There’s something about a classic loaded baked potato salad that brings instant comfort to any meal.

It’s creamy, savory, packed with textures—and honestly, it reminds me of summer potlucks at my aunt’s backyard, where everyone came back for seconds.

This version isn’t just your average potato salad. It’s loaded with smoky bacon, sharp cheddar, tangy pickles, and a yogurt-based dressing that keeps things fresh and light.

Why I Love This Recipe

Full of bold, savory flavor in every bite

Made with simple, wholesome ingredients

Naturally gluten-free and easily customizable

Creamy, tangy dressing without heavy mayo

Perfect for potlucks, BBQs, or meal prep

What You’ll Need (Ingredient Highlights)

Idaho potatoes – Their firm, starchy texture holds up beautifully.

Cooked bacon – Adds a crispy, smoky kick.

Greek yogurt & avocado mayo – A creamy, tangy base without being too heavy.

Cheddar cheese – Melts slightly into the warm potatoes for gooey pockets.

Chopped dill pickles & pickle juice – For that signature tang.

Chives & dijon – Layers of fresh flavor and a gentle bite.

Pro Tips Before You Start

Don’t overcook the potatoes – You want them fork-tender but still holding shape.

Let them cool slightly before mixing with the dressing to prevent sogginess.

Use thick-cut bacon if possible—it gives the best texture.

Taste and adjust the sauce—some might want more mustard or more pickle tang!

Make ahead for deeper flavor: refrigerate for a few hours before serving.

How to Make Loaded Baked Potato Salad

 Step 1: Cook the Bacon

Bake or pan-fry the bacon until crispy.

Drain any grease, let cool slightly, then chop into bite-sized pieces.

Set aside.

Step 2: Boil the Potatoes

Cut the potatoes (with skin on) into 1.5-inch cubes.

Bring a large pot of water to boil, then add potatoes.

Cook until just fork-tender but still firm. Drain and set aside to cool slightly.

Step 3: Mix the Sauce

While the potatoes are boiling, whisk together Greek yogurt, avocado mayonnaise, Dijon mustard, pickle juice, minced dill pickles, salt, and pepper in a medium bowl.

Taste and adjust seasoning if needed.

Step 4: Combine the Salad

In a large bowl, mix together the warm (but not hot) potatoes, bacon, chopped hard-boiled eggs, shredded cheddar cheese, and chives.

Step 5: Add the Sauce

Pour the prepared sauce over the potato mixture.

Gently toss to coat all the ingredients.

Use a wooden spoon to slightly mash some of the potatoes—this helps create a creamy, scoopable consistency while keeping chunks.

Step 6: Chill or Serve

You can serve immediately while it’s slightly warm, or refrigerate for at least 1 hour for a chilled, more flavorful potato salad.

What to Serve It With

This loaded baked potato salad pairs perfectly with:

Grilled burgers or steak

BBQ ribs or pulled pork

Fried or baked chicken

Veggie skewers or corn on the cob

A crisp green salad for balance

Variations / Substitutions

No bacon? Use turkey bacon or plant-based bacon.

Dairy-free? Use dairy-free yogurt and skip the cheese.

No eggs? Just leave them out or replace with extra avocado chunks.

Spicy twist? Add a pinch of cayenne or diced jalapeños to the dressing.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3–4 days.

Do not freeze—the texture will become watery.

Great for prepping ahead—just give it a stir before serving.

If it thickens too much in the fridge, loosen with a spoonful of yogurt or mayo.

FAQs

Can I make this potato salad the day before?
Yes! It actually tastes better after chilling for a few hours or overnight.

Can I use red or Yukon gold potatoes instead of Idaho?
Absolutely! Just keep the skins on for texture and nutrients.

How do I make it vegetarian?
Skip the bacon or use a plant-based version.

Can I add other mix-ins?
Totally—try chopped celery, green onions, or even a handful of sweet corn.

Can I serve it warm?
Yes! It’s delicious slightly warm, right after mixing.

How can I make it tangier?
Add more pickle juice or an extra teaspoon of mustard.

What’s the best way to mash some potatoes for creaminess?
Just use the back of a wooden spoon—gently press down while mixing.

Final Thoughts

This loaded baked potato salad is everything I love in one bowl—creamy, smoky, tangy, and full of bite.

It brings people together at every gathering and disappears fast.

Whether you serve it warm, cold, or somewhere in between, it never fails to satisfy.

Give it a try—and don’t be surprised when everyone asks for the recipe!