This loaded baked potato salad began as a way to combine two of our family's favorite things: the comforting familiarity of a baked potato and the shareable ease of potato salad. I first assembled this version at a backyard potluck when I wanted all the indulgent flavors of a loaded baked potato without waiting on the oven for individual servings. The roasted potato cubes pick up salty, crisp edges while retaining a tender interior, which is essential for the contrast I love. The dressing is tangy and creamy, brightened with apple cider vinegar so it cuts through the richness of bacon and cheddar.

What makes this dish special is how the warm potatoes are folded into the dressing so they absorb flavor without falling apart. I discovered that trick one winter while testing textures; slightly warm potatoes take on more dressing and keep their shape when handled gently. Over time the salad has become my go-to for summer barbecues and holiday sides because it feeds a crowd, travels well, and gets better if made a few hours ahead. Family members always ask for extra bacon on the side now — a humble habit that somehow makes every serving feel celebratory.

Ingredients

• Potatoes: 4 pounds russet potatoes, scrubbed and cut into 1-inch cubes. Choose firm russets with dry skins for a fluffy interior and crisp edges when roasted. Russets hold up better than waxy varieties when coated and folded.
• Olive oil: 1–2 tablespoons extra-virgin olive oil to coat the cubes lightly; this promotes browning. Use a mild, fruity brand so it doesn’t compete with bacon and cheese.
• Vinegar & seasoning: 3 tablespoons apple cider vinegar for brightness, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. The vinegar lifts the dressing and keeps it from tasting flabby.
• Dressing base: 1 cup mayonnaise (brands like Hellmann’s or Duke’s work well for balanced flavor) and 3/4 cup sour cream or plain Greek yogurt for tang and creaminess.
• Toppings: 12 ounces bacon, cooked until crisp and chopped; 6 green onions, thinly sliced for freshness; 1 1/2 cups medium cheddar cheese, shredded for melty, savory bites. Reserve a little bacon and cheddar to garnish before serving.

Instructions

Step 1 — Preheat and prepare potatoes: Preheat the oven to 425°F. Cut 4 pounds of russets into 1-inch cubes and pat dry with a towel to remove excess moisture — dry surfaces brown better. Toss the cubes with 1–2 tablespoons extra-virgin olive oil and 1 teaspoon kosher salt on a rimmed baking sheet so the pieces roast instead of steaming. Spread them in a single layer and roast 30–40 minutes, turning once halfway through, until golden and tender when pierced with a fork. Step 2 — Cook bacon: While the potatoes roast, crisp 12 ounces of bacon. You can pan-fry it over medium heat for even coloring or bake at 400°F on a wire rack set over a sheet pan for 15–20 minutes for hands-off crispness. Drain on paper towels and let cool before chopping into bite-sized pieces. Step 3 — Whisk dressing: In a large mixing bowl whisk together 1 cup mayonnaise and 3/4 cup sour cream (or plain Greek yogurt) with 3 tablespoons apple cider vinegar, 1 teaspoon freshly ground black pepper, and a pinch of salt. Taste and adjust acidity or seasoning — the dressing should be bright and slightly tangy to balance the bacon and cheddar. Step 4 — Combine warm potatoes and dressing: Transfer the warm roasted potatoes into the dressing and gently fold to coat. Because the potatoes are still warm they will absorb flavor; fold carefully to avoid mashing. Use a silicone spatula or large spoon and lift the potatoes rather than stirring vigorously. Step 5 — Finish and chill: Fold in roughly 3/4 of the chopped bacon, 1 cup shredded cheddar, and all the thinly sliced green onions. Cover the bowl and chill at least 1 hour to let flavors meld. Before serving, garnish with the remaining bacon and cheddar for a pleasing presentation.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. Use an airtight container to protect the flavors and prevent the salad from smelling like other foods. For best texture, let refrigerated portions sit at room temperature for 15 minutes before serving so the dressing isn't too stiff. If the salad seems dry after chilling, whisk a tablespoon of sour cream or a splash of milk into the reserved dressing and fold it through — avoid heating or microwaving since dairy can separate and potatoes can become mealy.

Ingredient Substitutions

For a lighter profile swap sour cream for plain Greek yogurt, or cut mayonnaise by half and replace with extra yogurt for tang and fewer calories. To make it vegetarian, omit bacon and add smoked paprika and sautéed mushrooms for smoky depth; crispy roasted chickpeas can mimic bacon’s crunch. Use sharp white cheddar or smoked gouda for a deeper, smoky bite. If you want lower sodium, use low-sodium bacon and omit extra kosher salt, relying on the bacon’s seasoning.

Serving Suggestions

Serve this as a hearty side with grilled burgers, roasted chicken, or pulled pork. Presentation matters: mound the salad in a shallow bowl, then scatter reserved bacon, shredded cheddar, and a few green onion curls on top. Add a side of corn on the cob in summer or roasted Brussels sprouts in cooler months. For a picnic, spoon into individual cups and top with extra cheddar so guests can grab-and-go.

Cultural Background

This dish is an Americanized hybrid inspired by the loaded baked potato and classic potato salad traditions. Both appear in regional cookouts and family dinners across the United States; the loaded concept — bacon, cheese, sour cream — became a popular comfort-food template and translates naturally into a communal salad. Variations of combining warm potatoes with creamy dressings show up in many culinary traditions, but the combination of cheddar and bacon is distinctively rooted in contemporary American home cooking.

Seasonal Adaptations

In summer, add fresh corn kernels and a handful of chopped chives for brightness. In winter, fold in roasted shallots or replace green onions with thinly sliced red onions soaked briefly in vinegar to tame harshness. For holiday tables, swap regular bacon for applewood-smoked bacon and finish with a sprinkle of finely chopped parsley for color. Small swaps like smoked cheese will make the dish feel appropriate for colder weather.

Meal Prep Tips

Prep the potatoes and bacon a day ahead: roast and cool the potato cubes, crisp the bacon, and store separately in airtight containers. Make the dressing the night before to deepen the flavors. On the day you plan to serve, warm the potatoes slightly so they absorb the dressing more readily, combine everything, chill at least one hour, then garnish. Use shallow containers for faster cooling and transport in a cooler for outdoor events.

There’s joy in sharing this bowl at a crowded table — warm potato edges and crispy bacon mean people keep coming back for one more forkful. Try it, tweak it, and let it become one of your dependable sides for gatherings big and small.