, and packed with flavor and texture. Whether I’m making it for a summer barbecue or a cozy dinner at home, it always disappears fast. It’s one of those dishes that feels both nostalgic and exciting—comfort food with a twist.