If you are craving a dish that captures the comfort of a baked potato in every bite but with a creamy, tangy twist, this Loaded Baked Potato Salad Recipe is the answer. With tender red potatoes, crispy bacon bits, sharp cheddar, and a dreamy dressing made from sour cream and mayo, every forkful feels like a celebration of textures and flavors. It’s that perfect side that can easily steal the show at barbecues, family dinners, or casual get-togethers. Once you make this salad, you’ll find yourself coming back to it again and again because it’s just that irresistible.
Ingredients You’ll Need
Don’t be intimidated by recipes with long ingredient lists—this one keeps it straightforward and relies on quality ingredients that truly shine through individually and collectively. Each item adds something special, whether it’s the creamy tang, the smoky crunch, or the bright fresh onion notes.
- Salt: Enhances all the flavors and seasons the potatoes perfectly during boiling.
- Red potatoes (3 pounds): Their waxy texture holds up fantastically, giving the salad a lovely bite without falling apart.
- Bacon (12 slices): Adds that irresistible smoky and crunchy element every good loaded baked potato needs.
- Mayonnaise (1 cup): The creamy backbone of the dressing that binds everything together.
- Sour cream (½ cup): Brings a tangy freshness that balances the richness of the bacon and cheese.
- Shredded cheddar cheese (1 cup): Gives bursts of sharp, melty goodness throughout the salad.
- Green onions (5 stems): Offers a mild onion flavor and a vibrant pop of color.
- Garlic powder (1 teaspoon): Adds a warm, savory depth to the dressing.
- Onion powder (1 teaspoon): Enhances the onion flavor without overpowering the dish.
- Smoked paprika (½ teaspoon): Provides a subtle smoky note that complements the bacon perfectly.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a boil. Adding salt to the water is crucial as it seasons the potatoes from the inside out. Toss in your diced red potatoes and reduce the heat to medium, allowing them to gently simmer for about 10 to 12 minutes. You want them tender but not mushy—pierce with a fork to check. Once done, rinse with cool water and drain thoroughly; drying helps prevent the salad from becoming watery later.
Step 2: Crisp the Bacon
While your potatoes are cooking, chop the bacon into small, bite-sized pieces. Place them into a cold skillet and cook over medium heat, stirring often to ensure even crisping. This slow start helps render the fat properly and achieve maximum crunch without burning. When golden and crisp, transfer the bacon to paper towels to drain excess grease.
Step 3: Prepare the Creamy Dressing
In a mixing bowl, whisk together the mayonnaise, sour cream, garlic powder, onion powder, and smoked paprika until smooth. This simple yet flavorful dressing is what gives the dish its signature creamy tang and gentle smokiness, marrying all the ingredients beautifully.
Step 4: Chop the Green Onions
Remove the root ends and finely chop both the white and green parts of the onions. Adding both parts gives you a nice balance of mild pungency and fresh, crunchy texture within the salad.
Step 5: Combine All Ingredients
Gently toss the cooled potatoes in the prepared creamy dressing until evenly coated. Then fold in the crisp bacon, chopped green onions, and shredded cheddar cheese. Be delicate here to maintain the potato chunks intact but still distribute all those delicious flavors throughout.
Step 6: Chill Before Serving
Cover your salad and refrigerate it for at least 2 hours before serving. This resting time allows the flavors to meld and the dressing to thicken slightly, giving you the perfect consistency and taste that makes this Loaded Baked Potato Salad Recipe so memorable.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
To truly elevate your presentation, sprinkle some extra freshly chopped green onions or a light dusting of smoked paprika right before serving. If you want to go the extra mile, a few additional crumbles of crisp bacon on top bring that irresistible crunch and a visual appeal that guests will love.
Side Dishes
This Loaded Baked Potato Salad Recipe pairs wonderfully with grilled meats like steak, chicken, or ribs, making it a perfect companion at summer cookouts. It also balances out spicy dishes excellently or can be served as a hearty side during family dinners alongside roasted veggies or fresh bread.
Creative Ways to Present
If you’re feeling festive, serve the salad in hollowed-out mini red potatoes or even in endive leaves for a fun finger-food option. Another idea is to layer it in clear glass bowls or jars for a picnic-ready look that lets everyone appreciate those inviting colors and textures.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Loaded Baked Potato Salad Recipe in an airtight container in the fridge for up to 3 days. Because of the cream-based dressing, it’s best enjoyed within that timeframe to maintain freshness and flavor.
Freezing
This salad doesn’t freeze well because the potatoes and dressing can become watery or grainy once thawed. It’s a dish meant to be enjoyed fresh or within a few days of preparation.
Reheating
If you prefer your salad at room temperature, simply let it sit out for 15–20 minutes before serving. Avoid microwaving because reheating creamy potato salad often results in separation and an unappetizing texture.
FAQs
Can I use a different type of potato for this salad?
While red potatoes work best due to their firm texture, Yukon Golds can be a great substitute. Avoid starchy potatoes like russets as they tend to break down and become mushy.
Is it possible to make this salad vegetarian?
Absolutely! Skip the bacon and consider adding smoked paprika or a sprinkle of smoked cheese to maintain that smoky flavor, or even toss in roasted nuts for crunch.
Can this Loaded Baked Potato Salad Recipe be made dairy-free?
Yes, simply replace the mayonnaise and sour cream with dairy-free alternatives. Just keep in mind that some flavors will shift slightly, but it will still be delicious.
How long should this salad be chilled before serving?
At least 2 hours in the fridge is ideal to allow flavors to meld and the salad to chill properly, but if time permits, letting it sit overnight enhances the taste even further.
What’s the best way to make bacon crispy for this salad?
Starting bacon in a cold skillet and cooking slowly over medium heat helps render the fat and develop maximum crispness without burning. Be sure to drain on paper towels afterward.
Final Thoughts
This Loaded Baked Potato Salad Recipe is more than just a side dish; it’s a true celebration of comfort food flavors and textures working in harmony. With its easy prep, crowd-pleasing ingredients, and irresistible taste, this is a recipe you’ll want to have in your back pocket for gatherings and weeknight dinners alike. I can’t wait for you to whip it up and watch it become a favorite in your kitchen too!
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 28 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A creamy and flavorful loaded baked potato salad featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a tangy mayo-sour cream dressing with smoky and savory seasonings. Perfect for potlucks, barbecues, and family gatherings.
Ingredients
Potatoes
- 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
Add-ins
- 1 cup shredded cheddar cheese
- 5 stems green onions, chopped (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 them for 10-12 minutes, or until they are tender enough to be pierced with a fork. Once cooked, rinse the potatoes with cool water to cool them down, then drain and pat them dry thoroughly.
- Cook Bacon: Chop the bacon into small pieces. Place the bacon in a cold skillet and cook over medium heat, stirring frequently to ensure even cooking, until the bacon becomes crisp, about 8-10 minutes. Transfer the cooked bacon to paper towels to drain excess grease.
- Prepare Dressing: In a medium-sized bowl, combine the mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Mix well until the seasonings are evenly incorporated into the creamy base.
- Chop Green Onions: Remove the root ends of the green onions and chop both the green and white parts finely to add fresh flavor and a mild crunch to the salad.
- Combine Salad: Add the prepared dressing to the cooled and dried potatoes, stirring gently to coat all pieces evenly. Then fold in the chopped green onions, crispy bacon pieces, and shredded cheddar cheese, mixing until everything is evenly distributed throughout the salad.
- Chill: Cover the loaded baked potato salad with plastic wrap or a lid and refrigerate for at least 2 hours before serving. This chilling step allows the flavors to meld together and the salad to thicken slightly for the best taste experience.
Notes
- Be sure to thoroughly dry the potatoes after boiling to prevent the salad from becoming watery.
- Cooking bacon in a cold skillet and slowly heating helps to render the fat and achieve maximum crispiness.
- For a lighter version, substitute Greek yogurt for some or all of the mayo and sour cream.
- This salad keeps well refrigerated for up to 3 days, making it great for meal prep.
- Add chopped fresh herbs like parsley or chives for added freshness if desired.
