Loaded Baked Potato Salad

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Loaded Baked Potato Salad Super Hungry? Jump to the Recipe

One of my favorite things about teaching myself how to cook, is teaching myself how to cook all of the foods I previously disliked in a way that I might enjoy them. Potato salad was one of those foods - it never quite struck a chord with my taste buds; until this recipe, that is.

This recipe is particularly awesome since I already had most of the ingredients laying around the kitchen! I love playing "what's in my refrigerator door" and making something out of whatever I can find there. This time around, I spotted my vegan nayonaise (which I guess is just like mayonnaise, they definitely taste the same) and some sour cream. And with our friend's cookout coming up, I needed to whip up a quick side that everyone would enjoy - and somehow I was assigned potato salad.

Start by frying and crumbling your bacon. Let it cool. In a large bowl mix together the mayo, sour cream, cheese, half of the green onions, and the bacon.

Once combined, pop into the refrigerator to cool while you prepare the potatoes.

Cut your potatoes into chunks about 1 inch in size. Place into a large pot and cover with water, then heat the pot on the stove until boiling, for about 20 minutes, or until the potatoes are fork tender. Take care not to overcook, or else you will get a mashed potato consistency, not potato salad consistency. Strain and gently rinse with cool water. Let the potatoes chill for a few hours.

About an hour before you are ready to serve, combine the potatoes and the sour cream mayo mix.

I used a spatula to toss my potatoes - this was the best way I could think of to mix and not mash my potatoes. Cover the potato salad with foil then when ready to serve, garnish with the remaining bacon, cheese, and green onions.

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Loaded Baked Potato Salad

  • Number of Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 6 hours
Loaded Baked Potato Salad


  • 1 cup mayonnaise or vegan mayonnaise
  • ½ cup sour cream
  • 2 strips bacon, cooked & crumbled OR vegan bacon
  • ½ cup cheddar cheese, shredded
  • ½ cup jalapeno cheese, shredded
  • green onion, for garnish
  • salt & pepper, to taste

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  1. Fry the bacon in a large pan until crispy, then let cool and crumble. In a large bowl, while the bacon is cooling, combine the mayonnaise, sour cream, half of the cheeses, half of the green onion, and half of the bacon. Stir well, then place into the refrigerator to chill.
  2. Wash and chop the potatoes. Throw the potatoes into a large pan and cover completely with water. Bring to a boil on the stove and cook the potatoes for 15-20 minutes, or until they break easily with a fork.Drain the potatoes and toss into a large mixing bowl. Cool until no longer warm.
  3. Once the potatoes have cooled, remove the dressing from the fridge and pour over the top of the potatoes. Mix gently with a spatula.
  4. Garnish with the remaining halves of cheese, bacon, and green onions. Cool until ready to serve and enioy!

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