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If you’re craving a crowd-pleaser that brings all the comfort of a classic baked potato in a refreshing, shareable form, this Loaded Baked Potato Salad Recipe is exactly what you need. Creamy, tangy, and full of hearty textures from crispy bacon and sharp cheddar cheese, it’s the kind of dish that steals the spotlight at any picnic, barbecue, or family dinner. Every bite bursts with familiar flavors enhanced by the perfect balance of fresh green onions and a zing of apple cider vinegar. Trust me, once you make this, it will become your go-to salad for every occasion.
Ingredients You’ll Need
Getting started with this Loaded Baked Potato Salad Recipe is straightforward because each ingredient plays a crucial role. From the flaky russet potatoes to the crisp bacon, every addition layers flavor, texture, and color to create that irresistible, satisfying bite.
- Russet potatoes (4 pounds): These fluffy potatoes are perfect for salad because they hold their shape well yet become tender and creamy inside.
- Olive oil (1-2 tablespoons): A light brush to help the potatoes roast beautifully if you prefer them baked before mixing.
- Apple cider vinegar (3 tablespoons): Adds just the right amount of tang to brighten the dish and balance the richness.
- Mayonnaise (1 cup): Brings creaminess and richness, making the salad luscious and comforting.
- Sour cream or Greek yogurt (¾ cup): Gives a slight tartness and creamy texture, offering a delightful contrast.
- Kosher salt (1 teaspoon): Essential for seasoning and enhancing all the underlying flavors.
- Freshly ground black pepper (1 teaspoon): Adds a subtle heat and depth for a well-rounded flavor.
- Bacon (12 ounces, cooked and chopped): Crispy, smoky bacon bits add a delightful crunch and savory punch that makes this salad irresistible.
- Green onions (6, chopped): Fresh and vibrant, they bring a pop of color and a mild oniony bite to every forkful.
- Medium cheddar cheese (1 ½ cups, shredded): Sharp and melty, this cheese ties everything together with its bold flavor and creamy texture.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400° F. This ensures your potatoes will roast to that perfect soft and fluffy texture that’s the foundation of this salad.
Step 2: Prepare the Potatoes
After washing and drying your russet potatoes, bake them whole until tender and easily pierced with a fork. While they are still warm, sprinkle the potatoes with apple cider vinegar and let them rest for 15 to 30 minutes to absorb that lovely tang while cooling down.
Step 3: Cook the Bacon
While the potatoes cool, crisp up your bacon in a skillet until golden and crunchy. Then drain on paper towels and chop into bite-sized pieces. This step adds a smoky crunch that’s vital to the dish’s layered flavor.
Step 4: Make the Creamy Dressing
In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper. This creamy mix binds all the ingredients, delivering that rich, tangy base every bite will cling to.
Step 5: Combine the Salad
Once the potatoes have cooled, cut or roughly chop them into bite-sized pieces and gently fold them into your prepared dressing. Then add the chopped bacon, green onions, and shredded cheddar cheese. Taste and adjust seasoning with extra salt and pepper if needed to bring everything into harmony.
Step 6: Chill and Let the Flavors Marry
Refrigerate the salad for at least 3 hours or overnight. This chilling period gives time for all the flavors to meld together, transforming it into a deeply satisfying, cool salad perfect for any occasion.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
To elevate presentation and flavor, sprinkle some extra crispy bacon bits and fresh chopped green onions on top just before serving. A little paprika or chopped chives can also add a vivid pop of color that invites everyone to dig in.
Side Dishes
This salad shines alongside grilled meats like steaks, chicken, or ribs. It also pairs wonderfully with fresh summer vegetables or a light green salad for a complete, balanced meal that feels both hearty and refreshing.
Creative Ways to Present
Try serving this Loaded Baked Potato Salad Recipe in individual mason jars for a charming picnic idea, or spoon it into mini baked potato skins for a fun and interactive appetizer. You can even use it as a stuffing for grilled bell peppers or portobello mushrooms to add a twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and refrigerate. It keeps well for up to 3 days, although it’s best enjoyed fresh to maintain the crispness of the bacon and freshness of the green onions.
Freezing
This salad is not ideal for freezing because the potatoes and creamy dressing can separate and become watery. It’s best to make just enough for immediate enjoyment or storage in the fridge.
Reheating
Since this salad is traditionally served cold, reheating isn’t recommended. If you do prefer it warm, try separating a small portion and gently warming it before adding fresh bacon and cheese to retain texture.
FAQs
Can I use red or Yukon gold potatoes instead of russets?
Absolutely! While russets are classic for their fluffiness, Yukon gold and red potatoes also work well; they just have a creamier, waxier texture which will slightly change the salad’s feel but still taste delicious.
Is there a way to make this recipe healthier?
Yes, you can swap out mayonnaise for Greek yogurt or use less bacon and cheese to cut down on fat and calories. Using Greek yogurt also adds protein and tanginess.
Can I prepare this salad entirely ahead of time?
Definitely. In fact, the flavors deepen if you make it a day ahead. Just add fresh garnishes right before serving to keep the textures vibrant.
What if I don’t have apple cider vinegar? Can I use something else?
You can substitute white vinegar or lemon juice, but apple cider vinegar offers a milder, fruitier acidity that complements the potatoes perfectly.
Can I make this vegan?
To make a vegan version, replace bacon with smoked tempeh or mushroom bacon, use vegan mayo and sour cream alternatives, and skip the cheese or use a plant-based shredded cheese substitute for a deliciously inclusive salad.
Final Thoughts
This Loaded Baked Potato Salad Recipe captures all the cozy, familiar flavors of a classic baked potato in an easy-to-share salad form. Every element from the crispy bacon to the creamy dressing comes together in a harmony that’s downright addictive. I promise once you make it, you’ll find yourself reaching for this recipe again and again, especially when you want to wow your guests or treat your family to something special. Don’t wait—grab those ingredients and dive into one of my all-time favorite potato salads today!
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Loaded Baked Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato Salad is a creamy and flavorful twist on a classic side dish, combining tender russet potatoes with crispy bacon, sharp cheddar cheese, and a tangy dressing made from mayonnaise, sour cream, and apple cider vinegar. Perfectly chilled and packed with texture, it’s an ideal accompaniment for barbecues, picnics, or comfort food meals.
Ingredients
Potatoes and Dressing
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Mix-ins
- 12 ounces bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 ½ cups medium cheddar cheese, shredded
Instructions
- Preheat the oven: Preheat your oven to 400° F to prepare for baking the potatoes.
- Bake the potatoes: Bake the whole russet potatoes until tender, usually about 45-60 minutes depending on size. Once done, let them cool slightly but keep them warm.
- Prepare the potatoes: While the potatoes are still warm, sprinkle them with the apple cider vinegar. Allow them to rest for 15-30 minutes until cooled completely, which helps absorb flavor and soften skins.
- Cook the bacon: Meanwhile, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper until smooth and creamy.
- Combine the salad: Once potatoes are fully cooled, dice or roughly chop them and place in a large mixing bowl. Add the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold to combine all ingredients evenly, seasoning with additional salt and pepper if needed.
- Chill and serve: Transfer the potato salad to the refrigerator and chill for at least 3 hours, or overnight for best flavor melding. Serve the salad cold for a refreshing, hearty side dish.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- Use smoked paprika or a dash of cayenne for a subtle smoky or spicy kick.
- Make sure potatoes are fully cooled before mixing with dressing to avoid a watery salad.
- Bacon can be cooked ahead of time and stored in the refrigerator.
- This salad keeps well refrigerated for up to 3 days.
