This loaded potato salad has vegan sour cream, cheddar, and bacon just like a stuffed baked potato! Serve it up at a picnic or barbecue and it’s going to be the hit of the party.

Overhead view of loaded potato salad with fork

I love a simple potato salad made with vinaigrette, but sometimes I crave those creamy salads I enjoyed before becoming vegan. This loaded potato salad is all that and more!

Not only does it have a crave-worthy creamy dressing like this classic vegan potato salad, it also has all the delicious toppings of a loaded baked potato (or these loaded potato skins!). The vegan sour cream adds tanginess, while the cheddar brings that cheesy flavour we all love. And don’t worry about missing out on bacon—this salad has crispy plant-based bacon in every bite. Yes!

Bowl of creamy loaded potato salad

Why You’ll Love This Loaded Potato Salad

  • (Vegan) bacon. They say bacon makes everything better and I think that’s also true of vegan bacon. I can never resist the smoky flavour and crispy texture!
  • Versatile. This loaded potato salad can be served as a side dish, but you know what? I even love it as a main course! It’s perfect for barbecues, picnics, or an everyday lunch option.
  • Easy to make. Baking the potatoes is the most time-consuming part, but nothing about this recipe is difficult.
  • Instant crowd-pleaser. This salad is sure to be a hit at any gathering. Even non-vegans will love the creamy dressing and savoury toppings!
Overhead view of ingredients for loaded potato salad

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Russet potatoes – Because we’re going for baked potato vibes in this recipe, classic russet potatoes are best!
  • Olive oil 
  • Salt 
  • Lemon – Use fresh lemon juice for the best flavour.
  • Vegan sour cream – You can use store-bought or homemade vegan sour cream.
  • Vegan mayo – Again, you can make your own vegan mayo or buy it.
  • Dijon mustard – This adds some sharp flavour to liven things up.
  • Garlic powder
  • Scallions – For a milder flavour, you can substitute chives. 
  • Shredded vegan cheddar cheese – Any brand of vegan cheese you like.
  • Vegan bacon crumbles – My coconut bacon recipe is perfect for this loaded potato salad.
  • Chopped fresh parsley
  • Salt and pepper

How to Make Loaded Potato Salad

  • Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper. 
  • Bake the potatoes. Rub the potatoes with oil, season them with salt, and poke holes in them to let steam escape. Bake for 45 minutes, or until fork tender. 
  • Peel the potatoes. Once the potatoes cool a bit, peel them and cut them into cubes. Sprinkle with lemon juice.
  • Make the dressing. Whisk the vegan sour cream, mayo, mustard, and garlic powder. 
  • Toss the salad. Combine the potatoes, scallions, vegan cheddar cheese, bacon, and parsley in a large bowl. Toss with the dressing.
  • Finish. Season to taste and serve.
Overhead view of loaded potato salad with bacon and cheddar

Tips and Variations

  • Use potatoes that are roughly the same size. This ensures they all finish baking at the same time.
  • Spice it up. If you like a little heat, add a sprinkle of cayenne or a few dashes of hot sauce to the dressing. 
  • Add extra protein. Instead of vegan bacon crumbles, tempeh bacon will give you more bang for your buck in the protein department.
  • Swap out the sour cream. You can use vegan yogurt for a little more tang in your loaded potato salad dressing.
Creamy loaded potato salad in bowl with fork

Serving Suggestions

This loaded potato salad pairs well with classic cookout foods like my easy grillable veggie burgers, grilled Mexican street corn, and 15 minute vegan pasta salad.

How to Store Leftovers

Store leftover loaded potato salad in an airtight container in the refrigerator for up to 3 days. If you find the salad has absorbed most of the dressing after storing, you can freshen it up by adding a little more vegan mayo or sour cream before serving again. 

Avoid freezing this salad, as potatoes tend to have an unpleasant texture after freezing and thawing.

Forkful of loaded potato salad

More Vegan Salad Recipes

Enjoy friends! If you make this loaded potato salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Baked loaded potato salad in bowl

Loaded Potato Salad

This loaded potato salad has vegan sour cream, cheddar, and bacon just like a stuffed baked potato. It's always a hit!
5 (from 2 ratings)

Ingredients

  • 6 russet potatoes
  • 2 tablespoons olive oil, 30 ml
  • 1 teaspoon salt, 6 grams
  • Juice of 1 lemon
  • cup vegan sour cream, 75 grams
  • ½ cup vegan mayo, 116 grams
  • 1 tablespoon Dijon mustard, 15 grams
  • ½ teaspoon garlic powder, 2 grams
  • 4 scallions, chopped
  • ½ cup shredded vegan cheddar cheese, 113 grams
  • ½ cup vegan bacon crumbles, 115 grams
  • ¼ cup chopped fresh parsley, 15 grams
  • Salt and pepper to taste

Instructions 

  • Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  • Rub the potatoes with olive oil, season them with salt, and use a fork to poke a few holes in each. Arrange the potatoes on the baking sheet and bake for 45 minutes or until fork tender.
  • Once cool enough to handle, peel the potatoes and cut them into cubes. Sprinkle with lemon juice and set aside.
  • Whisk together the vegan sour cream, vegan mayo, Dijon, and garlic powder.
  • Combine the potatoes, scallions, vegan cheddar cheese, vegan bacon, and parsley in a large mixing bowl. Add the dressing and toss to coat the potatoes.
  • Taste the potato salad and season with salt and pepper if needed.

Notes

To store: Store any leftover loaded potato salad in an airtight container in the refrigerator for up to 3 days. If you find the salad has absorbed most of the dressing after storing, you can freshen it up by adding a little more vegan mayo or sour cream before serving again.
Calories: 352kcal, Carbohydrates: 37g, Protein: 6g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 0.3mg, Sodium: 771mg, Potassium: 713mg, Fiber: 3g, Sugar: 2g, Vitamin A: 221IU, Vitamin C: 13mg, Calcium: 40mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.