The Loaded Baked Potato Salad brings together the classic flavors of a steakhouse favorite with a refreshing twist perfect for potlucks and gatherings. This hearty side dish is loaded with crispy bacon, creamy cheese, and fresh scallions, all enveloped in a tangy sour cream and mayo dressing. It’s not just delicious but also incredibly versatile, making it ideal for summer barbecues, holiday feasts, or casual weeknight dinners.

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Why You’ll Love This Recipe

Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect even for novice cooks.
Flavor Explosion: The combination of bacon, cheese, and creamy dressing creates a mouthwatering taste that everyone will love.
Versatile Side Dish: Great for any occasion—be it a picnic, potluck, or family dinner.
Make Ahead Option: This salad can be refrigerated for several hours or overnight, allowing the flavors to meld beautifully.
Crowd-Pleaser: Serving up to 12 people means it’s perfect for sharing at gatherings.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather your essential tools before starting. Having the right equipment can make all the difference.

Essential Tools and Equipment

Baking sheet
Mixing bowl
Skillet or oven-safe dish
Fork
Measuring cups and spoons

Importance of Each Tool

Baking sheet: Ideal for roasting potatoes evenly in the oven.
Mixing bowl: Provides ample space to combine your ingredients without mess.
Skillet: Perfect for cooking bacon until crispy; ensure even heat distribution.

Ingredients

The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.

For the Potatoes

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

For the Dressing

1 cup mayonnaise
3/4 cup sour cream (or Greek yogurt)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Mix-Ins

12 ounces bacon (cooked, cooled and chopped)
6 green onions (chopped)
1 1/2 cups medium cheddar cheese (shredded)

How to Make Loaded Baked Potato Salad

Step 1: Preheat the Oven

Preheat your oven to 400° F. This temperature is crucial for perfectly baked russet potatoes.

Step 2: Prepare the Potatoes

Place cleaned potatoes on a baking sheet.
Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
Lightly coat the potatoes with olive oil and sprinkle kosher salt over them.
Bake in the oven for 50-60 minutes until easily pierced with a cake tester or skewer.
Once done, remove from the oven and let cool for about 5 minutes.
After cooling slightly, peel the potatoes and cut them into 1-inch chunks. Discard the potato jackets.
Transfer the potato flesh into a large mixing bowl while it’s still warm. Sprinkle with apple cider vinegar and let rest for 15-30 minutes until cooled.

Step 3: Cook the Bacon

While the potatoes are cooling:
1. Cook bacon in a large skillet or in an oven-safe dish until crispy.
2. Drain excess fat and let it cool before crumbling into bite-size pieces.

Step 4: Make the Dressing

In a small bowl:
1. Combine mayonnaise and sour cream.
2. Season with kosher salt and freshly ground black pepper to taste.

Step 5: Combine Ingredients

Once potatoes are cooled:
1. Pour the mayonnaise mixture over them.
2. Add in crumbled bacon, chopped green onions, and shredded cheddar cheese.
3. Gently fold all ingredients together until well combined.
4. Adjust seasoning as needed with more salt and pepper.
5. Refrigerate for at least 3 hours or overnight before serving.

This Loaded Baked Potato Salad is sure to impress at your next gathering!

How to Serve Loaded Baked Potato Salad

Loaded Baked Potato Salad is a delightful dish that pairs perfectly with various meals. Whether you’re hosting a barbecue, picnic, or casual dinner, this salad will impress your guests and complement any main course.

With Grilled Meats

Steak: The robust flavors of grilled steak pair beautifully with the creamy potato salad.
Chicken Skewers: Juicy chicken skewers add a smoky element that balances the richness of the salad.
Pork Chops: Tender pork chops enhance the savory notes in the potato salad.

As a Picnic Classic

Sandwiches: Pairing with fresh sandwiches makes for a satisfying meal perfect for picnics.
Wraps: Chicken or veggie wraps alongside this salad create a deliciously complete lunch.
Fruit Salad: A light fruit salad adds freshness and sweetness, contrasting nicely with the savory potato salad.

Perfect for Potlucks

Appetizers: Pair with your favorite appetizers like cheese platters or stuffed mushrooms to create variety.
Chips and Dips: Crunchy snacks like tortilla chips and salsa make great accompaniments for a potluck setting.
Desserts: Finish off the meal with light desserts such as lemon bars or berry tarts to cleanse the palate.

How to Perfect Loaded Baked Potato Salad

To ensure your Loaded Baked Potato Salad is perfect every time, follow these simple tips.

Use Fresh Ingredients: Always opt for fresh potatoes, bacon, and scallions for the best flavor and texture.
Cool Potatoes Properly: Allowing the potatoes to cool after baking helps them absorb the dressing better without becoming mushy.
Customize Your Mix-Ins: Feel free to add other ingredients like jalapeños or olives for an extra kick of flavor.
Taste Before Serving: Adjust seasoning right before serving to ensure it’s just right; flavors develop over time in the fridge.
Serve Chilled or Warm: This salad can be served chilled for a refreshing taste or slightly warm for comfort food vibes.

Best Side Dishes for Loaded Baked Potato Salad

Loaded Baked Potato Salad is versatile and can accompany many side dishes. Here are some great options to consider:

Grilled Vegetables: Charred vegetables provide a smoky flavor that enhances your meal.
Coleslaw: A crunchy coleslaw adds freshness and balances out the creaminess of the potato salad.
Corn on the Cob: Sweet, buttery corn makes an excellent pairing during summer barbecues.
Garlic Bread: Soft garlic bread offers a comforting touch alongside your loaded potato dish.
Caesar Salad: Crisp romaine with Caesar dressing complements the hearty nature of potato salad well.
Baked Beans: Sweet and savory baked beans bring a rustic charm that pairs wonderfully with this dish.

Common Mistakes to Avoid

When making Loaded Baked Potato Salad, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for.

Skipping the cooling time: If you don’t allow the potatoes to cool before mixing, the hot potatoes can melt the dressing and make it runny. Let them cool for at least 15-30 minutes.
Overcooking the potatoes: Cooking the potatoes too long can result in mushy salad. Aim for a tender texture that holds its shape by checking them after 50 minutes.
Not seasoning properly: Under-seasoning can lead to bland flavors. Be sure to taste and adjust salt and pepper before serving for optimal taste.
Using low-quality ingredients: The best flavor comes from fresh, high-quality ingredients. Use good mayonnaise, real bacon, and high-quality cheese for a delicious salad.
Neglecting refrigeration time: Serving right away may not allow flavors to meld. Refrigerate for at least 3 hours or overnight for the best taste.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
Keep in the fridge for up to 4 days.

Freezing Loaded Baked Potato Salad

Freezing is not recommended as it can alter texture and flavor.
If necessary, use a freezer-safe container but consume within 1 month.

Reheating Loaded Baked Potato Salad

Oven: Preheat to 350°F. Place in an oven-safe dish covered with foil for about 15 minutes until warmed through.
Microwave: Transfer to a microwave-safe bowl and heat in 30-second intervals until warm, stirring in between.
Stovetop: Gently reheat on low heat in a skillet, stirring occasionally until warmed.

Frequently Asked Questions

What makes Loaded Baked Potato Salad different?

Loaded Baked Potato Salad combines classic potato salad flavors with baked potato toppings like cheese, bacon, and green onions, creating a heartier dish.

Can I customize my Loaded Baked Potato Salad?

Absolutely! You can add ingredients like sour cream substitutes, different cheeses, or additional toppings like jalapeños or olives based on your preference.

How should I serve Loaded Baked Potato Salad?

This dish is perfect as a side for barbecues, picnics, or potlucks. Serve chilled or at room temperature alongside grilled meats or other sides.

Can I make this salad ahead of time?

Yes! Making Loaded Baked Potato Salad ahead allows the flavors to meld beautifully. It’s best when refrigerated for at least three hours or overnight.

Final Thoughts

Loaded Baked Potato Salad is a crowd-pleaser that’s both comforting and versatile. You can easily customize it with your favorite toppings or make it your own. Try this recipe at your next gathering, and delight everyone with its rich flavors!

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Loaded Baked Potato Salad

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Author: Nora
Total Time: 1 hour 20 minutes
Yield: Serves up to 12 people

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Description

Loaded Baked Potato Salad is a delightful twist on the classic side dish that combines the rich flavors of loaded baked potatoes into a creamy salad. This recipe features tender russet potatoes mixed with crispy bacon, shredded cheddar cheese, and fresh green onions, all enveloped in a tangy dressing made from sour cream and mayonnaise. Perfect for potlucks, summer barbecues, or holiday gatherings, this hearty salad is sure to impress your guests and leave them wanting more. Easy to make and even easier to customize, it’s a delicious addition to any meal.

Ingredients

Scale

4 pounds russet potatoes
12 ounces cooked bacon (chopped)
1 1/2 cups shredded medium cheddar cheese
6 green onions (chopped)
1 cup mayonnaise
3/4 cup sour cream
Olive oil
Apple cider vinegar
Kosher salt
Black pepper

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Instructions

Preheat oven to 400°F. Pierce cleaned potatoes with a fork and coat with olive oil and salt. Bake for 50-60 minutes until tender. Cool slightly, peel, and chop into chunks.
Cook bacon in a skillet until crispy; set aside to cool.
In a bowl, combine mayonnaise and sour cream; season with salt and pepper.
In a large mixing bowl, gently combine warm potatoes with dressing, crumbled bacon, green onions, and cheddar cheese. Mix well.
Refrigerate for at least three hours or overnight before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American