Loaded Baked Potato Salad

Loaded baked potato salad is a crave-worthy twist on the classic side dish, bringing together all the flavors of a steakhouse baked potato in chilled form. This creamy salad is always the first to disappear at summer picnics and family get-togethers, thanks to a generous blend of bacon, cheddar, and tangy sour cream dressing.

The first time I brought this to a neighborhood block party it was polished off before the burgers were even done on the grill. Now everyone asks me to make the potato salad with all the fixings.

Ingredients

• Russet potatoes: The classic potato for baking stays fluffy which is perfect for soaking up flavor. Look for ones with firm skins and avoid any sprouts
• Olive oil: Helps the skins crisp and the outsides caramelize in the oven. Choose extra-virgin for the freshest taste
• Apple cider vinegar: Adds just the right zing to balance out the richness. Unfiltered vinegar brings more depth
• Mayonnaise: Delivers a creamy base that coats each bite. Use real full-fat mayo for best texture
• Sour cream or Greek yogurt: Brings a tangy coolness to the dressing. Greek yogurt is a lighter swap if you like
• Kosher salt: Highlights the flavor of the potatoes and all the mix-ins. Use coarse grains for more punch
• Freshly ground black pepper: Adds a subtle bite that wakes up the whole salad. Grind fresh for the best aroma
• Bacon: For smoky crunch in every forkful. Thick-cut bacon crisps up beautifully in the oven or on the stove
• Green onions: These give a fresh pop and a bit of mild spice. Go for bright green stalks without wilting
• Cheddar cheese: Gives gooey richness and extra flavor. Medium cheddar melts nicely yet holds its shape

Step-by-Step Instructions

Prep and Bake the Potatoes:

Preheat your oven to four hundred degrees Fahrenheit. Place scrubbed russet potatoes on a baking sheet and puncture each several times with a fork. Rub with olive oil and a pinch of kosher salt over the skins. Roast for around fifty five minutes or until a tester easily slips through. Let them cool for about five minutes so you can handle them without burning your hands. Peel carefully while still warm so the flesh remains fluffy then cut into one inch chunks. Any bits that crumble are just more texture

Season the Potatoes:

While still warm transfer the potato chunks to a large bowl. Sprinkle them with apple cider vinegar and let the seasoned potatoes rest for about fifteen to thirty minutes as they cool fully. This lets the potatoes soak up all that tangy flavor

Cook the Bacon:

While potatoes are cooling cook the bacon until crisp using either a skillet or the oven method. Drain the fat and let strips cool completely. Chop or crumble into bite sized pieces for even distribution

Make the Creamy Dressing:

In a small bowl stir together mayonnaise and sour cream adding kosher salt and black pepper. Mix until the dressing is smooth and everything is blended. Taste and adjust the seasonings to your liking

Bring It All Together:

Once the potatoes have fully cooled pour the creamy dressing over them in the bowl. Add your crispy bacon chopped green onions and shredded cheddar cheese on top. Gently fold with a large spoon or spatula so every bite is covered but the potatoes stay chunky. Chill in the refrigerator for three hours or overnight to let flavors meld

Final Touches and Serving:

Season the finished salad with extra salt and pepper if needed. Serve cold straight from the fridge garnished with an extra pinch of green onions or cheddar

Pin

Bacon is the absolute star in this salad. It reminds me of weekend breakfasts growing up when the smell of sizzling bacon would fill the whole house. Now I love watching everyone sneak a bite of bacon from the chopping board before it even makes it into the bowl

Storage Tips

Store leftover potato salad in an airtight container in the refrigerator for up to four days. Always keep it chilled for food safety. If you are transporting to a picnic pack the container in a cooler with ice packs

Ingredient Substitutions

If you want a lighter option use half Greek yogurt instead of all mayonnaise. Swap sharp cheddar for other cheeses you love like Monterey Jack or pepper jack. For a vegetarian version omit the bacon and try roasted smoked paprika for depth

Serving Suggestions

Serve this loaded potato salad with grilled chicken burgers hot dogs or barbecue for a classic summer meal. It also works well as a hearty side for winter roast meats bringing comfort all year long

Cultural or Historical Context

Baked potato salad riffs off the American steakhouse tradition of piping hot potatoes fully loaded with cheese bacon and scallions. Chilling those beloved toppings in a salad form first appeared in the late twentieth century and quickly became a potluck staple across the Midwest and South

Recipe FAQs

→ How can I ensure the potatoes don't turn mushy?

Bake the potatoes until just tender and handle them gently after peeling. A little crumbling adds texture, but avoid overmixing to maintain hearty chunks.

→ Can I prepare this dish ahead of time?

Yes, it's actually better when chilled for several hours or overnight. This allows the flavors to develop and meld.

→ Are there lighter ingredient options?

Substitute Greek yogurt for sour cream, use light mayonnaise, or reduce the amount of bacon and cheese for a lighter version.

→ Can I use a different type of potato?

Russet potatoes work best for a classic texture, but Yukon Golds offer a creamier bite. Avoid waxy potatoes, as they may not absorb flavors as well.

→ What protein pairs well with this salad?

This side works perfectly with steak, grilled chicken, or barbecue. It complements rich, smoky mains especially well.

→ How should leftovers be stored?

Keep covered in the refrigerator for up to four days. Stir gently before serving, and enjoy chilled or at room temperature.