Loaded Baked Potato Salad Recipe

If you’re a fan of everything cheesy, savory, and utterly comforting, this Loaded Baked Potato Salad is your dream come true! It’s a glorious mashup of baked potatoes, smoky bacon, sharp cheddar, and a luxuriously creamy dressing, all coming together in one unforgettable bowl. Imagine all the flavors of your favorite loaded baked potato, but in refreshing, picnic-perfect salad form—deliciously irresistible for cookouts, potlucks, or just spoiling yourself!

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Ingredients You’ll Need

This loaded baked potato salad comes together from humble ingredients you probably already have in your kitchen, yet every one of them is essential. Each item adds to the layers—smoky, creamy, tangy, and crunchy—that make this salad completely unforgettable. Here’s what you’ll need:

• Russet Potatoes: Their starchy flesh bakes up fluffy and absorbs the dressing beautifully, giving the salad its signature texture.
• Olive Oil: Just a touch helps crisp and season the potatoes as they bake—don’t skip it!
• Apple Cider Vinegar: The secret splash that wakes up the flavors and adds a gentle tang to the warm potatoes.
• Mayonnaise: The creamy backbone for that classic potato salad richness.
• Sour Cream (or Greek Yogurt): Adds a cool, tangy contrast to the richness and makes the dressing extra dreamy.
• Kosher Salt & Black Pepper: Season the potatoes at every stage for maximum flavor.
• Bacon: Crisped and crumbled, these smoky bites are what take this salad over the top!
• Green Onions: For a fresh bite and pop of color that keeps things lively.
• Medium Cheddar Cheese: Shredded cheddar brings that melty, gooey goodness that defines “loaded.”

Variations

The beauty of Loaded Baked Potato Salad is how easy it is to tailor it to your needs! Whether you’re avoiding certain ingredients or have extra veggies on hand, these tasty twists will keep things exciting every time you make it.

• Lighter Version: Swap half (or all) of the mayo for plain Greek yogurt for a lighter, protein-boosted salad with extra tang.
• Veggie Add-Ins: Stir in chopped roasted red peppers, cooked corn, or even some steamed broccoli florets for a colorful veggie boost.
• Dairy-Free Swap: Use plant-based mayo and vegan cheese to create a dairy-free Loaded Baked Potato Salad everyone can enjoy.
• Spicy Kick: Sprinkle in a little smoked paprika or diced jalapeño to give your salad a bold, spicy twist!

How to Make Loaded Baked Potato Salad

Step 1: Bake the Potatoes

Preheat your oven to 400°F, and arrange those scrubbed russet potatoes on a baking sheet. Give them a few forks pricks to help steam escape, then gently coat with olive oil and a sprinkle of kosher salt. Bake for 50–60 minutes, until a skewer or cake tester slides through easily and the skins are crisp.

Step 2: Cool and Cube

Let the baked potatoes cool for about 5 minutes—just enough to handle them. Peel away the skins (they should slip right off), cut the potatoes into rough 1-inch chunks, and transfer them to a large mixing bowl. It’s okay if they’re a bit crumbly and rustic—this adds to the salad’s homey charm.

Step 3: Toss with Vinegar and Rest

While the potatoes are still warm, sprinkle the apple cider vinegar evenly over them. This infuses flavor deep into the potato and keeps the salad bright. Let them rest for 15–30 minutes, allowing the potatoes to fully cool and soak up all that tang.

Step 4: Cook the Bacon

While your potatoes hang out, crisp up the bacon in a skillet (or bake it in the oven, if you prefer less splatter). Drain well, let it cool, and then chop or crumble into delicious bite-size pieces.

Step 5: Make the Dressing

In a small bowl, whisk together the mayo and sour cream (or Greek yogurt), seasoning with kosher salt and black pepper. This creamy blend will coat the potatoes and bind everything together.

Step 6: Combine and Chill

Once the potatoes are cool, pour the dressing over the top, then add in the crumbled bacon, chopped green onions, and shredded cheddar cheese. Very gently, fold everything together—don’t overmix, so the chunks stay nice and hearty. Taste and add a bit more salt and pepper if needed. Cover and refrigerate for at least 3 hours (or overnight) to let the flavors meld—it’s worth the wait!

How to Serve Loaded Baked Potato Salad

Garnishes

To really make your Loaded Baked Potato Salad shine, scatter a little extra crumbled bacon, a shower of fresh green onions, and a generous sprinkle of shredded cheddar on top just before serving. If you want extra color and pizazz, try adding a dusting of smoked paprika or a few chives. It looks beautiful and adds the perfect punch of flavor with every bite!

Side Dishes

This hearty salad pairs like a dream with grilled meats—think juicy burgers, sizzling steaks, BBQ ribs, or simple grilled chicken. For a truly balanced meal, offer it alongside corn on the cob, crisp salads, roasted veggies, or even a tangy slaw. Honestly, Loaded Baked Potato Salad is so satisfying, you might want to make it the main event with a simple green salad on the side!

Creative Ways to Present

Don’t just toss it in a plain bowl—Loaded Baked Potato Salad can totally steal the show with a fun presentation! Serve it in a large, shallow serving dish with swoops and mounds, or scoop into mini mason jars or clear cups for adorable picnic-ready portions. For parties, try serving it in lettuce cups or as a topper for sliders or baked potatoes for a playful twist!

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Baked Potato Salad keeps beautifully! Store it in an airtight container in the refrigerator for up to 4 days. In fact, it’s even better the next day as the flavors get a chance to mingle. Just give it a gentle stir before serving in case any separation occurs.

Freezing

Because of all that creamy dressing and tender potatoes, freezing isn’t recommended for this potato salad—the texture will become mushy and the dressing may separate. If you want to prep ahead, simply bake the potatoes and prep the toppings in advance, then assemble fresh before chilling.

Reheating

This salad truly shines served chilled or at cool room temp. If you’d like to take the chill off, just let it sit out for 15–30 minutes. Avoid microwaving, as warming the dressing can cause it to separate and change texture—embrace the cool, creamy experience!

FAQs

Final Thoughts

I can’t wait for you to bring this Loaded Baked Potato Salad to your next cookout or family dinner—it’s always a crowd-favorite and never fails to earn recipe requests! Don’t be surprised if it disappears before anything else. Give it a try and watch how quickly it becomes a new comfort food classic in your kitchen.

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