Imagine the creamy, cheesy, bacon-kissed goodness of a fully loaded baked potato—but reimagined as a chilled, hearty salad that’s perfect for picnics, potlucks, or summer barbecues.
This Loaded Baked Potato Salad delivers all the indulgent flavors you love—crispy bacon, sharp cheddar, green onions, and sour cream—tossed with tender potatoes in a creamy, tangy dressing that’s so satisfying, no one will miss the mayonnaise.
Ready in under an hour (mostly hands-off!), it’s rich without being heavy, easy to make ahead, and guaranteed to disappear faster than the burgers off the grill.
Let’s bring the comfort of your favorite baked potato to the picnic table.
Why You’ll Love This Potato Salad
✅ No mayo needed—uses sour cream + Greek yogurt for tangy creaminess
✅ Ready in 50 minutes (mostly chilling!)
✅ Make-ahead friendly—flavors deepen overnight
✅ Naturally nut-free
✅ Feeds a crowd—perfect for 4th of July, tailgates, or family reunions
Ingredients You’ll Need
For the Potatoes:
3 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
1 tbsp salt (for boiling water)
For the Mix-Ins:
8 slices thick-cut bacon, cooked crisp and crumbled
1½ cups shredded sharp cheddar cheese
½ cup finely chopped green onions
¼ cup chopped fresh chives or parsley (optional)
For the Dressing:
¾ cup sour cream
½ cup plain Greek yogurt (or more sour cream)
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tsp garlic powder
½ tsp onion powder
1 tsp kosher salt
½ tsp black pepper
🥔 Potato tip: Yukon Golds hold their shape but stay creamy—don’t peel them! The skin adds texture and nutrients.
Step-by-Step Instructions
see next page
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