This classic loaded baked potato salad features bacon, hard-boiled eggs, cheddar, green onions, and parsley in a creamy mayonnaise-based dressing. Baking the potatoes gives this salad a lighter texture from seasoned baked potatoes. Think of the different textures of a baked potato and a boiled potato.
You will love this tasty potato salad with bacon, eggs, and cheddar. It is easy to prepare and full of satisfying flavor and texture. I love to serve it with glazed ham steak, barbecued pork steaks, and country-style ribs.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bacon: I like the thick smoked bacon for this recipe, but honestly, any bacon will work.
- Potatoes: I use the smaller Yukon gold potatoes and cut them in half or quarter them into large bite-sized pieces. I find the smaller potatoes sweeter and creamier, but you can use any size Yukon Gold potatoes, cut into bite-size chunks.
- Hard-boiled eggs: See how to make perfect hard-boiled eggs. Make them up to 3 days in advance.
- Dijon mustard: I like the tanginess of Dijon mustard, but you can use any mustard
- Vinegar: Preferably apple cider vinegar, but you can use white wine vinegar, red wine vinegar, or champagne vinegar.
- Cheddar: Use good-quality sharp, white, or regular cheddar cheese.
- Fresh herbs: Such as Italian parsley, chives, dill, or thyme.
How to Make Loaded Baked Potato Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Lay the bacon in a single layer on a large baking sheet. Bake for 12-17 minutes or until crispy. Remove the bacon from the baking sheet and place it on paper towels to drain. Do not discard the grease.
Carefully spread the potatoes on the baking sheet with the bacon grease. Bake for about 30 minutes or until tender, flipping halfway through the baking time. Cool the potatoes for a few minutes.
While the potatoes are baking, stir the mayonnaise, sour cream, mustard, and vinegar in a medium bowl. Add the potatoes, bacon, hard-boiled eggs, cheddar, green onions, and parsley to a large serving bowl. Then, add the dressing and stir to coat. Season with salt and pepper to taste.
Preparation Tips and Storage
- Depending on the size of your yellow potatoes, you may want to halve them, quarter them, or cut them into bite-sized chunks.
- Wear an apron when making this recipe. Bacon grease is difficult to get out of clothing, and you will flip those potatoes in the bacon grease.
- Store the salad covered with plastic wrap or in an airtight container until ready to serve. Because this is a mayo-based potato, don’t leave it at room temperature for more than 2 hours.
- Store leftovers in an airtight container in the fridge for up to 4 days. Gently stir before serving.
Serving Suggestions
- Sandwiches: club sandwich, French dip, and tuna melt
- Fish: air fryer salmon, lemon pepper cod, lemon dill baked tilapia
- Chicken: popcorn chicken, buffalo chicken wrap, lemon pepper chicken
More Potato Recipes
Loaded Baked Potato Salad
Ingredients
- 6 slices bacon uncooked
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 lbs baby yellow potatoes quartered
- salt
- freshly ground black pepper
- 4 hard-boiled eggs peeled and chopped
- 1⅓ cup shredded sharp cheddar
- 2 green onions thinly sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees. Lay the bacon in a single layer on a large baking sheet. Bake for 12-17 minutes or until crispy. Remove the bacon from the baking sheet and place it on paper towels to drain. Do not discard the grease. Coarsely chop the bacon.
- Carefully spread the potatoes on the baking sheet with the bacon grease. Sprinkle with salt and freshly ground black pepper.
- Bake at 375 degrees for 30 minutes or until tender, flipping halfway through the baking time. Cool the potatoes 10-15 minutes.
- Meanwhile, stir the mayonnaise, sour cream, mustard, and vinegar together.
- Add the potatoes, bacon, hard-boiled eggs, cheddar, green onions, and parsley to a large serving bowl. Add the dressing and stir to coat. Season with salt and pepper to taste. Serve or cover and refrigerate to serve later.
Notes
- Depending on the size of your yellow potatoes, you may want to halve them, quarter them, or cut them into bite-sized chunks.
- I use an older baking sheet for cooking the bacon. It can be messy.
- Wear an apron when making this recipe. Bacon grease is very hard to get out of clothing, and you will be flipping those potatoes in the grease.
- Store the salad covered with plastic wrap or in an airtight container until ready to serve. Because this is a mayo-based potato, do not leave it at room temperature for more than 2 hours.
- Store leftovers in an airtight container in the fridge for up to 4 days. Gently stir before serving.
Someone
What is the oven temperature?
Beth Pierce
Thanks for the heads up. 375 degrees. I have fixed it.
Jennifer P
Potato salad is a vital part to any BBQ, and you’ve given it a delicious twist! It was fantastic and a real crowd pleaser.
Beth Pierce
Glad that you liked it, Jennifer.
Renata Feyen
I just love a good salad. So darn deliious with baked potatoes, I do not know why I did not think of this.
Melissa
What a great potato salad! We loved it. I loved the texture of the baked potatoes. What a grand idea.
Lisa T
WHOAAAAA, now this looks so yummy! I am going to make this recipe over the weekend; I am going to try it with turkey bacon…man this looks good!
Beth Pierce
Thanks, Lisa! Enjoy!
Sonya
Oh wow, this was insanely good — like all the best parts of a baked potato in one creamy, dreamy bowl! I can totally see this being a hit at summer cookouts or even just a lazy weekend lunch. Definitely keeping this recipe!
Catherine
This was so good! I’ve always loved baked potatoes and turning them into a salad with all those toppings was delicious. We loved it.
Beth Pierce
Thanks, Catherine! We love it too!
Angela Campos
This recipe was so delicious! The entire family loved it, I can’t wait to make it again…YUM!!!
Beth Pierce
Thank you, Angela! I am so glad that you liked the potato salad
Sarah James
Wow, this salad really packed a punch. Love the roasted baby potatoes in bacon fat, a real treat of a potato salad.
Beth Pierce
Thank you, Sarah! I am so happy that you liked it.
Maria
I think this is the best potato salad I’ve ever made. I cannot believe how jam packed it is with everything I have ever loved to pair with potatoes!
Beth Pierce
Thanks, Maria! So glad that you enjoyed it.