Loaded Baked Potato Salad Recipe

If you love all the savory goodness of a fully loaded baked potato, you’re going to adore this Loaded Baked Potato Salad. Creamy, satisfying, and packed with crispy bacon, sharp cheddar, and bursts of green onion, it’s everything you love in a comforting side dish—ready to steal the show at your next gathering.

Ingredients You’ll Need

Every ingredient in this Loaded Baked Potato Salad is carefully chosen for flavor, texture, or color you don’t want to miss. Each one brings its own magic, whether that’s creamy richness, smoky crunch, or a colorful pop that makes this salad downright irresistible.

• Russet potatoes (4 lbs): These bake up fluffy and hearty—the perfect blank canvas for all your favorite loaded toppings.
• Olive oil (1–2 tbsp): A quick rub helps the potato skins crisp in the oven for savory depth, even though you’ll remove the skins later.
• Apple cider vinegar (3 tbsp): Sprinkling warm potatoes keeps things tangy and enhances every bite—don’t skip this trick!
• Mayonnaise (1 cup): Classic creamy base for the dressing, binding everything together luxuriously.
• Sour cream or Greek yogurt (¾ cup): Adds extra tang and silkiness to the salad—Greek yogurt works beautifully if you want a lighter touch.
• Kosher salt (1 tsp): For seasoning throughout, making the flavors really pop.
• Freshly ground black pepper (1 tsp): Adds just the right hint of heat and bite to balance every forkful.
• Bacon (12 oz): Baked until crisp and crumbled for that irresistible smoky flavor and crunchy texture.
• Green onions (6, chopped): Fresh and peppy, these brighten up every bite and add a gorgeous green finish.
• Medium cheddar cheese (1 ½ cups, shredded): Melty, rich cheddar brings that classic ‘baked potato’ feel—pre-shredded or freshly shredded, your call!

Variations

The beauty of a Loaded Baked Potato Salad is just how endlessly adaptable it is. This recipe is a brilliant canvas—riff on it with different add-ins, lighter swaps, or even a spicy kick. Let your cravings or pantry lead the way!

• Swap in sweet potatoes: For a slightly sweeter, more colorful base that pairs deliciously with the smoky bacon and tangy dressing.
• Greek yogurt dressing: Lighten things up by replacing some or all of the mayonnaise and sour cream with Greek yogurt—it’s creamy, protein-packed, and fresh.
• Go veggie heavy: Add roasted broccoli, red bell pepper, or even chopped pickles for a colorful, crunchy twist.
• Kick up the heat: Mix in diced jalapeños, a dash of hot sauce, or pepper jack cheese for a spicy spin on this classic.

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes

Preheat your oven to 400°F. Scrub your russet potatoes, prick them with a fork, and set them on a baking sheet. Give them a quick olive oil rub and a light sprinkle of kosher salt. Let them bake until they yield easily to a tester—that’s where the magic happens, infusing the potatoes with that classic baked flavor you just can’t get from boiling.

Step 2: Cool and Chop the Potatoes

Once your potatoes are baked, let them rest long enough to handle. Slip off the skins (don’t worry if some shagginess happens!) and cut the warm flesh into rough, bite-sized chunks right into a mixing bowl. While still warm, sprinkle them with apple cider vinegar—this soaks in for tang and keeps every mouthful lively.

Step 3: Cook the Bacon

While the potatoes are cooling, sizzle your bacon in a skillet or bake it oven-style until every piece is crisp and drool-worthy. Drain, cool, and crumble into bite-sized bits—these deliver smoky crunch in every scoop of your Loaded Baked Potato Salad.

Step 4: Mix the Dressing

In a small bowl, blend mayonnaise, sour cream (or Greek yogurt), kosher salt, and pepper. This creamy, tangy mixture pulls the whole salad together and makes every bite rich and luscious.

Step 5: Assemble the Salad

Once the potatoes have cooled, pour the dressing over them. Add crumbled bacon, chopped green onions, and shredded cheddar cheese, then gently fold everything together. You want those shreds of potato, pockets of bacon, and gooey cheese in every bite! Taste for salt and pepper, then refrigerate for at least 3 hours (overnight is best) so the flavors meld and the salad sets up into utter perfection.

How to Serve Loaded Baked Potato Salad

Garnishes

For that true steakhouse vibe, sprinkle extra chopped green onions and a shower of shredded cheddar cheese right before serving. A few more bacon crumbles on top—and even a dusting of smoked paprika or black pepper—makes your Loaded Baked Potato Salad look as irresistible as it tastes.

Side Dishes

Pair this salad with classic grilled steaks, juicy burgers, BBQ chicken, or even pulled pork sandwiches for a dreamy spread. It’s also surprisingly delicious beside grilled veggies or as part of a hearty brunch menu.

Creative Ways to Present

Spoon your Loaded Baked Potato Salad into a rustic, wide serving bowl and top generously with all the best extras. For parties, try mini mason jars or small glasses for single-serve portions, or pipe the salad into halved baked potatoes as a stunning, unexpected appetizer!

Make Ahead and Storage

Storing Leftovers

Store your leftover Loaded Baked Potato Salad in an airtight container in the fridge for up to four days. The flavors deepen over the first day, making your second helping just as delightful as the first!

Freezing

Potato salads made with mayonnaise and dairy don’t freeze well, since the texture changes when thawed. This dish is best enjoyed freshly made or from the fridge rather than the freezer.

Reheating

Loaded Baked Potato Salad is designed to be served cold or at room temperature, so no reheating required. If you’d like it a bit warmer, a short rest at room temperature before serving is all you need.

FAQs

Final Thoughts

If you’ve never tried a Loaded Baked Potato Salad, this is your sign to make it happen! It’s the kind of crowd-pleasing dish that makes every meal—sunny picnics, backyard barbecues, and cozy family dinners—a little bit more special. I hope you love every creamy, bacon-filled, flavor-packed bite!

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