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Loaded Baked Potato Salad: The Ultimate Comfort Side Dish

A close-up of creamy baked potato salad topped with shredded cheddar, crispy bacon bits, and green onions.
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Capture all the savory, creamy flavor of a fully loaded baked potato in this easy, crowd-pleasing cold potato salad, perfect for your next BBQ or potluck.

Ingredients

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  • 3 lbs Russet potatoes, peeled and cubed
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 teaspoon ranch seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup chopped green onions (chives)
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring the water 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, crumble it, and set aside.
  3. In a large bowl, whisk together the sour cream, mayonnaise, yellow mustard, ranch seasoning mix, garlic powder, salt, and pepper to create the dressing.
  4. Add the slightly cooled, cooked potatoes to the dressing mixture. Gently fold the potatoes until they are evenly coated. You want to mix enough to coat but avoid mashing the potatoes completely.
  5. Stir in the shredded cheddar cheese, most of the crumbled bacon (reserve some for garnish), and the chopped green onions. If you are using hard-boiled eggs, fold those in now.
  6. Cover the bowl and refrigerate the potato salad for at least 2 hours, or preferably overnight, to allow the flavors to blend. This step is key for the best flavor.
  7. Before serving, taste the salad and adjust salt or pepper if needed. Garnish the top with the reserved bacon crumbles and extra green onions.

Notes

  • For the best texture, let the potatoes cool for about 10 minutes after draining before mixing them into the dressing. This keeps them from absorbing too much dressing while hot.
  • You can make this a make-ahead side dish; it tastes even better the next day.
  • If you want a tangier flavor, substitute 1 tablespoon of the sour cream with plain Greek yogurt.

Nutrition

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