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Perfect Loaded Baked Potato Salad Recipe for a Crowd

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This loaded baked potato salad combines all the flavors of a classic loaded baked potato—crispy edges, melted cheese, and cool tangy sour cream—into an incredible, scoopable salad. It’s the perfect side dish for potlucks, barbecues, and any gathering where you want to impress a crowd.

Ingredients

Scale
  • 5 pounds (about 8–10 large) Russet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups (12 oz) full-fat sour cream
  • ½ cup (4 oz) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika (plus more for garnish)
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
  • 1 pound (16 oz) thick-cut bacon, cooked until crispy and crumbled
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 cup (about 6-8) green onions, thinly sliced (both white and green parts)
  • ½ cup (2 oz) fresh chives, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes thoroughly, pat dry, prick each with a fork 6-8 times. Rub with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes until fork-tender. Let cool completely on a wire rack (can be done a day ahead and refrigerated).
  2. While potatoes bake, cook bacon: lay strips on a foil-lined baking sheet and bake at 400°F for 18-22 minutes until crispy. Drain on paper towels, then crumble. Reserve 2 tablespoons bacon fat if desired.
  3. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Refrigerate until ready to use.
  4. Once potatoes are completely cool, cut each in half lengthwise, then into quarters, then into ½-inch to ¾-inch chunks. Leave skins on. Place in a large mixing bowl.
  5. Pour dressing over potatoes and gently fold to coat. Fold in half of the crumbled bacon, half of the shredded cheddar, and half of the green onions. Reserve remaining toppings for garnish.
  6. Cover bowl tightly and refrigerate for at least 2 hours, or up to overnight, to allow flavors to meld.
  7. Just before serving, gently stir salad. If dry, add a tablespoon of sour cream or splash of milk. Transfer to serving bowl. Top with reserved bacon, cheddar, green onions, chives (if using), and a sprinkle of smoked paprika. Serve cold or at room temperature.

Notes

Baking the potatoes instead of boiling prevents a watery salad. Cool potatoes completely before chopping to avoid crumbling. Season in layers: salt the skins before baking, season the dressing well, and taste before chilling. Reserve half of the toppings for garnish to keep them fresh and crunchy. The salad tastes even better the next day. For a lighter version, use Greek yogurt for half the sour cream and half the mayonnaise. For a vegetarian version, omit bacon and add 1 teaspoon liquid smoke to the dressing.

Nutrition

Keywords: loaded baked potato salad, potato salad for a crowd, baked potato salad, loaded potato salad, potluck potato salad, barbecue side dish, creamy potato salad

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