Loaded Baked Potato Salad: A Refreshing Twist on a Classic

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

loaded baked potato salad

One of the things I absolutely love about being a self-taught cook is discovering new ways to prepare dishes that I previously disliked. Potato salad used to be one of those foods that just didn’t tickle my taste buds, but let me tell you, this recipe has completely changed my mind.

What makes this recipe even more incredible is that I managed to whip it up using ingredients I already had in my kitchen. I’m a big fan of playing a little game I like to call “what’s in my refrigerator door,” where I challenge myself to create something delicious out of whatever I find. This time around, I stumbled upon a jar of vegan nayonaise (which, by the way, tastes just like regular mayonnaise) and some sour cream. With a friend’s cookout just around the corner, I needed a quick and crowd-pleasing side dish, and somehow I ended up being in charge of the potato salad.

ingredients for loaded potato salad

Here’s What You’ll Need:

  • Mayonnaise or vegan mayonnaise: Provides a creamy base and adds richness to the potato salad.
  • Sour cream: Adds tanginess and creaminess to the dressing.
  • Bacon (optional): Adds smoky and savory flavors to enhance the overall taste.
  • Cheddar cheese: Provides a cheesy and savory element to the potato salad.
  • Jalapeno cheese: Adds a spicy kick and additional cheesy flavor to the dish.
  • Green onions: Contributes a fresh and mild onion flavor for added freshness and crunch.

Let’s Get Started

To begin, start by frying some bacon until it’s crispy, then crumble it into small pieces.

potato salad dressing

Set it aside to cool. In a large bowl, combine the mayo, sour cream, shredded cheese, half of the green onions, and the cooled bacon. Give it a good mix until everything is well combined.

homemade potato salad dressing

Once the mixture is ready, pop it into the refrigerator to cool while you prepare the star of the show—the potatoes.

chopped potatoes

Take your potatoes and cut them into bite-sized chunks, roughly 1 inch in size. Place them in a large pot and cover them with water. Bring the pot to a boil and let the potatoes cook for about 20 minutes or until they are fork tender. Be sure not to overcook them; otherwise, you’ll end up with mashed potatoes instead of the desired potato salad consistency. Once cooked, strain the potatoes and give them a gentle rinse with cool water. Let them chill in the refrigerator for a few hours to allow the flavors to meld.

dressing on potatoes

About an hour before you’re ready to serve, combine the chilled potatoes with the sour cream mayo mixture. Now, here’s a little trick I use: I prefer to use a spatula when tossing the potatoes with the mixture. This method helps to gently mix everything together without mashing the potatoes.

dressed baked potato salad

Cover the potato salad with foil and return it to the refrigerator until you’re ready to serve. Just before serving, garnish the salad with the remaining crispy bacon, shredded cheese, and green onions. These toppings add an extra layer of deliciousness and make the dish visually appealing.

Extra Tips & Tricks

  • Customize the toppings: Feel free to get creative with the garnishes. You can add additional toppings such as diced tomatoes, chopped fresh herbs like parsley or dill, or even a sprinkle of paprika for a touch of color and smokiness.
  • Let it chill: This potato salad tastes best when it has had enough time to chill in the refrigerator. Allowing it to rest for at least 6 hours or overnight will give the flavors a chance to meld together and make it even more delicious.
  • Adjust the seasonings: Taste the dressing before mixing it with the potatoes and adjust the salt and pepper according to your preference. If you like a bit of heat, you can also add a pinch of cayenne pepper or some hot sauce to spice things up.
  • Cook the potatoes just right: Be mindful not to overcook the potatoes, as they can become mushy and affect the texture of the salad. Cook them until they are fork-tender, meaning they offer a slight resistance when pierced with a fork but still break apart easily.
picnic potato salad

When you take that first bite of this loaded baked potato salad, you’ll experience a delightful blend of creamy textures, smoky bacon, tangy mayo, and the freshness of green onions. It’s a fantastic twist on the classic potato salad that will leave your taste buds satisfied and your hungry guests begging for seconds.

So, hungry people, the next time you find yourself with some potatoes and a desire to transform a dish you’ve never been fond of, give this loaded baked potato salad a try. You might just discover a new favorite!

loaded potato salad

Loaded Baked Potato Salad

The Starving Chef
A creamy and flavorful twist on the classic potato salad, featuring crispy bacon, two types of cheese, and a tangy mayo-sour cream dressing, perfect for cookouts and gatherings.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 6 hours
Course Appetizer, Side Dish
Cuisine American, Summer
Servings 8


  • 1 cup mayonnaise or vegan mayonnaise
  • ½ cup sour cream
  • 2 strips bacon optional
  • ½ cup cheddar cheese shredded
  • ½ cup jalapeno cheese shredded
  • 3 green onion chopped
  • salt & pepper to taste


  • Fry the bacon in a large pan until crispy. Let it cool, then crumble it. In a large bowl, while the bacon is cooling, combine the mayonnaise, sour cream, half of the cheddar cheese, half of the jalapeno cheese, half of the chopped green onion, and half of the crumbled bacon. Stir well to mix all the ingredients. Place the mixture into the refrigerator to chill.
  • Wash and chop the potatoes. Transfer the potatoes to a large pan and cover them completely with water. Bring the pan to a boil on the stove and cook the potatoes for 15-20 minutes, or until they are easily pierced with a fork. Drain the cooked potatoes and transfer them to a large mixing bowl. Allow the potatoes to cool until they are no longer warm.
  • Once the potatoes have cooled, remove the dressing mixture from the refrigerator and pour it over the top of the potatoes. Gently mix everything together using a spatula.
  • Garnish the potato salad with the remaining halves of cheddar cheese, jalapeno cheese, bacon, and green onions. Chill the salad for at least 6 hours or until you are ready to serve. Enjoy!
Keyword bacon, mayonnaise, potatoes
Tried this recipe?Let us know how it was!