Loaded Baked Potato Salad is a creamy, cheesy twist on the classic steakhouse favorite. Combining the fluffy texture of baked russet potatoes with savory bacon, shredded cheddar cheese, green onions, and a creamy mayo-sour cream dressing, this potato salad is perfect for potlucks, barbecues, or any occasion. It’s a hearty and flavorful side dish that’s sure to impress!

Full Recipe:

Ingredients

• 4 lbs russet potatoes

• 1-2 tbsp olive oil

• 3 tbsp apple cider vinegar

• 1 cup mayonnaise

• ¾ cup sour cream (or Greek yogurt)

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• 12 oz bacon, cooked, cooled, and chopped

• 6 green onions, chopped (save a little for garnishing)

• 1 ½ cups shredded medium cheddar cheese

Directions

1. Bake the Potatoes: Preheat the oven to 400°F. Poke the potatoes 4-5 times with a fork. Lightly coat the potatoes with olive oil, sprinkle with kosher salt, and bake for 50-60 minutes or until easily pierced with a cake tester or skewer. Let them cool for 5 minutes.

2. Prepare the Potatoes: Once cooled enough to handle, peel the potatoes and cut them into 1-inch chunks. The potato flesh will crumble, which is fine. Transfer it to a large mixing bowl.

3. Add Vinegar: While the potatoes are still warm, sprinkle them with apple cider vinegar. Let them rest for 15-30 minutes to absorb the vinegar’s flavor.

4. Cook the Bacon: Cook the bacon in a large skillet or oven at 400°F for about 15 minutes or until crispy. Drain and crumble it into bite-size pieces.

5. Make the Dressing: In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and pepper.

6. Assemble the Salad: Add the bacon, green onions, and cheddar cheese to the potatoes. Pour the dressing over the top and gently fold everything together. Taste and adjust seasoning if needed.

7. Chill: Refrigerate for at least 3 hours or overnight for the flavors to meld together before serving.

Nutrients (per serving)

• Calories: 463 kcal

• Carbohydrates: 29g

• Protein: 11g

• Fat: 34g

• Saturated Fat: 11g

• Cholesterol: 49mg

• Sodium: 608mg

• Potassium: 741mg

• Fiber: 2g

• Sugar: 2g

• Vitamin A: 314 IU

• Vitamin C: 10mg

• Calcium: 145mg

• Iron: 2mg

Why Loaded Baked Potato Salad Works

What makes Loaded Baked Potato Salad so special is its satisfying blend of textures and flavors. The warm, tender potatoes create a comforting base, while the crispy bacon adds a savory crunch. The shredded cheddar cheese and the creamy dressing bring everything together, adding richness and flavor that turns a simple potato salad into a hearty side dish. Unlike traditional potato salad, which often uses boiled potatoes, this version incorporates baked russet potatoes, which have a fluffier texture and a slightly more robust flavor, making them the perfect base for this indulgent recipe.

Baking the Potatoes: The Key to Texture

The foundation of this salad is the russet potato. These potatoes are the ideal choice because they have a high starch content, which makes them fluffy and light once baked. Baking the potatoes instead of boiling them helps preserve their texture, preventing them from becoming too mushy, which is a common issue with boiled potatoes in traditional salads. The process of baking also enhances the flavor of the potatoes, adding a subtle earthiness that pairs perfectly with the tangy dressing and smoky bacon.

Before baking, the potatoes are pricked with a fork, which allows steam to escape during cooking and ensures that the potatoes bake evenly. A light coating of olive oil and a sprinkle of kosher salt give the potatoes a savory crust, adding flavor and a bit of crispiness to the skin. Once baked, the potatoes are cooled slightly before being peeled and cut into chunks. This step results in a potato salad with a satisfying texture that’s both creamy and slightly chunky.

The Dressing: A Creamy Balance of Mayo and Sour Cream

The creamy dressing for this potato salad is made with a blend of mayonnaise and sour cream (or Greek yogurt, if you prefer a lighter version). The mayo provides the rich, smooth base, while the sour cream adds a slight tanginess that brightens up the flavor profile. The combination of these two ingredients results in a dressing that’s creamy and decadent but not overwhelmingly heavy. Apple cider vinegar is added while the potatoes are still warm, which not only helps to enhance the flavor of the potatoes but also gives the dressing a subtle acidity that cuts through the richness of the mayo and sour cream.

The dressing is seasoned simply with kosher salt and freshly ground black pepper, allowing the flavors of the other ingredients—like the bacon and green onions—to shine through. The beauty of this recipe is in its simplicity; the creamy dressing complements the potatoes without overpowering them, creating a well-balanced and delicious result.

Adding Flavorful Ingredients

The addition of bacon, green onions, and shredded cheddar cheese is what takes this potato salad from good to great. Bacon adds a savory, smoky crunch that contrasts beautifully with the creamy potatoes. Cooking the bacon until crispy ensures that it holds its texture in the salad and doesn’t become soggy. The bacon is crumbled into bite-size pieces, distributing the flavor throughout the salad.

Green onions add a fresh, slightly sharp bite that balances the richness of the dressing and bacon. They also provide a pop of color, making the salad visually appealing. The shredded cheddar cheese adds a mild, tangy richness that complements the other ingredients and gives the salad a comforting, cheesy flavor that makes it even more indulgent.

Chilling the Salad

After the salad is assembled, it’s important to refrigerate it for at least three hours, or preferably overnight. Chilling the salad allows the flavors to meld together, letting the tangy dressing soak into the potatoes and allowing the bacon, cheese, and green onions to blend harmoniously. The longer the salad sits, the more the flavors deepen, making it even more delicious when served. This step also allows the salad to firm up slightly, making it easier to serve and giving it a more cohesive texture.

Serving and Pairing

Loaded Baked Potato Salad is a perfect side dish for a variety of meals. It pairs wonderfully with grilled meats like steaks, burgers, or chicken, making it a great option for a summer barbecue or a casual dinner. The richness of the salad complements the smokiness of grilled meats and provides a hearty contrast to lighter sides like a fresh green salad or coleslaw.

This potato salad is also perfect for potlucks, picnics, or any gathering where you need to feed a crowd. It can be made ahead of time, which makes it an ideal choice for busy days when you want to prepare something in advance and let it chill in the fridge. Whether served as part of a larger meal or enjoyed on its own, Loaded Baked Potato Salad is sure to be a hit with guests and family alike.

Nutritional Information

Loaded Baked Potato Salad is a hearty dish with 463 calories per serving. It contains 29 grams of carbohydrates, 11 grams of protein, and 34 grams of fat, making it a rich and satisfying side. While it’s indulgent, it also provides 2 grams of fiber, which helps with digestion. The dish also contains 9 grams of sugar, mainly from the natural sweetness of the potatoes and the dressing, and provides a good amount of vitamins and minerals like vitamin A, calcium, and potassium.

Although it’s higher in calories and fat, this potato salad is a delicious and balanced side dish when enjoyed in moderation. The combination of creamy potatoes, smoky bacon, sharp cheese, and fresh green onions makes it a flavorful and satisfying addition to any meal.

Customization Options

One of the best aspects of Loaded Baked Potato Salad is its versatility. You can easily customize it to suit your tastes or dietary preferences. For example, you can swap the sour cream for Greek yogurt for a lighter, tangier version. If you want to make it even richer, you could add some crumbled blue cheese or Monterey Jack cheese for a different flavor profile.

For those who prefer a healthier version, you can reduce the amount of mayonnaise and sour cream or substitute with lighter alternatives. You can also experiment with different herbs, such as adding fresh dill, parsley, or chives, to enhance the flavor and add freshness.

If you’re looking to add more vegetables, try mixing in roasted or steamed broccoli or even some cherry tomatoes for a colorful twist. You could also use turkey bacon or omit the bacon altogether for a vegetarian option.

Conclusion

Loaded Baked Potato Salad is a rich and indulgent side dish that takes the classic potato salad to new heights. With creamy potatoes, smoky bacon, sharp cheddar cheese, and tangy green onions, it’s a dish that’s sure to impress at any gathering. Whether served at a barbecue, potluck, or family dinner, this potato salad is a crowd-pleaser that combines comforting flavors and satisfying textures. Its creamy, cheesy goodness will have everyone coming back for more, making it the perfect addition to your next meal.