Loaded Baked Potato Salad is a hearty, flavorful twist on traditional potato salad, packed with all the delicious toppings you’d find on a loaded baked potato. Crispy bacon, sharp cheddar cheese, creamy sour cream, and fresh green onions come together to create a rich and satisfying dish. Whether served at a summer barbecue, potluck, or as a comforting side, this salad is guaranteed to be a crowd-pleaser.
Ingredients
For the Salad
- 4 lbs russet potatoes
- 2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 tsp kosher salt
- 1 tsp black pepper
- 12 oz bacon, cooked and crumbled
- 6 green onions, chopped
- 1 ½ cups shredded medium cheddar cheese
For Garnish
- Extra shredded cheddar cheese
- Chopped green onions
- Cracked black pepper
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (204°C).
- Wash and dry the russet potatoes thoroughly.
- Pierce each potato 4-5 times with a fork.
- Lightly coat the potatoes with olive oil and sprinkle with kosher salt.
- Place them on a baking sheet and bake for 50-60 minutes, or until fork-tender.
- Remove from the oven and let them cool for 5 minutes.
- Once cool enough to handle, peel the potatoes and cut them into 1-inch chunks.
- Transfer the potato chunks to a large mixing bowl.
Step 2: Prepare the Dressing
- While the potatoes are still warm, sprinkle them with apple cider vinegar and let them rest for 15-30 minutes.
- In a small bowl, mix mayonnaise and sour cream until smooth.
- Season with kosher salt and black pepper.
Step 3: Assemble the Salad
- Pour the mayonnaise mixture over the cooled potatoes.
- Add the crumbled bacon, chopped green onions, and shredded cheddar cheese.
- Gently fold the ingredients together until well combined.
- Taste and adjust seasoning if needed.
Step 4: Chill and Serve
- Cover the bowl and refrigerate for at least 3 hours, or overnight for deeper flavor.
- Before serving, garnish with extra shredded cheddar cheese, chopped green onions, and cracked black pepper.
- Serve chilled and enjoy!
Tips for the Perfect Loaded Baked Potato Salad
- Use russet potatoes for a fluffy texture, but Yukon Gold or red potatoes work well too.
- Let the potatoes cool slightly before mixing to prevent them from becoming mushy.
- Customize the toppings with chives, crispy fried onions, or even a drizzle of ranch dressing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
This Loaded Baked Potato Salad is a delicious, indulgent side dish that brings the comforting flavors of a baked potato into a creamy, satisfying salad. Whether you’re serving it at a cookout or enjoying it as a meal on its own, it’s sure to be a hit! 🥔🧀🥓✨
For more variations, check out this recipe!