Jump to Recipe Print RecipeAs I stood in my kitchen, a delicious aroma wafting through the air, I was transported back to summer barbecues filled with laughter and good food. This Loaded Baked Potato Salad offers a delightful twist on a classic favorite, transforming simple ingredients into a creamy and savory side dish that’s bound to impress at your next gathering. With roasted russet potatoes, crispy bacon, and a tangy dressing, it’s not just comfort food—it’s a guaranteed crowd-pleaser that’s incredibly easy to make. Whether you’re serving it at a picnic or a casual potluck, this salad is the perfect way to rejuvenate your menu and escape the monotony of ordinary side dishes. Are you ready to elevate your potato salad game? Let’s dive into the recipe! What makes this potato salad special? Creamy, Tangy Goodness: The combination of mayonnaise and sour cream provides a delightful creaminess that’s irresistibly rich. Simple Ingredients: Featuring easily accessible staples like russet potatoes and bacon, this recipe is not only budget-friendly but also quick to whip up. Perfect for Any Gathering: Whether it’s a summer barbecue or a family potluck, this Loaded Baked Potato Salad is always a hit that leaves everyone asking for seconds. Versatile Twist: You can easily customize it by adding ingredients like diced bell peppers for a pop of color or swapping out bacon for a vegetarian option. Make-Ahead Convenience: Prepare it in advance! Chilling the salad enhances the flavors, making it ideal for busy days. Comfort Food Classic: It’s a comforting dish that brings nostalgia and warmth, elevating any meal into something truly special. Enjoy it alongside your favorite summer dishes! Baked Potato Salad Ingredients • Classic ingredients for a tasty dish. For the Base Russet Potatoes – The star of this baked potato salad; their starchy texture creates a fluffy consistency. Olive Oil – Use for a rich coating before baking; can swap with any neutral oil if desired. For the Dressing Apple Cider Vinegar – This adds a zesty kick that enhances the flavors; white vinegar works well as a substitute. Mayonnaise – Offers creaminess to the dressing; consider Greek yogurt for a lighter alternative. Sour Cream – Adds richness and tang; full-fat yogurt can replace it for a similar effect. Kosher Salt – Essential for elevating flavors; regular salt can be used, but texture may vary. Black Pepper – Freshly ground for the best seasoning results. For the Mix-Ins Bacon – Provides a delicious crunch; turkey bacon or a vegetarian choice can be used if preferred. Green Onions – Adds a fresh, oniony bite; chives are a lovely alternative if you’re out. Medium Cheddar Cheese – Rich in flavor, it contributes to the creamy delight; feel free to experiment with other cheeses for variety. Step‑by‑Step Instructions for Loaded Baked Potato Salad Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This high temperature ensures that your russet potatoes bake evenly, promoting that desired fluffy interior. While the oven warms up, gather your baking sheet and prepare to roast those perfect potatoes. Step 2: Prepare the Potatoes Wash the russet potatoes thoroughly under cool water to remove any dirt. Using a fork, pierce several holes in each potato—this allows steam to escape during baking. Lightly coat each potato with olive oil and sprinkle with kosher salt, then place them on the baking sheet. Bake for 50-60 minutes until fork-tender and the skin is crispy. Step 3: Cool and Peel the Potatoes Once the potatoes are beautifully baked, remove them from the oven and let them cool for about 10 minutes. This cooling period makes handling easier. Carefully peel the skin off the warm potatoes, revealing their soft and fluffy insides. Cut the peeled potatoes into 1-inch chunks and set aside for later mixing. Step 4: Add the Tangy Touch In a bowl, toss the warm potato chunks with apple cider vinegar. This step allows the potatoes to absorb the tangy flavors, enhancing the overall taste of your Loaded Baked Potato Salad. Let them sit for 10-15 minutes so they can meld together beautifully. Step 5: Cook the Bacon While your potatoes are marinating in vinegar, cook the bacon until it reaches a crispy golden brown. You can use a skillet or bake it in the oven to minimize mess. Once cooked, drain the bacon on paper towels, allowing it to cool before crumbling it into delightful pieces. Step 6: Mix the Creamy Dressing In a small bowl, combine mayonnaise, sour cream, kosher salt, and fresh black pepper. Stir until the ingredients are well-blended and creamy. This dressing brings richness and flavor to your Loaded Baked Potato Salad, so make sure it’s perfectly mixed for a luscious result. Step 7: Combine the Ingredients In a large mixing bowl, combine the warm potato chunks with the creamy dressing, crumbled bacon, sliced green onions, and medium cheddar cheese. Gently fold the ingredients together until everything is well-coated and you see a beautiful blend of colors and textures. Step 8: Chill Before Serving Transfer the Loaded Baked Potato Salad to a covered container and refrigerate for at least 3 hours before serving. This chilling period allows the flavors to meld together, creating a more harmonious and delicious dish. Serving cold enhances the creamy texture and makes it a refreshing side for any occasion. Make Ahead Options These Loaded Baked Potato Salad preparations are perfect for busy home cooks looking to save time! You can bake and peel the russet potatoes up to 24 hours in advance, letting them cool completely before storing them in an airtight container in the refrigerator. Additionally, the creamy dressing can also be made ahead of time and stored separately for up to 3 days; just ensure to mix it well before combining with the other ingredients. When you’re ready to serve, simply toss the chilled potatoes with the dressing, crumbled bacon, green onions, and cheddar cheese. This way, you’ll enjoy a delicious, hearty salad that’s just as satisfying and packed with flavor, without the last-minute rush! Storage Tips for Loaded Baked Potato Salad Fridge: Store your Loaded Baked Potato Salad in an airtight container for up to 4 days. The flavors will deepen and improve after chilling overnight. Freezer: While it’s best enjoyed fresh, you can freeze this salad for up to 2 months. Ensure it’s in a freezer-safe container, but note that the texture may change upon thawing. Reheating: If you prefer to serve it warm, allow it to thaw in the fridge overnight, then gently reheat in the microwave for a few seconds until just warm. Avoid overheating to maintain the creamy consistency. Serving Suggestions: This salad is best served cold, enhancing the creamy texture and making it a refreshing side that fits perfectly into summer gatherings or potluck spreads. Expert Tips for Baked Potato Salad Choose the Right Potatoes: Use russet potatoes for optimal fluffiness; their starchiness is key to achieving the best baked potato salad texture. Avoid Overbaking: Keep an eye on your potatoes while baking to prevent them from becoming too dry; you want them fork-tender, not mealy. Flavor Infusion: Toss potatoes while warm with apple cider vinegar to enhance the tangy flavor; this step makes a big difference in taste. Prep In Advance: Chilling the salad for at least 3 hours is essential; it allows the flavors to meld beautifully, creating a more delicious baked potato salad. Bacon Cooking Method: Bake your bacon instead of frying it to reduce mess and odor. It’s easier and guarantees crispy results, making your salad even more delightful. Versatile Add-ins: Don’t hesitate to customize your salad! Incorporate ingredients like bell peppers or different cheeses for extra flavor, tailoring the dish to your taste preferences. What to Serve with Loaded Baked Potato Salad Elevate your meal with perfect pairings that balance flavors and textures to complement this creamy delight. Grilled Chicken: Tender, smoky chicken adds a juicy contrast that works wonderfully with the rich, creamy salad. Roasted Vegetables: A colorful medley of seasonal vegetables brings a fresh, earthy element to the table, enhancing every bite. Garlic Breadsticks: Crisp and buttery, these breadsticks are perfect for soaking up any extra dressing while providing a satisfying crunch. Caesar Salad: The bold, tangy flavors of a classic Caesar provide a refreshing contrast, adding a crispy bite alongside the creamy potato salad. Corn on the Cob: Sweet, juicy corn on the cob captures summer sunshine, adding sweetness and a burst of freshness that complements the savory notes. Sparkling Lemonade: This refreshing drink’s tartness perfectly balances the richness of the potato salad, creating a harmonious dining experience. Chocolate Chip Cookies: End your meal on a sweet note; these warm, gooey delights are a favorite way to finish a hearty feast. Baked Potato Salad: Flavorful Variations Get adventurous and give your Loaded Baked Potato Salad a personalized touch that ignites the senses! Dairy-Free: Swap out mayonnaise and sour cream for creamy avocado or a dairy-free yogurt alternative for a lush and velvety flavor. Bacon-Free: Replace bacon with smoky, sautéed mushrooms or a sprinkle of smoked paprika for that essence of crispy richness without the meat. Spicy Kick: Add freshly chopped jalapeños or a teaspoon of hot sauce to the dressing for a zesty, fiery twist that will awaken your taste buds! Veggie Delight: Fold in crunchy diced bell peppers and sweet corn for a colorful, crisp bite that adds both flavor and texture to the salad. Gourmet Cheese: Try using crumbly blue cheese or zesty feta instead of cheddar for a bold and tangy flavor upgrade that elevates the dish. Herb Infusion: Toss in freshly chopped herbs like dill or parsley, lending a refreshing essence that ties together the creamy and savory elements beautifully. Zing Factor: For an extra punch, stir in some chopped pickles or capers, creating a perfect marriage of tangy and creamy that lifts the whole dish. Chilled Variation: Serve it as a warm potato salad with a light lemon vinaigrette for a delightful contrast, reminiscent of summer gatherings but with a refreshing twist. Once you’ve crafted the perfect Loaded Baked Potato Salad, consider pairing it with options like Oven Baked Lemon Garlic Salmon or a refreshing Strawberry Spinach Salad to create a well-rounded meal that will captivate your guests! Loaded Baked Potato Salad Recipe FAQs How do I select ripe and fresh russet potatoes? Look for russet potatoes that are firm, with no dark spots or soft areas. The skin should be rough and dark brown; avoid potatoes with green spots or excessive blemishes, as these indicate they may be past their prime. What is the best way to store leftovers? Store your Loaded Baked Potato Salad in an airtight container in the refrigerator for up to 4 days. For optimal freshness, make sure it’s tightly sealed, and always give it a good stir before serving again to revive the texture. Can I freeze baked potato salad? Absolutely! While it’s best enjoyed fresh, you can freeze your Loaded Baked Potato Salad for up to 2 months. To do so, place it in a freezer-safe container, making sure to leave some space for expansion. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and gently stir before serving. Why is my potato salad watery? If your Loaded Baked Potato Salad ends up watery, it could be due to the potatoes releasing moisture as they cool. To prevent this, make sure to toss the warm potatoes with apple cider vinegar so they absorb the dressing efficiently. Also, ensure your dressing is thick enough, and you can consider using less mayo or adding more sour cream for creaminess. What dietary considerations should I keep in mind? For those with dietary restrictions, substitute bacon with turkey bacon or omit it entirely for a vegetarian version. You can also opt for Greek yogurt instead of mayonnaise and sour cream to lighten up the dish. Always check for allergies when using cheeses, as some might contain lactose or other allergens. How can I enhance the flavor of my potato salad? To boost the flavor profile, consider adding various mix-ins like diced bell peppers for sweetness or chopped herbs like parsley or dill for freshness. A splash of lemon juice can also brighten the taste, making your Loaded Baked Potato Salad even more delectable. Loaded Baked Potato Salad That Will Wow Your Guests This Loaded Baked Potato Salad is a creamy, savory twist on a classic favorite, perfect for any gathering and sure to impress your guests. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrChilling Time 3 hours hrsTotal Time 4 hours hrs 15 minutes mins Servings: 8 servingsCourse: SaladCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base4 large Russet Potatoes The star of this baked potato salad; their starchy texture creates a fluffy consistency.2 tablespoons Olive Oil Use for a rich coating before baking; can swap with any neutral oil if desired.For the Dressing2 tablespoons Apple Cider Vinegar Adds a zesty kick that enhances the flavors; white vinegar works well as a substitute.1 cup Mayonnaise Offers creaminess to the dressing; consider Greek yogurt for a lighter alternative.1 cup Sour Cream Adds richness and tang; full-fat yogurt can replace it for a similar effect.1 teaspoon Kosher Salt Essential for elevating flavors; regular salt can be used, but texture may vary.1 teaspoon Black Pepper Freshly ground for the best seasoning results.For the Mix-Ins6 slices Bacon Provides a delicious crunch; turkey bacon or a vegetarian choice can be used if preferred.4 stalks Green Onions Adds a fresh, oniony bite; chives are a lovely alternative if you’re out.1 cup Medium Cheddar Cheese Rich in flavor, it contributes to the creamy delight; feel free to experiment with other cheeses for variety. Equipment Ovenbaking sheetmixing bowlSkilletRefrigerator Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Gather your baking sheet.Wash the russet potatoes under cool water. Pierce holes in each potato, coat with olive oil, sprinkle with kosher salt, and place them on the baking sheet. Bake for 50-60 minutes until fork-tender.Let the potatoes cool for about 10 minutes, then peel and cut into 1-inch chunks.Toss the warm potato chunks with apple cider vinegar and let them sit for 10-15 minutes.Cook the bacon until crispy, then drain and crumble.In a bowl, mix mayonnaise, sour cream, kosher salt, and black pepper until creamy.Combine potato chunks, creamy dressing, crumbled bacon, green onions, and cheddar cheese in a large bowl and gently fold together.Transfer to a covered container and refrigerate for at least 3 hours before serving. Nutrition Serving: 1cupCalories: 350kcalCarbohydrates: 29gProtein: 8gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg NotesCustomize by adding ingredients like diced bell peppers for extra flavor. This salad is best served cold, enhancing the creamy texture and making it a refreshing side. Tried this recipe?Let us know how it was!
