If you have a soft spot for comforting, creamy salads with a little bit of a savory punch, then you are going to fall head over heels for this Loaded Baked Potato Salad Recipe. It’s like a classic baked potato transformed into a dreamy salad that’s bursting with all the flavors you love—crisp bacon, sharp cheddar, cool green onions, and a luscious dressing that clings to every tender potato chunk. Whether you’re sharing it at a summer barbecue or bringing a dish to your next potluck, this salad is always a crowd-pleaser that brings smiles and seconds.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step toward creating this irresistible salad. Each item plays a key role, combining to bring the perfect balance of texture, flavor, and color that makes this dish sing.
- 1 teaspoon salt: Enhances the natural flavor of the potatoes and the overall dish.
- 3 pounds red potatoes, diced: The hearty base of the salad with just the right amount of firmness after cooking.
- 12 slices bacon, chopped: Adds smoky crispness and a savory depth that’s impossible to resist.
- 1 cup mayonnaise: Creates a creamy, luscious dressing that envelopes every bite.
- ½ cup sour cream: Brings tangy creaminess to balance richness.
- 1 cup shredded cheddar cheese: Sharp and melty cheese pieces that add color and flavor.
- 5 stems green onions, chopped: Adds freshness and a mild onion bite that brightens the salad.
- 1 teaspoon garlic powder: A subtle kick of aromatic warmth.
- 1 teaspoon onion powder: Intensifies the savory notes without overpowering.
- ½ teaspoon smoked paprika: Delivers a hint of smoky, earthy flavor that ties all elements together.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a boil, then add your diced red potatoes. Let them cook on medium heat for about 10 to 12 minutes, or until you can easily pierce them with a fork. The goal is tender but not mushy, so keep an eye. Once they’re just right, drain and rinse with cool water to stop the cooking process, then pat dry to prevent excess moisture in your salad.
Step 2: Cook the Bacon
While the potatoes are boiling, chop your bacon into small pieces. Starting with a cold skillet helps the fat render slowly, so cook over medium heat with regular stirring for about 8 to 10 minutes. You want those pieces perfectly crisp and golden. Lay them on paper towels to drain off any extra grease—this keeps your salad from getting greasy and adds delightful crunch.
Step 3: Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, garlic powder, onion powder, and smoked paprika. This combination creates a creamy dressing with layers of flavor that will coat the potatoes beautifully and make every forkful so comforting.
Step 4: Chop the Green Onions
Trim off the root ends from your green onions and chop both the green and white parts into small pieces. This adds a fresh, slightly sharp flavor and a burst of vibrant green that brightens the overall look of this loaded potato salad.
Step 5: Combine Everything
Once the potatoes are dry, transfer them to a large mixing bowl. Pour the dressing over and gently fold to coat every piece. Next, toss in the chopped green onions, crisp bacon, and shredded cheddar cheese. Stir carefully but thoroughly so every bite has a perfect balance of creaminess, cheese, and bacon bits. This is where all the magic comes together.
Step 6: Chill Before Serving
Cover your salad and refrigerate it for at least two hours. This resting time allows the flavors to meld beautifully, cooling the salad to just the right temperature and giving it that fresh, irresistible vibe.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
For a finishing touch, why not scatter some extra shredded cheddar or crispy bacon on top just before serving? A sprinkle of finely sliced green onions or even a dash of smoked paprika can add visual appeal and an extra pop of flavor that guests will notice and love.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, steak, or juicy burgers, making it an ideal summer companion. You might also serve it alongside fresh green salads or roasted vegetables to round out your meal with some lighter, colorful sides.
Creative Ways to Present
If you want to impress, serve this Loaded Baked Potato Salad Recipe in hollowed-out baked potatoes for a fun, individual presentation. Alternatively, layering it in clear glass bowls shows off the beautiful colors and textures, turning a simple side dish into a conversation starter.
Make Ahead and Storage
Storing Leftovers
Keep your leftover loaded baked potato salad sealed tightly in an airtight container in the refrigerator. It will stay fresh and maintain its creamy texture for up to 3 days, making it an easy, delicious option for quick lunches or snacks.
Freezing
Because of its creamy ingredients, this salad isn’t the best candidate for freezing. The mayo and sour cream tend to separate and change texture after thawing, so it’s best to enjoy it fresh or refrigerated.
Reheating
This salad is most delicious served cold or at room temperature. If you prefer a warmer dish, you might gently heat just the potatoes separately and then mix in the bacon, cheese, and dressing before serving, but traditional serving cold really brings out the best flavors.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While red potatoes hold their shape nicely, Yukon Gold or even baby potatoes can be great alternatives. Just adjust cooking times accordingly and make sure they’re tender but firm to keep the salad from turning mushy.
Is there a substitute for mayonnaise or sour cream?
If you want a lighter option, Greek yogurt works well in place of sour cream or mayonnaise, adding tang and creaminess with less fat. Just remember it may change the flavor slightly, but it’s still delicious.
How long does the salad need to chill before serving?
For the best melding of flavors, refrigerate for at least two hours. If you prep it the day before, even better—the flavors deepen and the salad tastes amazing the next day.
Can I make this salad vegan or vegetarian?
To make it vegetarian, skip the bacon and add extra cheese or veggies like roasted corn or peas. For a vegan twist, use plant-based mayo and sour cream alternatives and replace bacon with smoky tempeh or mushrooms.
What’s the best way to keep the potatoes from becoming mushy?
Be sure to boil the potatoes until just tender, not overcooked. Cooling them quickly and drying thoroughly before mixing helps them hold their shape nicely and prevents your salad from turning into a mash.
Final Thoughts
This Loaded Baked Potato Salad Recipe is guaranteed to become a beloved staple in your recipe collection. Its perfect balance of creamy, smoky, tangy, and fresh flavors creates a dish that feels truly special but is surprisingly easy to make. So go ahead, whip up a batch and watch your friends and family come back for more — you might just find it disappearing faster than you expected!
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Salad is a delicious twist on the classic potato salad, packed with crispy bacon, creamy mayonnaise and sour cream dressing, sharp cheddar cheese, and fragrant green onions. Perfectly tender red potatoes are boiled and tossed with a flavorful mix of spices, creating a comforting and hearty side dish ideal for gatherings or potlucks.
Ingredients
Potatoes and Seasoning
- 3 pounds red potatoes, diced
- 1 teaspoon salt
Bacon
- 12 slices bacon, chopped
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Additional Ingredients
- 1 cup shredded cheddar cheese
- 5 stems green onions, chopped
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add diced potatoes and reduce heat to medium. Boil for 10-12 minutes, until the potatoes are tender when pierced with a fork. Rinse the potatoes with cool water to stop the cooking process, then drain and dry them well to avoid watery salad.
- Cook Bacon: Chop the bacon into small pieces. Place them in a cold skillet and cook over medium heat, stirring frequently until the bacon becomes crisp, about 8-10 minutes. Once cooked, drain the bacon on paper towels to remove excess grease.
- Make Dressing: In a bowl, combine mayonnaise, sour cream, garlic powder, onion powder, and smoked paprika. Mix everything well to create a creamy and flavorful dressing that will coat the potatoes perfectly.
- Prep Green Onions: Remove the root ends of the green onions and chop both the green and white parts finely to add freshness and a mild onion flavor to the salad.
- Combine Ingredients: Add the prepared mayonnaise mixture to the boiled potatoes and gently stir to coat all the potatoes evenly. Then fold in the chopped green onions, cooked bacon, and shredded cheddar cheese, making sure everything is evenly mixed for balanced flavor.
- Chill: Cover the potato salad and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld together, resulting in a more flavorful and delicious potato salad.
Notes
- Use red potatoes as they hold their shape better after boiling than russet potatoes.
- Make sure to dry the potatoes thoroughly after boiling to prevent the salad from becoming watery.
- For a lighter version, you can substitute Greek yogurt for the sour cream.
- Add a splash of apple cider vinegar or lemon juice for a tangier dressing if desired.
- This salad can be made a day ahead for convenience and enhanced flavor.
