Loaded Baked Potato Salad

This hearty loaded baked potato salad transforms the classic steakhouse favorite into a crowd-pleasing potluck dish. The rustic combination of tender potatoes, crispy bacon, sharp cheddar, and fresh scallions creates a side that often steals the spotlight from the main course.

I first created this for a neighborhood barbecue when I needed something beyond the typical mayo-based potato salad. After watching it disappear within minutes and fielding requests for the recipe, it became my signature dish for summer gatherings.

Ingredients

• Russet potatoes: essential for their fluffy texture when baked which helps absorb the dressing beautifully
• Olive oil: helps crisp the potato skins while baking and enhances flavor
• Apple cider vinegar: brightens the entire dish and cuts through the richness when absorbed by warm potatoes
• Mayonnaise: creates the creamy base look for real mayo not salad dressing for best results
• Sour cream: adds tanginess and lightens the dressing Greek yogurt works well as a substitute
• Bacon: provides the smoky savory element that makes this dish unforgettable thick cut works best
• Green onions: offer a fresh mild onion flavor without overpowering choose bright firm stalks
• Medium cheddar cheese: brings sharp flavor and wonderful texture freshly grated melts more evenly than pre-shredded
• Kosher salt and black pepper: the foundation seasonings that enhance all other flavors

Step-by-Step Instructions

Prepare the potatoes:

Clean the russets thoroughly then pierce several times with a fork to prevent exploding in the oven. Coat lightly with olive oil and sprinkle with kosher salt before baking at 400°F. The oil creates a slightly crisp exterior while the salt begins seasoning from the outside in. Bake for a full 50-60 minutes until completely tender when pierced.

Create the foundation:

While potatoes are still warm peel and chunk them into approximately 1-inch pieces. The warm potatoes will have slightly shaggy edges which is perfect for absorbing flavors. Immediately sprinkle with apple cider vinegar and allow to rest. This crucial step allows the vinegar to penetrate deeply into the potato flesh adding brightness that balances the rich ingredients to come.

Prepare the mix-ins:

Cook your bacon until perfectly crisp then cool completely before crumbling. Undercooking will result in chewy bacon while overcooking might make it disappear into the salad. Slice green onions thinly including some of the light green parts for color contrast. Freshly shred the cheddar cheese for better melting and incorporation.

Combine the dressing:

Whisk together mayonnaise and sour cream until completely smooth. Season with salt and pepper being generous with the pepper for tiny bursts of flavor throughout the salad. This simple dressing allows the loaded potato flavors to shine without competing.

Assemble the salad:

Once potatoes have cooled fold in the mayonnaise mixture gently to avoid mashing the potatoes completely. Some breaking is natural and creates a varied texture. Add bacon green onions and cheese then fold again just until distributed. Taste and adjust seasoning remembering that flavors will meld and deepen during chilling.

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The bacon truly makes this dish special. I discovered the perfect technique after years of greasy stovetops baking the bacon on a rimmed sheet delivers perfectly crisp uniform pieces every time. My family now recognizes the aroma of this salad being prepared and mysteriously appears in the kitchen offering to "taste test" before it heads to the refrigerator.

Make-Ahead Magic

This potato salad actually improves with time in the refrigerator. The flavors meld beautifully as the potatoes continue absorbing the seasonings. I often make it the night before serving allowing at least 8 hours of chill time for optimal flavor development. If preparing more than a day ahead reserve a small portion of the bacon and green onions to sprinkle fresh on top just before serving for textural contrast.

Substitution Options

This recipe welcomes creative adaptations while maintaining its loaded baked potato character. Red potatoes can replace russets for a firmer less creamy texture. Turkey bacon offers a lighter alternative though you might want to add a drop of liquid smoke to compensate for the reduced smokiness. For a tangier profile replace up to half the mayonnaise with additional Greek yogurt. Pepper jack cheese creates a spicier version while smoked gouda adds wonderful depth for autumn gatherings.

Serving Suggestions

Serve this substantial salad alongside grilled meats particularly steaks burgers or barbecued chicken. The creamy texture and rich flavors complement smoky grilled foods beautifully. For a complete meal pair with a simple green salad dressed lightly with vinaigrette to balance the richness. During cooler months this salad works wonderfully alongside a hearty soup or chili creating a comfort food combination that satisfies deeply.

Temperature Matters

Always serve this potato salad slightly cooler than room temperature rather than ice cold from the refrigerator. The flavors express themselves more fully when not severely chilled. Remove the salad from refrigeration about 30 minutes before serving. However during hot outdoor events keep the bowl nestled in ice to maintain food safety while still allowing the optimal temperature for flavor enjoyment.

Common Queries

→ Can I use a different type of potato?

Yes, Yukon Gold potatoes work well for a creamier texture, though russets remain the classic choice for fluffiness.

→ Is it necessary to peel the potatoes?

Peeled potatoes yield a smoother salad, but leaving some skin on can add texture and earthy flavor.

→ How far in advance can I prepare it?

It can be made up to a day ahead. Chilling allows the flavors to develop beautifully.

→ What can I use instead of sour cream?

Plain Greek yogurt provides similar tang and creaminess as a sour cream substitute in this dish.

→ How do I keep the bacon crispy?

Stir in bacon just before serving to maintain its crisp texture and smoky bite.

→ Can I lighten the dressing?

You can use light mayonnaise or yogurt, but keep in mind it may alter the richness slightly.