Loaded Baked Potato Salad Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 40 min. + cooling
This loaded baked potato salad turns everyone's favorite game-day food into an irresistible summer side! Plus, the ingredients can be customized for your crew's liking, making it a crowd-pleasing dish for family gatherings.

Updated: Jun. 03, 2024

Indulgent yet comforting, loaded baked potatoes are one of the world’s greatest comfort foods, especially if you’re a fan of DIY topping bars. Crispy bacon, sharp cheddar cheese, briny pickles and tangy sour cream are the perfect companions for tender, just-baked potatoes. When you combine all of these fan-favorite ingredients with a classic potato salad, you’re in for a real treat.

With its rich medley of flavors and textures, this loaded baked potato salad falls somewhere in between a simple side and a star attraction on any table. Plus, it’s ideal for summertime feasts like picnics and potlucks given that you can whip up a huge batch in less than an hour.

Here’s everything you need to know about making the world’s best spud salad with all the fixings for summer-worthy events and year-round parties. We promise it will become a go-to recipe in your regular rotation after just one bite.

Ingredients for Loaded Baked Potato Salad

  • Potatoes: You’ll need about 5 lbs of small potatoes for this loaded tater salad but we prefer a waxy spud like red potatoes for this savory side. Their firm yet creamy texture and thin skin are the ultimate combo for potato salad.
  • Hard-boiled eggs: 8 large eggs will yield just enough hard-boiled chunks to give this salad some extra protein and a nice yolky flavor at the same time.
  • Bacon: Crispy bites of bacon are an essential topping for baked potatoes and they’re just as delicious in this loaded salad. We recommend slicing a pound of bacon and crisping it in a pan until golden brown and crumbly, but if you want to save time, store-bought bacon bits will also work.
  • Cheddar cheese: Along with sour cream and bacon, loaded baked potatoes are perfectly paired with cheddar cheese sprinkled on top. A bag of pre-shredded cheese will save you the time and hassle of grating a block by hand but you could also opt for Swiss, provolone or grated Gouda if you like.
  • Onion: You’ll also need a chopped onion for crunch and sweetness. Opt for a Walla Walla or Vidalia onion for the sweetest taste and give this a rough chop into small pieces.
  • Pickles: Another potato salad-friendly ingredient is pickles, especially chopped dill pickles for a briny, garlicky tang.
  • Sour cream and mayonnaise: These are the key binders for this loaded potato salad and the trick to making it super moist. Our recipe calls for 1/2 cup more of sour cream than mayo but you could always opt for equal parts if you prefer.
  • Mustard: Last but not least, mustard should be added to the wet ingredients to balance out the rich mayo and sour cream. Dijon, whole-grain or spicy brown all work for this.


Step 1: Cook the potatoes 

Preheat the oven to 425°F and cut the potatoes into equal-sized cubes. Sprinkle them with salt and pepper, then bake them on a greased baking pan until fork tender for 40 to 45 minutes. Once they’re thoroughly cooked, remove them from the oven and allow to cool on a wire rack.

Step 2: Boil the eggs 

While the potatoes are cooling, get to work on your eggs. Add them to a pot of salted boiling water for 8 to 10 minutes—depending on how soft or hard you like your yolks—then peel the shells under running water. Once all peeled, chop the eggs into slightly smaller chunks than your potatoes and add them to a large bowl. Add the potatoes to the same bowl.

Step 3: Combine the loaded ingredients 

Next, add the crumbled bacon, cheddar cheese, chopped onion, and pickles to the bowl with the potatoes and give everything a few good mixes.

Editor’s tip: Be careful not to pulverize the potatoes by overmixing. You still want visible chunks especially before you add the dressing, so it doesn’t get too mushy. 

Step 4: Mix the wet ingredients 

In another bowl, combine the sour cream, mayonnaise and mustard, then pour the dressing over the potato mixture, tossing to coat. Season with salt and pepper to taste, then refrigerate the potato salad until you are ready to serve it.

Loaded Potato Salad Variations

  • Switch up the spuds: This loaded potato salad would also be delicious with sweet potatoes instead of red potatoes or even waxy fingerlings.
  • Adjust the dressing: If you’re not a fan of sour cream, try plain Greek yogurt instead or crème fraîche, which also pairs nicely with mayo and mustard.
  • Change the toppings: Sliced green onions, french fried onions, minced jalapenos and black beans would be great additions to this loaded salad.

How to Store Loaded Baked Potato Salad

Our handy food storage guide is awesome for helping you figure out how long leftovers last. With that said, potato salad typically lasts three to five days in the fridge.

Can you freeze loaded potato salad?

While we don’t suggest freezing this potato salad because of all the dairy involved, we do recommend storing the leftovers in an airtight container in the refrigerator. Keeping it in a shady spot during outdoor parties and picnics is also a good idea, especially when it’s warm out.

Loaded Baked Potato Salad Tips

What to serve with loaded baked potato salad?

Classic game-day foods like wings, chili and buffalo chicken dip are a no-brainer with a hearty potato salad like this one. The decadent dish could also be served alongside lighter fare like leafy green salads, grilled vegetables and creative kabob recipes.

How do I keep potato salad from getting dry?

If your potato salad could use a refresher, combine a bit more mayo, mustard and sour cream in a small bowl to refresh the loaded baked potato salad recipe. Keeping it covered will also prevent your potato salad from drying out.

Can you make loaded baked potato salad ahead of time?

Absolutely! Potato salad is the perfect recipe to make a day or two ahead of time, as doing so gives it time to chill. This also helps the flavors blend nicely with one another. Some people even swear it tastes better when it’s made ahead.

Loaded Baked Potato Salad

Prep Time 20 min
Cook Time 40 min
Yield 20 servings.


  • 5 pounds small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-boiled large eggs, chopped
  • 1 pound sliced bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1 sweet onion, chopped
  • 3 dill pickles, chopped
  • 1-1/2 cups sour cream
  • 1 cup mayonnaise
  • 2 to 3 teaspoons prepared mustard


  1. Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack.
  2. Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 315 calories, 21g fat (7g saturated fat), 99mg cholesterol, 587mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein.

I revamped my mother's potato salad to taste more like baked potatoes with all the fixin's, which I love. This loaded baked potato salad is now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana