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The Best Loaded Baked Potato Salad Recipe for BBQ

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This loaded baked potato salad for BBQ is creamy, crunchy, tangy, and packed with all the flavors you love from a loaded baked potato. Roasted potatoes, crispy bacon, sharp cheddar, and a tangy dressing make it the ultimate side dish for any cookout.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 large potatoes)
  • 1 pound thick-cut bacon
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 bunch green onions, sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh chives for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the potatoes thoroughly. Leave the skin on or peel if desired. Cut into 1-inch cubes.
  3. Parboil the potatoes: Place cubes in a large pot, cover with cold water by about an inch, add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until just barely tender. Drain and let steam dry.
  4. Toss the potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender.
  5. While potatoes roast, cook bacon in a cold skillet over medium heat for 8-10 minutes until crispy. Drain on paper towels, then crumble. Reserve 2 tablespoons bacon fat.
  6. Make the dressing: In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, reserved bacon fat, paprika, garlic powder, and a pinch of salt and pepper.
  7. Let roasted potatoes cool for 10-15 minutes until warm but not hot.
  8. In a large bowl, gently fold together warm potatoes, three-quarters of the crumbled bacon, three-quarters of the shredded cheddar, and most of the green onions. Pour dressing over and fold gently until coated.
  9. Transfer to a serving dish. Top with remaining bacon, cheese, green onions, and fresh chives if using.
  10. Chill for at least 30 minutes before serving. Serve cold or at room temperature.

Notes

For best results, make the salad a day ahead to let flavors meld. Reserve some bacon, cheese, and green onions for topping just before serving to keep them crispy. If making ahead, reserve a little dressing to stir in before serving if the salad seems dry.

Nutrition

Keywords: loaded baked potato salad, BBQ potato salad, potato salad with bacon and cheese, roasted potato salad, summer side dish

Find it online: https://gleefulfork.com/the-best-loaded-baked-potato-salad-recipe-for-bbq/