Loaded Baked Potato Salad
This creamy, cheesy loaded baked potato salad includes ranch dressing, crispy bacon, and sharp cheddar — everything you love about a loaded baked potato, chilled and perfect for summer.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours, 20 minutes
- Yield: 8 servings
- Category: side dish
Ingredients
3 lbs russet potatoes (about 6 medium), scrubbed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup ranch dressing
1 1/2 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup chopped green onions (plus extra for garnish)
2 tsp Dijon mustard
1 tsp garlic powder
Salt and black pepper to taste
Instructions
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Preheat oven to 400°F. Prick the potatoes all over with a fork and bake for 50–60 minutes, or until fork-tender. Refrigerate them until they are completely cooled, the peel and discard the skins.
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Cut the peeled potatoes into bite-sized cubes and place them in a large mixing bowl.
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In a separate bowl, whisk together sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, salt, and pepper.
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Add the dressing to the potatoes along with cheddar cheese, bacon, and green onions. Gently fold everything together.
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Cover and refrigerate for at least 1 hour. Garnish with extra toppings before serving, if desired.
Notes
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Bake the bacon with the potatoes: Save time by baking your bacon on a foil-lined sheet pan in the oven at the same time as your potatoes — about 15–20 minutes at 400°F, until crispy.
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Let potatoes cool before mixing: If they’re too hot when you add the dressing, the salad can get mushy. Let them cool completely so they hold their shape.
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Use sharp cheddar for bold flavor: Mild works too, but sharp or extra sharp cheddar really brings out that classic loaded potato taste.
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Want to lighten it up? Try using plain Greek yogurt in place of sour cream and light mayo if you're looking for a slightly healthier version.
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Make ahead tip: You can prep this a full day in advance — just stir before serving and add fresh garnishes to brighten it up.