why make this recipe
Loaded Baked Potato Salad is a delightful twist on the classic potato salad. It combines all the flavors we love from a loaded baked potato into a creamy, satisfying salad that’s perfect for gatherings, picnics, or a family dinner. With the richness of cheese, the crunch of bacon, and the freshness of green onions, this salad is sure to please everyone at the table. Plus, it’s easy to make in large batches, making it ideal for parties and potlucks.
how to make Loaded Baked Potato Salad
Ingredients:
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces bacon (cooked, cooled, and chopped)
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
Directions:
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer.
- Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets.
- The potato flesh may crumble and get shaggy, and that’s okay—transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.
- Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
how to serve Loaded Baked Potato Salad
Serve Loaded Baked Potato Salad chilled, straight from the refrigerator. It makes a great side dish for grilled meats, barbecue, or as part of a buffet spread. You can also garnish with additional green onions or cheese for added flair.
how to store Loaded Baked Potato Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 4 days. Make sure to mix it gently before serving again, as the ingredients may settle over time.
tips to make Loaded Baked Potato Salad
- For even creamier salad, replace some or all of the sour cream with Greek yogurt.
- Use a mix of cheeses if you want to add different flavors, like pepper jack or Monterey jack.
- Let the salad sit for a few hours before serving to enhance the flavors.
variation (if any)
You can customize Loaded Baked Potato Salad by adding other ingredients like diced tomatoes, olives, or even jalapeños for a spicy kick. For a healthier option, consider omitting the bacon and using a plant-based mayonnaise.
FAQs
Can I use other types of potatoes?
Yes, you can use other potatoes, but russet potatoes provide the best texture for this salad.
Can I make this salad in advance?
Absolutely! It’s actually better if made a few hours or the day before, as it allows the flavors to meld together.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, but double-check the labels on store-bought items like mayonnaise and bacon to ensure there are no additives.
Loaded Baked Potato Salad
Ingredients
Potatoes
- 4 pounds russet potatoes Best texture for the salad
Dressing
- 1-2 tablespoons olive oil For coating the potatoes
- 3 tablespoons apple cider vinegar Adds flavor to the warm potatoes
- 1 cup mayonnaise You can use Greek yogurt as a substitute
- 3/4 cup sour cream Can also substitute with Greek yogurt
- 1 teaspoon kosher salt For seasoning
- 1 teaspoon freshly ground black pepper For seasoning
Add-ins
- 12 ounces bacon Cooked, cooled, and chopped
- 6 green onions Chopped
- 1 1/2 cups medium cheddar cheese Shredded
Instructions
Preparation
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer.
- Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets.
- Transfer the potato flesh to a large mixing bowl. While still warm, sprinkle the potatoes with apple cider vinegar and rest for 15-30 minutes or until cooled.
Mixing
- Cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes, and add the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.
Chilling
- Refrigerate for 3 hours up to overnight before serving.