Loaded Baked Potato Salad is a hearty and comforting dish that combines the creamy goodness of traditional potato salad with the savory flavors of a baked potato. This decadent side dish is packed with flavor and texture, making it a perfect accompaniment to any meal. Whether you’re hosting a barbecue, potluck, or simply looking for a satisfying weeknight dinner, this loaded potato salad is sure to impress.
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Why You’ll Want to Make Loaded Baked Potato Salad
- Hearty and Flavorful: Packed with bacon, cheese, and other delicious ingredients, this salad is a meal in itself.
- Easy to Make: While it may seem like a lot of ingredients, the assembly is simple and straightforward.
- Perfect for Gatherings: Loaded Baked Potato Salad is a crowd-pleaser that’s ideal for barbecues, picnics, potlucks, or any special occasion.
- Make-Ahead Option: This recipe can be prepared in advance and stored in the refrigerator, making it a convenient choice for busy days or large gatherings.
Ingredients – Here’s What You’ll Need
Steps to Make Loaded Baked Potato Salad
- Preheat the oven to 400°F. Wash and scrub the potatoes really well, as the skins stay on for this recipe. Dry the potatoes and place them in a large bowl. Then, pour the olive oil over them.
- Line a half-sheet pan with extra-wide heavy-duty aluminum foil and place an oven-proof half-sheet rack inside. Rub the oil all over the potatoes and place them on the rack. Then, prick the potatoes all over with a fork.
- Sprinkle Kosher salt over the potatoes in pinches. Flip the potatoes over and sprinkle salt on the other side. Then, rub the salt into the potatoes, making sure to cover the entire surface. Bake in a 400°F oven for 50 minutes.
- Remove the pan from the oven and place it on a wire cooling rack. Allow the potatoes to cool for 10-15 minutes, or until you can handle them easily.
- When you can easily handle the potatoes, slice them into large, bite-sized chunks. Then, place the chunks in a large 4-qt. bowl.
- While the potatoes are still warm, Immediately pour the apple cider vinegar over them.
- Then, using your hands, gently toss the potatoes to make sure they are all coated in the vinegar. Allow the potatoes to sit for 30 minutes.
- To make the dressing, place sour cream and mayonnaise in a small bowl.
- Then add freshly ground black pepper, garlic powder, and any remaining Kosher salt.
- Use a small whisk to combine the sauce.
- Pour the sauce over the potatoes.
- Then, gently stir the sauce into the potatoes with a silicone spatula, making sure the potatoes are evenly coated.
- Add the cooked and crumbled bacon, extra sharp cheddar cheese, and chopped green onions to the bowl.
- Then, gently stir them into the potatoes so they are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least three hours, but preferably overnight.
- When you’re ready to serve the Loaded Baked Potato Salad, top with additional bacon, cheese, and green onions.
Loaded Baked Potato Salad is the perfect side dish. This recipe is a must-try for any potato salad lover with its creamy baked potatoes, crispy bacon, tangy cheese, and a bite of green onions. So, gather your ingredients, fire up the oven, and get ready to experience the ultimate loaded potato salad.
Frequently Asked Questions
Yes! It’s actually recommended to make it ahead of time before serving. The salad will keep in the refrigerator for up to 3 days.
To make this recipe vegan, use vegan mayonnaise, sour cream, and cheese, and omit the bacon.
Cheddar cheese is a popular choice for this recipe, but you can also use other types of cheese, such as Monterey Jack or Colby.
Loaded Baked Potato Salad is a versatile side dish that can be served with anything off the grill like ribs, chicken, burgers, or hot dogs. Personally, I like to serve it with fried chicken.
Recipe Tips and Tricks
- Choose the right potatoes: Russet potatoes are the best choice for this recipe as they have a creamy texture and hold their shape well.
- Get creative: Don’t be afraid to experiment with different toppings. In addition to the toppings in the recipe, you can try adding jalapeños, crumbled blue cheese, or even some broccoli. The possibilities are endless.
- Cooling: After adding the vinegar, allow the cooked potatoes to cool completely before adding the other ingredients. This will prevent the salad from becoming too watery.
- Experiment with flavors: Customize the taste by adding spices like paprika or cayenne pepper. Or incorporate fresh herbs like dill or parsley for a bright and herbaceous taste.
Other Great Salad Recipes
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Recipe
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Loaded Baked Potato Salad
Equipment
- Extra wide heavy-duty aluminum foil
- half-sheet pan
- 2 half sheet wire cooling racks
- 4-qt. mixing bowl
- cutting board
- large kitchen knife
- Silicone Spatula
Ingredients
- 3 lbs Russet Baking Potatoes
- 3 tbs Olive Oil
- 1 tsp Kosher Salt divided
- 3 tbs Apple Cider Vinegar
- 1 c Sour Cream
- ¾ c Mayonnaise
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Garlic Powder
- 1 lb Bacon cooked and crumbled; reserve ¼ c. for sprinkling on top
- 8 oz Extra Sharp Cheddar Cheese freshly shredded; reserve ¼ c. for sprinkling on top
- 6 Green Onions1 chopped; reserve 2 TBS.. for sprinkling on top
Instructions
- Preheat oven to 400°F.
- Wash and scrub the potatoes really well, as the skins stay on for this recipe. Dry the potatoes and place them in a large bowl. Then, pour the olive oil over them.
- Line a half-sheet pan with extra-wide heavy duty aluminum foil and place an oven-proof half sheet rack inside. Rub the oil all over the potatoes and place them on the rack. Then, prick the potatoes all over with a fork.
- Sprinkle Kosher salt over the potatoes in pinches, flip the potatoes over and sprinkle salt on the other side.2 Then, rub the salt into the potatoes, making sure to cover the entire surface. Bake in a 400°F oven for 50 minutes.
- Remove the pan from the oven and place on a wire cooling rack. Allow the potatoes to cool for 10-15 minutes, or until you can handle them easily.
- When you can easily handle the potatoes, slice them into large bite sized chunks. Then, place the chunks into a large 4-qt. bowl. While they are still warm, immediately pour the apple cider vinegar over them. Then, using your hands, gently toss the potatoes to make sure they are all coated in the vinegar. Allow the potatoes to sit for 30 minutes.
- Place sour cream, mayonnaise, freshly ground black pepper, garlic powder, and remaining Kosher salt in a small bowl. Use a small whisk to combine the sauce. Pour the sauce over the cooled potatoes. Then, gently stir the sauce into the potatoes with a silicone spatula, making sure they are evenly coated.
- Add the cooked and crumbled bacon, extra sharp cheddar cheese, and chopped green onions to the bowl. Then, gently stir them into the potatoes so they are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least three hours, but preferably overnight.
- Before serving, top with additional bacon, cheese, and green onions.
- Yield 12 servings
Tips/Notes
- I used an entire bunch of green onions. The easiest way to “chop” them is to use a pair of kitchen scissors to cut the entire bunch as one time.
- You should use about ½ tsp. for this.
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