Marry This Loaded Baked Potato Salad is a creamy and hearty recipe, which is made with fluffy baked potatoes, cheddar cheese, and crispy bacon. It’s the ultimate comfort food, a crowd-pleasing side dish that tastes just like your favorite loaded baked potato.
Jump to RecipeLoaded Baked Potato Salad Ingredients
All the classic baked potato toppings in one incredible salad.
- 4 lb. Russet potatoes
- 2 Tbsp. finely chopped dill pickles, plus ¼ c. juice from the jar
- 1 1/4 cups sour cream
- 1/2 cup mayonnaise
- 1 Tbsp. dry ranch seasoning
- 2 tsp. yellow mustard
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 8 slices cooked bacon, chopped, divided
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup thinly sliced green onions, plus more for serving
How To Make Loaded Baked Potato Salad
A step-by-step guide to this decadent and flavorful side dish.
- Bake the Potatoes: Preheat the oven to 400°F. Prick the potatoes all over with a fork, place them on a baking sheet, and bake for about 1 hour, until they are completely tender. Let them cool for 15 to 20 minutes, until you can handle them comfortably.
- Prep the Potatoes: Peel the warm potatoes and chop them into 1-inch pieces. It’s okay if they crumble a bit. Transfer the potato chunks to a large bowl. While they are still warm, drizzle them with the ¼ cup of pickle juice and let them sit until completely cooled, about 1 hour.
- Make the Dressing: In a separate small bowl, stir together the sour cream, mayonnaise, chopped dill pickles, ranch seasoning, yellow mustard, salt, and pepper until fully combined.
- Combine the Salad: Pour the sour cream dressing over the completely cooled potatoes. Add most of the chopped bacon (reserving 2 tablespoons for garnish), the shredded cheddar cheese, and the sliced green onions. Stir gently to combine everything.
- Chill and Serve: Refrigerate the potato salad until you are ready to serve. Just before serving, top it with the remaining chopped bacon and some more sliced green onions for a fresh finish.
Recipe Tips
For the most authentic loaded baked potato flavor.
- Why bake the potatoes instead of boiling? Baking the potatoes is the most crucial step for achieving the authentic “loaded baked potato” flavor and texture. It results in potatoes that are light and fluffy, not watery like boiled potatoes, which allows them to soak up the creamy dressing beautifully.
- How to get the most flavorful potatoes? Don’t skip the step of drizzling the warm, freshly chopped potatoes with pickle juice. The warm potatoes absorb the tangy, savory juice, seasoning them from the inside out and adding a fantastic depth of flavor to the finished salad.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish for parties and potlucks. The flavors actually meld and get even better after a few hours or a day in the refrigerator. Just hold back the final bacon and green onion garnish until right before you serve to keep them fresh and crispy.
- What’s the best bacon to use? A thick-cut bacon will provide the best chewy and crispy texture. Cooking it in the oven on a wire rack is an easy, mess-free way to get perfectly crispy bacon every time.
What To Serve With Loaded Baked Potato Salad
The perfect main courses to pair with this ultimate cookout side.
This hearty and decadent potato salad is a star at any barbecue, tailgate, or casual gathering. It pairs perfectly with:
- Grilled steak or a juicy burger
- BBQ ribs or smoked brisket
- Fried chicken or grilled chicken wings
- Pulled pork sandwiches
How To Store Loaded Baked Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the sour cream and mayonnaise, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 4 days.
- Food Safety: Do not leave this salad sitting out at room temperature for more than two hours (or just one hour on a very hot day).
Loaded Baked Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 420 kcal
- Carbohydrates: 35 g
- Protein: 10 g
- Fat: 27 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, Russet potatoes are highly recommended. Their high starch content is what makes them bake up light, dry, and fluffy—the perfect texture for a baked potato and for this salad. Waxy potatoes would result in a much denser, gummier salad.
Of course. While sharp cheddar is the classic choice for a loaded baked potato, a Colby, Monterey Jack, or even a spicy pepper jack would also be delicious.
Yes, as the recipe notes, it’s perfectly fine if the baked potatoes crumble a bit when you’re chopping them. Those smaller, crumbly bits will mix into the dressing and help to make the salad extra creamy and delicious.
Try More Recipes:
- Slow Cooker Potato Soup Recipe
- Crock-Pot Scalloped Potatoes Recipe
- Sweet Potato Casserole with Marshmallows Recipe
Loaded Baked Potato Salad Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings20
minutes1
hour420
kcalAll the flavors of a classic loaded baked potato—fluffy potatoes, sour cream, cheddar, bacon, and chives—transformed into an incredibly creamy and crowd-pleasing potato salad.
Ingredients
4 lb. Russet potatoes
8 slices cooked bacon, chopped and divided
1 1/2 cups shredded sharp cheddar cheese
1 1/4 cups sour cream
1/2 cup mayonnaise
1/4 cup dill pickle juice
2 Tbsp. chopped dill pickles
1 Tbsp. dry ranch seasoning
1/4 cup sliced green onions, plus more for garnish
Directions
- Preheat oven to 400°F. Prick the potatoes all over and bake for about 1 hour, until tender.
- Let the potatoes cool until they are comfortable to handle. Peel them and chop into 1-inch pieces.
- In a large bowl, drizzle the warm potato chunks with the pickle juice and let them cool completely.
- In a separate bowl, stir together the sour cream, mayonnaise, chopped pickles, ranch seasoning, mustard, salt, and pepper to make the dressing.
- Pour the dressing over the cooled potatoes.
- Gently stir in the cheddar cheese, most of the bacon (reserving some for garnish), and the green onions.
- Refrigerate until ready to serve. Top with the remaining bacon and more green onions just before serving.
Notes
- Baking the potatoes instead of boiling them is the key to achieving the authentic, fluffy “baked potato” texture.
- Marinating the warm potatoes in pickle juice is a secret step that adds a huge amount of flavor.
- This salad is an excellent make-ahead dish; the flavors are even better the next day.
- Always keep this salad well-chilled due to the dairy-based dressing.
