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Perfect Loaded Baked Potato Salad for BBQ

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This loaded baked potato salad for BBQ is a creamy, smoky, and crispy side dish that pairs perfectly with anything off the grill. Roasted russet potatoes, thick-cut bacon, sharp cheddar, and a tangy sour cream-mayo dressing come together for a crowd-pleasing potluck favorite.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 medium), scrubbed and cut into ¾-inch cubes
  • 1 pound thick-cut bacon
  • 1 cup sour cream (full-fat preferred)
  • ½ cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1½ cups sharp cheddar cheese, shredded (from a block)
  • 1 bunch green onions, sliced (white and green parts separated)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Scrub and dice the potatoes into ¾-inch cubes. Leave the skin on.
  3. In a large bowl, toss the potato cubes with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown on the edges and fork-tender. Let cool completely on the baking sheet (about 20 minutes).
  5. While the potatoes roast, cook the bacon. Lay bacon strips on a second baking sheet lined with parchment paper and bake at 425°F for 15-18 minutes until deeply crispy. Alternatively, cook in a skillet over medium heat for 8-10 minutes, flipping once. Drain on paper towels, then crumble into bite-sized pieces.
  6. Make the dressing: In a small bowl, whisk together 1 cup sour cream, ½ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
  7. Assemble the salad: In a large mixing bowl, combine the cooled potatoes, 1½ cups shredded cheddar cheese, sliced green onions (reserve a handful for garnish), and about three-quarters of the crumbled bacon. Pour the dressing over the top and fold gently until evenly coated.
  8. Chill for at least 30 minutes to let flavors meld. Before serving, stir gently and top with remaining bacon and green onions.

Notes

For best results, let potatoes cool completely before mixing with dressing to avoid a watery salad. Reserve some bacon and green onions for topping just before serving to keep them crispy and fresh. The salad can be made a day ahead; flavors meld beautifully overnight.

Nutrition

Keywords: loaded baked potato salad, BBQ potato salad, bacon potato salad, creamy potato salad, roasted potato salad, potluck side dish

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