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Loaded Baked Potato Salad

This Loaded Baked Potato Salad with chicken is a creamy, cheesy, and satisfying twist on a classic favorite. Made with tender potatoes, juicy seasoned chicken, cheddar cheese, and a rich sour cream dressing, this dish is perfect for family dinners, potlucks, or BBQs. If you’re looking for the best potato salad ever or a hearty baked potato salad recipe , this chicken version delivers bold flavor and comfort in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet potatoes peeled and cubed
  • 2 cups cooked chicken diced or shredded
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup green onions chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Place cubed potatoes in a large pot of salted water and boil for 10–15 minutes until fork-tender.
  2. Drain and let potatoes cool slightly.
  3. In a large bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
  4. Add cooled potatoes and gently mix.
  5. Stir in cooked chicken, shredded cheese, and green onions.
  6. Mix until evenly combined, being careful not to mash the potatoes.
  7. Cover and refrigerate for 1–2 hours to allow flavors to develop.
  8. Garnish with extra cheese or green onions before serving.

Notes

  • Use rotisserie chicken for quick prep and extra flavor.
  • Let the salad chill before serving for the best taste.
  • You can substitute Greek yogurt for sour cream for a lighter option.
  • Add extras like corn or diced peppers for more texture.
  • Store leftovers in the fridge for up to 3–4 days.