Crispy Bacon & Cheddar Baked Potato Salad
This loaded baked potato salad combines crispy bacon, sharp cheddar, and tangy pickles in a creamy dressing, making it the perfect side for summer cookouts.
- Prep20 min
- Cook1h
- Total2h 20m
- DifficultyEasy
- Servings10
Forget the usual potato salad – this version starts with oven-baked Russet potatoes that are fork-tender, then tossed in a creamy sour cream and mayonnaise dressing with a kick of ranch seasoning and yellow mustard. The real stars are the crunchy bacon bits, shredded sharp cheddar, and a splash of pickle juice that adds a bright, tangy note.
Let the potatoes cool completely after baking so they soak up all the flavors, then chill the salad before serving. Top with extra green onions and reserved bacon for a crowd-pleasing dish that's as good at a Fourth of July picnic as it is at a spring potluck.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. Place the potatoes on a baking sheet and prick them all over with a fork. Bake until fork-tender, about 1 hour. Let cool for 15–20 minutes, until comfortable to handle.
- Peel the potatoes and cut into 1-inch pieces. Transfer to a large bowl (it's fine if they crumble a bit; include all the pieces). Drizzle with the pickle juice and let sit until completely cool, about 1 hour.
- In a small bowl, whisk together the sour cream, mayonnaise, chopped pickles, ranch seasoning, mustard, salt, and pepper until smooth.
- Pour the dressing over the cooled potatoes. Add the bacon (reserve 2 tablespoons for topping), cheese, and green onions. Stir gently to combine. Refrigerate until ready to serve.
- Just before serving, top with the reserved bacon and extra green onions.
💡 Tips
- For extra smoky flavor, use thick-cut bacon and cook it until very crispy.
- You can substitute Greek yogurt for half the sour cream to lighten the dressing.
- Make this salad a day ahead; the flavors meld beautifully overnight.
Inspired by a recipe from The Pioneer Woman