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Loaded Baked Potato Salad with Bacon and Sour Cream

Loaded baked potato salad made with chunky Russet potatoes tossed in a thick sour cream and bacon dressing. Deconstructed loaded baked potato vibes in a bowl with cheddar cheese cubes and green onions, finished with a paprika dust and crispy bacon.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Russet potatoes Scrubbed; boiled whole for even cooking.
Toppings
  • 8 bacon Cook until crispy, then crumble; reserve some for topping.
  • 1.5 cup sharp cheddar cheese Cube into bite-size pieces.
  • 0.25 cup green onions Slice; reserve some for topping.
Dressing
  • 1 cup sour cream Thick, tangy base for the dressing.
  • 0.5 cup mayonnaise Adds richness and body.
  • 2 tbsp apple cider vinegar Brightens the flavor.
  • 1 tsp garlic powder Seasoning for savory depth.
  • 1 tsp onion powder Adds mild onion flavor.
  • Salt To taste.
  • cracked black pepper To taste.
  • Paprika For topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and prep the potatoes
  1. Bring a pot of salted water to a boil, then add the scrubbed Russet potatoes and boil for 20-25 minutes until fork-tender. Transfer to a sheet pan and let cool completely.
  2. Peel the cooled potatoes and cut them into 1-inch chunks, keeping the pieces chunky for the loaded baked potato look.
Make the dressing
  1. Whisk sour cream, mayonnaise, apple cider vinegar, garlic powder, onion powder, salt, and cracked black pepper until smooth. Adjust seasoning as needed for balance.
Assemble the potato salad
  1. In a large bowl, combine the potato chunks with most of the crumbled bacon, cheddar cheese cubes, and sliced green onions. Keep the mix gentle so the chunks don’t break up.
  2. Pour the dressing over the potatoes and fold gently until everything is coated. Taste and adjust salt, vinegar, or garlic as desired.
Chill and serve
  1. Refrigerate for at least 1 hour to let the flavors meld and the dressing thicken on the potatoes. Cover after it cools in the fridge.
  2. Top with the remaining bacon, a dusting of paprika, and extra green onions right before serving for bright color and crunch.

Notes

For the best deconstructed loaded-baked-potato texture, cool the boiled potatoes completely before cutting and assembling so they don’t turn gluey. Refrigerate leftovers in a sealed container for up to 4 days; freezer not recommended. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier dressing while keeping the creamy feel.