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Ultimate Loaded Baked Potato Salad for Labor Day BBQ

Ultimate Loaded Baked Potato Salad for Labor Day BBQ - featured image
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This loaded baked potato salad combines all the flavors of a classic loaded baked potato—crispy bacon, melty cheddar, tangy sour cream—in a convenient, crowd-pleasing side dish perfect for your Labor Day BBQ or any summer cookout.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 medium), scrubbed and cut into 1-inch cubes
  • 8 slices thick-cut bacon
  • 8 ounces sharp cheddar cheese, shredded (from a block)
  • 1 cup sour cream (full-fat preferred)
  • 1/2 cup mayonnaise (such as Duke’s or Hellmann’s)
  • 1 bunch green onions, sliced (white and green parts)
  • 1/2 cup dill pickles, chopped
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheese, more bacon crumbles, fresh chives, or ranch dressing

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed potatoes with olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder until evenly coated. Spread in a single layer on the prepared baking sheet.
  3. Roast potatoes for 30-35 minutes, flipping halfway through, until golden brown and tender. Let cool on the baking sheet for about 10 minutes.
  4. While potatoes roast, cook bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Reserve about 2 tablespoons of bacon grease.
  5. In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, 1/2 teaspoon black pepper, and 1 tablespoon reserved bacon grease (if using). Adjust seasoning to taste.
  6. In a large mixing bowl, combine slightly cooled potatoes, 3/4 of the crumbled bacon, 3/4 of the shredded cheddar cheese, sliced green onions, and chopped dill pickles. Pour dressing over the top and gently fold together with a spatula.
  7. Cover bowl with plastic wrap and refrigerate for at least 1 hour (overnight is best) to allow flavors to meld.
  8. Before serving, give the salad a gentle stir. Top with remaining bacon, shredded cheese, and a sprinkle of fresh green onions. Serve chilled or at room temperature.

Notes

Don’t skip cooling the potatoes before mixing—hot potatoes will make the dressing greasy. For best flavor, make the salad a day ahead. If the salad seems dry after chilling, stir in a tablespoon of milk or extra sour cream. Reserve some bacon and cheese for topping to keep them crispy and visible.

Nutrition

Keywords: loaded baked potato salad, BBQ side dish, potato salad, Labor Day recipe, summer cookout, bacon, cheddar, sour cream

Find it online: https://milaspoon.com/ultimate-loaded-baked-potato-salad-for-labor-day-bbq/