If you are searching for an irresistible side dish bursting with flavor and texture, this Loaded Baked Potato Salad Recipe is an absolute winner. Imagine perfectly tender russet potatoes coated in a creamy dressing, with crispy bacon, sharp cheddar cheese, and fresh green onions scattered throughout. It brings together everything you love about a loaded baked potato into one luscious, chilled salad that’s perfect for picnics, barbecues, or any gathering where you want to impress without fuss. Trust me, once you try this, it will quickly become your go-to recipe for sharing delicious comfort food with friends and family.

Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Loaded Baked Potato Salad Recipe starts with simple but essential ingredients that come together to create a perfect balance of creamy, tangy, and savory flavors. Each item plays a crucial role—from the starchy potatoes that provide body, to the crisp bacon and sharp cheddar that add plenty of character and color.

Russet potatoes: The ideal spud for a fluffy texture that holds its shape in salad form.
Olive oil: Just a touch helps the potatoes roast up beautifully golden and flavorful.
Apple cider vinegar: Adds a subtle tang that brightens the entire dish.
Mayonnaise: The creamy base that brings richness and smoothness to the dressing.
Sour cream or Greek yogurt: Offers a slight tartness and lightens the mayonnaise for balanced creaminess.
Kosher salt: Essential for seasoning and enhancing all the fresh flavors.
Freshly ground black pepper: Introduces just the right amount of gentle heat.
Bacon: Crispy, smoky crumbles that deliver irresistible savory notes.
Green onions: Bright and fresh, providing a crisp bite and vibrant green color.
Medium cheddar cheese: Shredded to melt slightly into the warm potatoes and add sharpness.

How to Make Loaded Baked Potato Salad Recipe

Step 1: Preheat and Prepare Your Potatoes

Preheat your oven to 400°F to get it ready for roasting the potatoes. Rub each russet potato with a little olive oil to help the skins become crispy and golden during baking.

Step 2: Roast and Vinegar-Infuse

Once roasted until tender, while the potatoes are still warm, sprinkle them with apple cider vinegar. This step infuses a delicious tang into the potatoes and gives the salad a lively depth of flavor as they cool for 15 to 30 minutes.

Step 3: Cook the Bacon

While your potatoes cool, cook the bacon until it’s wonderfully crisp. After cooling, crumble it into bite-sized pieces. This crispy bacon will bring a smoky, crunchy contrast that is simply irresistible in the salad.

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 to create the creamy dressing that ties all the ingredients together.

Step 5: Combine the Salad

Once cooled, chop your potatoes and gently fold them into the dressing. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Give it a final taste and season with extra salt and pepper if needed. The result is a flavor-packed, creamy, and colorful salad that’s ready to chill.

Step 6: Chill and Serve

Refrigerate the salad for at least three hours, or better yet, overnight. Chilling allows all the flavors to meld beautifully and the dressing to firm up just right, making every bite a delightful experience.

How to Serve Loaded Baked Potato Salad Recipe

Garnishes

To take your Loaded Baked Potato Salad Recipe to the next level, add a sprinkle of extra shredded cheddar cheese, crispy bacon bits, and finely chopped fresh chives or green onions just before serving. These garnishes bring a fresh pop of flavor and visual appeal that makes your salad look as good as it tastes.

Side Dishes

This potato salad shines alongside grilled meats like juicy burgers, smoky ribs, or BBQ chicken. It also pairs beautifully with fresh garden salads or grilled vegetables, adding a creamy, comforting component that rounds out any meal.

Creative Ways to Present

For a fun twist, try serving this salad in individual mini mason jars for a picnic or potluck. Alternatively, use hollowed-out baked potatoes as edible bowls or set it out in a large rustic wooden bowl surrounded by colorful fresh herbs to make your display warm and inviting.

Make Ahead and Storage

Storing Leftovers

Store any leftover Loaded Baked Potato Salad Recipe in an airtight container in the refrigerator. It will keep well for up to three days while maintaining its fresh flavor and creamy texture.

Freezing

This salad is best enjoyed fresh and chilled rather than frozen. Freezing can affect the texture of the potatoes and dressing, so it is not recommended if you want to keep that perfect creamy consistency.

Reheating

Since it’s a cold dish, reheating isn’t necessary or recommended. If you do want a warm version of your potato salad, consider using leftover components like warm roasted potatoes and fresh toppings in a new recipe instead.

FAQs

Can I use red potatoes instead of russet potatoes?

While red potatoes can be used, russets are preferred for this Loaded Baked Potato Salad Recipe because of their fluffier texture and ability to soak up the tangy dressing without falling apart.

Is Greek yogurt a good substitute for sour cream?

Absolutely! Greek yogurt works wonderfully in place of sour cream, providing a similar tang and creaminess with fewer calories and added protein.

Can I make this salad vegan?

To make a vegan version, swap out the bacon for smoky tempeh or mushrooms, use vegan mayonnaise and yogurt alternatives, and omit the cheddar or use a plant-based cheese.

How far in advance can I prepare this salad?

You can make this Loaded Baked Potato Salad Recipe up to 24 hours ahead. Letting it chill overnight allows the flavors to develop beautifully and makes serving effortless on your event day.

Why do you add apple cider vinegar to the potatoes?

The vinegar adds a subtle acidity that brightens the flavors and helps balance the creamy dressing, making the overall salad more flavorful and exciting.

Final Thoughts

I genuinely hope you give this Loaded Baked Potato Salad Recipe a try because it’s the kind of dish that feels like a warm, delicious hug in every mouthful. Whether you’re bringing it to a family gathering or enjoying it as a special treat at home, it’s a guaranteed crowd-pleaser that’s both satisfying and memorable. Get ready to make this a regular favorite in your recipe collection!

Loaded Baked Potato Salad Recipe

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4.4 from 74 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 delicious twist on traditional potato salad, featuring warm roasted russet potatoes tossed with a creamy dressing, crisp bacon, sharp cheddar cheese, and fresh green onions. Perfect for summer cookouts, potlucks, or a hearty side dish, this salad combines the comforting flavors of a loaded baked potato in a cool, creamy 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

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 to prepare for roasting the potatoes.
Roast the potatoes: Roast the russet potatoes in the oven until tender and cooked through. Once done, while still warm, drizzle them with apple cider vinegar and let them rest for 15-30 minutes until they cool to room temperature.
Cook the bacon: While the potatoes roast, cook the bacon until it’s crispy. Once cooked, allow it to cool slightly, then crumble it into bite-size pieces.
Prepare the dressing: In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper. Mix until creamy and smooth.
Combine the salad: Once the potatoes have cooled, cut or break them into bite-sized pieces and gently toss them with the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese. Adjust seasoning with additional salt and pepper if needed.
Chill and serve: Refrigerate the potato salad for at least 3 hours or overnight to allow flavors to meld. Serve chilled and enjoy this loaded baked potato-inspired salad.

Notes

Using medium to large russet potatoes ensures the salad holds its shape well.
Apple cider vinegar adds a nice tang and helps break down potato starch for creamier texture.
Allowing the potatoes to cool before mixing prevents the dressing from becoming too runny.
For a lighter alternative, use Greek yogurt instead of sour cream.
This salad keeps well in the refrigerator for up to 3 days.
If preferred, substitute turkey bacon for a leaner option.
Feel free to add chopped chives or parsley for extra freshness.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American