Creamy Loaded Baked Potato Salad Recipe – Easy Bacon & Cheddar Side

Imagine this: you walk into your kitchen and the savory scent of crispy bacon mingled with fresh green onions fills the air. The potatoes are still warm, lightly steaming, and as you stir in the creamy dressing, cheddar cheese melts ever so slightly, hugging each bite in pure comfort. This Creamy Loaded Baked Potato Salad with Crispy Bacon & Cheddar is the kind of dish that makes you pause, close your eyes, and just sigh in happiness. It’s not just potato salad—it’s a little slice of cookout nostalgia, like those sunny afternoons when my grandma would pull out her biggest bowl and say, “Now, this is how you feed a hungry crowd.”

The first time I made this creamy loaded baked potato salad, I was trying to recreate the flavors of a loaded baked potato I had at a tiny diner off Route 66. You know the type—piled high with sour cream, sharp cheddar, and a scandalous amount of bacon. When I brought a bowl of this salad to a family picnic, it was gone before the hot dogs left the grill. I caught my uncle sneaking a second helping (and he’s not exactly a salad guy). That’s when I knew I was onto something special. This potato salad brings out the same smiles and “just one more bite” moments every single time.

Honestly, I wish I’d stumbled on this combination years ago. It’s the kind of recipe that fits right in at potlucks, BBQs, and weeknight dinners—anywhere you want pure, nostalgic comfort without a lot of fuss. My kids start circling the kitchen as soon as the bacon hits the pan, and my friends request it for every get-together. I’ve tested and tweaked this in the name of research (of course), so you don’t have to. If you’re looking for a creamy loaded baked potato salad that feels like a warm hug and guarantees empty bowls, you’re going to want to bookmark this one. Trust me—this is the side dish your Pinterest board has been waiting for.

Why You’ll Love This Creamy Loaded Baked Potato Salad

Let’s face it—potato salad can sometimes be, well, a little boring. But this creamy loaded baked potato salad recipe? It’s a game-changer. Over the years, I’ve made a lot of potato salads, but this one stands out for all the right reasons. Here’s why it’s become a staple in my kitchen and a favorite at every gathering:

• Quick & Easy: Comes together in under 45 minutes. Perfect for cookouts, family dinners, or those last-minute “bring a side!” moments.
• Simple Ingredients: Nothing fancy or hard to find. Most of these are kitchen staples—think potatoes, bacon, cheddar, and a few pantry basics.
• Perfect for Any Occasion: I’ve served this at summer picnics, holiday potlucks, and even as a side on lazy weeknights. It somehow fits in everywhere.
• Crowd-Pleaser: Even the pickiest eaters (looking at you, my youngest son) ask for seconds. It’s a hit with both kids and adults.
• Unbelievably Delicious: The combination of creamy dressing, sharp cheddar, and crispy bacon is next-level comfort food. Each bite is a little flavor bomb.

What really sets this creamy loaded baked potato salad apart is the way it captures all the best parts of a loaded baked potato—the tangy sour cream, the salty bacon, melty cheese, and a pop of green onion. I use a trick my grandma taught me: toss the potatoes with a splash of vinegar while they’re still warm. That way, they soak up even more flavor. Plus, I always let the salad chill so the flavors have time to get friendly (it makes a huge difference!).

This isn’t just another potato salad—it’s the recipe that makes people ask, “Who brought this?!” It’s comfort food, but a little lighter, a bit faster, and totally stress-free. When you want a side dish that makes memories, this creamy loaded baked potato salad is the one to make. Trust me, you’ll be hooked after the first forkful.

What Ingredients You Will Need

Here’s what you’ll need to make the dreamiest, most flavorful creamy loaded baked potato salad. Each ingredient brings something special, and there’s flexibility for swaps if you’re working with what you’ve got on hand.

• For the Salad Base:
  • 2 pounds (900g) Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes (Yukon Golds yield a creamy texture; Russets give a fluffy bite)
  • 1 teaspoon kosher salt (for boiling the potatoes)
• Crispy Bacon & Cheddar:
  • 6 slices thick-cut bacon (about 6 oz / 170g), cooked crisp and crumbled
  • 1 cup (4 oz / 115g) sharp cheddar cheese, shredded (I like Tillamook or Cabot for their bold flavor—pre-shredded works if you’re in a pinch)
• Creamy Dressing:
  • 2/3 cup (160g) sour cream (full-fat or light; Greek yogurt works as a swap for extra protein)
  • 1/3 cup (80g) mayonnaise (Duke’s or Hellmann’s are my go-tos, but you can use avocado oil mayo too)
  • 1 tablespoon apple cider vinegar (adds a little tang to balance the creaminess)
  • 1 tablespoon Dijon mustard (for depth—yellow mustard works in a pinch)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (for a subtle smoky kick—optional, but I love it)
• Fresh Mix-Ins:
  • 3 green onions (scallions), thinly sliced (save a little extra for garnish)
  • 2 tablespoons chopped fresh chives (optional, but adds a nice pop of flavor and color)
• Optional Toppings:
  • Extra shredded cheddar cheese
  • Additional crumbled bacon
  • More chives or parsley for garnish

Ingredient Tips: For best results, use potatoes that hold their shape—Yukon Gold is my favorite for flavor and creaminess. If you’re craving a lighter version, swap some sour cream for plain Greek yogurt. Out of cheddar? Monterey Jack or Colby works, too. For a gluten-free salad, check that your bacon and mustard are certified gluten-free (most are, but always good to check).

Honestly, most of these are pantry basics. If you need a dairy-free version, use your favorite vegan sour cream, mayo, and cheese. This creamy loaded baked potato salad recipe is as flexible as it is delicious!

Equipment Needed

You don’t need a fancy kitchen to whip up this creamy loaded baked potato salad with crispy bacon & cheddar. Here’s what I use, plus a few alternatives if you’re working with what you’ve got:

• Large Pot: For boiling the potatoes. A 4-5 quart pot works great. I’ve used a Dutch oven in a pinch.
• Colander: For draining hot potatoes. If you don’t have one, a slotted spoon and a big bowl will do.
• Baking Sheet (optional): For crisping bacon in the oven—keeps things less messy. A skillet works fine, too.
• Sharp Knife & Cutting Board: For chopping potatoes, bacon, and onions. I prefer a sturdy chef’s knife, but any sharp knife will work.
• Mixing Bowls: One large for tossing the salad, one small for the dressing. Glass lets you see all the colors—very Pinterest-worthy!
• Wooden Spoon or Silicone Spatula: For gently mixing everything together. A big serving spoon works in a pinch.
• Measuring Cups & Spoons: For accuracy with the dressing. I eyeball sometimes, but it’s worth measuring for this recipe.
• Cheese Grater: For shredding cheddar. Pre-shredded works, but grating your own melts better.

If you’re short on equipment, don’t sweat it. I’ve made this salad with just a pot and a bowl on a camping trip—still delicious! For easy cleanup, line your baking sheet with foil before cooking bacon. And if you’re using nonstick pans, a silicone spatula saves your finish. Budget-friendly tip: thrift stores often have great mixing bowls and utensils for a steal.

Preparation Method

1. Cook the Potatoes:
   • Place 2 pounds (900g) cubed potatoes in a large pot and cover with cold water by an inch. Stir in 1 teaspoon salt.
   • Bring to a boil over medium-high heat. Reduce to a simmer and cook for 10-12 minutes, or until tender when pierced with a fork but not falling apart. (If you overcook, your salad can get mushy—keep an eye out!)
2. Drain and Cool:
   • Drain potatoes in a colander. Spread them out on a baking sheet or large plate to let steam escape. This keeps your salad from getting watery.
   • While still warm but not hot, drizzle with 1 tablespoon apple cider vinegar. Let stand 10 minutes (they’ll soak in all that tangy flavor).
3. Prepare the Bacon:
   • While potatoes cook, lay 6 bacon slices on a lined baking sheet. Bake at 400°F (200°C) for 15-18 minutes until crispy, or cook in a skillet over medium heat until browned. Drain on paper towels and crumble.
   • Tip: Chop bacon before cooking for super-even crispiness!
4. Shred Cheese & Chop Veggies:
   • Shred 1 cup cheddar cheese. Thinly slice 3 green onions and chop 2 tablespoons chives (if using).
5. Mix the Dressing:
   • In a small bowl, whisk together 2/3 cup sour cream, 1/3 cup mayo, 1 tablespoon Dijon, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Mix until smooth and creamy.
   • Taste and adjust seasoning—sometimes I add a pinch more salt or mustard for zip.
6. Assemble the Salad:
   • In a large mixing bowl, gently toss cooled potatoes with dressing until evenly coated (do this gently so potatoes stay in nice chunks!).
   • Fold in bacon, cheddar, green onions, and chives. Reserve a bit of each for topping if you want that “loaded” look.
7. Chill & Serve:
   • Cover and refrigerate for at least 1 hour (up to 24 hours is fine). This lets all the flavors meld together—it’s worth the wait!
   • Before serving, give the salad a gentle stir and top with reserved bacon, cheese, and green onions for a pop of color and crunch.

Troubleshooting Tips: If your salad turns out too thick, stir in a tablespoon of milk or sour cream. If it’s watery, you probably didn’t let the potatoes cool enough—just chill it a bit longer, and it usually thickens up. And if you’re making it ahead, save extra bacon crumbles for the top so they stay crispy.

One last thing—don’t skip that apple cider vinegar step! It’s the not-so-secret ingredient that makes this creamy loaded baked potato salad pop.

Cooking Tips & Techniques

Through many batches (and a few flops), I’ve picked up some tricks for getting the creamiest, most flavorful loaded baked potato salad every time:

• Use Starchy Potatoes: Yukon Golds hold their shape but get creamy. Russets are great for fluff, but can fall apart—so watch your cooking time closely.
• Don’t Overcook Potatoes: As soon as a fork slides in easily, drain them. Overcooked potatoes turn to mush and lose that hearty salad texture.
• Season While Warm: Tossing the potatoes with vinegar while they’re still a tad warm means more flavor in every bite. Don’t skip this step!
• Cook Bacon Your Way: I prefer baking for even crispiness and less mess, but a skillet is classic. If you want less grease, try turkey bacon or even baked pancetta.
• Shred Cheese Fresh: Pre-shredded works, but fresh-shredded cheddar melts into the salad for that gooey, dreamy bite.
• Chill for Best Flavor: I know it’s tempting to dive in right away, but chilling lets the flavors mingle and intensify. Try to wait at least an hour (overnight is even better).
• Mix Gently: Use a big spoon or spatula and fold ingredients together—this keeps your potato chunks intact and your salad looking gorgeous.

One time I got distracted by a phone call and overcooked my potatoes—let’s just say it became mashed potato salad (not the worst, but not the goal). Now I set a timer and check early. If you want to prep ahead, you can cook the potatoes and bacon the night before, then assemble everything the next day. Consistency is all about timing and treating those potatoes with a little TLC!

Variations & Adaptations

One of the joys of this creamy loaded baked potato salad recipe is how easy it is to make your own. Here are a few of my favorite twists and swaps:

• Make It Lighter: Swap half the sour cream and mayo for plain Greek yogurt. You’ll get the same creamy texture and a boost of protein with fewer calories.
• Go Dairy-Free: Use plant-based sour cream, mayo, and cheese. (I’ve made it with Violife cheddar and it turned out fantastic!)
• Add Some Heat: Stir in a diced jalapeno or a pinch of cayenne pepper for a spicy kick. My husband loves it with a little sriracha stirred into the dressing.
• Switch Up the Cheese: Try pepper jack, Monterey Jack, or even blue cheese for a different flavor profile.
• Make It Vegetarian: Leave out the bacon or swap in crispy smoked tempeh or coconut bacon for a similar crunch and flavor.
• Try Roasted Potatoes: Instead of boiling, roast your potato cubes at 425°F (220°C) with a drizzle of olive oil, salt, and pepper for a caramelized bite.
• Low-Carb Option: Swap half the potatoes for steamed cauliflower florets. It’s a sneaky way to lighten things up and add more veggies.

Personally, I love adding a handful of diced pickles for a tangy surprise—or a sprinkle of smoked paprika for extra color. If you have allergy concerns, use certified gluten-free bacon and mustard, and check your cheese labels for hidden gluten or dairy. This creamy loaded baked potato salad can be customized for almost any crowd!

Serving & Storage Suggestions

This creamy loaded baked potato salad is best served cold or at cool room temperature. Pile it into a big serving bowl, sprinkle with extra bacon, cheddar, and green onions, and watch it disappear. It pairs beautifully with BBQ chicken, grilled burgers, or even as a star on a brunch table.

For a more elegant look, scoop the salad into ramekins or mason jars, garnish with fresh chives, and set out with tiny forks (super cute for parties or Pinterest photos!). If you want to go classic, serve family-style with a big spoon—no one ever complains.

Leftovers keep well in an airtight container in the refrigerator for 3-4 days. The flavors actually deepen with a little time, so don’t be afraid to make it ahead. If the salad thickens in the fridge, stir in a spoonful of milk or sour cream to loosen it up. I don’t recommend freezing (the texture gets weird), but you can prep the potatoes and bacon in advance, then assemble just before serving.

Reheat leftovers gently in the microwave for a warm potato salad vibe, or serve straight from the fridge. Honestly, it’s fantastic either way!

Nutritional Information & Benefits

Here’s an estimate for one serving (about 1 cup):

• Calories: 320
• Protein: 9g
• Carbohydrates: 26g
• Fat: 20g
• Fiber: 2g
• Sugar: 2g

This creamy loaded baked potato salad delivers both comfort and nutrition. Potatoes offer potassium and vitamin C. Bacon and cheese add protein and flavor (and, let’s be honest, happiness). If you make it with Greek yogurt, you get even more protein and probiotics. You can easily make it gluten-free by checking your bacon and mustard labels. Allergens to watch for are dairy (cheese, sour cream, mayo) and eggs (in mayo). My personal philosophy? A little indulgence, balanced with real, simple ingredients, is good for the soul.

Conclusion

At the end of the day, this creamy loaded baked potato salad with crispy bacon & cheddar is just plain satisfying. It’s the kind of side dish that brings people together—whether you’re grilling in the backyard, sharing at a church potluck, or just craving a bowl of comfort. What I love most is how easy it is to tweak to your own tastes (and how it never lasts long on the table).

I hope you give this recipe a try and make it your own. Add a dash of hot sauce, swap in your favorite cheese, or double the bacon—why not? Drop a comment below if you try any fun twists, or share your family’s reaction (those stories always make my day!).

Here’s to delicious moments, messy kitchens, and the kind of recipes you’ll want to pass down. Go ahead—make this creamy loaded baked potato salad part of your tradition!

Frequently Asked Questions

Can I make creamy loaded baked potato salad ahead of time?

Yes! In fact, it tastes even better after a few hours in the fridge. Just cover tightly and chill for up to 24 hours before serving.

What’s the best type of potato for this salad?

I recommend Yukon Gold for a creamy texture, but Russet potatoes also work well for a fluffier bite. Just be careful not to overcook them.

How do I keep bacon crispy in the salad?

Reserve a bit of the cooked bacon and sprinkle it on top just before serving. That way, it stays crunchy and delicious.

Is this potato salad gluten-free?

It can be! Just check that your bacon, mustard, and other mix-ins are gluten-free. Most are, but labels can sometimes surprise you.

What can I substitute for sour cream?

Plain Greek yogurt is a great substitute—it’s creamy and adds a bit more protein. Dairy-free sour cream also works if you need it.

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