If you’re searching for the ultimate crowd-pleasing side, look no further than Loaded Baked Potato Salad. Every bite is a little love letter to comfort food: creamy potatoes, smoky bacon, tangy sour cream, bright green onions, and plenty of cheddar cheese. Inspired by everything you crave in a classic baked potato, but served up in chilled, irresistible salad form, this dish has a way of disappearing fast at potlucks, BBQs, and family gatherings. You’ll find yourself making it again and again for its rich flavors, easy prep, and pure fun.
Ingredients You’ll Need
The magic of Loaded Baked Potato Salad comes from staples everyone loves, but it’s the way they work together—salty, creamy, crunchy, fresh—that makes this salad shine. From the starchy foundation to the cheesy, savory add-ins, every ingredient plays a key role in achieving that signature flavor.
- Russet potatoes (3 pounds, peeled and cut into chunks): Sturdy enough to hold together, yet fluffy and soft, these are classic for a reason.
- Sour cream (1 cup): Brings signature tangy creaminess that sets the salad apart.
- Mayonnaise (1/2 cup): Makes the dressing velvety and helps everything meld deliciously.
- Shredded cheddar cheese (1 cup): For pockets of sharp, melty goodness in every bite.
- Cooked bacon, crumbled (8 slices): Adds salty, smoky crunch that’s simply irresistible.
- Green onions, sliced (4): They brighten up the entire salad—don’t skip them!
- Salt and freshly ground black pepper to taste: Essential for balancing flavors and making everything pop.
- Chopped fresh chives for garnish (optional): Sprinkling these on top adds fresh color and a subtle oniony bite.
How to Make Loaded Baked Potato Salad
Step 1: Boil the Potatoes
Fill a large pot with generously salted water and bring it to a rolling boil. Add your peeled and chunked russet potatoes, then let them cook for 12–15 minutes. What you’re after is fork-tender but not falling apart—think classic potato salad texture. Once done, drain them thoroughly and spread out on a tray or shallow bowl so they cool completely (this helps prevent a soggy salad).
Step 2: Make the Creamy Dressing
In a big mixing bowl, stir together the sour cream and mayonnaise until smooth and completely blended. This is the velvety base that clings to every morsel and keeps your Loaded Baked Potato Salad extra luscious. Taste and adjust with a pinch of salt or pepper if you like.
Step 3: Combine & Toss
Once your potatoes are cooled, add them to the dressing along with the shredded cheddar, crumbled bacon, and sliced green onions. Gently fold everything together, taking care not to mash those tender potato pieces. You want hearty chunks with flecks of bacon, cheese, and green popping through every scoop.
Step 4: Season & Chill
Sprinkle in freshly ground black pepper and taste again for seasoning—sometimes a last pinch of salt wakes up the flavors just right. Cover and refrigerate your Loaded Baked Potato Salad for at least an hour. This chilling time lets all the bold flavors mingle and get even better.
Step 5: Garnish & Serve
Right before serving, give the salad a light toss and sprinkle with fresh chives or even extra bacon and cheddar for good measure. Bring it to the table nice and cold, and watch it vanish!
How to Serve Loaded Baked Potato Salad
Garnishes
The sky’s the limit when it comes to finishing touches! Classic garnishes like extra crumbled bacon, a generous handful of shredded cheddar, and a scatter of bright green chives really make the Loaded Baked Potato Salad pop. For an extra burst of flavor, try a light sprinkle of smoked paprika or a drizzle of ranch dressing. Not only do these make the salad even tastier, but they also give it an inviting, festive look on the table.
Side Dishes
Loaded Baked Potato Salad teams up perfectly with grilled favorites like burgers, BBQ chicken, or juicy steaks. It’s also a stellar partner with anything hot off the smoker or roasted veggies for a summer picnic vibe. For a lighter meal, pair a generous scoop with crisp green salads or fresh tomato wedges—so satisfying!
Creative Ways to Present
You don’t have to stop at a big serving bowl. Try portioning the salad into individual mason jars for picnics, nestling it in lettuce cups for a fun, hand-held version, or even using it as a hearty topping on baked sweet potatoes. Layer it up with extra cheese and bacon for a “loaded” effect, or serve it alongside a build-your-own-baked-potato bar for a wow-worthy twist. Loaded Baked Potato Salad truly brings the party wherever it goes!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Loaded Baked Potato Salad into an airtight container and refrigerate promptly. It stays fresh for up to 3 days, though you might find the flavors get even better after a night in the fridge! Give it a quick stir before serving to re-incorporate any separated dressing.
Freezing
Due to the creamy base, Loaded Baked Potato Salad is not ideal for freezing. The texture of both potatoes and dairy dressing can become grainy or watery after thawing. It’s best to enjoy this salad fresh, savoring that ultra-creamy, just-made feel.
Reheating
This salad is meant to be served chilled, not heated. If you’d like, you can let it come to room temperature for 10–15 minutes before serving, but keep it out of the fridge only as long as necessary, especially for picnics or potlucks. Always keep Loaded Baked Potato Salad cool to preserve its flavor and texture.
FAQs
Can I use different potatoes?
Absolutely! While russet potatoes give that fluffy, classic texture, you can substitute Yukon Golds for an even creamier bite or red potatoes if you prefer a more waxy, intact chunk. Just keep the size uniform for even cooking.
Is there a way to make Loaded Baked Potato Salad lighter?
Yes! Swap in Greek yogurt for some or all of the sour cream and use turkey bacon or skip the bacon entirely. You can also cut down the cheese or use low-fat varieties if you’d like.
Can it be made ahead of time?
This salad actually tastes even better after a few hours’ chilling, so making it up to a day in advance is perfect. Just wait to add any extra garnishes until right before serving to keep everything fresh.
How do I keep the potatoes from getting mushy?
Be careful not to overboil the potatoes—check them right at the 12-minute mark with a fork. After draining, let them cool completely before stirring in the dressing, and always handle gently when mixing.
Does Loaded Baked Potato Salad work for gluten-free diets?
Yes, it’s naturally gluten-free as long as your bacon and other add-ins don’t have hidden gluten. Always double-check labels on packaged ingredients if you’re cooking for someone with dietary restrictions.
Final Thoughts
There’s just something special about sharing a big bowl of Loaded Baked Potato Salad with friends and family. Its cozy flavors and creamy texture have a way of bringing everyone together over the table. Give it a try the next time you want to wow your guests or simply treat yourself—you’ll be hooked after the very first bite!
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Loaded Baked Potato Salad Recipe
- Total Time: 30 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Loaded Baked Potato Salad is a delicious twist on traditional potato salad, featuring all the flavors of a loaded baked potato in a creamy, tangy side dish. Perfect for picnics, barbecues, or as a comforting side at dinner.
Ingredients
Potato Salad:
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 4 green onions, sliced
- Salt and freshly ground black pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until fork-tender.
- Prepare Dressing: In a large mixing bowl, combine the sour cream and mayonnaise until smooth.
- Combine Ingredients: Add the cooled potatoes, shredded cheddar cheese, crumbled bacon, and sliced green onions. Gently toss until everything is evenly coated.
- Season and Chill: Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Garnish and Serve: Garnish with fresh chives if desired. Serve chilled.
Notes
- For extra flavor, drizzle with ranch dressing or add a sprinkle of smoked paprika.
- Use Greek yogurt instead of sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
