Loaded Baked Potato Salad

I hate to admit this, I really do. It’s like picking a favorite child. But in the interest of personal blog honesty, I have to state here and now that this Loaded Baked Potato Salad? Well, it totally won out as the favorite summer recipe.

I know! A simple baked potato salad? Who would have thought? It’s for real, though. Favorite.Summer.Recipe. In fact, my husband loved it so much, he’s still been dropping hints about how good it was, and if I trust one person on this green earth to give their opinion about potato salads – it’s him. He has an ardent love for potato salad that began way before I met him and continues today. And he is selective, my friends. Can’t just pick up a carton of deli potato salad for this man. He likes the homemade stuff. I can honestly say, I’ve never met another human being who loves potato salad as much as Brian. You may feel free to submit entries of your own, but I guarantee, he’ll win in the potato-salad-loving department.

The concept is simple, really. Instead of boiling potatoes for a classic potato salad (my husband’s absolute favorite traditional potato salad of all time), you bake up the potatoes, chill them and throw the slices together with classic baked potato toppings. The result is an incredibly creamy, flavorful salad (hello, bacon!) with extremely simple ingredients.

I was skeptical this would all come together how I had pictured it in my mind. But it did. Phew! Not that my husband would have been shy about telling me where it went wrong, if it had. He’s all about eliminating bad potato salads from existence one bad potato salad at a time. I’ve told him he should pick up golfing or something, but he’s attached himself to this cause and there’s no stopping him.

Loaded Baked Potato Salad

One Year Ago: Glazed Poppy Seed Bread
Two Years Ago: Berries and Cream
Three Years Ago: Blitz Bread

Loaded Baked Potato Salad

Yield: Serves 6 (as a side dish)

Loaded Baked Potato Salad


  • 4-5 large russet potatoes, baked, cooled and chilled
  • 3/4 cup light mayonnaise
  • 1/2 cup light sour cream
  • 4 tablespoons lowfat buttermilk
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 ounces cheddar cheese, cubed small
  • 4 green onions, thinly sliced
  • 8-10 slices bacon, cooked and diced


  1. Slice the chilled, baked potatoes into about 1/2-inch slices, discarding any of the peels that fall off the potato (I left the peels that remained intact). Place the potatoes in a large bowl. In a small bowl, stir together the mayonnaise, sour cream and buttermilk. Add the celery seeds, black pepper and salt. Mix. Pour the mixture over the potatoes and gently mix to combine. Some of the potatoes will lightly break into pieces, which is ok. Try to avoid mixing so heavily that the potatoes turn into mush.
  2. Add the cheese, green onions and bacon. Again, mix gently to combine. Cover the salad and refrigerate until ready to serve. Garnish with additional green onions, if desired.

Recipe Source: from Mel’s Kitchen Cafe

32 Responses to Loaded Baked Potato Salad

  1. Megan says:

    I loved this! As I was mixing, I realized I had no sour cream, so I added some Ranch dressing to the mix, and it was out of this world delicious. Thanks again, Mel!

  2. Katie P says:

    This salad is fantastic! My 7 year old – who is very mayo and “salad” averse – loved this! She even wanted it packed in her school lunch! That.is.amazing! It went great with you pulled pork sandwiches for company Saturday night. And the oatmeal chocolate chunk bars (doubled!) were a big hit. Thanks again Mel! You rock our kitchen!

  3. April says:

    Silly me I googled potato salad first… too many choices, are they even good? Does Mel have a recipe? I think… I check, of course you do. First time ever making potato salad, looks good, hopefully tastes just as good.

  4. Nancy E says:

    I’m not sure I can tell you how much I love this salad! I ate way too much, again. I’ve never had good luck with potato salads but this one is so good it’s hard to mess up. I’ve made it several times and everyone who has tried it has loved it. Thanks!

  5. Mel says:

    Hi Heidi – I always bake my potatoes in the oven at around 375 degrees for 40 minutes or so and I wrap them each in aluminum foil – baking until they pierce easily with a fork. A few months ago I tried the slow cooker – wrapping the potatoes in foil and baking in a covered slow cooker on low for about 6 hours (I think – you might try googling it if you want the exact time). Either way, the potatoes turned out fabulous.

  6. Heidi says:

    Mel, perhaps you might offer some insight to a new baker on how to perfectly bake a potato for this recipe as to not make it too mushy?

  7. Rachel says:

    best fathers day hit ever! thank you!!!!!!!

  8. Lorrie says:

    Thanks for yet another great recipe. I ended up baking the potatos and making the dressing 2 days in advance then cut and mixed it all together the day of the party. It was a huge hit!!!

  9. Mel says:

    Lorrie, I think you could make this up to 12 hours in advance and it should be fine.

  10. Lorrie says:

    How far ahead do you think I could make this?

  11. Mel says:

    Kelli – I’ve never tried it. Celery salt is a bit more potent than celery seeds so start with half the amount and work up from there based on taste.

  12. Kelli says:

    Could you swich out the celery seeds for celery salt?

  13. Tiffany says:

    Usually I don’t comment, but I made this for a family gathering a few weeks ago and it was a such a big hit I wanted to thank you! We must have similar tastes because I’ve liked almost everything I’ve tried from your site… and it’s nice to be able to trust you when you say it’s good! 🙂 Thanks!

  14. Maureen says:

    Just made this for dinner, I’m going to pair it with BBQ pulled pork sandwiches. No celery seeds, switched it out for dried dill, and it’s fantastic. It might not LAST until dinner time…

    Shared this page on my FB feed, thanks for posting it.

  15. Sharon says:

    Love this kind of potato salad, and have made it several time, but never with baked potatoes. OK really I love all thing potato but this version especially. What a great recipe thanks for sharing.

  16. Amy Weaver says:

    Your husband and I must be kindred spirits Melanie! I feel the same way about potato salad. This looks delicious, as usual!

  17. Loaded baked potato salad is my fave potato salad too! Mmmm

  18. Missy says:

    NOT a fan of potato salads at all … I think it’s the pickles which absolutely hate. I can do these ingredients though. Definitely going to try. Hopefully we get a few more good BBQ days this fall!

  19. Brittany says:

    I LOVE potato salads like these! My mom makes one very similar with little red potatoes and keeps the skin on, my husband requests that she make it and bring it to every family function.

  20. Debbie says:

    Oh this looks so good and different. Going to give this a try! Thanks!

  21. Mrs. Jen B says:

    Ooooh that looks good. I’m picky about my potato salad as well. I also hate making it (though it’s always my job to do so) because trying to get the potatoes to boil perfectly when they’re all different sizes is such a pain. But this I think I could manage easily!

  22. Kaitlin says:

    I bet this is delicious!

  23. I love potato salads, and am probably just as picky as your hubby! This one sounds absolutely fabulous though!! If you are up for another trial run, I’d love to get your husband’s opinion on my salad! http://doubledippedlife.com/2010/05/grandmas-potato-salad.html

  24. B. Keefer says:

    I am strictly a Southern (mustard and pickle) Potato Salad kinda gal. This Loaded Baked Potato Salad though, I’m going to have to try this!

  25. I would like to challenge Brian to his love of potato salad :smile:. For my birthday a few years back, my grandmother asked me what I wanted and I just said, “homemade potato salad, please”. I am obsessed and this looks LOVELY.

  26. Val from PA says:

    I adore potato salads of all kinds (well, except for those prepackaged ones, of course!)… Southern style with lots of mustard and pickles, hot German Potato Salad with bacon, potato salad with fresh dill, creamy sorta sweet potato salad, etc…. I have tried many many recipes over the years, but I haven’t tried this loaded baked potato version…. Definitely gotta try that one soon…

  27. Rachael says:

    Ha! I am right with your husband on this one – I have never met a deli potato salad I liked, and my mom’s potato salad is the only homemade potato salad I’ve tried that was worth eating more than one bite. However, I haven’t tried any of yours. 🙂 Knowing how your husband feels about potato salads, and that these recipes have stood the test makes it much more likely that I’ll try them. 😀

  28. Jana says:

    My hubby is also a potato salad lover…but he’s not that picky!! Actually he loves potato ANYTHING!! I know he is gonna love this one…it looks absolutely divine! Thanks so much for sharing!!

  29. AnnetteBrunette says:

    Mel, I hate prepacked potato salad too, but love the real stuff. This looks so good. Definitely going to make it soon. YUM!

  30. StephenC says:

    This is really impressive. Peter and I adore baked potatoes and we adore potato salad. I’m also pleased that you left some of the skin on, it’s so loaded with nutrients.

  31. Kim in MD says:

    You made me laugh this morning, Melanie! 🙂

    Confession time- I am not a traditional potato salad lover. I know…what’s up with that? Don’t get me wrong…I love potatoes. I could eat potatoes every single day. Rice or potatoes? For me I would pick potatoes every time if I had the choice, but potato salad? No thank you. I think it’s because of the mayo. Or maybe the yellow mustard in most potato salads. Or maybe it’s the pickles and juice in most potato salads. Maybe it’s the combination of all of these in most potato salads…I just don’t know what’s wrong with me! Now that I have put this information out there, I must confess that I have made a version of this baked potato salad and I LOVE, LOVE, LOVE it (sorry for shouting!)! It tastes like a loaded baked potato! The recipe I use doesn’t include celery seeds, but I imagine that would be delicious. I can see why this is your favorite summer recipe, Mel! My favorite potato salads are grilled, with a vinaigrette dressing (no mayo). I wonder if Brian would be up for a twist on the classic potato salad? 😉

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