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Best Loaded Baked Potato Salad Recipe for BBQ

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This loaded baked potato salad combines the soul of a twice-baked potato with a scoopable, BBQ-friendly form. It’s creamy, tangy, and packed with crispy bacon, sharp cheddar, and tender potatoes—the ultimate crowd-pleaser for any cookout.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium potatoes)
  • 1 tablespoon salt (for boiling water)
  • 1 cup sour cream (full-fat preferred)
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper (freshly ground)
  • ½ teaspoon salt
  • 8 slices bacon (about 8 ounces, thick-cut)
  • 1½ cups sharp cheddar cheese (shredded)
  • 4 green onions (sliced, white and green parts)
  • ½ cup fresh chives (optional)
  • Extra bacon crumbles (for garnish)
  • Extra shredded cheese (for garnish)
  • Extra green onions (for garnish)
  • Flaky sea salt (like Maldon, for garnish)

Instructions

  1. Scrub the russet potatoes well (keep skins on) and cut into 1-inch cubes. Place in a large pot, cover with cold water by about 2 inches, and add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until fork-tender. Drain in a colander and let cool for about 10 minutes (spread on a baking sheet to cool faster).
  2. While potatoes boil, cook the bacon. For baking: line a baking sheet with parchment paper, lay bacon strips in a single layer, and bake at 400°F for 15-18 minutes until crispy. Drain on paper towels. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons for garnish.
  3. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, black pepper, and salt. Taste and adjust seasoning if needed. Set aside.
  4. In a large mixing bowl, combine cooled potatoes, crumbled bacon (reserving some for garnish), shredded cheddar cheese (reserving some for garnish), and sliced green onions. Pour the dressing over the top and gently fold together with a rubber spatula or large spoon until every potato cube is coated.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight. The flavors meld and the dressing thickens as it chills.
  6. Before serving, give the salad a gentle stir. Transfer to a serving bowl and top with reserved bacon crumbles, shredded cheese, green onions, and a sprinkle of flaky sea salt. Serve cold or at room temperature.

Notes

Don’t overcook the potatoes—they should be tender but hold their shape. Cool potatoes completely before adding dressing to avoid a watery salad. Use full-fat dairy for best texture. Shred cheese from a block for better melting. Season in layers: salt the potato water, season the dressing, and add flaky salt at the end. This salad tastes even better after a day in the fridge. For a lighter version, replace sour cream with Greek yogurt and use turkey bacon.

Nutrition

Keywords: loaded baked potato salad, BBQ potato salad, bacon cheddar potato salad, creamy potato salad, easy potato salad, summer side dish, potluck recipe

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