Loaded Baked Potato Salad

Loaded Baked Potato Salad turns everything people love about a fully loaded baked potato into one generous, scoopable side dish. Roasted Yukon Gold potatoes bring buttery centers and golden edges, while a cool sour cream dressing keeps every bite rich without becoming heavy. Crisp bacon, sharp cheddar, and green onions add savory flavor and plenty of color.

A quick splash of apple cider vinegar seasons the potatoes while they’re warm, so the flavor reaches beyond the surface. Then everything folds together gently, which helps the potatoes stay chunky instead of turning soft. Serve it slightly warm for a cozy dinner or chill it for cookouts, potlucks, and make-ahead meals. It feels familiar at first bite, yet the roasted edges and tangy dressing give it a fresh new finish.

Recipe Yield: 8 servings

INGREDIENTS

2 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
8 slices thick-cut bacon
1 cup freshly shredded sharp cheddar, divided
4 green onions, thinly sliced, divided
3/4 cup sour cream
1/2 cup mayonnaise
1 tbsp Dijon mustard
1/2 tsp onion powder
3 tbsp olive oil
1 1/4 tsp kosher salt, divided
1/2 tsp black pepper, divided
1/2 tsp garlic powder
1/4 tsp smoked paprika
1 1/2 tbsp apple cider vinegar, divided

INSTRUCTIONS

1. Roast the potatoes:
Preheat the oven to 425°F. Toss the potatoes with olive oil, 1 tsp salt, 1/4 tsp pepper, garlic powder, and smoked paprika. Spread them in a single layer on a large rimmed baking sheet. Roast for 30–35 minutes, turning halfway, until tender with deeply golden edges.

2. Cook the bacon:
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, then roughly chop once cooled.

3. Season the warm potatoes:
Sprinkle the roasted potatoes with 1 tbsp apple cider vinegar and gently toss. Let them cool on the baking sheet for about 20 minutes, until warm but no longer hot.

4. Make the dressing:
Whisk the sour cream, mayonnaise, Dijon mustard, remaining 1 1/2 tsp apple cider vinegar, onion powder, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper until smooth.

5. Assemble the salad:
Transfer the potatoes to a large bowl. Gently fold in the dressing and three-quarters each of the bacon, cheddar, and green onions.

6. Finish and serve:
Top with the reserved bacon, cheddar, and green onions. Serve slightly warm, or refrigerate for at least 30 minutes for a chilled potato salad.

Helpful Tips to Perfect This Recipe

• Avoid crowding the potatoes. They need space for their edges to roast and caramelize. Use two baking sheets when necessary rather than piling them together.
• Add the vinegar while the potatoes are warm. Warm potatoes absorb the tangy seasoning more effectively, giving the finished loaded potato salad flavor throughout every bite.
• Cool before adding the creamy ingredients. Potatoes that are still very hot can thin the dressing and make the cheddar oily. They should feel warm rather than steaming.
• Prepare it ahead without losing freshness. Refrigerate the salad for up to three days and store the finishing toppings separately. Before serving, fold in 1–2 tbsp sour cream if the dressing needs refreshing.