If you’re craving a dish that feels like the ultimate comfort food but with a refreshing twist, look no further than this Loaded Baked Potato Salad Recipe. It takes all the best flavors of a classic loaded baked potato—the creamy sour cream, crispy bacon, sharp cheddar, and fresh green onions—and transforms them into a vibrant, crowd-pleasing salad that’s perfect for gatherings, barbecues, or just a cozy dinner at home. The combination of tender red potatoes with the luscious, tangy dressing and flavorful toppings creates a dish that’s as hearty as it is irresistible. Get ready to make this your new go-to salad!
Ingredients You’ll Need
Simple, fresh ingredients make this Loaded Baked Potato Salad Recipe come alive. Each component plays a crucial role in building those layers of flavor and texture—from the creamy base to the crispy bacon and sharp cheese that add contrast and depth.
- 1 teaspoon salt: Essential for seasoning the water and enhancing the potatoes’ natural flavor.
- 3 pounds red potatoes, diced: Red potatoes hold their shape nicely and provide a creamy texture when cooked properly.
- 12 slices bacon, chopped: Adds irresistible crunch and smoky flavor.
- 1 cup mayonnaise: Creates the rich, creamy foundation of the dressing.
- ½ cup sour cream: Brings tangy brightness that balances the richness.
- 1 cup shredded cheddar cheese: Offers sharpness and melts slightly into the warm potatoes for extra creaminess.
- 5 stems green onions, chopped: Adds a fresh, mild onion flavor and a pop of color.
- 1 teaspoon garlic powder: Enhances the savory depth without overpowering.
- 1 teaspoon onion powder: Supports the onion flavor and layers complexity.
- ½ teaspoon smoked paprika: Gives a subtle smoky warmth that ties the whole salad together.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Boil Potatoes
Start by bringing a large pot of salted water to a boil. Add the diced red potatoes, then reduce the heat to medium. Let them cook for 10 to 12 minutes until they are tender but still hold their shape when pierced with a fork. Once cooked, rinse with cool water to stop the cooking process, drain thoroughly, and pat them dry. This step ensures the potatoes stay fluffy without becoming mushy in your salad.
Step 2: Cook Bacon
Next, chop the bacon into small pieces and add them to a cold skillet. Cook over medium heat, stirring often, until the bacon pieces turn crisp and golden—usually about 8 to 10 minutes. Using a cold pan to start helps render the fat slowly, making each piece perfectly crunchy. Drain the cooked bacon on paper towels to remove any excess grease.
Step 3: Prepare the Dressing
In a medium bowl, mix together mayonnaise, sour cream, garlic powder, onion powder, and smoked paprika. This simple but flavorful dressing brings creamy tang and a touch of smoky warmth to the salad, which complements the potatoes and bacon beautifully.
Step 4: Chop Green Onions
Trim the root ends from the green onions, then chop both the green and white parts finely. These add a fresh bite and a gentle sharpness that livens up the overall flavor of the dish.
Step 5: Combine Ingredients
Gently fold the potatoes into the dressing until they’re fully coated. Stir in the green onions, crispy bacon, and shredded cheddar cheese. Mixing carefully ensures every bite has a perfect balance of creamy, crunchy, and cheesy goodness.
Step 6: Chill
Cover the salad and refrigerate for at least 2 hours before serving. Chilling doesn’t just cool the dish; it also allows the flavors to marry, making each forkful taste even better.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
To make your Loaded Baked Potato Salad Recipe look irresistible, sprinkle extra chopped green onions, crumbled bacon bits, and a little extra shredded cheddar cheese on top just before serving. A small dash of smoked paprika can also add a lovely finishing touch and visual appeal.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or ribs. It’s a fantastic companion to summer barbecues but also works well alongside a crisp green salad or roasted vegetables for a lighter meal.
Creative Ways to Present
For a fun twist, serve this potato salad in hollowed-out baked potato halves or small ramekins to mimic a loaded baked potato experience. You can also use colorful bowls or clear glass dishes so the vibrant ingredients shine through.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The salad will keep fresh and tasty for up to 3 days. Remember to give it a gentle stir before serving to redistribute the dressing and toppings.
Freezing
Because of the mayonnaise and sour cream base, this Loaded Baked Potato Salad Recipe does not freeze well. Freezing may cause the texture to become grainy and watery upon thawing, so it’s best to enjoy it fresh within a few days.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. However, if you prefer it slightly warm, allow it to come to room temperature on the counter for about 20 minutes before serving.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While red potatoes are recommended for their waxy texture that holds up well, Yukon Gold can also work nicely. Avoid starchy potatoes like Russets, which may break down too much and become mushy.
Is it possible to make this recipe vegetarian?
You can skip the bacon and consider adding smoked paprika or a dash of liquid smoke for that smoky flavor. Crispy fried onions or smoked cheese can also add savory notes in place of bacon.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a great substitute if you want a lighter option with a healthy tang. It will still give the dressing creaminess and flavor without sacrificing texture.
How far in advance can I prepare the salad?
This Loaded Baked Potato Salad Recipe is best made the day before serving. Preparing it a few hours ahead and letting it chill allows the flavors to deepen and the salad to firm up nicely.
What if I want to add more veggies to the salad?
Feel free to toss in some diced celery, bell peppers, or even sweet corn for added crunch and color. Just be mindful of balancing flavors so they don’t overpower the classic loaded potato taste.
Final Thoughts
This Loaded Baked Potato Salad Recipe is hands down one of those dishes that warms your heart from the inside out. It’s rich, creamy, flavorful, and packed with textures that make every bite joyful. Whether you’re bringing it to a potluck, serving it at your next family cookout, or simply craving a delightful twist on potato salad, this recipe won’t disappoint. Give it a try and watch how quickly it becomes a favorite in your recipe rotation!
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 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, featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a creamy seasoned dressing. Perfect for barbecues, picnics, or as a hearty side dish, this recipe combines comforting flavors with a satisfying texture.
Ingredients
Potatoes
- 3 pounds red potatoes, diced
- 1 teaspoon salt (for boiling water)
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 (including green and white parts)
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the diced red potatoes and reduce the heat to medium. Boil the potatoes for 10-12 minutes, or until they are tender when pierced with a fork. Once cooked, rinse the potatoes with cool water to cool them down, then drain well and dry thoroughly.
- Cook Bacon: Chop the bacon into small pieces. Place the chopped bacon in a cold skillet and cook over medium heat, stirring frequently, until the bacon is crisp and browned, about 8-10 minutes. Remove the bacon and drain on paper towels to remove excess fat.
- Make Dressing: In a medium bowl, combine the mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Mix thoroughly until all the ingredients are well incorporated to create a flavorful dressing.
- Prep Green Onions: Trim the root ends from the green onions. Chop both the green and white parts finely so they distribute evenly through the salad.
- Combine Ingredients: Add the mayonnaise dressing to the cooled and dried potatoes. Stir gently to coat the potatoes evenly. Then fold in the chopped green onions, crispy bacon pieces, and shredded cheddar cheese, mixing until all ingredients are well combined.
- Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld and the salad to set, enhancing the taste and texture.
Notes
- Make sure to dry the potatoes well after boiling to keep the salad from becoming watery.
- For extra flavor, you can sprinkle some freshly chopped chives or parsley before serving.
- Adjust the seasoning to taste if you prefer more or less garlic or smoked paprika.
- This potato salad is ideal when chilled but can be served slightly warmed if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
