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If you love all the cozy flavors of a classic baked potato but want something that’s perfect for sharing at a picnic, potluck, or family dinner, this Loaded Baked Potato Salad Recipe is your new best friend. Creamy, cheesy, and packed with crispy bacon and fresh green onions, it takes traditional potato salad to a whole new level with that irresistible baked potato flair. It’s easy to prepare but full of texture and flavor, creating a dish you’ll be excited to bring out again and again.

Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This Loaded Baked Potato Salad Recipe calls for simple, everyday ingredients that each add a unique touch to the flavor, texture, or color. By using classic elements like russet potatoes and bacon, alongside a creamy dressing, you get a perfectly balanced salad that’s visually appealing and absolutely delicious.

4 pounds russet potatoes: These starchy potatoes are perfect for baking and hold their shape well in the salad.
1-2 tablespoons olive oil: A light coating for crispy potato skins and to enhance flavor.
3 tablespoons apple cider vinegar: Adds tang and helps keep the potatoes bright and fresh.
1 teaspoon kosher salt: Essential for seasoning and bringing out all the other flavors.
1 teaspoon freshly ground black pepper: Provides a subtle, warming spice throughout the salad.
1 cup mayonnaise: The creamy base that binds everything together with rich flavor.
¾ cup sour cream or Greek yogurt: Adds creamy tang and lightness to the dressing.
12 ounces bacon, cooked, cooled, and chopped: Crispy bacon brings a salty crunch that makes every bite memorable.
6 green onions, chopped: Freshness and color that brighten up this hearty dish.
1 ½ cups medium cheddar cheese, shredded: Melty, sharp cheese gives the salad a comforting, indulgent edge.

How to Make Loaded Baked Potato Salad Recipe

Step 1: Preheat and Prepare Potatoes

Start by preheating your oven to 400° F so it’s warm and ready. Clean your russet potatoes thoroughly and pierce each one 4-5 times with a fork to allow steam to escape during baking. Lightly coat them with olive oil to help the skins crisp up, then sprinkle with kosher salt for an early seasoning boost.

Step 2: Bake the Potatoes

Place the potatoes on a baking sheet and bake for about 50 to 60 minutes. You’ll know they’re done when a skewer or cake tester slides in easily. The hot, fluffy interiors to come are the hallmark of a perfect baked potato salad.

Step 3: Peel and Cut the Potatoes

Once the potatoes are cool enough to handle, peel off the skins and cut the potato flesh into 1-inch chunks. Don’t worry if some pieces crumble—that adds great texture. Transfer everything to a large mixing bowl and sprinkle with apple cider vinegar while the potatoes are still warm. Let them rest for 15 to 30 minutes to absorb that bright vinegar flavor and cool down for the next steps.

Step 4: Cook the Bacon

While the potatoes are resting, cook your bacon until crispy, either in a skillet or the oven. Let the bacon drain and cool, then crumble it into bite-size pieces. This crispy bacon will add the perfect savory crunch to the salad.

Step 5: Prepare the Dressing

Mix the mayonnaise and sour cream (or Greek yogurt) in a small bowl. Season with kosher salt and freshly ground black pepper. This creamy mixture brings a tangy richness that ties all the flavors together beautifully.

Step 6: Combine All Ingredients

Once the potatoes have cooled to room temperature, pour the dressing over them. Add the chopped green onions, crumbled bacon, and shredded cheddar cheese. Gently fold everything together to coat the potatoes evenly without breaking them up too much. Taste and adjust the salt and pepper if needed.

Step 7: Chill Before Serving

For the best flavor and texture, refrigerate the salad for at least 3 hours or overnight. This resting time allows all the flavors to meld deliciously, ensuring every spoonful tastes like a warm bake turned salad perfection.

How to Serve Loaded Baked Potato Salad Recipe

Garnishes

A garnish can take this potato salad to the next level visually and flavor-wise. Try topping it with extra shredded cheddar, thinly sliced green onions, or a sprinkle of crispy bacon bits right before serving. A dash of smoked paprika or a few chopped chives can also add a delightful pop of color and subtle smoky notes.

Side Dishes

This Loaded Baked Potato Salad pairs wonderfully with grilled meats like steaks or chicken, smoky barbecue ribs, or even fresh, crisp vegetable dishes. Think of it as the hearty, comforting sidekick that complements your main dish with creamy tang and crunch.

Creative Ways to Present

For party presentations, serve the salad in individual small mason jars or hollowed-out mini baked potatoes for a fun twist. You can also layer it in a clear bowl to show off the colorful layers of potato, bacon, cheese, and green onions. This makes it as attractive as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you have leftovers after the feast, no worries! Store your Loaded Baked Potato Salad Recipe in an airtight container in the refrigerator. It will keep fresh and flavorful for up to four days, making it easy to enjoy all week long.

Freezing

Because of the mayonnaise and sour cream, this potato salad doesn’t freeze well—these ingredients tend to separate and change texture after thawing. It’s best to enjoy this salad fresh or refrigerated rather than frozen.

Reheating

This salad is designed to be served cold, so reheating isn’t necessary or recommended. If you feel like it needs to be slightly warmer, let it sit at room temperature for 15 to 20 minutes before serving to take the chill off without compromising texture.

FAQs

Can I use red potatoes instead of russet potatoes?

Absolutely! While russets are great for their fluffy texture, red potatoes are waxier and hold their shape better when mixed. Using red potatoes will change the texture slightly but still result in a delicious salad.

Is it okay to substitute Greek yogurt for sour cream?

Yes! Greek yogurt is a fantastic substitute if you want to lighten up the dressing a bit. It adds tang and creaminess similar to sour cream but with fewer calories and more protein.

Can I make this salad vegan?

You can! Swap out bacon for crispy smoked tempeh or mushrooms, replace mayonnaise with vegan mayo, and use plant-based cheese alternatives. The key is balancing creamy, tangy, and savory elements to keep that classic loaded baked potato vibe.

How long does it take to bake the potatoes?

Generally, baking takes about 50 to 60 minutes at 400° F. The potatoes are done when a skewer slides in easily with no resistance, signaling soft, fully cooked interiors perfect for this salad.

Can I add other toppings to the salad?

Of course! Feel free to mix it up by adding chopped hard-boiled eggs, diced bell peppers, or even some fresh herbs like dill or parsley. These additions can enhance flavor and color wonderfully.

Final Thoughts

There’s something undeniably comforting and satisfying about this Loaded Baked Potato Salad Recipe that makes it such a crowd-pleaser. It’s the perfect blend of creamy, crunchy, tangy, and cheesy that brings people back for more. Whether you’re making it for a family gathering or a casual cookout, give it a try—you’re going to love how this twist on potato salad steals the show every time.

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Loaded Baked Potato Salad Recipe