Creamy Loaded Baked Potato Salad

Creamy Loaded Baked Potato Salad is the best easy side dish for summer. I’ve made this many times and it always disappears fast. The creamy texture and bold flavors hit just right. Try it with my Creamy Pumpkin Stuffed Shells with Goat Cheese Recipe for a full meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Pumpkin Stuffed Shells with Goat Cheese Recipe and Easy Creamy Roasted Cauliflower Soup Recipe.

What You'll Need for Creamy Loaded Baked Potato Salad

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 large potatoes, peeled and cubed
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped green onions
• Optional: Crushed potato chips or crispy onions
• Optional: Extra cheddar cheese
• Optional: Dill pickles or olives

How to Make Creamy Loaded Baked Potato Salad

1. Boil Potatoes: Place potatoes in a large pot. Add cold water to cover. Bring to a boil. Reduce heat and simmer 15–20 minutes until tender.
2. Cook Bacon: Cook bacon until crisp. Drain on paper towels. Crumble into small pieces.
3. Mix Base: In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
4. Add Ingredients: Add cooked potatoes, crumbled bacon, and shredded cheddar to the bowl. Stir until well combined.
5. Garnish and Serve: Stir in chopped green onions. Serve chilled or at room temperature. Top with crispy onions or extra cheese if desired.

Storing & Reheating Creamy Loaded Baked Potato Salad

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 4 days Make-ahead tip: Can be made 1 day in advance

Freezing Creamy Loaded Baked Potato Salad

Not recommended for best texture

How to Reheat Without Drying It Out

Oven: Reheat at 350°F for 10–15 minutes Microwave: Reheat in 30-second increments until warm

Recipe Notes

• Chef tip: Let the salad sit for 10 minutes before serving to allow flavors to blend.
• Best substitution: Use Greek yogurt instead of sour cream for a lighter version.
• Make-ahead: Prepare ingredients ahead and mix just before serving for best texture.
• Scaling: This recipe can be doubled or tripled for larger groups.
• Troubleshooting: If the salad is too dry, add 1–2 tablespoons of milk or buttermilk.

Creamy Loaded Baked Potato Salad

⏱

Prep

10 min

🍳

Cook

20 min

⏳

Total

30 min

🍽

Serves

6 servings

Ingredients

Main Ingredients

• 6 large potatoes, peeled and cubed
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup mayonnaise

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped green onions

Optional Toppings

• Crushed potato chips or crispy onions
• Extra cheddar cheese
• Dill pickles or olives

Instructions

1. Boil Potatoes: Place potatoes in a large pot. Add cold water to cover. Bring to a boil. Reduce heat and simmer 15–20 minutes until tender.
2. Cook Bacon: Cook bacon until crisp. Drain on paper towels. Crumble into small pieces.
3. Mix Base: In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
4. Add Ingredients: Add cooked potatoes, crumbled bacon, and shredded cheddar to the bowl. Stir until well combined.
5. Garnish and Serve: Stir in chopped green onions. Serve chilled or at room temperature. Top with crispy onions or extra cheese if desired.

Notes

• Chef tip: Let the salad sit for 10 minutes before serving to allow flavors to blend.
• Best substitution: Use Greek yogurt instead of sour cream for a lighter version.
• Make-ahead: Prepare ingredients ahead and mix just before serving for best texture.
• Scaling: This recipe can be doubled or tripled for larger groups.
• Troubleshooting: If the salad is too dry, add 1–2 tablespoons of milk or buttermilk.

Storage

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Not recommended for best texture
• Oven reheat: Reheat at 350°F for 10–15 minutes
• Microwave reheat: Reheat in 30-second increments until warm
• Make ahead: Can be made 1 day in advance

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 26g
• Carbs: 28g
• Fiber: 2g
• Sugar: 1g
• Sodium: 950mg
• Cholesterol: 90mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Loaded Baked Potato Salad FAQs

A Warm Final Note

I can’t wait for you to try Creamy Loaded Baked Potato Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!