Loaded Baked Potato Salad Recipe

When you’re craving a classic comfort food salad with all the fixings, this Loaded Baked Potato Salad absolutely delivers! Imagine all your favorite flavors from a loaded baked potato—creamy, smoky, cheesy deliciousness—tossed together in a chilled, crowd-pleasing side dish perfect for every potluck or backyard BBQ.

Ingredients You’ll Need

This ingredient lineup is simple but purposeful—each adds its own magic to recreate everything we love about a classic loaded baked potato salad. Quality is key, from the potatoes to that pile of crisp bacon!

• Russet Potatoes: These give you that fluffy, classic baked potato texture and soak up the flavors beautifully.
• Olive Oil: A drizzle before baking helps get the skins slightly crisp and lends subtle richness.
• Apple Cider Vinegar: Just a splash while the potatoes are warm brings a gentle tang and helps infuse every bite with flavor.
• Mayonnaise: The creamy base that brings all the mix-ins together; opt for full-fat for a richer finish.
• Sour Cream (or Greek Yogurt): Adds a cool, slightly tangy flavor—your call for classic or a lighter, protein-packed swap.
• Kosher Salt & Freshly Ground Black Pepper: Essential seasoning for balance and depth.
• Bacon: Cook it until crispy; the smoky, salty crunch is what makes this salad pop!
• Green Onions: A fresh, zesty touch that complements the richness and adds color.
• Medium Cheddar Cheese: Shredded for that perfect melty-cheesy bite in every forkful.

Variations

The true charm of Loaded Baked Potato Salad is how easily you can make it your own. Whether you’re working with what’s in your fridge or aiming to fit specific tastes, here are some fun and delicious ways to put your personal spin on it.

• Sour Cream & Chive Version: Swap all or part of the green onions for fresh chopped chives, and use extra sour cream for maximum tang.
• Lighter Makeover: Use half Greek yogurt and a light mayonnaise for a fresher, protein-boosted salad with all the flavor.
• Vegetarian Option: Ditch the bacon and add roasted mushrooms or smoky tempeh for a satisfying, meaty bite.
• Spicy Kick: Mix in diced pickled jalapeños or a sprinkle of cayenne in the dressing for those who love extra heat.
• Dairy-Free: Choose your favorite plant-based mayo and vegan cheese shreds to make this totally dairy-free yet still creamy and indulgent.

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes for Perfect Texture

Preheat your oven to 400°F. Give those russet potatoes a good scrub, pat them dry, and set them on a baking sheet. Prick them a few times with a fork (to let steam escape), rub with a little olive oil and kosher salt, then bake until they’re fork-tender—about 50 to 60 minutes. This extra time in the oven gives you fluffy interiors and that unmistakable true baked potato flavor!

Step 2: Cool & Chop the Potatoes

Once the potatoes are cool enough to handle, gently peel away the skins (discard or save for a snack!) and cut the potato flesh into chunky, shaggy 1-inch pieces. A little crumbling is totally fine here—this rustic texture holds the dressing and mix-ins perfectly.

Step 3: Sprinkle with Apple Cider Vinegar

Right after chopping and while the potatoes are still warm, sprinkle them evenly with apple cider vinegar. Don’t skip this step—think of it as the flavor bridge between bland potatoes and the creamy dressing. Let them stand for 15–30 minutes to soak up that zing and cool down fully.

Step 4: Cook the Bacon and Prep the Mix-Ins

Meanwhile, crisp up your bacon in a skillet or oven, then let it drain and cool completely before chopping. While the bacon cools, chop green onions and shred that cheddar cheese for best flavor (freshly shredded cheese always melts and blends better in salads like this!).

Step 5: Make the Creamy Dressing

In a small bowl, stir together mayonnaise, sour cream (or Greek yogurt), kosher salt, and black pepper. Taste and tweak as needed—the dressing should be rich, balanced, and just a bit tangy.

Step 6: Fold It All Together

Once the potatoes are cool, add in your dressing, then pile in the bacon pieces, green onions, and shredded cheddar. Gently fold everything together with a large spatula, being careful not to mash the potatoes too much. Season with more salt and pepper to taste. Cover and chill for at least 3 hours (overnight is fantastic) so the flavors meld and the salad really holds together.

How to Serve Loaded Baked Potato Salad

Garnishes

Finish your Loaded Baked Potato Salad with extra crisp bacon bits, a sprinkle of sharp cheddar, and a handful of sliced green onions or fresh chives. Not only does this make your bowl extra inviting, it gives each serving a fresh pop of color and flavor. A little dusting of black pepper or smoked paprika is lovely too!

Side Dishes

This salad is a natural with all things grilled—think burgers, steaks, hot dogs, or BBQ chicken. It also pairs beautifully with simple picnic fare like sandwiches or roasted veggies. Basically, if it’s picnic season, this potato salad is a must on the table!

Creative Ways to Present

For parties, portion Loaded Baked Potato Salad into small mason jars, individual ramekins, or lettuce cups for fun and easy serving. If you’re looking to impress, layer it in a trifle dish to show off every delicious layer—or serve warm with extra cheese on top, almost like a casserole.

Make Ahead and Storage

Storing Leftovers

Store any leftover Loaded Baked Potato Salad in an airtight container in the fridge. It keeps wonderfully for up to four days, and actually tastes even better the next day once the flavors have a chance to really come together.

Freezing

Potato salads, especially creamy versions, don’t freeze well—the texture becomes mushy and the dressing can split when thawed. For best results, enjoy this salad fresh and store only in the fridge.

Reheating

This Loaded Baked Potato Salad is designed to be served chilled or at cool room temperature. If you’d like to serve it slightly warm, gently let it sit out for 20-30 minutes (don’t microwave, or the dressing will separate!).

FAQs

Final Thoughts

There’s something so irresistible about a chilled, creamy bowl of Loaded Baked Potato Salad—it’s the side dish everyone hopes will make an appearance. I can’t wait for you to give this recipe a try at your next gathering or family meal. Your guests (and your taste buds) are in for a treat!

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