Dinner

Loaded Baked Potato Salad Recipe

Bynova cole January 15, 2026January 15, 2026

Introduction

Loaded Baked Potato Salad is a delicious twist on classic potato salad, combining tender red potatoes with creamy dressing, crispy bacon, sharp cheddar, and tangy pickles. It’s a perfect side dish for barbecues, picnics, or any gathering where you want a comforting, flavorful salad.

A close-up of a bowl filled with a creamy potato salad, showing about three layers: the base layer consists of pale yellow potato chunks with a soft texture, mixed evenly with small pieces of reddish-purple onion; the middle layer is covered with a white creamy dressing that coats the potatoes and onions, adding a smooth and shiny texture; the top layer includes small bits of crispy reddish-brown bacon, bright orange shredded cheddar cheese, and scattered green herbs, adding color contrast and freshness. The bowl is white with thin dark lines, set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs red potatoes, cubed
½ cup mayonnaise
¼ cup sour cream
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 small red onion, chopped
5 strips cooked bacon, crumbled
1 cup shredded cheddar cheese
¼ cup chopped parsley
¼ cup chopped dill pickles
Salt and pepper, to taste
Optional: chives or green onions for garnish

Instructions

Step 1: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool to room temperature.
Step 2: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped pickles to the bowl with the dressing. Stir gently to combine, being careful not to mash the potatoes.
Step 4: Season the salad with salt and pepper to taste, keeping in mind that the bacon and pickles add saltiness.
Step 5: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
Step 6: Before serving, garnish with chopped chives or green onions for a fresh, vibrant touch. Optionally, sprinkle with paprika for color.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture, or leave the skins on the red potatoes for extra color and nutrients.
Substitute Greek yogurt for some or all of the sour cream to reduce fat and add a tangy flavor.
Add a splash of smoked paprika or cayenne pepper to the dressing for a subtle smoky heat.
For extra crunch, stir in chopped celery or green bell pepper.

Storage

Store the potato salad covered in the refrigerator for up to 3 days. Stir gently before serving. For best flavor and texture, consume within 24 hours. Reheating is not recommended, as the salad is best enjoyed chilled or at room temperature.

How to Serve

The image shows a white bowl filled with a creamy potato salad on a white marbled surface. The salad has several layers: the base layer is made of pale, diced potato pieces covered in a rich white dressing. Mixed in are small bright orange bits of shredded cheese and crispy dark brown bacon pieces scattered throughout. Fresh green slices of scallions are spread over the top and mixed in, adding a pop of color. The salad looks chunky and textured with a mix of smooth creaminess and crispy toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold or fingerling potatoes work well too. Just make sure the potatoes hold their shape after cooking to keep the salad texture nice.

How far in advance can I make this potato salad?

You can prepare the salad a day in advance and refrigerate it. This resting time actually helps the flavors develop, making it taste even better the next day.