If you have been searching for the ultimate comfort food with a twist, the Loaded Baked Potato Salad Recipe is your new best friend. This salad takes the classic baked potato flavors everyone loves—creamy sour cream, crispy bacon, sharp cheddar, and tangy green onions—and combines them into one irresistible, crowd-pleasing dish. It’s more than just a side; it’s a celebration of textures and bold tastes with every forkful. Perfect for potlucks, family dinners, or even a cozy weekend treat, this salad will quickly become a staple you’ll proudly make again and again.

Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Though this Loaded Baked Potato Salad Recipe uses simple ingredients, each one plays a crucial role in delivering the perfect balance of creaminess, crunch, and tang. From hearty russet potatoes to savory bacon and sharp cheddar, these essentials come together effortlessly to create a dish packed with flavor and comforting textures.

Russet potatoes: The starchy, fluffy base that soaks up all the dressing beautifully.
Olive oil: Adds a subtle richness and helps tenderize the skins during roasting.
Apple cider vinegar: Offers a bright tang that balances the creamy dressing perfectly.
Mayonnaise: The creamy foundation of the dressing that ties everything together.
Sour cream or Greek yogurt: Adds luscious creaminess with a slight tang, enhancing the overall flavor.
Kosher salt and freshly ground black pepper: Essential seasonings to elevate every component.
Bacon: Crisped to perfection, it brings smoky, salty crunch to the salad.
Green onions: Fresh and punchy, these lighten the dish with their subtle sharpness.
Medium cheddar cheese: Melts slightly into the warm potatoes, providing a comforting sharpness.

How to Make Loaded Baked Potato Salad Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 400° F. This high heat will roast the russet potatoes to tender perfection, ensuring their fluffy insides provide the ideal texture that holds the salad together without becoming mushy.

Step 2: Prepare and Roast the Potatoes

Give the potatoes a good scrub and coat them lightly with olive oil to help crisp the skins during roasting. Once roasted until fork-tender, while still warm, sprinkle the potatoes with apple cider vinegar. This step is key to infusing those subtle tangy notes the salad is loved for. Let the potatoes rest for 15 to 30 minutes to cool but keep that warmth to marry all the flavors beautifully.

Step 3: Cook the Bacon

While the potatoes cool, it’s bacon time. Cook until golden and crunchy, then crumble it into bite-sized pieces. The smoky, crispy bacon adds an addictive contrast to the creamy potatoes and dressing, making every bite a perfect harmony of textures.

Step 4: Whip Up the Dressing

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper. This creamy dressing not only binds the salad but also enhances the natural flavors with a luscious tang that makes your taste buds sing.

Step 5: Combine All Ingredients

Once the potatoes have cooled, mix in the dressing along with the crumbled bacon, chopped green onions, and shredded cheddar cheese. The warm potatoes will slightly melt the cheese, creating a delightful gooey texture within the salad. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 6: Chill and Let Flavors Meld

Refrigerate your Loaded Baked Potato Salad Recipe for at least three hours or even overnight. Chilling allows the flavors to meld together beautifully, giving you a salad that’s rich, tangy, and satisfying with every tasty forkful.

How to Serve Loaded Baked Potato Salad Recipe

Garnishes

Elevate your Loaded Baked Potato Salad Recipe with fresh garnishes that add vibrant color and texture. Sprinkle a few extra chopped green onions or crisp bacon bits on top for visual appeal and added crunch. A light dusting of smoked paprika can add a subtle hint of warmth and deepen the flavor profile.

Side Dishes

This salad is a fantastic partner to grilled meats like barbecue ribs or chicken, enhancing their savoriness with its creamy zest. It also shines alongside fresh summer vegetables or a crisp green salad, balancing out heavier dishes with its brightness and texture.

Creative Ways to Present

For a crowd-pleasing presentation, serve the Loaded Baked Potato Salad Recipe in a hollowed-out baked potato skin bowl. Alternatively, layer it in clear glass parfait cups to show off the colorful layers of potatoes, bacon, cheese, and green onions — a guaranteed conversation starter at any table.

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Baked Potato Salad Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop over time, making the salad even more delicious the next day.

Freezing

This particular salad is best enjoyed fresh or refrigerated rather than frozen. The sour cream and mayonnaise-based dressing can separate and become watery when frozen and thawed, which affects texture negatively.

Reheating

Because this salad is designed to be served cold, reheating is not recommended. If you prefer a warm version, prepare the potatoes and bacon fresh, but for the classic salad, chilling is key to full flavor.

FAQs

Can I use red potatoes instead of russet?

While red potatoes can be used, russet potatoes provide the ideal fluffy texture that absorbs the dressing well. Red potatoes tend to be waxier and hold their shape more, which changes the creamy consistency of the salad.

Is Greek yogurt a good substitute for sour cream?

Absolutely! Greek yogurt not only adds creaminess but also contributes a healthy tanginess and lowers the fat content, making the Loaded Baked Potato Salad Recipe just as delicious with a lighter twist.

Can I make this salad vegan?

To make a vegan version, substitute the mayonnaise and sour cream with plant-based alternatives, use dairy-free cheese, and replace bacon with crispy smoked tempeh or coconut bacon. The salad will still capture the spirit of the original.

How long can I refrigerate the salad before serving?

For the best flavor and safety, refrigerate the salad for at least 3 hours and up to 24 hours before serving. This time allows the ingredients to blend and chill perfectly, enhancing the overall taste.

Can I add other mix-ins to the Loaded Baked Potato Salad Recipe?

Definitely! Add diced pickles for tang, chopped hard-boiled eggs for richness, or even a pinch of smoked paprika or chili powder for extra depth. These additions can take your salad in new and exciting directions.

Final Thoughts

Making the Loaded Baked Potato Salad Recipe is like wrapping up all the best parts of a baked potato into one incredible, crowd-pleasing dish. It’s easy, comforting, and packed with flavors that invite smiles and seconds. If you want to impress friends or simply treat yourself, this salad is a delicious must-try. I promise it’ll become a beloved classic in your recipe collection.

Loaded Baked Potato Salad Recipe

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4 from 61 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x

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Description

This Loaded Baked Potato Salad is a flavorful twist on classic potato salad, featuring tender roasted russet potatoes tossed with a creamy dressing, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for barbecues, potlucks, or family gatherings, it combines the comforting flavors of a loaded baked potato in a chilled salad form.

Ingredients

Scale

Potatoes

4 pounds russet potatoes
1–2 tablespoons olive oil
3 tablespoons apple cider vinegar

Dressing

1 cup mayonnaise
¾ cup sour cream or Greek yogurt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Toppings & Mix-ins

12 ounces bacon, cooked, cooled, and chopped
6 green onions, chopped
1 ½ cups medium cheddar cheese, shredded

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes, ensuring they’ll cook evenly and develop a tender interior.
Prepare the potatoes: Roast the russet potatoes until tender. While still warm, sprinkle them with apple cider vinegar and let them rest for 15-30 minutes or until cooled. This helps infuse flavor and tenderize the potatoes.
Cook the bacon: Meanwhile, cook the bacon slices until crispy, either in a skillet over medium heat or in the oven. Once cooked and cooled, crumble the bacon into bite-sized pieces.
Make the dressing: In a small bowl, thoroughly mix together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper to create a creamy and well-seasoned dressing.
Combine the salad: Once the potatoes have cooled, toss them gently with the prepared dressing. Fold in the crumbled bacon, chopped green onions, and shredded cheddar cheese. Adjust seasoning with additional salt and pepper as desired.
Chill and serve: Refrigerate the potato salad for at least 3 hours or overnight to allow flavors to meld and serve chilled for best taste and texture. Enjoy your loaded baked potato salad cold!

Notes

Roasting the potatoes instead of boiling adds a deeper flavor and prevents them from becoming mushy.
Using a mixture of mayonnaise and sour cream (or Greek yogurt) creates a rich yet tangy dressing.
Apple cider vinegar adds a subtle tang that enhances the overall flavor and balances richness.
Chilling the salad for several hours is key to melding flavors and achieving the right texture.
For a lighter option, substitute sour cream with Greek yogurt and reduce mayonnaise slightly.
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting
Cuisine: American