Loaded Baked Potato Salad with Bacon, Step by Step

This loaded baked potato salad brings the familiar toppings of a loaded baked potato—bacon, cheddar, sour cream, and scallions—together in a creamy, chilled side dish. It is an American-style cookout favorite, with tender potato cubes that hold their shape and a tangy dressing that balances the salty, smoky toppings.

Ingredients

2 1/2 lb russet or Yukon Gold potatoes (1.13 kg), scrubbed; peel them if you prefer
4 qt water (3.8 L), for boiling
1 tbsp kosher salt (15 g), for the cooking water
8 oz thick-cut bacon (225 g), cut into small pieces
3/4 cup sour cream (180 g)
1/2 cup mayonnaise (115 g)
2 tbsp buttermilk (30 ml), plus more if needed to loosen the dressing
1 tbsp apple cider vinegar (15 ml)
1/2 tsp garlic powder (about 1.5 g)
1/2 tsp fine salt (about 3 g), or to taste
1/4 tsp freshly ground black pepper (about 0.5 g), plus more to taste
1 cup shredded sharp cheddar cheese (about 110 g)
1/3 cup thinly sliced scallions (about 30 g), divided
2 tbsp finely chopped fresh chives (about 6 g), optional

Instructions

Cut the potatoes. Cut the potatoes into roughly 3/4-inch (2 cm) cubes so they cook evenly. Peeling is optional: russets make a soft, fluffy salad, while Yukon Gold potatoes have a slightly waxier texture and tend to keep their shape well. If you peel them, do so before cutting. Rinse away loose starch, but there is no need to soak the pieces.
Cook the bacon. Put the bacon in a large, cold skillet and set it over medium heat. Cook for about 10–12 minutes, stirring and turning the pieces as they brown, until crisp. For thick-cut pieces, check the thickest piece with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Drain the bacon on a paper-towel-lined plate and let it rest for 3 minutes. Reserve about 1 tablespoon of the rendered fat if you want a deeper bacon flavor in the dressing; otherwise discard it safely once cool.
Boil the potatoes. Put the cubed potatoes in a large pot and cover them with the measured water. Stir in the kosher salt. Bring to a boil over high heat, then lower the heat to maintain a steady simmer. Cook for 12–15 minutes, checking a cube at the 12-minute mark. A fork should slide in without much resistance, but the potato should not crumble when lifted. Drain promptly in a colander; leaving the cubes in hot water can make them waterlogged and too soft for salad.
Mix the dressing and toppings. While the potatoes cook, whisk the sour cream, mayonnaise, buttermilk, vinegar, garlic powder, fine salt, and pepper in a large bowl. Stir in 3/4 cup (about 80 g) of the cheddar and half of the scallions. If you saved bacon fat, whisk in up to 1 tablespoon after it has cooled slightly. It adds a smoky note, but the salad is flavorful without it.
Cool and combine. Spread the drained potatoes on a rimmed baking sheet or large platter and let them cool for 10 minutes, until they are no longer steaming heavily. Add them to the dressing and fold gently with a wide spatula so the cubes stay intact. Fold in about three-quarters of the bacon and the chives, if using. Taste a cooled bite and adjust the salt, pepper, or vinegar; warm potatoes can make seasoning seem stronger than it will once chilled.
Chill, then garnish. Cover the bowl and refrigerate for 1 hour so the potatoes cool completely and take on the dressing’s flavor. Just before serving, scatter the remaining bacon, cheddar, and scallions over the top. If the chilled salad seems firmer than you like, stir in 1–2 tablespoons (15–30 ml) of buttermilk or sour cream to make it creamy again.

Tips

Choose potatoes for the texture you want. Russets give a softer, more baked-potato-like bite, but their edges can break if stirred too firmly. Yukon Golds are creamier and usually hold together more neatly. In either case, cut the cubes to a similar size and stop cooking as soon as they are fork-tender.
Let steam escape before dressing. If you mix the dressing into very hot potatoes, it can become thin and greasy, and the cubes may fall apart. A short cooling period helps; the potatoes do not need to reach room temperature before you combine them.
Make the bacon crisp and keep some for the top. Bacon mixed into the salad softens as it chills, so saving a portion for the final garnish gives you a crisp contrast. For a meat-free version, omit it and add smoked paprika to taste; the result will have a smoky hint but will not taste exactly like bacon.
Season in stages. Bacon and cheddar both bring salt, and flavors shift as the salad cools. Start with the measured seasoning, then taste again just before serving. Add extra salt gradually rather than correcting the whole bowl with a large pinch.

Serving Suggestions

Serve the salad cold or cool, rather than piping hot, in the place of a traditional potato salad. It pairs especially well with grilled chicken, burgers, sausages, barbecue, or simple grilled vegetables. For a cookout spread, offer it alongside a crisp green salad, sliced tomatoes, corn, or pickles to balance the richness. Since it contains sour cream and mayonnaise, keep the serving bowl chilled or set it over a larger bowl of ice when it will be on the table for a while.

For a buffet, garnish just before guests eat so the bacon stays crisp and the scallions look fresh. A small serving spoon helps lift the potato cubes without mashing them. The recipe serves eight as a side dish; portions can be smaller when there are several other sides, or larger when the salad is one of only a few accompaniments.

Variations

Make it tangier: Replace the buttermilk with an equal amount of plain yogurt, or add another teaspoon of cider vinegar to the dressing. Taste before adding more, since too much acid can overwhelm the cheddar and bacon. For a milder, richer dressing, use extra sour cream instead.

Add hard-boiled eggs: Fold in 2 peeled, chopped eggs (about 100 g) for a more substantial, classic deli-style potato salad. Cook the eggs until the yolk and white are firm, cool them promptly, and keep them refrigerated until you mix them in. Their soft texture makes the salad richer, so add them gently at the end.

Change the cheese or herbs: Smoked cheddar adds a stronger smoky flavor, while Monterey Jack gives a milder, softer cheese note. Use parsley in place of chives for a fresh, less onion-like flavor. If you use a salty cheese, taste before adding any extra salt.

Make it without mayonnaise: Use 1 1/4 cups (300 g) sour cream in place of the sour cream and mayonnaise, then adjust the buttermilk until the dressing coats the potatoes. The result is tangier and less rich. For a lighter-feeling texture without changing the flavor too much, replace half the mayonnaise with plain Greek-style yogurt.

Storage and Reheating

Refrigerate the salad within 2 hours of serving, transferring it to a shallow airtight container so it cools quickly. Keep it refrigerated at 40°F (4°C) or colder and use it within 3–4 days. For food safety, do not leave it at room temperature for longer than 2 hours, or longer than 1 hour if the temperature is above 90°F (32°C). If it has sat out beyond those limits, discard it rather than relying on smell or appearance.

This salad is intended to be served chilled, so reheating is usually unnecessary; warming it can soften the potatoes and wilt the scallions. If you want to serve a portion warm, heat only that portion and bring leftovers to 165°F (74°C), checking with a food thermometer. Refrigerate any uneaten portion promptly, and do not repeatedly warm and cool the same bowl. For best texture after storage, stir gently and add a spoonful of sour cream or buttermilk if the dressing has thickened.

Frequently Asked Questions

Can I make loaded potato salad ahead of time?
Yes. Make it up to a day ahead, cover it, and refrigerate it; the potatoes have time to absorb the dressing. Keep some bacon and scallions separate and add them shortly before serving for a fresher garnish and more crunch.

Should I peel the potatoes?
No, peeling is a matter of preference. Russet skins can be a little tougher, so peeling those gives a smoother salad, while the thin skins on Yukon Gold potatoes are usually pleasant left on. If you leave the skins on, scrub the potatoes well before cutting.

Why did my potato salad turn mushy?
The potatoes may have been boiled too long, cut unevenly, or stirred vigorously while hot. Check early for doneness, drain them as soon as they are tender, and fold them into the dressing with a wide spatula. Yukon Gold potatoes are a useful choice if you want cubes that keep their shape.

Can I use leftover baked potatoes?
Yes, provided they were cooled and stored safely. Peel them if desired, cut them into bite-size cubes, and fold them into the dressing; because baked potatoes are already cooked, skip the boiling step. Their texture is softer and drier than freshly boiled cubes, so add buttermilk a little at a time if the salad needs moisture.

Can I freeze this potato salad?
Freezing is not recommended. Sour cream and mayonnaise can separate after thawing, and cooked potatoes often become grainy or watery. Make an amount you can use within 3–4 refrigerated days instead.

How can I keep the salad from tasting bland after chilling?
Potatoes absorb seasoning, and cold food tastes less intensely seasoned than warm food. Taste the salad after it has chilled, then add a little salt, pepper, or vinegar as needed. A small splash of buttermilk can also refresh the dressing without making it sharply acidic.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).