Loaded Baked Potato Salad


I was never a big potato salad person when I was a kid or teen yet when I was in college I had roommates who challenged my thoughts on potato salad and I realized I CAN like it under the right circumstances. These circumstances would be when I make the potato salad or someone I trust makes it. The majority of my family still does not care for it and I respect that; I still have an ” Oh Heck NO!” ban on Macaroni Salad, Coleslaw, Egg Salad, and any type of mayonnaisey salads that like to be served at summer cook outs.

This potato salad I am posting about today is not the normal Southern Style salad. This is a new Americana salad. No mayo needed. No eggs needed. Dill pickle … fuhgeddaboudit!

If you like sour cream, bacon, and cheese with your potato then this is your potato salad. It’s good warm or cold but just don’t leave it sitting out; that would be bad – very very bad. How would I describe this salad? A fully loaded bake potato but cold; simple and point blank.

Loaded Baked Potato Salad has been a favorite of mine for some time and I would usually just buy it in my local market’s deli yet that is never good enough for me. If I love something then I want to recreate it – so I did. The first two times I made this salad it was more like a mash potato salad and kind of bland. Since the creations sucked the big one, there was no reason to blog about it. If I wouldn’t eat it, why would you?

HOUSTON WE HAVE LIFT OFF! This third time I was successful – no mashed potato salad and flavorful! Instead of baking the potatoes whole this time around, I diced the potatoes and tossed with seasoning and olive oil and baked. This made all the difference! Perfectly cooked potatoes with seasoning that when sour cream, cheese, bacon, and scallions were added it is the bomb dot com!

Serve this salad with your favorite beef entrée or any meat entrée for that matter. Try it at your 4th of July party – You and your guests will be back for seconds my friends!

Warning: I plan to play with this recipe one more time so there may be a modification at a later date.

Until Next Time,

Loaded Baked Potato Salad
A Licious Food Original 

3 Medium size Russet Potatoes, cleaned and diced
2 teaspoons Seasoning Salt
1 tablespoon olive oil
1 cup sour cream
2/3 cup cheddar cheese, shredded (I used Kraft 3 Cheese Crumbles)
2/3 cup bacon, cooked and crumbled
1/4 cup green onions; chopped plus 2 Tablespoons for garnish

Preheat oven to 400 Fahrenheit.

Clean potatoes with the skin on, thoroughly. Tasting grit is never good.  Diced potatoes, make sure they are somewhat uniform in size so they bake evenly.   Rinse potatoes again.

In a bowl add potatoes, seasoning salt, and oil then toss until the potatoes are coated.  Start with two teaspoons of seasoning salt but feel free to add more – you should season it to your taste.
Spread the potatoes on a cookie/ baking sheet ; should be one layer no overlapping.

Bake potatoes for 30 to 35  minutes at 400 Fahrenheit  and remove from the oven.  Let the potatoes cool for at least 15 minutes.

In a large bowl add cooled potatoes, sour cream, cheese, bacon, and green onion. Mix together until incorporated. Top with remainder green onions (you can also add some cheese and bacon for garnish, too) and serve if you want it cooled but not refrigerator cool or refrigerate and serve when ready.

Makes approximately 3 to 4 cups.


  1. Oh my God. Jenn that looks so good. I’ve never had potato salad with anything except for mayo and eggs, but I think I’ll give this a try! I’ll let you know how turns out when I do it.

    1. Please do! It’s my favorite. 🙂

  2. This sounds de-licious! Will have to try this one soon. I think I might add a little blue cheese too-:)

    1. yum, blue cheese! I have recently discovered that I actually like blue cheese … I am sure it will give the salad a kick along with a hint of salty and how can you go wrong with that!

      Thank you for commenting! 🙂

  3. This salad was beyond awesome. I am a lover of the “traditional” potato & macaroni salads as long as only hellmanns Mayo is used. I would make this salad again and again. Thanks for a “to die for ” salad!!!!

    1. Yay! I am so glad that you thought it was “to die for” and thanks for taking the time to comment!

  4. Having a mini rib fest and we were going to do baked potatoes but this sounds better to me.

    1. Yum, a rib fest sounds delish! I hope the fest goers will like it and thanks for taking the time to comment.

  5. My son in-law does not eat salad of any kind because he does not like dressing. However, he loves loaded baked potatoes and potato skins. Today is his birthdayy, so we are having a BBQ for him tomarrow. I will give this a try and let you know how it goes. Thanks for the great idea!

    1. You are welcome! I hope he and everyone will enjoy the salad. Thanks for taking the time to leave a comment.

  6. I plan on trying this using McCormick Grill Mates Montreal Steak. We use it on our French fries and baked potatoes. Its delicious.

    1. That sounds delish! I love the McCormick Grill Mates. I like to use the seasoning to make meat marinades and such. Thanks for taking the time to comment!

  7. I share your distaste for macaroni salad and egg salad, but perhaps you might give cole slaw another chance if it was made by you or someone you trust…?

    I don’t like the mayonnaisey, sugary kind either….unless it comes form KFC (a guilty pleasure I Indulge in less than once a year, lol). But have you ever tried commercial coleslaw mix (in the packaged salads section of your supermarket) with a simple vinaigrette (olive oil, red wine vinegar, salt, pepper, garlic powder)? Or an Asian take with mirin, rice vinegar, sesame oil, and a small amount/”to taste” of either wasabi or sriracha for a zesty kick?

    Happy experimenting!

    1. I thought about trying a homemade slaw on a fish taco. I am not big on raw cabbage yet I do love a sauteed cabbage with onions – yummers. Thanks for taking the time to comment and the suggestions!

    2. Love the sound of your two different dressing for the slaw I think
      the Asian might be my favorite will try both.

  8. I have made baked potato salad for years and its a family favorite. I am not allowed to visit my brother or son unless I promise to make it…haha. I use Yukon gold potatoes in mine and bake them the night before and let them cool. I have never had the “mashed potato” problem doing it like that. I do use a little mayo in mine to help the sour cream out. When I tried omitting the mayo to get more of a sour cream taste, I just didnt like the consistency. For the cheese…I will either use monterey jack or pepper jack cut into cubes and its pretty fantastic if I do say so myself, although now I want to try the blue cheese.

  9. Prepared it over the weekend. Yes indeed – da bomb dot com! I microwaved the potatoes, cooled then cut them. Also used 2 ounces of soften butter. What’s a baked potato without butter? Mixed butter, sour cream and seasonings (reg salt and pepper) together. Mixed into potato, onion, bacon and cheese. Used Steak Bacon – between 1/4 and 1/2 inch thick. Yummy! No leftovers.

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