Baked Potato Salad

Listen boos, I bet you ain’t never tasted a potato salad like this. This Southern baked potato salad recipe is perfectly creamy and loaded with tender red potatoes, thick cut bacon, sharp cheddar cheese, and fresh chives! The whole thing is a mood y’all. Each decadent bite in this loaded baked potato salad is packed with delish flavor and wonderful texture! 

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Southerners are no strangers to Southern potato salad! But this one is a whole different mood. It’s got some of those creamy, tangy, sweet and spicy vibes but it also blends the flavors of a baked potato making it seriously so flavorful. Serve it up just how you do any potato salad with just about anything you can think of and get your whole life.

Ingredients You’ll Need to Make Loaded Baked Potato Salad

• Skin-On Red Potatoes: These have such gorgeous color and, when cooked, a bomb fluffy texture.
• Bacon: I love thick-cut for this recipe. And that smoky, crispy, and salty flavor is undeniable.
• Mayo and Sour Cream: Both give us some tang and creaminess, while also binding all the other ingredients together.
• Mustard: Just a small amount is gonna flavor up the party so much.
• Pickle Juice: It’s basically just flavored vinegar; it’s acidic and tangy. Just a splash cuts through heavy seasoning and introduces brightness.
• Cajun Seasoning: Y’all that smoky, spicy vibe really spices things up.
• Paprika: This pops the color and adds more flavor. I personally love smoked paprika but feel free to use sweet if you like.
• Cayenne Pepper: This turns up the heat a bit! I love a nice kick y’all.
• Sharp Cheddar: This tends to have a bite that’s creamy and delish.
• Chives: This adds herbaceous flavor and bright color to the mix.

How to Make Baked Potato Salad

• Preheat your oven to 400 degrees. Add cleaned potatoes to a baking sheet then pierce them 3-4 times with a fork. Finally coat with the olive oil and cok for 50-60 minutes or until easily pierced.
• Remove from the oven and let cool for 15-20 minutes. Once you can handle, cut the potatoes into huge chunks.
• In the meantime, cook the bacon in a large skillet until crisp enough to crumble. Once cool enough to handle, crumble the bacon into bite-sized bits. Set aside.
• In a large bowl, combine the mayo, sour cream, mustard, pickle juice, and all the seasonings. Mix well to combine.
• Add the potatoes into the bowl with the mayonnaise-based dressing, along with the bacon bits and cheese. Toss to combine. Season to taste.
• Garnish with any leftover cheese, bacon or chives, then serve warm or refrigerate for an hour to serve chilled.

How to Serve This Loaded Baked Potato Salad Recipe

• Serve Warm or Chilled: It’s your world boo. You can serve it warm and let the cheese get all gooey.
• Comfort Food Dinner: Make some easy hamburger steak to serve along with the baked salad and add some cornbread salad.
• Summer Sunday Supper: I love this tequila lime chicken for our mean along with this loaded baked potato salad recipe. It’s also great with creamed corn, fried green tomatoes and okra and tomatoes. And don’t forget the Atlantic beach pie.
• The Ultimate Picnic: Have some fried chicken (serve it cold or room temp) and bake some oatmeal chocolate chip cookies.

Recipe Substitutions

• Red Potatoes: The best sub would be Yukon Gold potatoes.  Just make sure you peel them.
• Bacon: If you don’t eat pork, try turkey bacon instead! Don’t eat meat at all? Omit the ingredients all together. 
• Mayo and Sour Cream: If you’re not a fan of sour cream at all, try Greek yogurt! 
• Mustard: You can swap out with fresh horseradish or dried mustard. 

Recipe Variations and Additions

• Dairy-Free: Grocery stores usually carry lactose-free or completely dairy-free mayonnaise and sour cream options.
• Herb It Up: Freshen and brighten up the flavors of your salad with rosemary, oregano or some thyme.
• Sweeten It Up: You can drizzle some maple syrup and honey into your salad and mix it up to get some sweet with your heat.

Expert Tips and Tricks for Baked Potato Potato Salad

• Use the right potatoes! Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings. This will prevent your salad from turning to mush. 
• Don’t overcook or undercook the potatoes. They have to be just right! After boiling for about 10 minutes, poke potatoes with a fork. When the fork goes in cleanly with a little resistance, you’re ready to drain. 
• Don’t dress hot, watery potatoes. Allow the water to evaporate and the potatoes to cool for about 5-10 minutes before topping. If you skip this step, you’ll end up with a runny, slightly curdled potato salad. 
• Let the salad chill. I think potato salad is best when served nice and cold. To get there, you’ll need to let it chill in the fridge for at least an hour but, ideally, two. 

How to Store Loaded Baked Potato Salad

Any leftover baked potato salad should be stored in an airtight container in the refrigerator anytime it’s not being served. And just a note: Do not consume loaded baked potato salad if it has an off-smell, there’s mold in the container, or its texture has changed.  Toss it boos.

How long will it last in the fridge?

This recipe will stay fresh for up to 5 days. 

Can I freeze?

I don’t recommend freezing potato salad as the dairy will separate and, most likely, curdle. 

Frequently Asked Questions

More of the Best Potato Sides

• Roasted fingerling potatoes
• Twice baked potatoes
• Smashed potatoes
• Southern Smothered Potatoes