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The Ultimate Creamy Loaded Baked Potato Salad (No Oven Required)

A close-up of creamy baked potato salad topped generously with bacon bits, shredded cheddar cheese, and green onions.
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This creamy, savory potato salad captures all the comforting flavors of a fully loaded baked potato—crispy bacon, sharp cheddar, and a rich dressing—making it the best potato salad side dish for your next BBQ or potluck.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and cubed
  • 8 slices bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions (scallions), thinly sliced
  • 1/2 cup celery, finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ranch seasoning mix (optional, for extra flavor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Reserve about 1 tablespoon of the bacon grease if you want to add a smoky flavor to the dressing, otherwise discard the rest.
  3. In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, ranch seasoning mix (if using), salt, and pepper until smooth. If you reserved bacon grease, whisk it in now.
  4. Gently fold the slightly cooled potatoes, crumbled bacon, shredded cheddar cheese, green onions, celery, and chopped hard-boiled eggs (if using) into the dressing mixture. Mix until everything is just combined; avoid overmixing to keep the potatoes from becoming mushy.
  5. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend properly.
  6. Taste and adjust seasoning before serving. This is a perfect make-ahead potato salad for cookouts.

Notes

  • For the best texture, use starchy potatoes like Russets. Do not overcook them; they should hold their shape when mixed.
  • You can roast the potatoes instead of boiling them for a slightly firmer texture that mimics a baked potato, tossing them with oil and salt before roasting at 400°F (200°C) for 25 minutes.
  • This cold potato salad recipe tastes even better the next day, making it an excellent choice for picnic side dishes.

Nutrition

Find it online: https://www.purecookingjoy.com/baked-potato-salad/

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