If you adore the comforting flavors of a classic baked potato but want a dish that’s perfect for sharing and bursting with vibrant textures, then this Loaded Baked Potato Salad Recipe is going to be your new go-to. It’s like your favorite fully-loaded baked potato, transformed into a creamy, tangy, and richly satisfying salad that’s ideal for potlucks, BBQs, or any time you want a crowd-pleasing side. Every forkful brings tender chunks of russet potatoes, crispy bacon, sharp cheddar, and fresh green onions, all lovingly enveloped in a luscious mayo and sour cream dressing seasoned just right. This salad isn’t just a side dish; it’s a happy celebration of all those classic baked potato flavors, brilliantly brought together in a chilled, make-ahead feast.
Ingredients You’ll Need
The beauty of this Loaded Baked Potato Salad Recipe lies in its ingredient list—it’s straightforward, essential, and every item plays a starring role in building layers of flavor and texture. From the hearty russet potatoes that form the creamy base to the crispy bacon and sharp cheddar that add bursts of savory goodness, these ingredients come together to create something truly special.
- 4 pounds russet potatoes: These starchy potatoes hold their shape perfectly while offering that classic baked potato texture.
- 12 ounces cooked bacon (chopped): Crispy, smoky, and salty, bacon adds an irresistible crunch and depth of flavor.
- 1 ½ cups shredded medium cheddar cheese: Sharp and creamy cheddar melts just enough to bind everything together with cheesy goodness.
- 6 chopped green onions: Fresh and slightly pungent, green onions provide a bright contrast and a pop of color.
- 1 cup mayonnaise: Acts as the creamy base for the dressing, making each bite luscious and smooth.
- ¾ cup sour cream: Adds a tangy note and extra creaminess that balances the richness of bacon and cheese.
- Olive oil: Used for roasting the potatoes to give a crispy, flavorful skin.
- Apple cider vinegar: Adds a gentle acidity to brighten the dressing and bring out all the flavors.
- Kosher salt: Enhances every ingredient without overpowering.
- Black pepper: Adds a subtle hint of warmth and spice to round out the taste.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Roast the Potatoes to Perfection
Start by preheating your oven to 400°F and prepping your russet potatoes. Pierce each potato a few times with a fork, then rub them with olive oil so the skins roast up crispy and delicious. Place them on a baking sheet and roast for 50 to 60 minutes until they are tender through and through. Let them cool just enough so you can handle them comfortably before peeling off the skins and chopping into generous chunks. This roasting step is essential because it locks in flavor and ensures your potatoes have a lovely texture that won’t turn mushy in the salad.
Step 2: Prepare the Bacon
While the potatoes are roasting, cook your bacon in a skillet until it’s gloriously crispy. This crispiness adds a fantastic contrast when mixed into the creaminess of the salad. Once done, let it cool slightly, then crumble or chop it into bite-sized pieces that will sprinkle deliciously throughout the salad.
Step 3: Mix the Creamy Dressing
Next, in a small bowl, combine the mayonnaise and sour cream for the salad’s luscious dressing. Season this mix with kosher salt, black pepper, and a splash of apple cider vinegar for a subtle tang that cuts through the richness beautifully. This dressing is the heart of the dish, marrying all the flavors and textures comfortably together.
Step 4: Combine All Ingredients
Now for the fun part. Gently fold the chopped potatoes, crispy bacon, shredded cheddar cheese, and chopped green onions into your creamy dressing. Be careful not to overmix—you want to keep those potato chunks intact and maintain the salad’s inviting texture.
Step 5: Chill Before Serving
Once everything is combined, cover your bowl with plastic wrap and refrigerate the salad for at least three hours. This pause allows all the flavors to mingle and deepen, giving you a rich, cohesive dish that’s even better served cold or at room temperature.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
A little fresh topping goes a long way in elevating your Loaded Baked Potato Salad Recipe. Sprinkle extra shredded cheddar, crisped bacon bits, and sliced green onions on top just before serving to add visual appeal and an extra punch of flavor. If you want a subtle herbal freshness, chopped chives or a sprinkle of paprika can also do wonders.
Side Dishes
This potato salad pairs perfectly with hearty proteins like grilled steak, BBQ chicken, or even a veggie burger. It also shines as part of a summer picnic alongside corn on the cob and fresh garden salad, making your meal delightfully balanced with different flavors and textures.
Creative Ways to Present
For a fun twist, serve the Loaded Baked Potato Salad Recipe in hollowed-out mini baked potatoes as individual servings. You could also layer it in clear jars for picnic portability or layer it with lettuce and crispy bacon in a parfait glass for a unique appetizer presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Your Loaded Baked Potato Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to blend, making leftovers sometimes even tastier. Just give it a gentle stir before serving again to refresh the texture.
Freezing
Because of the creamy dressing and fresh green onions, this salad isn’t the best candidate for freezing. Freezing tends to separate the dressing and alter the texture of the potatoes, so it’s ideal to enjoy this salad fresh or within a few days of making it.
Reheating
This salad is best served chilled or at room temperature, so there’s no need to reheat it. If you prefer it warmer, try removing a portion and warming it gently in the microwave, but be aware the mayo-based dressing can separate when heated, which may slightly change the texture.
FAQs
Can I use red or Yukon gold potatoes instead of russet potatoes?
Absolutely! While russets offer a fluffy texture that’s classic for baked potatoes, red or Yukon gold potatoes will also work nicely. Just keep in mind that the texture may be slightly waxier and less fluffy, which can subtly change the salad’s mouthfeel.
How can I make this salad ahead for a party?
Prepare the salad according to the recipe and refrigerate it for at least three hours or overnight. This resting time allows the flavors to meld beautifully and makes for easy entertaining. Just give it a gentle stir before serving and re-garnish if you like.
Is there a good substitute for the sour cream in the dressing?
If you’re looking to skip sour cream, Greek yogurt is a fantastic substitute. It offers a similar creamy texture and tangy flavor while adding a bit more protein and a lighter feel to the dressing.
Can I add other toppings like chives or jalapeños?
Definitely! Chives add a delicate onion flavor that complements the green onions perfectly, and jalapeños bring a nice kick if you like a little heat. Feel free to customize the salad to your taste buds’ delight.
What’s the secret to perfectly crispy bacon for this salad?
To get the crispiest bacon, cook it slowly over medium-low heat. This allows the fat to render out gradually, resulting in evenly crisp slices rather than burnt edges. Drain on paper towels before chopping for the best texture in your salad.
Final Thoughts
Now that you have the steps and secrets to this incredible Loaded Baked Potato Salad Recipe, I promise it’s going to become a staple in your recipe box. It’s a guaranteed crowd-pleaser, combining classic comfort with fresh, vibrant ingredients that everyone will rave about. Take your next gathering up a notch by bringing this dish to the table—you won’t regret it!
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful loaded baked potato salad combining tender baked russet potatoes with crispy bacon, sharp cheddar cheese, fresh green onions, and a creamy mayo and sour cream dressing. Perfectly seasoned and chilled to meld the flavors, this dish is a crowd-pleaser ideal for potlucks, picnics, or family gatherings.
Ingredients
Potatoes
- 4 pounds russet potatoes
Bacon
- 12 ounces cooked bacon, chopped
Cheese and Vegetables
- 1 ½ cups shredded medium cheddar cheese
- 6 green onions, chopped
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- 1–2 teaspoons olive oil (for coating potatoes)
- 1 tablespoon apple cider vinegar (optional for dressing tanginess)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare the potatoes for baking.
- Bake Potatoes: Pierce each russet potato several times with a fork to allow steam to escape. Rub them with olive oil for crispiness and place on a baking sheet. Bake for 50 to 60 minutes until potatoes are tender when pierced with a fork. Remove from oven and let them cool slightly before handling.
- Cook Bacon: While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain excess fat and crumble the cooked bacon into bite-sized pieces.
- Prepare Dressing: In a small bowl, combine mayonnaise and sour cream. Season with kosher salt and black pepper to taste. Optionally, stir in a tablespoon of apple cider vinegar to add a subtle tang to the dressing.
- Assemble Salad: Peel the slightly cooled baked potatoes and chop them into chunks. In a large bowl, gently combine the chopped potatoes, crumbled bacon, shredded cheddar cheese, and chopped green onions. Pour the dressing over the mixture and fold gently to coat without breaking up the potatoes too much.
- Chill: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 3 hours. This allows the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best results, use russet potatoes as they bake fluffy and hold their shape well in the salad.
- Make sure potatoes are not too hot when mixing to prevent the dressing from melting the cheese completely.
- Adjust seasoning and vinegar in the dressing based on taste preference.
- This salad can be made a day ahead to enhance flavors further.
- Store leftovers covered in the refrigerator for up to 3 days.
