How to make Loaded Baked Potato Salad recipe from

Loaded Baked Potato Salad (for Labor Day!)

  • Prep Time: 45
  • Total Time: 45
  • Yield: Serves 6 1x


This delicious Loaded Baked Potato Salad is ready in just under an hour and has the most delicious creamy dressing.



  • 2 pounds small potatoes (I like Yukon Gold), halved or quartered to bite-sized pieces
  • 5 slices bacon, cooked and crumbled
  • 2 scallions, thinly sliced
  • 4 ounces sharp cheddar cheese, grated
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper


  1. Place the potatoes in a large pot with some salt (A tablespoon or so) and cover with water by at least 3 inches. Bring the water to a boil and boil the potatoes uncovered for 15 minutes or until cooked through. Drain the potatoes and allow them to cool for about 10 minutes.
  2. While the potatoes are cooking and cooling I like to prep the bacon, scallions, and cheddar.
  3. Whisk the sour cream, mayo, vinegar, salt, and pepper in the bottom of a large bowl. Taste and adjust the seasoning to your preference. The dressing will be slightly salty; potatoes absorb a lot of salt.
  4. Add the potatoes and most of the cheddar, bacon, and scallions (saving a bit for the top) to the bowl with the dressing. Toss together and taste; add more salt and pepper if you’d like.
  5. Top the salad with the reserved cheddar, bacon, scallions, and some extra pepper.
  6. Can be kept in the fridge for a day or so or served right away. YUM.

Keywords: loaded baked potato salad, gluten free, potatoes, loaded fries, baked potato