This loaded baked potato salad is the kind of dish I bring to every family gathering because it combines everything people love about a baked potato into one spoonable, shareable bowl. I first created this version the summer my sister asked for a picnic-friendly twist on her favorite oven-baked spud. I roasted the potatoes instead of boiling them and used a tang-forward dressing so each bite would have crisp edges, tender centers, and a bright finish. It quickly became the thing people asked me to make for barbecues, potlucks, and holiday side tables.

What makes this dish special is the contrast in textures and temperature. Warm, oven-roasted russets soak up a creamy dressing made from mayonnaise and sour cream or Greek yogurt, while crisp bacon and sharp cheddar provide savory contrast. The green onions add a peppery, fresh lift that cuts through the richness. Every time I serve it, there are stories about who ate it as a child, which family member insists on extra bacon, and how it pairs perfectly with grilled foods and cold drinks at summer gatherings.

Ingredients

• Potatoes: 4 pounds russet potatoes, scrubbed and cut into 1-inch cubes. Choose firm russets with minimal eyes. Russets roast to a fluffy interior and crisp edges, which absorb the dressing more pleasantly than waxy varieties.
• Oil: 1 to 2 tablespoons extra-virgin olive oil for tossing the potatoes before roasting. Use a mild olive oil or light vegetable oil to avoid a bitter finish on the skins.
• Seasoning: 3 tablespoons apple cider vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. The vinegar brightens the creamy dressing and helps coat the potatoes evenly.
• Dressing: 1 cup mayonnaise and 3/4 cup sour cream or plain Greek yogurt. I usually use a full-flavored mayonnaise such as Hellmann's or Duke's and swap Greek yogurt if I want a slightly tangier, lighter finish.
• Toppings: 12 ounces bacon, cooked until crisp and chopped; 6 green onions, thinly sliced; and 1 1/2 cups medium cheddar cheese, shredded. Reserve a portion of bacon and cheese to finish the salad for presentation.

Instructions

Preheat and prepare potatoes: Preheat the oven to 425 degrees Fahrenheit. Cut the russet potatoes into uniform 1-inch cubes so they roast evenly. Toss the cubes with 1 to 2 tablespoons of extra-virgin olive oil and a light sprinkle of kosher salt, then spread them out on a rimmed baking sheet in a single layer. Roast for 30 to 40 minutes, turning once or twice, until the potatoes are golden brown at the edges and tender when pierced with a fork. The high heat encourages Maillard browning which gives those crisp, caramelized edges that make this dish distinctive. Cook bacon: While the potatoes roast, cook 12 ounces of bacon until crisp. You can fry it in a skillet over medium heat until the fat renders and the strips are crisp, or bake on a wire rack set over a rimmed sheet pan at 400 degrees Fahrenheit for 15 to 20 minutes for more even crisping and less splatter. Drain on paper towels, let cool, and chop into bite-sized pieces. Whisk dressing: In a large mixing bowl, whisk together 1 cup mayonnaise, 3/4 cup sour cream or plain Greek yogurt, 3 tablespoons apple cider vinegar, 1 teaspoon freshly ground black pepper, and a pinch of kosher salt. Taste and adjust acidity and seasoning. The apple cider vinegar should be noticeable but not overpowering; it brightens the mayonnaise and lifts the overall flavor. Combine warm potatoes and dressing: Add the warm roasted potatoes directly to the dressing and gently fold to coat. Working with warm potatoes helps them absorb the dressing without collapsing. Toss gently to prevent mashing; use a wide spatula and fold from the bottom so the potato cubes remain intact and the edges keep their texture. Finish and chill: Fold in three quarters of the chopped bacon, 1 cup of shredded cheddar, and the thinly sliced green onions. Cover and chill for at least one hour to let flavors meld and the dressing set slightly. Before serving, garnish with the remaining bacon and cheddar for a fresh, crunchy top.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, keep any extra shredded cheese and reserved bacon pieces separate and sprinkle on top just before serving. To reheat, warm small portions gently in a microwave at 30 second intervals until just warm, or serve cold straight from the fridge as a classic chilled salad. Do not freeze due to dairy separation; if you need to prepare ahead, roast the potatoes and keep dressing chilled separately, then combine within a few hours of serving.

Ingredient Substitutions

If you want to lighten the dish, replace half of the mayonnaise with plain Greek yogurt to maintain creaminess while cutting calories. For a vegetarian version, omit bacon and add smoked paprika and pan-roasted mushrooms to introduce umami. Swap medium cheddar for sharp cheddar or pepper jack for a spicy edge. If you need it dairy-free, use a vegan mayonnaise and skip the cheese, finishing with extra green onions and chopped roasted bell pepper for color.

Serving Suggestions

This salad pairs beautifully with grilled meats, barbecued chicken, or a smoky brisket. It also holds up as a hearty side at potlucks alongside coleslaw and cornbread. For presentation, serve in a shallow bowl, garnish with chopped chives, extra shredded cheddar, and reserved bacon. Offer extra apple cider vinegar or hot sauce at the table for guests who want more brightness or heat.

Cultural Background

The built-in flavors of a baked potato turned salad reflects American comfort food traditions where simple pantry ingredients are elevated through technique. Roasting the potatoes instead of boiling borrows from modern culinary trends that favor texture and depth from caramelization. This dish is a fusion of classic backyard barbecue flavors and modern, hospitality-minded plating that keeps familiar tastes but improves mouthfeel and presentation.

Seasonal Adaptations

In summer, add grilled corn kernels and a handful of chopped fresh herbs like parsley or chives for brightness. In winter, consider folding in roasted garlic or a touch of Dijon mustard to deepen the flavor. For spring, use scallions and a lighter sour cream swap to give the salad a fresher tone. The core technique remains the same: roast for texture and mix warm potatoes into the dressing for the best absorption of flavor.

Meal Prep Tips

For efficient meal prep, roast the potatoes and cook the bacon up to two days ahead, refrigerate separately, and combine with freshly whisked dressing the morning you plan to serve. Use shallow airtight containers to cool components quickly. When transporting to a picnic, carry the dressing in a sealed jar and assemble on-site so the potatoes keep their texture and the salad looks freshly tossed.

Making this loaded baked potato salad is a satisfying way to bring familiar flavors to any gathering. Whether you serve it warm out of the oven or chilled for a picnic, its layered textures and balanced dressing make it a crowd favorite. I hope you make it your own by adjusting the toppings and share it at your next celebration.