Loaded Baked Potato Salad Recipe
If you’re looking for a hearty, flavor-packed side that turns every barbecue or potluck into an instant hit, look no further: Loaded Baked Potato Salad fits the bill in all the best ways. This creamy, comforting dish combines all the classic toppings that make a baked potato irresistible—think crispy bacon, sharp cheddar, vibrant green onions, and a tangy sour cream dressing—to transform the humble potato salad into something unforgettable. Whether you serve it chilled or at room temperature, each bite delivers creamy, crunchy, bacony bliss!
Ingredients You’ll Need
The magic of Loaded Baked Potato Salad really comes down to a handful of straightforward, powerhouse ingredients that each play their part in the party. From the soft, pillowy potatoes to the salty, smoky bacon and that unmistakable zing of green onion, every component is there for a reason—so don’t skimp!
- Russet potatoes (3 pounds, peeled and cut into chunks): Their starchy texture gives a tender bite and soaks up all the delicious dressing.
- Sour cream (1 cup): Adds a classic tang and luscious creaminess to the dressing—Greek yogurt can be swapped in if you prefer it lighter.
- Mayonnaise (1/2 cup): Balances the tang with silkiness and a rich mouthfeel.
- Garlic powder (1 teaspoon): Offers subtle savoriness without stealing the spotlight.
- Salt (1/2 teaspoon): Brings out the flavors of every ingredient—taste and adjust as needed.
- Black pepper (1/2 teaspoon): Adds a gentle warmth and peppery kick.
- Shredded cheddar cheese (1 1/2 cups): Melts just a bit into the salad, making each bite cheesy and satisfying.
- Chopped green onions (1/2 cup): Give a pop of color and a mild, oniony crunch.
- Bacon (8 slices, cooked and crumbled): Adds smoky, salty, crispy goodness—don’t skimp!
- Chopped fresh chives (2 tablespoons, optional): Sprinkle on top for extra freshness and a pop of green.
- Extra cheese and bacon for topping: Because the best bites are those with a little bit of everything, right on top!
How to Make Loaded Baked Potato Salad
Step 1: Cook the Potatoes
Start by placing your peeled, chunked russet potatoes in a large pot and cover them with cold water. This helps them cook evenly and prevents mushy edges. Bring the pot to a boil over medium-high heat, then reduce the heat slightly and simmer for about 10–12 minutes. Check for doneness by piercing a chunk with a fork—it should go in easily, but the potato should still hold its shape. Drain them well and let them cool slightly so they don’t melt your other ingredients.
Step 2: Make the Creamy Dressing
While the potatoes are cooling, grab a large mixing bowl and whisk together the sour cream, mayonnaise, garlic powder, salt, and black pepper. You want a smooth, creamy mixture—no lumps! This will be the luxurious glue that binds the whole Loaded Baked Potato Salad together.
Step 3: Assemble the Salad
Once your potatoes have cooled enough to handle but are still a bit warm (they’ll absorb more flavor this way), gently fold them into your dressing. Next, add the shredded cheddar, green onions, and most of the crumbled bacon (save a little for the top). Use a big spoon or spatula to gently combine everything; you want to coat each potato chunk without mashing them.
Step 4: Chill and Finish
Cover your bowl with plastic wrap or a lid and refrigerate for at least one hour. Letting the flavors meld is not negotiable—the tangy dressing, the oniony bite, and the smoky bacon all blend into a single, crave-worthy bite. Just before serving, sprinkle over the reserved bacon, extra cheddar cheese, and fresh chives if you like. Serve cold or at room temperature for the best texture.
How to Serve Loaded Baked Potato Salad
Garnishes
No Loaded Baked Potato Salad is complete without a flurry of colorful, delicious garnishes. Top it off with extra cheddar cheese, more crispy bacon, a handful of chopped green onions, and those pretty chives if you’re feeling fancy. This not only ups the flavor but makes your bowl a feast for the eyes—don’t underestimate the power of presentation!
Side Dishes
This hearty salad shines at any cookout as the perfect companion for grilled burgers, tender barbecue chicken, smoky ribs, or even a simple grilled portobello for a vegetarian twist. Serve alongside fresh corn on the cob, a tangy slaw, or a simple green salad to balance out all the creamy richness.
Creative Ways to Present
Amp up your picnic game by serving Loaded Baked Potato Salad in individual mason jars or small cups for grab-and-go convenience. If you’re hosting a more formal gathering, spoon it into a wide, shallow platter and swirl on the garnishes artistically, letting the colors and textures shine. For a rustic touch, pile it into a hollowed-out bread bowl or even in mini baked potato skins for edible serving vessels!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Loaded Baked Potato Salad in an airtight container in the fridge for up to 3 days. The flavors only get better as they mingle, so don’t worry if you’re making it a day or two ahead—a little chill time is actually ideal. Just give it a quick stir before serving, and freshen up with a sprinkle of extra chives or bacon if you like.
Freezing
Freezing isn’t recommended for this salad; the creamy dressing and potatoes tend to separate and become watery once thawed, losing that luscious texture. It’s best to enjoy this one fresh, but making it a day or two in advance still delivers great results for easy, stress-free entertaining.
Reheating
Loaded Baked Potato Salad is truly at its best chilled or served at room temperature, so you won’t need to reheat it! If your salad has been chilling a while and feels a little firm, just let it sit out for 30 minutes before serving to bring back that soft, creamy consistency—and give it a quick toss to redistribute the dressing and garnishes.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon Golds work beautifully if you prefer creamier, buttery potatoes, while red potatoes hold their shape a bit better for a chunkier salad. Just adjust your cooking time accordingly and be sure to test for doneness.
Is there a lighter version of Loaded Baked Potato Salad?
Yes! Swap the sour cream for plain Greek yogurt and use turkey bacon instead of regular for a lighter twist. You can also reduce the cheese or use a reduced-fat variety, but don’t skip it entirely—that classic cheddar flavor is key.
Can I make Loaded Baked Potato Salad the night before?
You bet—this salad actually tastes even better after a few hours in the fridge. All those flavors have time to meld and develop. Just wait to add your final garnishes until right before serving for the freshest look and texture.
What’s the best way to keep the salad from getting watery?
Make sure to drain your potatoes thoroughly after boiling and let them cool slightly before mixing with the dressing. This small step helps keep your Loaded Baked Potato Salad creamy, not runny!
Can this be made gluten-free?
Yes, it’s naturally gluten-free as written, just double-check to make sure any bacon or condiments you use are certified gluten-free if you’re serving to someone with celiac or a sensitivity.
Final Thoughts
If you’re ready to level up your backyard gatherings and weeknight meals alike, give this Loaded Baked Potato Salad a try. It’s creamy, smoky, crunchy, and completely irresistible—your friends and family won’t be able to stop after just one scoop!
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Loaded Baked Potato Salad Recipe
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Loaded Baked Potato Salad is a delicious twist on a classic. Creamy and flavorful, with the perfect balance of ingredients, it’s a must-try for any potato salad lover.
Ingredients
Potato Salad:
- 3 pounds russet potatoes (peeled and cut into chunks)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 8 slices bacon (cooked and crumbled)
For Topping:
- 2 tablespoons chopped fresh chives (optional)
- Extra cheese and bacon
Instructions
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold water, and boil until fork-tender, about 10–12 minutes. Drain and cool slightly.
- Prepare Dressing: In a large bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- Combine Ingredients: Add potatoes, cheese, green onions, and bacon to the bowl. Gently stir to combine.
- Chill: Refrigerate for at least 1 hour to let flavors meld.
- Serve: Before serving, top with extra cheese, bacon, and chives if desired. Serve chilled or at room temperature.
Notes
- For extra flavor, use baked potatoes instead of boiled.
- Greek yogurt can be used instead of sour cream for a lighter version.
- This salad is best made ahead and chilled for a few hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 2g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
