There’s something truly comforting about a loaded baked potato salad.
It’s not just a side dish—it’s a centerpiece that sparks conversation, brings people together, and disappears before you know it. The perfect combination of creamy dressing, smoky bacon, sharp cheddar, and tangy pickle flavors makes it a winner for any gathering.
This is not your average potato salad. While traditional versions are often heavy with mayonnaise, this recipe uses a light yet rich blend of Greek yogurt and avocado mayo for creaminess without the excess heaviness. Every bite is balanced with textures—tender potatoes, crisp bacon, gooey cheese pockets, and fresh herbs.
Whether you’re hosting a summer BBQ, contributing to a potluck, or prepping a side for a family dinner, this loaded baked potato salad will have people coming back for seconds (and asking for the recipe).
Why This Loaded Baked Potato Salad Stands Out
A good potato salad is delicious. A great potato salad is unforgettable. Here’s why this version earns a spot in your recipe collection:
- Balanced Flavors – Creamy, smoky, tangy, and savory in perfect harmony.
- Light but Satisfying – Uses a yogurt-based dressing to cut down on heaviness without sacrificing taste.
- Naturally Gluten-Free – Suitable for a variety of diets.
- Customizable – Easily adaptable for vegetarian, dairy-free, or spicy preferences.
- Perfect for Any Occasion – From backyard cookouts to meal prep for the week.
Ingredients – What You’ll Need & Why
Understanding your ingredients helps you get the best results every time. Here’s a closer look:
- Idaho or Yukon Gold Potatoes – These hold their shape after boiling, providing the ideal texture.
- Thick-Cut Bacon – Crispy, smoky, and full of flavor.
- Greek Yogurt – Tangy and creamy, with added protein.
- Avocado Mayo – Richness without heaviness.
- Sharp Cheddar Cheese – Melts into warm potatoes for irresistible gooey bites.
- Dill Pickles & Pickle Juice – Adds tang and cuts through the richness.
- Fresh Chives – Brings a mild onion flavor without overpowering the dish.
- Dijon Mustard – Adds depth and a subtle kick.
- Hard-Boiled Eggs – Adds protein and extra creaminess.
- Salt & Pepper – For balanced seasoning.
Step-by-Step Instructions for Perfect Potato Salad
Step 1: Cook the Bacon
- Lay bacon strips on a baking sheet and bake at 400°F (200°C) until crispy.
- Drain excess grease on paper towels.
- Chop into bite-sized pieces and set aside.
Step 2: Boil the Potatoes
- Scrub and rinse potatoes; leave skins on for texture.
- Cut into 1.5-inch cubes for even cooking.
- Place in a pot of cold salted water, bring to a boil, and cook until fork-tender but firm.
- Drain and let cool slightly.
Step 3: Make the Dressing
- In a medium bowl, whisk together Greek yogurt, avocado mayo, Dijon mustard, pickle juice, minced pickles, salt, and pepper.
- Taste and adjust seasoning.
Step 4: Combine the Salad
- In a large mixing bowl, combine potatoes, bacon, hard-boiled eggs, cheddar cheese, and chives.
- Pour dressing over the top and gently toss to coat.
- Slightly mash a few potatoes for a creamier texture.
Step 5: Chill or Serve
- Serve immediately while slightly warm, or chill for at least 1 hour for a deeper flavor.
Serving Suggestions
This loaded baked potato salad pairs beautifully with:
- BBQ ribs or pulled pork
- Grilled steak or burgers
- Baked or fried chicken
- Vegetable skewers or roasted corn
- Fresh green salad for balance
Variations & Substitutions
- Vegetarian – Swap bacon for crispy chickpeas or smoked tempeh.
- Dairy-Free – Use vegan cheese and coconut yogurt.
- Spicy – Add diced jalapeños or a pinch of cayenne.
- Low-Carb – Replace potatoes with steamed cauliflower.
Storage Tips
- Store in an airtight container in the fridge for 3–4 days.
- Avoid freezing (potatoes become watery).
- Stir before serving; add a spoon of yogurt or mayo if it thickens.
Nutrition Insights
Approximate per serving (based on 8 servings):
- Calories: ~280
- Protein: 12g
- Carbs: 28g
- Fat: 12g
Pro Tips for Success
- Season potatoes while warm for better flavor absorption.
- Use thick-cut bacon for a satisfying crunch.
- Slightly undercook potatoes to avoid mushiness.
- Let the salad rest before serving for deeper flavors.
Common Mistakes to Avoid
- Overcooking Potatoes – Leads to a mushy texture.
- Too Much Dressing – Makes the salad soggy.
- Skipping Seasoning – Bland potatoes are hard to fix later.
FAQs
Q: Can I make this ahead of time?
A: Yes, in fact, it tastes better after a few hours in the fridge.
Q: Which potatoes are best?
A: Idaho and Yukon Gold for their shape and texture.
Q: Can I skip bacon?
A: Absolutely—use plant-based bacon or smoked paprika for flavor.
Q: Can I serve it warm?
A: Yes! It’s delicious slightly warm right after mixing.
Final Thoughts
This loaded baked potato salad is everything you want in a side dish—creamy, smoky, tangy, and satisfying. It’s versatile enough for weeknight dinners and special enough for holiday tables. Whether served warm or chilled, it’s guaranteed to please.
