If you’re looking for the ultimate crowd-pleaser at your next picnic or backyard get-together, look no further than this Loaded Baked Potato Salad Recipe. Imagine all the best flavors of a classic loaded baked potato—crispy bacon, melty cheddar, cool sour cream, and snappy green onions—packed into a creamy, tangy, downright addictive potato salad. Each bite delivers a satisfying mix of textures and tastes, making this dish an undeniable star alongside grilled fare or on its own as a hearty side. It’s comfort food in a bowl, always the first to vanish at potlucks, and beautifully simple to throw together!
Ingredients You’ll Need
Loaded Baked Potato Salad Recipe keeps things simple, but each ingredient is carefully chosen for maximum impact. Every component adds its own punch of flavor, texture, or color, making this salad totally irresistible.
- Russet potatoes (3 pounds, peeled and cut into chunks): These classic potatoes get tender and fluffy, serving as a perfect base for all the rich mix-ins.
- Sour cream (1 cup): Brings creamy, tangy richness to the salad and mimics the classic baked potato topping.
- Mayonnaise (1/2 cup): Adds extra creaminess and helps bind everything together for that luscious texture.
- Shredded cheddar cheese (1 1/2 cups): Sharp and melty, it infuses each bite with tons of flavor and gorgeous color.
- Bacon (6 slices, cooked and crumbled): For crisp, smoky, salty crunch—don’t skimp here!
- Chopped green onions (1/2 cup): Adds a fresh, bright bite that cuts through the richness.
- Dijon mustard (1 tablespoon): Lends a subtle tang and complexity to the dressing.
- Garlic powder (1/2 teaspoon): Infuses gentle savory depth throughout the salad.
- Salt (1/2 teaspoon): Enhances all the other flavors—taste and adjust if needed.
- Black pepper (1/4 teaspoon): For just a bit of warmth and balance.
- Optional: Chopped chives, extra bacon or cheese for garnish: These finishing touches make the salad look as vibrant and inviting as it tastes.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Cook the Potatoes
Start by peeling and chopping your russet potatoes into even chunks—this ensures they cook evenly. In a large pot, cover the potatoes with cold, salted water, then bring everything to a gentle boil. Cook for about 10 to 12 minutes until the potatoes are fork-tender but not falling apart. Drain well, then let the potatoes cool completely to prevent your creamy dressing from turning runny.
Step 2: Whip Up the Creamy Dressing
While your potatoes are cooling, reach for a large mixing bowl. Combine the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper, whisking until the mixture is smooth and uniform. This luscious, tangy dressing is the magic that pulls every ingredient in the Loaded Baked Potato Salad Recipe together.
Step 3: Bring in the Mix-Ins
Once the potatoes are cooled, add them to the bowl along with the shredded cheddar, crumbled bacon, and chopped green onions. Use a large spatula to gently fold everything together. Mix just until all the potato chunks get coated, avoiding over-mixing so you keep some nice texture. The salad will already look irresistible!
Step 4: Chill for Maximum Flavor
Transfer your salad into the fridge for at least one hour. This chilling time allows all those bold flavors to meld together, resulting in the crave-worthy taste that defines the best Loaded Baked Potato Salad Recipe. If you have the time, make it up to a day ahead—it actually gets better as it sits.
Step 5: Add the Finishing Touches
Right before serving, sprinkle on extra crispy bacon bits, shredded cheddar, and a handful of chopped chives if you have them. Not only does this add vibrant color and irresistible texture, but it also makes your salad look as delicious as it tastes.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
Don’t hold back when it comes to topping your salad! A generous handful of fresh chopped chives or green onions adds a pop of color, while a final tumble of crisp bacon and more cheddar cheese is guaranteed to make every serving extra-special. If you’re feeling fancy, even a dusting of smoked paprika works like a charm.
Side Dishes
Loaded Baked Potato Salad Recipe was born to sit next to summer cookout stars—think juicy burgers, BBQ chicken, flame-grilled steak, or smoky ribs. It’s also perfect alongside simple roasted veggies or a crisp green salad to balance the richness.
Creative Ways to Present
Portion the salad into small jars or ramekins for a fun picnic-friendly twist, or serve it in crisp lettuce cups for a lighter touch. Sprinkle on extra toppings tableside so everyone can customize their bowl. For parties, transform the salad into a loaded potato bar with bowls of bacon, cheese, chives, and hot sauce so guests can build their own flavors.
Make Ahead and Storage
Storing Leftovers
Loaded Baked Potato Salad Recipe holds up beautifully in the fridge. Simply store leftovers in an airtight container, and enjoy within three days for the freshest texture and best flavor. If the salad loses a bit of moisture, just stir in a spoonful of sour cream before serving to bring it back to life.
Freezing
While technically possible, freezing potato salad can cause the creamy dressing to become watery and the potatoes to take on a mushy texture once thawed. For best results, stick to refrigeration, and make only as much as you’ll enjoy within a few days.
Reheating
This salad is meant to be served chilled or at cool room temperature. If you prefer to take the chill off, let it sit out for 15 to 20 minutes before serving, but there’s no need to heat it. Heating can make the dressing separate—and nobody wants that!
FAQs
Can I use a different type Side Dish
Absolutely! Yukon Golds make a delicious, buttery swap, and even red potatoes work if you leave some skin for extra texture. The Loaded Baked Potato Salad Recipe is very forgiving and adapts to your favorites.
Is it possible to make this salad vegetarian?
Yes! Simply leave out the bacon, or try crispy smoked tempeh or vegetarian “bacon” strips for a similar savory crunch. The magic of this Loaded Baked Potato Salad Recipe shines through with or without meat.
What’s the best way to cook the bacon?
For perfectly crisp bacon with minimal fuss, bake the slices on a parchment-lined sheet pan at 400°F for 15–18 minutes. Drain well, let cool, then crumble for easy sprinkling throughout the salad.
How far ahead can I make this salad?
This recipe actually improves with a little time! Prepare the Loaded Baked Potato Salad Recipe up to a full day before your event. Just store covered in the fridge, then give it a gentle stir and add fresh garnishes before serving.
Can I lighten up this recipe?
Certainly! Swap the sour cream for plain Greek yogurt and use reduced-fat cheddar if you wish. The salad will remain creamy and full of flavor, perfect for those after a lighter version of the classic.
Final Thoughts
There’s a reason Loaded Baked Potato Salad Recipe is always the first thing to disappear at gatherings—it’s just that good. If you’re longing for a hearty, flavorful side with tons of creamy, cheesy, bacon-filled goodness, give this recipe a go. Trust me, your friends and family will want the recipe after the first bite!
