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.

Jump to:

• Ingredients
• Directions
• More great sides for a cookout
• Recipe

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

Yield: 8 Servings

Prep Time: 30 minutes

Total Time: 30 minutes

This mash-up of potato salad and a loaded baked potato is the perfect cookout dish!

Print

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

1. 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.
2. Combine the potatoes, bacon crumbles, green onions and cheddar cheese in a bowl.
3. In a separate bowl, whisk together the mayo, sour cream, salt, pepper, and dill. Pour over the potatoes and toss until evenly coated.
4. Refrigerate until ready to serve.
5. When ready to serve, garnish with additional green onions or bacon crumbles, if desired.