Loaded Baked Potato Salad Recipe
If you’re craving a hearty, crowd-pleasing side that combines everything you love about a classic baked potato (think crispy bacon, cheddar cheese, creamy dressing, and fresh green onions), then you’ll fall head over heels for this Loaded Baked Potato Salad. With all the best flavors and textures in every bite, this salad is perfect for backyard barbecues, summer picnics, potlucks, or simply treating yourself to something extra special alongside your weeknight dinner. Trust me—once you try it, you’ll want to serve it at every gathering!
Ingredients You’ll Need
This recipe uses simple, familiar ingredients, but each one plays a crucial role in creating the irresistible flavor and creamy texture of Loaded Baked Potato Salad. Don’t skip any of these—they all have a job to do!
- Russet potatoes: These are hearty and starchy, perfect for holding their shape and soaking up all the flavors.
- Sour cream: Adds tangy, cool creaminess that balances the salty bacon and rich cheese.
- Mayonnaise: Helps bind the salad together with a luscious, velvety finish.
- Dijon mustard: Brings just a touch of sharpness and depth to round everything out.
- Shredded cheddar cheese: Melts ever-so-slightly into the salad, providing gooey, salty bites throughout.
- Bacon: You can never go wrong with crispy, crumbled bacon for that classic loaded potato vibe.
- Green onions: Add freshness, crunch, and a gentle bite to every forkful.
- Salt and black pepper: Essential for seasoning—taste as you go for perfection.
- Chopped fresh chives (optional): Bring a pop of color and extra fresh, oniony flavor as a garnish.
How to Make Loaded Baked Potato Salad
Step 1: Cook the Potatoes
Start by peeling and cubing your russet potatoes into generous bite-sized pieces. Pop them into a big pot and cover fully with cold, well-salted water—this helps season the potatoes from the inside out! Bring to a boil, then simmer for about 10–12 minutes. You want them fork-tender but not mushy; they should still hold together when tossed into the salad later. Drain them well and let them cool completely—warm potatoes will melt your dressing and make the salad greasy.
Step 2: Mix Up the Creamy Dressing
While the potatoes cool, create the luscious dressing that makes this a true Loaded Baked Potato Salad. In a large mixing bowl, whisk together the sour cream, mayonnaise, and Dijon mustard until smooth and totally combined. This trifecta creates a rich but balanced coating for all those chunky ingredients!
Step 3: Bring Everything Together
Add the cooled potatoes to your dressing, followed by the shredded cheddar cheese, crumbled cooked bacon, and those vibrant green onions. Gently fold everything together until each bite is creamy and packed with toppings. Taste and season with salt and freshly ground black pepper—this is the moment to make sure every spoonful is perfect.
Step 4: Chill for Best Flavor
This salad truly shines when the flavors have time to mingle. Cover the bowl and refrigerate for at least one hour—overnight if you can. The chill time lets everything get cozy and makes the salad supremely scoopable.
Step 5: Garnish and Serve
Right before serving, give your Loaded Baked Potato Salad a final flourish. Sprinkle on some extra crumbled bacon, more shredded cheddar, and a handful of fresh chopped chives. Not only does this make it beautiful, but every bite will feel just as loaded as the last!
How to Serve Loaded Baked Potato Salad
Garnishes
The finishing touch matters when serving Loaded Baked Potato Salad. A generous sprinkle of extra bacon, cheddar cheese, and finely chopped chives or green onions takes it from delicious to downright irresistible. These garnishes add color, pop, and even more layers of flavor, making every scoop look and taste like a real treat.
Side Dishes
This salad is practically made for cookouts and summer celebrations! Serve it alongside barbecue classics like grilled chicken, ribs, burgers, or pulled pork. It also pairs beautifully with fried or baked fish, crispy fried chicken, or even veggie burgers for a hearty vegetarian meal. Trust me—wherever you need a substantial, comforting side, Loaded Baked Potato Salad delivers.
Creative Ways to Present
Level up your presentation for parties and holiday gatherings by serving the salad in a large lettuce-lined bowl or offering individual portions in mason jars or small ramekins. You can even scoop it onto grilled potato skins, sprinkle with extra cheese, and broil briefly for a fun edible “loaded potato boat” effect. However you serve it, this salad always steals the show.
Make Ahead and Storage
Storing Leftovers
Have extras? Store your Loaded Baked Potato Salad in an airtight container in the fridge for up to 3–4 days. Because the flavors continue to meld, it can taste even better on day two! Give it a quick stir before serving to revive the creamy texture.
Freezing
Potato salads with a dairy-based dressing, like this one, unfortunately don’t freeze well. The texture of the potatoes and dressing will suffer when thawed, so it’s best to make and enjoy this salad fresh within a few days.
Reheating
This delicious dish is intended to be enjoyed cold or at room temperature—no reheating necessary! If you prefer, you can remove it from the fridge about 30 minutes before serving to take the chill off and enhance the flavors.
FAQs
Can I use a different type Side Dish
Absolutely! Red potatoes or Yukon Golds work wonderfully in Loaded Baked Potato Salad and don’t require peeling. Just keep the cubes bite-sized for the best texture.
What’s the best way to cook bacon for this recipe?
Baking the bacon on a sheet tray in the oven makes it evenly crispy and super easy to chop or crumble. Pan-frying works too, but be sure to blot away excess grease before adding it to the salad.
Can I lighten up this salad?
Yes! Swap half (or all) of the sour cream and mayo with plain Greek yogurt for a tangy, protein-packed twist. The salad will still taste indulgent but with a lighter touch.
How far ahead can I make Loaded Baked Potato Salad?
This salad is perfect for prepping ahead. You can make it a day in advance and store it in the fridge—just hold off on the final garnishes until right before serving for the prettiest presentation.
Is this recipe gluten free?
Absolutely! Loaded Baked Potato Salad features naturally gluten-free ingredients. Just be sure to double-check your bacon and condiments for any added gluten-containing fillers if you’re cooking for someone with sensitivities.
Final Thoughts
If you’re looking to wow everyone at your next gathering or just need a new go-to side dish, Loaded Baked Potato Salad is guaranteed to win hearts. It’s easy, comforting, and packed with all those classic flavors we can’t get enough of. Give it a try—you’ll find yourself making it on repeat!
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Loaded Baked Potato Salad Recipe
- Total Time: 27 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Loaded Baked Potato Salad is a delicious twist on a classic side dish, combining all the flavors of a loaded baked potato in a creamy salad. Perfect for picnics, potlucks, or as a barbecue side!
Ingredients
Potato Salad:
- 2 ½ pounds russet potatoes, peeled and cut into bite-sized cubes
Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
Additional Ingredients:
- 1 ½ cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup chopped green onions
- Salt and black pepper to taste
- Chopped fresh chives (optional, for garnish)
Instructions
- Cook Potatoes: Boil cubed potatoes until fork-tender. Drain and cool.
- Prepare Dressing: Whisk together sour cream, mayo, and Dijon mustard.
- Combine: Mix potatoes, cheddar, bacon, and green onions with dressing.
- Season: Add salt and pepper to taste. Chill for at least 1 hour.
- Serve: Garnish with chives, bacon, or cheese.
Notes
- For a lighter version, use Greek yogurt instead of some or all of the sour cream and mayo.
- Red or Yukon Gold potatoes can be used and do not need to be peeled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 440mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
