Loaded Baked Potato Salad Recipe

If you dream about all the best flavors of a loaded baked potato—creamy insides, smoky bacon, tangy sour cream, sharp cheddar, and snappy green onions—you’re in for a treat! This Loaded Baked Potato Salad takes everything you love about that classic comfort food and transforms it into a crowd-pleasing, ultra-satisfying side dish that’s perfect for cookouts, potlucks, or just a Tuesday night dinner.

Ingredients You’ll Need

The beauty of Loaded Baked Potato Salad is that every ingredient pulls its own weight—no fancy extras needed. Each one brings something special, from creamy richness and a touch of tang, to smoky crunch and irresistible color. Here’s how the magic comes together:

• Russet Potatoes (4 pounds): Their sturdy texture and fluffy interior make them ideal for baking and holding up in the salad.
• Olive Oil (1-2 tablespoons): A little drizzle crisps up the potato skins and adds subtle depth of flavor.
• Apple Cider Vinegar (3 tablespoons): Sprinkling this on warm potatoes infuses every bite with zippy brightness—don’t skip it!
• Mayonnaise (1 cup): Gives the salad a creamy, luscious base.
• Sour Cream or Greek Yogurt (¾ cup): Adds tangy zip and classic baked potato flavor. Greek yogurt works for a slightly lighter, protein-packed twist.
• Kosher Salt (1 teaspoon) & Freshly Ground Black Pepper (1 teaspoon): Simple seasonings that let the other ingredients shine.
• Bacon (12 ounces): Cooked until crispy, then chopped—everything is better with bacon!
• Green Onions (6): Fresh, crisp, and a little bit spicy, they wake up every bite.
• Cheddar Cheese (1 ½ cups, shredded): Medium cheddar melts just enough in the salad for that classic oozy quality.

Variations

Mixing things up couldn’t be easier—Loaded Baked Potato Salad is the ultimate blank slate. Adapt it for what’s in your fridge, your favorite flavors, or even dietary needs. Truly, there’s no wrong way to load it up!

• Lighter Dressing: Swap out some of the mayo for more Greek yogurt for a tangy, protein-rich update.
• Vegetarian Version: Omit the bacon or substitute it with crisped tempeh bacon or smoky roasted mushrooms for a meatless twist.
• Deluxe Toppings: Add diced jalapeños for kick, swap in pepper jack cheese, or sprinkle in chives for a fancier flavor boost.
• Loaded Ranch Potato Salad: Stir in a teaspoon of ranch seasoning or use ranch dressing instead of some of the mayo for a whole new spin on the classic.

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes

Preheat your oven to 400°F. Give your potatoes a good scrub, poke them a few times with a fork, and line them up on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and bake for 50–60 minutes, or until a skewer slides in effortlessly. This baking method gives the salad its signature “baked potato” flavor—way better than boiling!

Step 2: Cool and Cut the Potatoes

Let the potatoes cool just enough to handle. Peel away the skins (don’t worry if little bits stick around), then cut the fluffy potato flesh into hearty 1-inch chunks. The pieces might look a bit shaggy and crumbly—that’s exactly what you want for a classic texture. Transfer them straight into your mixing bowl.

Step 3: Add Vinegar and Rest

While the potatoes are still warm, sprinkle them with apple cider vinegar. Toss gently, then let them rest for 15–30 minutes to soak up all that flavor and cool down. This step adds brightness and keeps the potatoes from tasting heavy or flat.

Step 4: Cook and Crumble the Bacon

While the potatoes chill, fry or bake your bacon until it’s gorgeously crisp, then let it cool and crumble it up into glorious bacon bits. The smoky, crunchy bacon is the soul of this salad, so don’t skimp!

Step 5: Make the Creamy Dressing

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), kosher salt, and plenty of black pepper until smooth. This luscious mix is what binds the whole dish together, echoing the classic toppings you’d put on a true loaded baked potato.

Step 6: Assemble and Chill

Pour the creamy dressing over the cooled potatoes. Add the crumbled bacon, chopped green onions, and sharp cheddar cheese. Gently fold everything together—be patient and delicate to keep those lovely potato chunks intact! Taste and adjust seasoning if needed. Cover and refrigerate for at least 3 hours, or overnight if you can. This wait deepens all the flavors and gives you the best version of Loaded Baked Potato Salad!

How to Serve Loaded Baked Potato Salad

Garnishes

Sprinkle the finished salad with extra green onions, shredded cheese, and a shower of crispy bacon bits just before serving. For a pop of color and flavor, toss on a tiny pinch of smoked paprika or chives. These fresh, flavorful garnishes make your Loaded Baked Potato Salad truly irresistible when it hits the table.

Side Dishes

Loaded Baked Potato Salad thrives next to summer standbys like grilled burgers, barbecued chicken, pulled pork, or even vegetable kebabs. It’s just as at-home at a holiday table as it is at a backyard BBQ—this dish steals the spotlight wherever you serve it.

Creative Ways to Present

Spoon your salad into a big, rustic bowl and let everyone help themselves, or serve in individual mason jars for picnic-ready fun. For parties, set up a “loaded potato salad bar” with bowls of toppings—let guests customize with more cheese, bacon, herbs, or even hot sauce!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Loaded Baked Potato Salad tightly covered in the fridge. It stays fresh and delicious for up to 4 days. Give it a gentle stir and taste for seasoning before serving—it just might be even better on day two!

Freezing

Because of the creamy dressing and the potatoes’ texture, Loaded Baked Potato Salad isn’t a great candidate for freezing—the dressing can separate, and the potatoes tend to get grainy. For best results, make it fresh and enjoy within a few days.

Reheating

This salad is meant to be served cold or at room temperature, letting those flavors really shine. If you’d like to take the chill off, let it sit at room temperature for 30 minutes before serving, but skip the microwave to keep the creamy texture intact.

FAQs

Final Thoughts

If you’ve never tried making Loaded Baked Potato Salad at home, now is the perfect time—I promise once you do, it’ll become a go-to favorite for every season. It’s rich, full of personality, and always sparks that “just one more bite” feeling. Gather your ingredients, invite some friends over, and dive in—you’ll be glad you did!

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