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Ultimate Loaded Baked Potato Salad: Best-Ever Cookout Recipe

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This loaded baked potato salad combines crispy bacon, sharp cheddar, and creamy sour cream with tender Yukon Gold potatoes for the ultimate cookout side dish. It’s a crowd-pleasing twist on classic potato salad that tastes just like a loaded baked potato in scoopable form.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium), scrubbed and cut into 1-inch cubes
  • 1 tablespoon salt (for boiling water)
  • 1 cup sour cream (full-fat preferred)
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt (plus more to taste)
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1½ cups sharp cheddar cheese, shredded from a block
  • 4 green onions, sliced (white and green parts)
  • Optional garnish: extra sour cream, extra bacon, extra green onions

Instructions

  1. Boil the potatoes: Scrub Yukon Golds clean (no need to peel). Cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, and add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until fork-tender but not falling apart.
  2. Drain and cool: Drain potatoes in a colander. Spread on a baking sheet in a single layer to cool for about 10 minutes.
  3. Cook the bacon: While potatoes cool, cook bacon. Lay strips on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes. Drain on paper towels, then crumble into bits. Set aside a handful for garnish.
  4. Make the dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, melted butter, apple cider vinegar, garlic powder, black pepper, and ½ teaspoon salt. Taste and adjust salt if needed.
  5. Combine everything: Add cooled potatoes to the bowl with dressing. Gently fold until evenly coated. Add shredded cheddar, most of the crumbled bacon, and most of the sliced green onions. Fold a few more times until distributed.
  6. Chill (optional but recommended): Cover bowl and refrigerate for at least 30 minutes to let flavors meld.
  7. Garnish and serve: Before serving, sprinkle reserved bacon and green onions on top. Add a dollop of extra sour cream if desired. Serve at room temperature or slightly chilled.

Notes

Don’t overcook the potatoes; check at 10 minutes. Cool potatoes completely to avoid runny dressing. Shred cheese from a block for best texture. This salad gets better after a few hours in the fridge. If it seems dry after mixing, let it sit for 15 minutes before adding more sour cream or a splash of milk.

Nutrition

Keywords: loaded baked potato salad, potato salad, cookout recipe, bacon, cheddar, sour cream, Yukon Gold potatoes, summer side dish

Find it online: https://platebelle.com/ultimate-loaded-baked-potato-salad-best-ever-cookout-recipe/