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Ultimate Creamy Loaded Baked Potato Salad: The Perfect BBQ Side Dish

A generous serving of loaded baked potato salad topped with shredded cheddar, bacon bits, and green onions.
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Capture every flavor of a fully loaded baked potato—crispy bacon, sharp cheddar, and tangy sour cream—in this ultimate creamy potato salad. This recipe is the perfect make-ahead BBQ side dish that tastes even better the next day.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed and quartered
  • 1 cup cooked, crumbled bacon
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup milk or buttermilk
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon ranch seasoning mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 green onions, thinly sliced (for mixing and garnish)
  • 1 large egg, hard-boiled and chopped (optional)

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Drain the bacon on paper towels and crumble it. Set aside.
  3. In a large bowl, whisk together the sour cream, mayonnaise, milk, mustard, vinegar, ranch seasoning, salt, and pepper until the dressing is smooth.
  4. Add the slightly cooled potatoes to the dressing mixture. Gently fold the ingredients together until the potatoes are evenly coated. Avoid overmixing to keep the potato chunks intact.
  5. Fold in half of the crumbled bacon, half of the shredded cheddar cheese, and half of the sliced green onions. If using, add the chopped hard-boiled egg now.
  6. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  7. Before serving, taste and adjust seasoning if needed. Transfer the salad to a serving dish and top with the remaining bacon, cheddar cheese, and green onions.

Notes

  • For the best texture, use Russet potatoes and boil them with the skin on, then peel them after cooking and cooling slightly.
  • This hearty side dish tastes best when made at least 4 hours ahead of serving.
  • If you prefer a tangier dressing, substitute half of the mayonnaise with plain Greek yogurt.

Nutrition

Find it online: https://hearthbite.com/loaded-baked-potato-salad/