With the uncertainty of everything going on in the world lately, I’ve really found myself seeking comfort in the familiar. It’s meant a lot of revisiting old recipes – things I know everyone will like and that I can practically make with my eyes closed they’re so familiar.

With a husband who isn’t a fan of traditional potato salad, this version – which mashes up potato salad with the flavors of a loaded baked potato – became a favorite in the early days of the blog (and our marriage). As grilling season kicks off, I thought it was the perfect time to give this recipe a refresh.
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Ingredients
- 2 1/2 lbs. russet potatoes
- 1/2 lb. bacon, cooked crispy
- 1/2 cup chopped green onion
- 1/2 cup shredded cheddar cheese
- 1/3 cup mayo
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1 Tbsp, fresh dill weed, minced
We love loaded baked potatoes! But, during the summer months we tend to lean towards cold sides. This was the perfect warm-weather answer.
Whatever you love in your loaded baked potatoes will be great here! Don’t be afraid to switch it up.

Directions
- Cut the potatoes into 1/2″ cubes. Add them to a pot and cover with cold water. Cook until just barely fork tender. Drain and rinse under cold water until cool.
- Combine the potatoes, bacon crumbles, green onions and cheddar cheese in a bowl.
- In a separate bowl, whisk together the mayo, sour cream, salt, pepper, and dill. Pour over the potatoes and toss until evenly coated.
- Refrigerate until ready to serve.
- When ready to serve, garnish with additional green onions or bacon crumbles, if desired.
When I’m chopping the bacon and green onions, I take a few tablespoons of each and put them in a container or bag so I have them for topping later. If I don’t set them aside upfront, I don’t remember when I’m adding everything!

More Great Sides for a Cookout
If you’re in the mood for a warm potato salad, Grilled Honey Mustard and Dill Potato Salad is another of our favorites. Another great grilled side – and a kid favorite – is Smoked Macaroni and Cheese. Broccoli Apple Salad and Instant Pot Baked Beans are also frequently found on our summer menus!
And if you’re looking for a great dessert for a cookout, these are some great options!
Recipe

Loaded Baked Potato Salad
This mash-up of potato salad and a loaded baked potato is the perfect cookout dish!
Ingredients
- 2 1/2 lbs. russet potatoes
- 1/2 lb. bacon, cooked crispy
- 1/2 cup chopped green onion
- 1/2 cup shredded cheddar cheese
- 1/3 cup mayo
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1 Tbsp, fresh dill weed, minced
Instructions
- Cut the potatoes into 1/2″ cubes. Add them to a pot and cover with cold water. Cook until just barely fork tender. Drain and rinse under cold water until cool.
- Combine the potatoes, bacon crumbles, green onions and cheddar cheese in a bowl.
- In a separate bowl, whisk together the mayo, sour cream, salt, pepper, and dill. Pour over the potatoes and toss until evenly coated.
- Refrigerate until ready to serve.
- When ready to serve, garnish with additional green onions or bacon crumbles, if desired.

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