Loaded Baked Potato Salad Recipe

If you love everything about a loaded baked potato—the fluffy potato, crispy bacon, sharp cheddar, and cool sour cream—then you absolutely have to try this Loaded Baked Potato Salad! It’s like diving into your favorite steakhouse comfort food, but in scoopable, crowd-pleasing picnic form. Every forkful is creamy, smoky, savory, and speckled with fresh green scallions for a punch of flavor.

Ingredients You’ll Need

This recipe is all about simple, everyday ingredients coming together to create something truly special. Each one plays an essential role—whether it’s lending creaminess, smokiness, a pop of freshness, or a golden cheesy finish—to make this the best Loaded Baked Potato Salad you’ve ever tasted.

• Russet Potatoes: Their fluffy texture after baking is essential for that classic baked potato flavor (and they soak up the flavorful dressing beautifully).
• Olive Oil: Rubbing just a touch on the potatoes before baking helps deliver a crisp, flavorful skin—even though you’ll peel most of it off.
• Apple Cider Vinegar: A splash while the potatoes are warm perks up the flavors and ensures the salad isn’t too heavy.
• Mayonnaise: The creamy base that pulls everything together—smooth and luscious.
• Sour Cream (or Greek Yogurt): Adds tang and that cool “baked potato with sour cream” classic flavor; Greek yogurt works for a lighter touch.
• Kosher Salt & Freshly Ground Black Pepper: Essentials for boosting every single flavor note.
• Bacon: Cooked to crisp perfection, cooled, and chopped—bacon is the soul of every loaded baked potato!
• Green Onions: Their fresh, mild bite makes the whole bowl sing; don’t skip them.
• Medium Cheddar Cheese: A generous amount of sharp, shredded cheddar brings that unmistakable cheesiness.

Variations

This is the kind of recipe you can truly make your own! Loaded Baked Potato Salad loves a creative twist—try substituting ingredients, adding veggies, or tweaking the dressing to fit special diets and flavor cravings.

• Make It Lighter: Swap half or all of the mayonnaise for plain Greek yogurt for a tangy, protein-boosted version.
• Go Vegetarian: Leave out the bacon, and toss in some smoked paprika for a hint of smoky flavor without the meat.
• Spicy Kick: Stir in diced pickled jalapeños or a sprinkle of chili flakes for a little extra zing.
• Herbaceous Touch: Mix in chopped fresh parsley, chives, or dill for an herby spin.
• Different Cheese: Try smoked gouda, Monterey Jack, or pepper jack instead of cheddar for a fun flavor swap.

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F. Give your russet potatoes a good scrub, pierce each several times with a fork, and arrange them on a baking sheet. Drizzle a little olive oil over the tops, sprinkle with kosher salt, and bake for 50–60 minutes, until they’re fork-tender, fluffy, and baked through. Remove them from the oven and let them cool just enough to handle.

Step 2: Peel and Chop

Once the potatoes are cool to the touch, peel away the skins (discard or save for a crispy snack!) and chop the potatoes into rough 1-inch chunks. Don’t worry if some pieces crumble or get shaggy—this adds to the salad’s irresistible texture. Transfer all the potato into a large bowl while still warm.

Step 3: Add Vinegar & Let Rest

While the potatoes are still warm in the bowl, drizzle with apple cider vinegar. This zesty step infuses the potatoes with brightness. Allow them to rest for 15–30 minutes as they cool—the potatoes will soak up every drop of flavor.

Step 4: Cook and Crumble Bacon

While the potatoes cool, fry or oven-bake your bacon until it’s delightfully crispy. Let the bacon drain on paper towels, then chop or crumble into bite-sized bits—the perfect savory-salty burst in every bite of your Loaded Baked Potato Salad.

Step 5: Mix the Dressing

In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and pepper. This creamy, tangy dressing is the glue that unites all those classic loaded potato flavors.

Step 6: Assemble and Chill

Pour the creamy dressing over the cooled potatoes. Add the crumbled bacon, chopped green onions, and plenty of shredded cheddar cheese. Gently fold everything together so you don’t smush the potatoes too much—some chunks, some crumbles, all delicious. Taste and adjust with extra salt or pepper if needed. Cover and refrigerate for at least 3 hours (or up to overnight) so all the flavors meld together into true Loaded Baked Potato Salad bliss.

How to Serve Loaded Baked Potato Salad

Garnishes

A classic finish for Loaded Baked Potato Salad is an extra shower of chopped green onions, crisp bacon crumbles, and a light sprinkle of cheddar right before serving. For a colorful pop, add a dusting of paprika or fresh chives—every bite will look as irresistible as it tastes.

Side Dishes

This salad is the ultimate companion to everything hot off the grill, from juicy burgers and BBQ ribs to grilled chicken or corn on the cob. It’s also a hearty addition to football spreads, fried chicken nights, or any time you want a creamy, craveable side.

Creative Ways to Present

Dress up your Loaded Baked Potato Salad by serving in individual mason jars for picnics, layering it in a trifle dish for a showstopping buffet look, or spooning into crisp lettuce cups for a lighter spin. For parties, let guests build their own with toppings in little bowls alongside.

Make Ahead and Storage

Storing Leftovers

Transfer leftover Loaded Baked Potato Salad to an airtight container and store in the refrigerator for up to four days. It stays delightfully creamy, and the flavors continue to get richer as it sits—perfect for make-ahead meal prep or easy leftovers.

Freezing

Unfortunately, this salad doesn’t freeze well—the creamy dressing can separate, and the potatoes may get mealy after thawing. It’s best enjoyed fresh from the fridge, but don’t worry, it never lasts long enough to freeze anyway!

Reheating

This is a dish that’s meant to be savored cold or at room temperature, just like traditional potato salad. If you’d prefer it a little warmer, let it sit out for 20–30 minutes before serving, but skip the microwave to keep the dressing creamy and smooth.

FAQs

Final Thoughts

There’s just something about a big bowl of Loaded Baked Potato Salad that brings people together and makes every meal feel a little more special. If you’ve never brought this dish to a gathering, just wait for the rave reviews—and don’t count on there being any leftovers! I can’t wait for you to try it and see why it’s a staple in my own kitchen. Enjoy every creamy, cheesy, bacon-studded bite!

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