Introduction: Ever Wondered How to Turn a Baked Potato into a Party Hit?
Who doesn’t love a warm, cozy baked potato piled high with crispy bacon, gooey cheese, and creamy goodness? But what if you could take all those yummy flavors and turn them into a cool, creamy salad that’s perfect for sharing? That’s what this Loaded Baked Potato Salad is all about! It’s like your favorite comfort food got a fun makeover for picnics, barbecues, or family dinners. Curious about how easy it is to make a dish that’ll have everyone asking for more? Let’s jump in and make this super tasty salad together!
Overview: Why Loaded Baked Potato Salad is So Special
This Loaded Baked Potato Salad is a total crowd-pleaser. It mixes the hearty, savory taste of a baked potato with the creamy, tangy vibe of a classic potato salad. What makes it stand out? It’s loaded with bold flavors—crisp bacon, sharp cheddar, and fresh green onions—all wrapped in a creamy dressing. Plus, it’s super versatile, perfect for summer cookouts or cozy winter meals.
- Time Requirement: About 1 hour 15 minutes total (15 minutes prep, 50–60 minutes baking, plus 3 hours chilling).
- Difficulty Level: Easy! You don’t need to be a chef—just chop, mix, and chill.
- Why It’s Special: It’s healthier than a loaded baked potato (less butter, more control over ingredients), quick to prep, and great for making ahead.
This recipe is fun, simple, and guaranteed to make everyone smile. Let’s get started!
Essential Ingredients
Here’s what you need to make this delicious Loaded Baked Potato Salad. Each ingredient is important for creating that perfect mix of creamy, crunchy, and savory.
- Russet Potatoes (4 pounds): These starchy potatoes make a fluffy, hearty base that holds up well when baked and cubed.
- Olive Oil (1–2 tablespoons): Helps the potatoes get slightly crispy in the oven and adds a touch of richness.
- Apple Cider Vinegar (3 tablespoons): Gives a tangy zing that balances the creamy dressing and keeps the salad light.
- Mayonnaise (1 cup): Creates a rich, creamy dressing that ties everything together.
- Sour Cream or Greek Yogurt (¾ cup): Adds a tangy, creamy texture. Greek yogurt is a healthier choice with the same smoothness.
- Kosher Salt (1 teaspoon): Brings out all the flavors.
- Freshly Ground Black Pepper (1 teaspoon): Adds a little spice and depth.
- Bacon (12 ounces): Brings smoky, crispy goodness. Freshly cooked bacon is best, but pre-cooked works too.
- Green Onions (6, chopped): Adds a fresh, mild onion taste and a pop of color.
- Medium Cheddar Cheese (1½ cups, shredded): Gives that melty, sharp flavor we all love in a loaded baked potato.
Substitutions and Variations
- Potatoes: Try Yukon Gold for a creamier texture or red potatoes for a firmer bite.
- Greek Yogurt: Use all Greek yogurt instead of sour cream for a lighter, protein-packed option.
- Mayonnaise: Swap for vegan mayo or half mayo, half plain yogurt for a healthier twist.
- Bacon: Use turkey bacon or plant-based bacon for a lighter or vegetarian version (see variations below).
- Cheese: Swap cheddar for Monterey Jack, Colby, or a Mexican blend for a new flavor.
- Vinegar: White wine vinegar or lemon juice can replace apple cider vinegar if needed.
Step-by-Step Instructions
Making this Loaded Baked Potato Salad is so easy! Follow these steps, and you’ll have a yummy dish in no time.
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash 4 pounds of russet potatoes and pat them dry. Poke each potato 4–5 times with a fork to let steam out.
- Rub the potatoes with 1–2 tablespoons of olive oil and sprinkle with a pinch of kosher salt.
- Place them on a baking sheet and bake for 50–60 minutes, or until a skewer or cake tester goes through easily.
- Let the potatoes cool for 5 minutes. Peel off the skins (they should slip off easily) and cut the potatoes into 1-inch chunks. Put them in a large mixing bowl. It’s okay if they crumble a bit—that adds to the texture!
Tip: Baking the potatoes instead of boiling gives them a fluffier texture and better flavor. Use a kitchen towel to hold hot potatoes while peeling.
Step 2: Add the Vinegar
- While the potatoes are still warm, sprinkle 3 tablespoons of apple cider vinegar over them.
- Gently toss to coat and let them sit for 15–30 minutes to cool completely. The vinegar adds a tangy kick that makes the salad taste amazing.
Tip: Don’t skip the vinegar—it cuts through the richness and makes every bite pop!
Step 3: Cook the Bacon
- While the potatoes cool, cook 12 ounces of bacon until crispy. You can:
- Fry it in a skillet over medium heat for 8–10 minutes, flipping as needed.
- Bake it on a parchment-lined baking sheet at 400°F for 15–20 minutes.
- Drain the bacon on paper towels, let it cool, and crumble into small pieces.
Tip: Cook a little extra bacon—you might sneak a few pieces while cooking!
Step 4: Make the Dressing
- In a small bowl, mix 1 cup mayonnaise, ¾ cup sour cream (or Greek yogurt), 1 teaspoon kosher salt, and 1 teaspoon black pepper.
- Stir until smooth. Taste and add more salt or pepper if you like.
Tip: Want a little extra zing? Add a pinch of garlic powder or a splash of hot sauce to the dressing.
Step 5: Mix It All Together
- When the potatoes are cool, add the crumbled bacon, 6 chopped green onions, and 1½ cups shredded cheddar cheese to the bowl.
- Pour the mayonnaise mixture over everything.
- Gently fold it all together with a spatula until everything is coated. Be gentle so the potatoes keep some chunks for texture.
- Taste and add more salt or pepper if needed.
Tip: Fold carefully to avoid turning the potatoes into mash. You want some chunks for that classic potato salad feel.
Step 6: Chill
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or overnight) to let the flavors mix together.
- Stir gently before serving to make it creamy again.
Assembly: Building the Perfect Salad
Putting together this Loaded Baked Potato Salad is super easy and fun. Here’s how to make it look and taste amazing:
- Start with the Potatoes: Use a big mixing bowl so you have room to mix without squashing the potatoes.
- Add Toppings Evenly: Sprinkle the bacon, green onions, and cheese over the potatoes before adding the dressing. This makes sure every bite has a bit of everything.
- Pour the Dressing: Add the mayo-sour cream mix slowly, folding as you go, to coat everything evenly without overmixing.
- Final Touch: After chilling, give the salad a gentle stir to spread the creamy dressing.
Presentation Tips:
- Serve in a bright, colorful bowl to make the salad stand out.
- Sprinkle extra green onions or a little cheese on top for a pretty look.
- Use a big spoon for serving so everyone gets all the tasty bits.
Storage and Make-Ahead Tips
This salad is awesome for making ahead, and it stays fresh for days. Here’s how to keep it tasting great:
- Storing Leftovers:
- Keep in an airtight container in the fridge for up to 4 days.
- Don’t freeze—the creamy dressing and potatoes can get watery and weird when thawed.
- Reheating: This salad is best cold, so no reheating needed! If you want it less chilly, let it sit out for 15 minutes before serving.
- Make-Ahead Tips:
- Bake and cube the potatoes a day ahead. Store in the fridge, but add the vinegar right after cubing to keep the flavor fresh.
- Cook and crumble the bacon up to 2 days ahead and store in an airtight container.
- Mix the dressing a day ahead and keep it in the fridge. Stir before using.
- Assemble the salad up to 24 hours before serving and chill to let the flavors blend.
Tip: Save the green onions to add just before serving so they stay crisp and bright.
Recipe Variations
This Loaded Baked Potato Salad is so easy to customize! Here are some fun ideas to try:
- Vegetarian Twist: Skip the bacon and add roasted veggies like broccoli, zucchini, or mushrooms for extra crunch.
- Spicy Version: Add a teaspoon of smoked paprika or a dash of hot sauce to the dressing. Top with sliced jalapeños for a kick.
- Ranch Style: Swap half the mayo for ranch dressing for a tangy, herby flavor.
- Sweet Potato Swap: Use sweet potatoes instead of russets and add crumbled feta and dried cranberries for a sweet-and-savory mix.
- Lighter Option: Use all Greek yogurt instead of sour cream and cut the mayo to ½ cup. Toss in fresh herbs like dill or parsley for extra flavor.
Tip: Try adding a handful of chopped fresh chives or parsley for a pop of color and freshness.
Conclusion: Have Fun and Enjoy!
This Loaded Baked Potato Salad is your new best friend for any gathering, from summer picnics to cozy family dinners. It’s easy to make, full of flavor, and perfect for making your own with fun toppings or twists. Whether you stick to the classic recipe or try something new, you’ll love how this salad brings everyone together. So grab your potatoes, get mixing, and enjoy a dish that’s as comforting as a baked potato but way more fun to share. What’s your favorite way to make this salad special? Share your ideas in the comments!
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Loaded Baked Potato Salad
Description
Who doesn’t love a warm, cozy baked potato piled high with crispy bacon, gooey cheese, and creamy goodness? But what if you could take all those yummy flavors and turn them into a cool, creamy salad that’s perfect for sharing? That’s what this Loaded Baked Potato Salad is all about! It’s like your favorite comfort food got a fun makeover for picnics, barbecues, or family dinners. Curious about how easy it is to make a dish that’ll have everyone asking for more? Let’s jump in and make this super tasty salad together
Ingredients
Here’s what you need to make this delicious Loaded Baked Potato Salad. Each ingredient is important for creating that perfect mix of creamy, crunchy, and savory.
- Russet Potatoes (4 pounds): These starchy potatoes make a fluffy, hearty base that holds up well when baked and cubed.
- Olive Oil (1–2 tablespoons): Helps the potatoes get slightly crispy in the oven and adds a touch of richness.
- Apple Cider Vinegar (3 tablespoons): Gives a tangy zing that balances the creamy dressing and keeps the salad light.
- Mayonnaise (1 cup): Creates a rich, creamy dressing that ties everything together.
- Sour Cream or Greek Yogurt (¾ cup): Adds a tangy, creamy texture. Greek yogurt is a healthier choice with the same smoothness.
- Kosher Salt (1 teaspoon): Brings out all the flavors.
- Freshly Ground Black Pepper (1 teaspoon): Adds a little spice and depth.
- Bacon (12 ounces): Brings smoky, crispy goodness. Freshly cooked bacon is best, but pre-cooked works too.
- Green Onions (6, chopped): Adds a fresh, mild onion taste and a pop of color.
- Medium Cheddar Cheese (1½ cups, shredded): Gives that melty, sharp flavor we all love in a loaded baked potato.
Substitutions and Variations
- Potatoes: Try Yukon Gold for a creamier texture or red potatoes for a firmer bite.
- Greek Yogurt: Use all Greek yogurt instead of sour cream for a lighter, protein-packed option.
- Mayonnaise: Swap for vegan mayo or half mayo, half plain yogurt for a healthier twist.
- Bacon: Use turkey bacon or plant-based bacon for a lighter or vegetarian version (see variations below).
- Cheese: Swap cheddar for Monterey Jack, Colby, or a Mexican blend for a new flavor.
- Vinegar: White wine vinegar or lemon juice can replace apple cider vinegar if needed.
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash 4 pounds of russet potatoes and pat them dry. Poke each potato 4–5 times with a fork to let steam out.
- Rub the potatoes with 1–2 tablespoons of olive oil and sprinkle with a pinch of kosher salt.
- Place them on a baking sheet and bake for 50–60 minutes, or until a skewer or cake tester goes through easily.
- Let the potatoes cool for 5 minutes. Peel off the skins (they should slip off easily) and cut the potatoes into 1-inch chunks. Put them in a large mixing bowl. It’s okay if they crumble a bit—that adds to the texture!
Tip: Baking the potatoes instead of boiling gives them a fluffier texture and better flavor. Use a kitchen towel to hold hot potatoes while peeling.
Step 2: Add the Vinegar
- While the potatoes are still warm, sprinkle 3 tablespoons of apple cider vinegar over them.
- Gently toss to coat and let them sit for 15–30 minutes to cool completely. The vinegar adds a tangy kick that makes the salad taste amazing.
Tip: Don’t skip the vinegar—it cuts through the richness and makes every bite pop!
Step 3: Cook the Bacon
- While the potatoes cool, cook 12 ounces of bacon until crispy. You can:
- Fry it in a skillet over medium heat for 8–10 minutes, flipping as needed.
- Bake it on a parchment-lined baking sheet at 400°F for 15–20 minutes.
- Drain the bacon on paper towels, let it cool, and crumble into small pieces.
Tip: Cook a little extra bacon—you might sneak a few pieces while cooking!
Step 4: Make the Dressing
- In a small bowl, mix 1 cup mayonnaise, ¾ cup sour cream (or Greek yogurt), 1 teaspoon kosher salt, and 1 teaspoon black pepper.
- Stir until smooth. Taste and add more salt or pepper if you like.
Tip: Want a little extra zing? Add a pinch of garlic powder or a splash of hot sauce to the dressing.
Step 5: Mix It All Together
- When the potatoes are cool, add the crumbled bacon, 6 chopped green onions, and 1½ cups shredded cheddar cheese to the bowl.
- Pour the mayonnaise mixture over everything.
- Gently fold it all together with a spatula until everything is coated. Be gentle so the potatoes keep some chunks for texture.
- Taste and add more salt or pepper if needed.
Tip: Fold carefully to avoid turning the potatoes into mash. You want some chunks for that classic potato salad feel.
Step 6: Chill
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or overnight) to let the flavors mix together.
- Stir gently before serving to make it creamy again.
FAQs
1. Can I use a different potato?
Yes! Russet potatoes are fluffy and starchy, but Yukon Gold gives a creamier texture, and red potatoes hold their shape better. Avoid waxy potatoes like fingerlings—they don’t soak up the dressing as well.
2. Is this salad healthier than a baked potato?
It can be! Using Greek yogurt instead of sour cream and controlling the mayo cuts down on fat. Baking the potatoes adds no extra oil, and you can add veggies for more nutrients.
3. Can I make it vegetarian?
Totally! Skip the bacon and add roasted veggies, sunflower seeds, or chickpeas for a protein-packed vegetarian version.
4. How do I keep the potatoes from getting mushy?
- Don’t overbake—check with a skewer to make sure they’re just done.
- Fold gently when mixing to keep some potato chunks.
- Chill the salad to firm it up before serving.
5. Can I make this ahead?
Yes! Assemble up to 24 hours ahead and refrigerate. Add green onions just before serving to keep them fresh.
6. How long does it last in the fridge?
It stays fresh in an airtight container for up to 4 days. Stir gently before serving to make it creamy again.
7. Can I freeze this salad?
Freezing isn’t a good idea. The mayo and sour cream can separate, and the potatoes might get watery when thawed.
8. What’s the best way to serve it?
Serve it cold or slightly chilled in a big bowl with a spoon. It’s awesome with burgers, grilled chicken, or ribs, or as a main dish with a green salad.
This Loaded Baked Potato Salad is quick, versatile, and packed with all the flavors you love. Have fun making it your own!