What is loaded baked potato salad, you ask?
It’s a dreamy mix of tender, fluffy potatoes, creamy-tangy dressing, salty bacon, and rich cheddar cheese.
Think of it like your favorite steak house side but in a portable potluck-friendly form.
It’s perfect for BBQs, parties, and more. And it’s beyond easy to make!
Why You’ll Love This Loaded Baked Potato Salad
The ultimate summer side dish is here.
Every bite is like a forkful of the most epically topped baked potato you’ve ever had. Except it’s chilled and easy to bring along to summer parties!
Here’s a few more reasons to love it:
Crowd-Pleasing Flavors: It’s rich and velvety with pops of salty, savory goodness from the bacon and cheese. And the vinegar adds just the right bright note to cut through the richness.
Satisfying Heartiness: The fluffy baked potato base combined with indulgent toppings creates a filling and satisfying dish that will leave you feeling content.
Versatile Dish: Serve it as a side with grilled meats or a quick on-the-go lunch. Either way, you’ll love it.
Meal Prep Marvel: This salad can be prepared in advance, allowing the flavors to meld together beautifully.
Ingredients
I seriously can’t get enough of this stuff. It’s hearty and satisfying, and I guarantee your whole family will love it, too!
To make it, you’ll need the following:
- Russet Potatoes: The starchy, fluffy texture of baked russet potatoes provides the perfect base for this hearty salad.
- Sour Cream + Mayonnaise: Rich, tangy sour cream with velvety mayo creates a lusciously creamy dressing.
- Apple Cider Vinegar: A bright pop of acidity balances the creamy dressing.
- Bacon: Crispy, salty bacon bits provide an irresistible smoky, savory crunch.
- Cheddar Cheese: Shredded sharp cheddar cheese melts into pockets of tangy, gooey goodness.
- Green Onions or Chives: Fresh green onions or chives folded in add a vibrant color and aromatic bite.
- Kosher Salt and Black Pepper: This classic seasoning duo enhances and marries all the flavors.
How to Make Loaded Baked Potato Salad
Every bite of this creamy salad is pure potato perfection.
It does take a bit of time to make, but most of that is hands-off while the spuds bake.
Here’s a quick overview of the steps:
1. PREP: Preheat the oven to 400°F. Clean and dry the potatoes.
2. BAKE: Prick the potatoes with a fork and bake until tender.
3. MIX: Combine the dressing ingredients, taste, and adjust as needed.
4. TOSS: Peel the potatoes (optional), cube them, and then toss them in the dressing to coat.
5. COMBINE: Add bacon, cheese, and onions and mix gently.
6. CHILL: Refrigerate the mixture for 2-3 hours before serving.
7. GARNISH: Serve with extra toppings if desired. Enjoy!
Tips For the Best Loaded Baked Potato Salad
This stuff is so good, your friends and family will race for seconds (and thirds!).
But before you start, read these tips and tricks to ensure your salad is top-notch:
- Bake the potatoes thoroughly. They should be fork-tender and fluffy. If the middle is hard, it will ruin the salad.
- Toss and serve the potatoes warm. They’ll absorb more flavor if you toss them in the dressing warm. And it’s super tasty served warm.
- Don’t peel the potatoes. The skins add extra texture and flavor. Rub them in oil and sea salt before baking to make them stand out.
- Customize toppings. Try diced tomatoes, jalapeños, chives, or ranch seasoning.
- Variations. Skip the bacon to make it vegetarian, or use Greek yogurt instead of sour cream for a lighter version.
How to Store
Before starting this recipe, you’ll need to bake the potatoes and cool them. Then, it needs to chill for a few hours.
So, start this early so it’s ready when you need it.
As for leftovers, here’s how to store them:
To Store: Cover the potato salad or transfer leftovers to an airtight container. Store in the fridge for up to 5 days, and stir gently before serving.
Note: It’s not a good idea to freeze this salad as the potatoes and dairy-based dressing may become grainy and separate upon thawing.
More Potato Salad Recipes You’ll Love
Crispy Smashed Potato Salad
Cauliflower Potato Salad
Red Potato Salad
Amish Potato Salad
Loaded Baked Potato Salad
10
servings15
minutes1
hour356
kcalLoaded baked potato salad is like your favorite steak house side but in a portable potluck-friendly form. It’s perfect for BBQs and is beyond easy to make!
Ingredients
3 pounds russet potatoes
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
10 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/4 cup sliced green onions or chives
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes clean and dry them well with paper towels.
- Prick the potatoes with a fork on the top and bottom, then bake for 50-60 minutes or until fork tender. Remove them from the oven and leave to cool completely.
- In a small bowl, mix the mayonnaise, sour cream, apple cider vinegar, salt, and pepper until well combined. Taste and adjust as needed.
- When cold, peel the potatoes (optional) and cut into 1-inch cubes. Transfer to a large bowl and pour the sour cream mixture over the top. Gently toss to coat.
- Add the crumbled bacon, shredded cheddar cheese, and sliced green onions. Gently stir everything together until well incorporated. Then, cover and refrigerate for at least 2-3 hours.
- Garnish with extra cheese, bacon, and green onions if desired. Enjoy!
Notes
- Bake the potatoes thoroughly. They should be fork-tender and fluffy. If the middle is hard, it will ruin the salad.
- Don’t peel the potatoes. The skins add extra texture and flavor. Rub them in oil and sea salt before baking to make them stand out.
I prefer Yukon Gold potatoes. Would these be okay in this salad?
Also is it mandatory to bake the potatoes without wrapping them in foil?
Hi Lucinda!
You can totally make this with Yukons. The texture will be a little different but still great.
And you can wrap the spuds in foil if you prefer.
They just won’t have the same edge/crispy skin you get after baking.