If you’ve ever wished your potato salad could taste like a loaded baked potato, then look no further because this Loaded Baked Potato Salad Recipe has got you covered. It’s a celebratory mashup of tender red potatoes, crispy bacon, sharp cheddar, and tangy dressing—all coming together in one creamy, irresistible dish. Whether you’re bringing it to a family picnic, a backyard BBQ, or just treating yourself to a comforting side, this salad hits all the right notes and leaves everyone asking for seconds.
Ingredients You’ll Need
Getting the perfect balance of flavor and texture depends on simple, quality ingredients. Each one plays a crucial role—whether it’s the sturdiness of red potatoes holding the salad together or the smoky crunch of bacon adding depth to every bite.
- 1 teaspoon salt: Essential for seasoning the potatoes and bringing out all the flavors.
- 3 pounds red potatoes, diced: Their waxy texture keeps chunks firm and perfect for salad.
- 12 slices bacon, chopped: Adds irresistible smoky crunch that’s pure magic in this dish.
- 1 cup mayonnaise: Creates a creamy base that ties all ingredients together harmoniously.
- ½ cup sour cream: Adds tangy richness and balances the heaviness of the mayo.
- 1 cup shredded cheddar cheese: Sharp and melty, it adds color and savory notes.
- 5 stems green onions, chopped: Fresh, slightly pungent, and crunchy to brighten every bite.
- 1 teaspoon garlic powder: Lends a gentle depth without overpowering the other ingredients.
- 1 teaspoon onion powder: Boosts flavor complexity for that classic baked potato vibe.
- ½ teaspoon smoked paprika: A subtle smoky warmth to enhance the bacon and add a hint of color.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Boil Potatoes
Begin by bringing a large pot of salted water to a boil. Add your diced red potatoes and reduce the heat to medium. Let them cook for 10-12 minutes until they’re fork-tender but not falling apart. This step is the foundation of your salad’s texture, so don’t skip draining and rinsing with cool water to stop the cooking process and cool them down quickly.
Step 2: Cook Bacon
While the potatoes cook, chop the bacon into small pieces. Place them in a cold skillet and cook over medium heat, stirring often until the bacon is crisp and fragrant—which usually takes about 8 to 10 minutes. Afterward, drain on paper towels to get rid of excess grease, ensuring every bite of bacon stays perfectly crunchy.
Step 3: Make the Dressing
In a medium bowl, combine the mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Mix until smooth and creamy. This dressing is where the magic happens—it’s creamy, tangy, and just a little smoky, designed to complement the potatoes and bacon flawlessly.
Step 4: Prep Green Onions
Trim the root ends off the green onions, then chop both the green and white parts finely. These vibrant green bits add freshness and a slight bite, cutting through the creaminess of the dressing wonderfully.
Step 5: Combine Ingredients
Now it’s time to bring everything together—add the cooled potatoes to a large bowl and pour the mayo mixture over them, stirring gently to coat each piece. Then fold in the chopped green onions, crisp bacon, and shredded cheddar cheese until everything is evenly mixed. This loaded medley is what makes this salad unforgettable.
Step 6: Chill
Cover the bowl and place it in the refrigerator for at least 2 hours. Chilling helps the flavors meld beautifully and the salad set to a luscious consistency that’s easy to serve and enjoy. Trust me, patience here pays off big time!
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
To kick things up a notch, sprinkle additional shredded cheddar cheese, extra chopped green onions, or crumbled bacon right before serving. A little fresh cracked black pepper or a dash of paprika on top adds color and extra flair. These touches make the dish look as inviting as it tastes.
Side Dishes
This loaded baked potato salad pairs perfectly with grilled meats like steak, chicken, or burgers. It’s a classic BBQ side but equally wonderful alongside roasted vegetables or even a fresh green salad for a lighter combination. Its creamy texture complements smoky or charred mains brilliantly.
Creative Ways to Present
Looking to impress guests? Serve the salad in hollowed-out baked potato shells for an adorable, themed presentation. Or, layer it in clear glass bowls with additional garnishes for a visually striking dish. Individual mason jars also make for handy picnic or potluck options that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover loaded baked potato salad should be stored in an airtight container in the refrigerator. It stays fresh and delicious for about 3 to 4 days, making it a wonderful make-ahead dish for busy weeks or upcoming gatherings.
Freezing
Because this salad relies on creamy mayonnaise and sour cream and fresh potatoes, freezing is not recommended. These ingredients can separate and become watery when thawed, affecting the texture and flavor.
Reheating
This salad is best enjoyed chilled, but if you prefer it warm, gently warm small portions in the microwave just until slightly heated. Avoid overdoing it to keep the potatoes from becoming mushy and the bacon crispy bites intact.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While red potatoes hold their shape beautifully, Yukon Gold or fingerlings can be excellent alternatives. Just make sure to adjust cooking time so they remain firm and tender rather than mushy.
Is there a way to make this recipe dairy-free?
Yes, swap out sour cream and mayonnaise for dairy-free or vegan alternatives, like vegan mayo and coconut cream-based sour cream. The flavors will adjust slightly but still offer creamy deliciousness.
How far in advance can I prepare the salad?
You can prepare the loaded baked potato salad up to a day ahead. Just keep it chilled in the fridge and give it a gentle stir before serving to refresh the flavors and texture.
Can I make this salad spicy?
Sure! Add a pinch of cayenne pepper or finely diced jalapeños into the dressing for a spicy kick that pairs surprisingly well with the smoky bacon and creamy dressing.
What’s the best way to cook bacon for this recipe?
Cooking bacon in a skillet from cold and stirring as it heats produces even crispiness and prevents burning. Alternatively, baking bacon on a sheet pan lined with parchment at 400°F for 15-20 minutes is a hands-off method that yields great results.
Final Thoughts
This Loaded Baked Potato Salad Recipe is one of those dishes that feels like a warm hug on a plate. Its creamy, crunchy, and smoky layers make it a guaranteed crowd-pleaser at any occasion. Once you try it, you’ll see why it became such a beloved recipe in my kitchen, and I’m sure it will earn a special place in yours too. So grab your potatoes, fire up your stove, and let’s get this deliciousness started!
