If you love the flavors of a classic loaded baked potato, this Loaded Baked Potato Salad will be your new favorite side dish. It’s packed with crispy bacon, cheddar cheese, green onions, and a rich, creamy dressing that brings everything together. Perfect for BBQs, potlucks, or any time you need a hearty and satisfying potato salad, this dish will quickly become a staple at your table.
Let’s dive into this flavor-packed recipe!
What You’ll Need
Ingredients:
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into bite-sized cubes
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for a smoky depth)
- Salt and black pepper to taste
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded cheddar cheese
- ½ cup green onions, sliced
- 1 tablespoon apple cider vinegar (helps balance the flavors)
Tools:
- Large pot
- Colander
- Mixing bowls
- Spatula or wooden spoon
Pro Tips for the Best Potato Salad
- Use the right potatoes – Yukon Golds give a creamy texture, while russets absorb the flavors beautifully.
- Cook the potatoes properly – They should be fork-tender but not mushy.
- Let the potatoes cool before mixing with the dressing to avoid a watery salad.
- Chill for at least 1 hour before serving for the best flavor.
Substitutions and Variations
- Greek Yogurt Swap: Replace sour cream with Greek yogurt for a lighter version.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for some heat.
- Ranch Flavor: Stir in 1 tablespoon of ranch seasoning for an extra tangy taste.
- Loaded Sweet Potato Salad: Swap regular potatoes for roasted sweet potatoes for a unique twist.
How to Make It
1. Cook the Potatoes
Fill a large pot with water and add the cubed potatoes along with a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce it to a simmer, allowing the potatoes to cook for about 10–12 minutes until they are fork-tender but still hold their shape. Drain the potatoes well and spread them onto a baking sheet to cool slightly, then drizzle with apple cider vinegar to enhance their flavor without overpowering the dish.
2. Prepare the Dressing
While the potatoes cool, prepare the dressing by whisking together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large mixing bowl. Stir until the mixture is smooth and well incorporated, ensuring that the seasonings are evenly distributed.
3. Combine Everything
Once the potatoes have cooled to room temperature, transfer them into the mixing bowl with the dressing. Using a spatula or wooden spoon, gently fold the potatoes into the creamy mixture, making sure to coat each piece without breaking them apart. Add the crumbled bacon, shredded cheddar cheese, and sliced green onions, reserving a small portion of each for garnish, and continue folding everything together until well combined.
4. Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together. When ready to serve, give the potato salad a final toss, then garnish with the reserved bacon, cheese, and green onions for extra flavor and a visually appealing presentation.
Leftovers and Storage
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Do not freeze – the dressing may separate and become watery.
- Make ahead tip: Prepare a day in advance for even better flavor.
How to Serve Loaded Baked Potato Salad
- With BBQ: The perfect side for grilled chicken, ribs, or burgers.
- At a Potluck: A guaranteed crowd-pleaser for any gathering.
- As a Side Dish: Serve with steaks or roasted meats for a hearty meal.
Conclusion
This Loaded Baked Potato Salad is everything you love about a loaded baked potato, but in a cool, creamy, and incredibly delicious salad form. With its rich flavors and satisfying texture, it’s a must-try for any occasion.
