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Best Loaded Baked Potato Salad for BBQ – Easy 10-Min Recipe

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This loaded baked potato salad for BBQ is creamy, crunchy, smoky, and tangy all at once. It’s the side dish that will earn you a permanent spot on every guest list, made with baked potatoes, crispy bacon, sharp cheddar, and a tangy sour cream dressing.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 4–5 large)
  • 1 pound thick-cut bacon
  • 1 cup sour cream (full-fat)
  • ½ cup mayonnaise (good quality, like Hellmann’s or Duke’s)
  • 8 ounces sharp cheddar cheese, shredded from a block
  • 1 bunch green onions, sliced
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika or 1 teaspoon Dijon mustard

Instructions

  1. Bake the Potatoes (1 hour): Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, rub with olive oil and salt. Bake directly on oven rack or baking sheet for 50-60 minutes until skin is crispy and knife slides in easily. Cool completely on a wire rack (can be done a day ahead).
  2. Cook the Bacon (10 minutes): In a skillet over medium heat, cook bacon until crispy. Transfer to paper towels to drain. Once cool, crumble or chop into bite-sized pieces. Reserve 2 tablespoons bacon fat for dressing.
  3. Make the Dressing (5 minutes): In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, reserved bacon fat, and a pinch of salt and pepper. Add smoked paprika if desired.
  4. Prep the Potatoes (10 minutes): Once potatoes are completely cool, cut into 1-inch chunks. Do not peel—leave skin on for texture.
  5. Assemble the Salad (10 minutes): In a large mixing bowl, combine potato chunks, half the crumbled bacon, half the shredded cheddar, and most of the green onions. Pour dressing over top and fold gently with a rubber spatula until coated.
  6. Chill (at least 1 hour): Cover and refrigerate for at least 1 hour (overnight is better) to let flavors meld.
  7. Garnish and Serve (5 minutes): Just before serving, top with remaining bacon, cheddar, and green onions. Serve cold or at room temperature.

Notes

For best texture, bake potatoes ahead and cool completely. Don’t overmix to avoid mashing potatoes. Store bacon and extra cheese separately if making more than a day ahead. Stir in a tablespoon of milk or extra sour cream before serving if salad thickens.

Nutrition

Keywords: loaded baked potato salad, BBQ potato salad, easy potato salad, bacon cheddar potato salad, summer side dish

Find it online: https://twirltaste.com/best-loaded-baked-potato-salad-for-bbq-easy-10-min-recipe/