This Loaded Baked Potato Salad is the perfect salad to bring to your summer BBQ. The blue potatoes really bring festive food to the Fourth of July cook out.

Call me weird, but I don’t love the texture of a traditional potato salad. All the same mushy texture with maybe a crunch of celery here and there. Not my favorite. In addition, my husband and kids will not eat eggs. Like at all. So I’ve been on the hunt for a way to create a potato salad that all of us will love.

Then one day while enjoying my loaded baked potato, I thought why can’t I make this into a salad? The best kind of baked potato has a slightly crispy skin with the soft interior and loaded with bacon, sour cream, cheese, and chives. So, I did all of that in the form of a salad!

Instead of boiling the potatoes I opted to roast the potatoes in the oven or in the air fryer. This creates a slightly crispy exterior and a soft inside (just like my favorite baked potato). This helps prevent the soft mushy texture of a traditional potato salad and instead gives lots of different textures to eat.

Why Blue Potatoes?

Well mainly because they are pretty! I found some of these beautiful blue potatoes at a local produce stand and have been using them anywhere I would normally use a regular potato. They also make an incredibly festive Fourth of July salad. The blue of the potatoes, white from the sour cream and mayonnaise, and the slight red from the bacon make this perfectly on theme. To make this even better I would would search for some red potatoes! If you can’t find blue potatoes just swap with your favorite potato (I love Yukon gold).

Ingredients for Loaded Baked Potato Salad

Potatoes – I used blue potatoes because I LOVE the look of them, and they would make for a super festive side.
Oil – I almost always use avocado or olive oil in cooking
Bacon – cooked and crumbled prior to starting.
Sour Cream – gives that traditional loaded baked potato flavor
Mayonnaise – helps to add a bit of creaminess that you love about potato salads
Chives – can swap for green onions, but chives feel more loaded potato
Cheddar Cheese – swap for your favorite cheese
Seasoning – salt and pepper

How to Make Loaded Baked Potato Salad

Preheat your oven or air fryer to 400.
Peel and dice your potatoes. Toss in oil and season with salt and pepper. And place on a baking sheet or in your air fryer.
Cook in the oven for about 30 minutes or until the outside is slightly crispy and the inside is fork tender or cook in the air fryer for 10-15 minutes, shaking half way through.
Set the potatoes aside to cool slightly.
In a large bowl add sour cream, mayonnaise, salt and pepper. Mix to combine.
Add cooled potatoes, cooked bacon, shredded cheddar cheese, and chives to the bowl. Mix to combine.
Enjoy slightly warm or place into the refrigerator to cool for 3 hours.

Share Your Experience

I would love to hear about your experience making and enjoying my Loaded Baked Potato Salad! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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