If you are searching for a delightfully indulgent side that combines all the comfort of a baked potato with the freshness of a salad, this Loaded Baked Potato Salad Recipe is your new go-to. Packed with crispy bacon, sharp cheddar cheese, and a creamy tangy dressing, this recipe transforms ordinary potatoes into a crowd-pleasing masterpiece. Whether it’s a summer barbecue or a cozy family dinner, this salad offers an irresistible mix of textures and flavors that everyone will love.
Ingredients You’ll Need
Each ingredient in this Loaded Baked Potato Salad Recipe is simple yet vital for creating a dish bursting with flavor, texture, and visual appeal. From the starchy russet potatoes to the zesty apple cider vinegar, these components come together effortlessly to build this classic comfort food.
- 4 pounds russet potatoes: The perfect potato for baking and holding its shape when mixed.
- 12 ounces cooked bacon (chopped): Adds a smoky, crispy contrast to the creamy elements.
- 1 ½ cups shredded medium cheddar cheese: Offers a rich, melty sharpness that enhances every bite.
- 6 chopped green onions: Brings brightness and a mild oniony crunch.
- 1 cup mayonnaise: Helps create a smooth, rich dressing for coating the salad.
- ¾ cup sour cream: Adds a tangy creaminess that balances the salty bacon.
- Olive oil: Used for coating potatoes before baking to add flavor and help crisp their skins.
- Apple cider vinegar: Injects a subtle acidity for freshness and balance.
- Kosher salt: Essential for seasoning every layer of the salad.
- Black pepper: Provides a gentle kick that complements the richness.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400 degrees Fahrenheit. Pierce your russet potatoes several times with a fork to allow steam to escape. Lightly coat them with olive oil which will help to crisp and flavor the skin. Place on a baking sheet and bake for about 50 to 60 minutes until the potatoes are tender when pierced with a fork. Let them cool just enough to handle before peeling off the skins and chopping into chunky pieces. This step ensures your potatoes are perfectly cooked but still hold their texture in the salad.
Step 2: Prepare the Bacon
While the potatoes are baking, cook your bacon in a skillet over medium heat until it reaches that sublime crispy texture. Once done, drain the excess fat and crumble or chop the bacon into bite-sized pieces. The smoky, crunchy bacon is what makes this salad truly “loaded” and provides a wonderful contrast to the creamy potato base.
Step 3: Make the Dressing
In a small bowl, combine the mayonnaise and sour cream, and season the mixture with kosher salt and fresh cracked black pepper. This rich dressing is the glue that holds the salad together, delivering creaminess with a bit of tang from the sour cream. Adjust seasoning here to suit your taste; it’s the key to balancing all flavors.
Step 4: Combine Everything Gently
In a large mixing bowl, add the chopped potatoes, crumbled bacon, shredded cheddar cheese, and chopped green onions. Pour the dressing over the top. Gently toss everything together, being careful not to mash the potatoes, to ensure every forkful is full of flavor and texture. This gentle mix keeps the potatoes chunked and allows each ingredient to shine.
Step 5: Chill and Serve
Cover the bowl and refrigerate the salad for at least three hours before serving. This resting time lets all the flavors meld beautifully while the salad becomes cool and refreshing. The Loaded Baked Potato Salad Recipe truly benefits from this chill time, as it deepens the taste complexity.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
Before serving, consider adding a sprinkle of extra shredded cheddar cheese and chopped green onions on top for an inviting finish. A few crispy bacon bits scattered over the salad can enhance both its visual appeal and flavor impact. These simple garnishes make the dish pop with color and add a fresh hint of texture.
Side Dishes
This Loaded Baked Potato Salad Recipe pairs exceptionally well with grilled meats, such as BBQ chicken, steak, or burgers. It also complements picnic staples like hot dogs or roasted vegetables. Because it’s rich and hearty, serving it alongside something light and fresh, like a green salad or grilled asparagus, creates a wonderfully balanced meal.
Creative Ways to Present
For a party or potluck, serve the salad in a hollowed-out baked potato skin to double up on the baked potato experience. You can also spoon it into individual mini ramekins or mason jars for an adorable, portable presentation. Adding colorful paprika or chives on top not only looks great but also adds a final pop of flavor and freshness.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Baked Potato Salad Recipe can be stored in an airtight container in the refrigerator for up to three days. Before storing, ensure the salad is well chilled and kept sealed to maintain freshness and prevent the potatoes from drying out.
Freezing
Because of the creamy dressing, freezing this salad is not recommended. The texture of potatoes and the sour cream-based dressing tends to become grainy or watery after thawing. For best results, enjoy this recipe fresh or refrigerated.
Reheating
This salad is best served chilled and not reheated. If you prefer it less cold, allowing it to sit at room temperature for 15-20 minutes before serving will bring out the flavors without compromising the creamy texture.
FAQs
Can I use a different type of potato for this salad?
Russet potatoes are ideal because they hold their shape well when baked and chopped. However, Yukon golds can also be used if you prefer a creamier texture. Avoid waxy potatoes as they may become too soft and mushy.
What can I substitute for sour cream in the dressing?
If you don’t have sour cream, Greek yogurt is a fantastic substitute. It offers similar tanginess and creaminess but with a bit more protein and fewer calories.
Is it possible to make this salad dairy-free?
Yes! Use a dairy-free mayonnaise and sour cream alternative. Omit the cheddar or replace it with a dairy-free cheese to keep the salad creamy and flavorful without dairy.
How far in advance can I prepare this Loaded Baked Potato Salad Recipe?
You can prepare the salad up to a day in advance. Chilling it for at least three hours before serving helps the flavors develop, but overnight refrigeration can make it even tastier.
Can this recipe be doubled for a large crowd?
Absolutely! This recipe scales up easily. Just be mindful to use a large enough bowl to mix all the ingredients gently, and ensure there’s ample fridge space to chill the salad properly before serving.
Final Thoughts
This Loaded Baked Potato Salad Recipe is a perfect blend of comforting flavors and textures that feels both nostalgic and exciting. It’s surprisingly easy to make yet impressive enough to wow your guests or elevate a simple family meal. Give it a try—you might just find your new favorite way to enjoy potato salad!
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Loaded Baked Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus at least 3 hours chilling
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A hearty and delicious Loaded Baked Potato Salad featuring tender baked russet potatoes, crispy bacon, shredded cheddar cheese, and a creamy mayo-sour cream dressing, perfect for gatherings and potlucks.
Ingredients
Potatoes
- 4 pounds russet potatoes
Bacon
- 12 ounces cooked bacon, chopped
Cheese and Vegetables
- 1 ½ cups shredded medium cheddar cheese
- 6 chopped green onions
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- Olive oil (for coating potatoes)
- Apple cider vinegar (to taste)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the potatoes.
- Bake Potatoes: Pierce the russet potatoes with a fork, coat them lightly with olive oil, and place them on a baking sheet. Bake in the preheated oven for 50-60 minutes until they are tender when pierced with a fork. Remove from oven, let cool slightly, then peel and chop into chunks.
- Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from heat and crumble the bacon into small pieces.
- Make Dressing: In a small bowl, combine mayonnaise and sour cream. Season with kosher salt and black pepper to taste, and add a bit of apple cider vinegar to brighten the flavors, mixing well.
- Combine Ingredients: In a large mixing bowl, carefully combine the chopped baked potatoes, crumbled bacon, shredded cheddar cheese, chopped green onions, and the prepared dressing. Mix gently to avoid mashing the potatoes.
- Chill Salad: Cover the bowl and refrigerate the potato salad for at least 3 hours to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- Use medium cheddar cheese for a balanced flavor; sharp cheddar can also be used for a stronger taste.
- Ensure potatoes are fully cooled before chopping to maintain their texture.
- Adjust apple cider vinegar amount in the dressing to your taste preference for acidity.
- This salad can be made a day ahead to save time and enhance flavor melding.
- For a lighter version, substitute sour cream with Greek yogurt.
