Loaded Baked Potato Salad

Sour cream, bacon, cheese, and green onion give this potato salad that classic loaded baked potato flavor. It’s the perfect make-ahead Memorial Day side!

I found this recipe on Ree Drummond’s site and loved it using baked potato instead of boiled ones.

What makes this potato salad “loaded?”

Like a loaded baked potato, this salad piles on the sharp cheddar cheese, green onion, and the unforgettable bacon! But there is an unexpected addition that makes this salad stand out from the rest: A heaping spoonful of ranch seasoning gives a tangy, herby kick that takes this recipe up a notch! Feeling adventurous? 

What types of potatoes are best for potato salad?

There are so many types of potatoes, and each has its own best use. To lean into the flavor and texture of a loaded baked potato, russets are the clear choice. With their high starch and low moisture, russets give the perfect crumbly texture that mirrors a traditional baked potato. 

Why toss your potatoes in pickle juice? 

Inspired by the vinaigrette commonly found on a warm German potato salad, drizzling in just a couple tablespoons of pickle juice from the jar gives this salad a little extra zing! By adding it while the potatoes are still warm, they have the chance to absorb all that moisture while they cool ensuring every bite is as tangy as the last. 

Loaded Baked Potato Salad

Sour cream, bacon, cheese, and green onion give this potato salad that classic loaded baked potato flavor. It's the perfect make-ahead Memorial Day side!
Prep Time 20 minutes
Cook Time 1 hour
cooling 1 hour
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Servings 9 servings


  • 4 pounds russet potatoes
  • 2 tbl finely chopped pickles, plus ¼ c. juice from the jar
  • 1 ¼ cup sour cream
  • ½ cup mayonnaise
  • 1 tbl ranch seasoning
  • 2 tbl yellow mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 8 slices cooked bacon, chopped, divided
  • 1 ½ cup shredded sharp cheddar
  • ¼ cup thinly sliced green onions, plus more to serve


  • Preheat the oven to 400˚F.
  • Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.
  • Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It’s ok if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour. 
  • In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.
  • Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onions and the remaining 2 tablespoons of bacon just before serving.
Keyword potatoes
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