The Best Loaded Baked Potato Salad

Published 3/10/2021 • Updated 7/17/2023

Baked Potato Salad- It’s So Good

When the sun comes out and it’s time to get those tomato plants in the ground, it’s not only gardening season, it is potato salad season. Last year we fell in love with our Instant Pot and as well as our Instant Pot Potato Salad. People went crazy and so did we. Not only are we in love with potato salad, but we love potatoes in all forms!

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We don’t discriminate against any spud at any time, but today the star of the show is this baked potato salad. This baked potato salad is perfectly creamy, crunchy, sweet, and tart all at the same time. Now lets GO.

How to Make Baked Potato Salad

This baked potato salad is the perfect combination of a classic potato salad, loaded baked potatoes, and summertime. This potato salad is ready in under 45 minutes and will blow the socks off your BBQ party guests.

Cook the Potatoes

First things, first. Cook the potatoes. There are two options when it comes to preparing the potatoes this loaded baked potato salad.

Prepare Loaded Ingredients

A classic loaded baked potato is packed with cheddar cheese, chives, bacon, and sour cream. This loaded baked potato salad has those key ingredients plus hard-boiled eggs and a delicious sauce. Prepare ingredients in order while potatoes are cooking. While potatoes are cooking on the stove or in the oven, prepare the bacon. There are a few different ways you can cook your bacon! Choose from one of the options below (click the links for detailed instructions)

Bake your bacon in the OVEN Cook your bacon in the MICROWAVE Crisp your bacon up in the AIR FRYER

After potatoes are cooking and bacon is in the oven, chop all other ingredients, mix the sauce, and wait!

Mix and Smash

The final step to making this baked potato salad a reality is to mix, mash, and chill the loaded baked potato salad. All you have to do is place all ingredients for the baked potato salad in a large bowl and mix well. Think creamy, tangy, and pickle-y at the same time.

Here’s what you need:

Greek yogurt – a healthier sub for sour cream, but option to use sour cream or half and half. avocado mayo – a healthier sub for classic mayonnaise. lemon juice dill pickle juice pickles – don’t skimp on the pickles! salt and pepper

Here are some tips and tricks so you don’t end up with a big bowl of soggy mashed potatoes.

I’m sure you’ve noticed in other potato salad recipes the potatoes are smashed a bit which creates a creamy consistency. To smash your potatoes—> take a wooden spoon and gently massage potatoes into the other potato salad ingredients. Try your best not to completely puree the potatoes. You want to just tenderize them a bit so part of the potato becomes part of the sauce. Place potato salad in the refrigerator and chill for at least 30 minutes before serving.

You may need to add extra Greek yogurt or pickle juice to the potato salad if it has been in the fridge for a few days. The potatoes tend to soak up moisture when refrigerated!