Loaded Baked Potato Salad

This hearty loaded baked potato salad transforms the classic steakhouse favorite into a crowd-pleasing potluck dish. With crispy bacon, sharp cheddar, and fresh scallions folded into tender potato chunks, all dressed in a creamy sour cream and mayo mixture, it's the ultimate comfort food side dish that disappears fast at gatherings.

I first made this for a neighborhood block party after getting tired of traditional mayo-only potato salads. It was such a hit that three different neighbors asked for the recipe, and now it's requested at every summer gathering.

Ingredients

• Russet potatoes: 4 pounds these starchy potatoes create the perfect texture and hold up well to mixing with other ingredients
• Olive oil: 1 to 2 tablespoons helps crisp the potato skins while baking and enhances flavor
• Apple cider vinegar: 3 tablespoons adds brightness and helps potatoes absorb flavors better when added while warm
• Mayonnaise: 1 cup creates the creamy base for the dressing look for real mayo not salad dressing for best results
• Sour cream: ¾ cup adds tanginess to balance the richness use full fat for best texture
• Kosher salt: 1 teaspoon enhances all flavors choose kosher over table salt for better flavor distribution
• Freshly ground black pepper: 1 teaspoon adds subtle heat always grind fresh for maximum flavor
• Bacon: 12 ounces provides smoky flavor and crispy texture choose thick cut for best results
• Green onions: 6 add fresh flavor and color use both white and green parts for maximum flavor
• Medium cheddar cheese: 1½ cups adds rich flavor and creamy texture freshly shredded melts better than pre shredded

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to 400°F. Clean the russet potatoes and place them on a baking sheet. Pierce each potato 4 to 5 times with a fork to allow steam to escape. Brush each potato with olive oil and sprinkle with kosher salt. This creates a flavorful skin and helps the interior become fluffy. Bake for 50 to 60 minutes until a cake tester or skewer slides easily into the center.

Cool and Prep Potatoes:

After removing potatoes from the oven, let them rest for about 5 minutes until cool enough to handle. Peel the skins and cut the potatoes into 1 inch chunks. The potatoes may crumble a bit which is perfectly fine. Transfer all potato pieces to a large mixing bowl. While the potatoes are still warm, sprinkle them with apple cider vinegar. This step is crucial as the warm potatoes absorb the vinegar, adding a subtle tang that balances the rich dressing. Let the potatoes cool completely, about 15 to 30 minutes.

Cook the Bacon:

While the potatoes cool, cook the bacon until crispy. You can use a large skillet on the stovetop or bake it in the oven. Allow the bacon to cool completely on paper towels to absorb excess grease, then crumble it into bite sized pieces. Make sure the bacon is crisp as it adds important textural contrast to the soft potatoes.

Prepare the Dressing:

In a small bowl, combine the mayonnaise and sour cream, stirring until completely smooth. Season with kosher salt and freshly ground black pepper. This simple dressing provides the perfect creamy base that mirrors the flavors of a loaded baked potato topping.

Combine and Chill:

Once the potatoes have cooled completely, pour the mayonnaise mixture over them. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Using a rubber spatula, gently fold everything together, being careful not to mash the potatoes too much. Some potato crumbling is good for texture variety. Taste and add more salt and pepper if needed. Cover and refrigerate for at least 3 hours or overnight to allow the flavors to meld together.

Pin it

This potato salad absolutely transformed our family cookouts. My uncle who claimed to hate all potato salads tried this one reluctantly and now requests it for every gathering. The combination of textures from the tender potatoes, crispy bacon, and the creamy dressing creates such a satisfying bite that converts even the most stubborn potato salad skeptics.

Storage Guidelines

This loaded potato salad keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve after the first day as everything has time to meld together. If making ahead for a party, reserve a small portion of the bacon and green onions to sprinkle on top just before serving for a fresh appearance and extra texture. Never leave this salad at room temperature for more than 2 hours due to the mayo and dairy content.

Make It Your Own

This recipe welcomes customization based on your personal preferences. For a lighter version, substitute Greek yogurt for all or part of the sour cream. For extra flavor, add 1 teaspoon of ranch seasoning mix or a tablespoon of fresh dill to the dressing. You can also incorporate extras like chopped hard boiled eggs, diced red bell pepper, or a sprinkle of smoked paprika. For spice lovers, mix in some diced jalapeños or a dash of hot sauce to the dressing.

Serving Suggestions

While perfect on its own, this loaded potato salad pairs wonderfully with grilled meats, especially burgers, steaks, and barbecue chicken. For a complete meal, serve alongside a fresh green salad with vinaigrette to balance the richness. If serving for a potluck, place the bowl on a bed of ice to keep it properly chilled throughout the event. For an elegant presentation, serve individual portions in small mason jars layered with extra cheese and bacon on top.

Pin it

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead. Prepare it fully and refrigerate for a few hours or overnight to allow the flavors to meld.

→ Can I use different types of potatoes?

Yes, while russet potatoes are ideal for their texture, you can try Yukon Gold or red potatoes for a slightly different flavor and consistency.

→ How do I cook the bacon without a mess?

To avoid a mess, bake the bacon in the oven at 400°F on a lined baking sheet until crisp. Then drain on paper towels and crumble.

→ Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt is a great substitute for sour cream, offering a similar tangy flavor with a bit more protein.

→ How long does this salad last in the refrigerator?

You can store this potato salad in an airtight container in the refrigerator for up to 4 days. Enjoy chilled.