Loaded Baked Potato Salad

Loaded baked potato salad is my go-to potluck pick when I want all the comfort of a steakhouse side without the fuss of fries or servers. The combination of crispy bacon, sharp cheddar, creamy dressing, and fluffy roasted potatoes never fails to impress, and it can be made ahead for easy serving.

My family devours this whenever I bring it out. The first time I whipped it up for a backyard barbecue, my usually potato-skeptical cousin came back for thirds and still begs me for the recipe.

Ingredients

• Russet potatoes They get perfectly fluffy and soak up flavors well Look for ones with minimal blemishes and firm texture
• Olive oil Helps potatoes roast evenly Choose a fresh mild extra virgin olive oil for best results
• Apple cider vinegar Adds tang and balances the richness Go for a raw unfiltered type for extra depth
• Mayonnaise Gives the salad its creamy body Use a high quality full fat mayo for superior flavor
• Sour cream or Greek yogurt Lends a cool tang Greek yogurt is a great swap if you want more protein
• Kosher salt Seasoning brings every layer to life Use flaky kosher salt for even seasoning
• Freshly ground black pepper Lifts flavors Look for coarsely ground for a gentle bite
• Bacon Crispy bites are irresistible Opt for thick cut and cook until deeply golden for crunch
• Green onions Fresh bite and color Seek out vibrant firm stalks for best flavor
• Medium cheddar cheese Shreds easily and melts just enough Choose a full flavored aged block and grate it yourself for meltier pieces

Step by Step Instructions

Bake the Potatoes:

Preheat your oven to four hundred degrees. Scrub four pounds of russet potatoes and pat them dry then poke each potato several times with a fork to let steam escape. Rub the skins lightly with olive oil and sprinkle with kosher salt. Set the potatoes on a baking sheet and roast for about fifty to sixty minutes. You want them soft when pierced with a skewer or cake tester.

Prep and Cool Potatoes:

Let baked potatoes rest for about five minutes to steam off. When cool enough to hold peel away the jackets they should slip off easily using your fingertips or a small knife. Cut the peeled potatoes into one inch chunks. If they crumble or get a bit shaggy that means they are fluffy and perfect. Place all the cut potato pieces in a large mixing bowl.

Season Warm Potatoes:

While the potatoes are still warm toss them gently with apple cider vinegar. This infuses the potato with bright flavor and lets them cool evenly. Let rest for fifteen to thirty minutes until completely cooled.

Cook and Chop Bacon:

Start your bacon while potatoes bake. Cook it in a large skillet or lay strips on a sheet tray and bake at four hundred degrees for about fifteen minutes for super crispy pieces. Once cool crumble or chop into bite size pieces and set aside.

Mix Dressing:

Stir together mayonnaise and sour cream or Greek yogurt in a small bowl. Add kosher salt and freshly ground black pepper then mix until smooth. Taste for seasoning and adjust as needed.

Combine and Fold:

Once potatoes are cooled pour the creamy dressing over them. Add the bacon crumbles shredded cheddar and chopped green onions. Using a large spatula gently fold everything until just combined so you keep the potatoes fluffy.

Chill and Serve:

Cover the salad and refrigerate for at least three hours or even overnight. This lets all the flavors meld beautifully. Serve chilled straight from the fridge topped with extra scallions or cheese if you like.

Save This

My favorite ingredient is the fresh green onion sprinkled on top just before serving. It reminds me of my grandmother letting the kids snip green onions from her garden for big family get togethers. This cool pop of green always brought smiles to our table.

Storage Tips

Keep the loaded baked potato salad in an airtight container in your fridge. It stays fresh for up to four days and is great for quick lunches or a snack right from the bowl. If you are making a big batch for an event you can prepare the potatoes and mixins a day ahead then add the dressing closer to serving for freshest flavor.

Ingredient Substitutions

Try smoked gouda or Monterey Jack cheese in place of cheddar for a new twist. For a lighter version swap half the mayo for more Greek yogurt. You can use turkey bacon or plant based bacon for a vegetarian side. If you like chives or parsley they add a pleasant herbal bite in place of scallions.

Serving Suggestions

Serve this alongside grilled chicken steaks pulled pork or burgers. It is fantastic at a summer picnic or holiday table too. You can even load it into lettuce cups for a low carb snack. Sometimes I spoon leftovers into toasted sandwich rolls for an improvised loaded potato salad sub.

Cultural and Historical Context

Loaded baked potatoes have deep roots in American steakhouse culture where the classic combo of bacon cheese sour cream and scallions makes any potato shine. Turning those flavors into a big batch picnic salad makes it perfect for gatherings and easy family meals. It is always associated with fun casual moments and that is part of its charm.

Common Queries

→ Can the potatoes be boiled instead of baked?

Baking brings out a deeper flavor and firmer texture, but boiling works in a pinch. Drain thoroughly before mixing.

→ Is there a substitute for sour cream?

Greek yogurt can replace sour cream for a lighter, tangy option without sacrificing creaminess.

→ How long does it last in the refrigerator?

This salad keeps well for up to 4 days refrigerated. Stir gently before serving to refresh texture.

→ Can it be made in advance?

Yes, letting the salad chill for several hours or overnight improves the flavors and overall texture.

→ Are there vegetarian alternatives to bacon?

Smoked tempeh, coconut bacon, or roasted mushrooms offer savory notes without meat.

→ Which potatoes work best?

Russet potatoes are preferred for their fluffy interiors, but Yukon Golds provide a creamier bite if desired.