If you’re a fan of all things comforting and crave-worthy, this Loaded Baked Potato Salad Recipe is about to become your new favorite go-to dish. Imagine the irresistible combination of tender, fluffy potatoes mingling with crispy bacon, sharp cheddar cheese, and a creamy, tangy dressing that brings it all together perfectly. It’s like your classic baked potato got a delicious makeover into a salad that’s hearty enough for any picnic, barbecue, or family dinner. Trust me, once you try this Loaded Baked Potato Salad Recipe, it will quickly earn a permanent spot on your recipe list.

Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

There is something wonderfully simple about the ingredients in this salad, yet each one plays a crucial role in building the perfect balance of flavors and textures. From the creamy mayonnaise and tangy apple cider vinegar to the smoky bacon and savory cheddar, these essentials combine for a deeply satisfying dish.

Russet potatoes: The classic choice for baking, they become tender and fluffy, perfect for absorbing flavors.
Olive oil: Helps the potato skins roast to perfection and adds a subtle richness.
Apple cider vinegar: Adds a hint of tanginess that brightens the dish and balances the creaminess.
Mayonnaise: Creates the smooth, rich base of the dressing.
Sour cream (or Greek yogurt): Adds a creamy tang and lightens up the dressing.
Kosher salt: Essential for seasoning the potatoes and the dressing perfectly.
Freshly ground black pepper: Adds a mild heat and depth of flavor.
Bacon: Crispy and smoky, it adds the ultimate savory crunch.
Green onions: Bring a fresh, mild bite and a pop of color.
Medium cheddar cheese: Sharp and melty, it delivers awesome cheesy goodness throughout.

How to Make Loaded Baked Potato Salad Recipe

Step 1: Roast the Potatoes

Start by preheating your oven to 400° F because roasting the potatoes is what gives this salad its signature fluffy yet sturdy texture. Clean your russet potatoes and pierce them a few times with a fork to let steam escape. After rubbing them lightly with olive oil and sprinkling kosher salt, roast them for about 50 to 60 minutes. When you poke them easily with a skewer or cake tester, it’s time to take them out. Let the potatoes cool just enough to handle, then peel and cut into chunks. The peeling might not be picture-perfect, but those humble potato bits all add heart to the salad.

Step 2: Let the Potatoes Rest with Vinegar

While the potatoes are still warm, sprinkle them with apple cider vinegar and let them rest. This step infuses a subtle, zesty brightness into the potato mix and helps balance the richness to come. It’s a simple trick that makes the salad really sing with flavor.

Step 3: Cook the Bacon

Now for the smoky, crispy soul of this salad—the bacon. Cook it in a skillet or the oven until perfectly crispy, then drain and cool before chopping into bite-size pieces. Adding bacon adds a satisfying crunch and that unmistakably delicious umami punch.

Step 4: Whip Up the Creamy Dressing

In a small bowl, combine mayonnaise and sour cream (or Greek yogurt if you prefer a lighter tang). Season generously with kosher salt and freshly ground black pepper. This luscious dressing will marry all the ingredients, adding moisture and flavor without overpowering the salad.

Step 5: Combine All the Ingredients

Once the potatoes have cooled to room temperature, it’s time for the fun part. Pour the dressing over the potatoes and add in the crispy bacon, chopped green onions, and shredded cheddar cheese. Gently fold everything together to avoid breaking the potatoes too much, but ensure every bite is studded with chunks of cheese and bacon. Give it a final seasoning check, then pop it in the fridge to chill and let the flavors meld for at least three hours, or even overnight if you can wait that long.

How to Serve Loaded Baked Potato Salad Recipe

Garnishes

To really impress your guests, sprinkle some extra shredded cheddar on top just before serving, maybe add a scatter of fresh chives or additional green onions for a fresh pop of color and flavor. A pinch of crispy bacon crumbles on top also elevates every forkful to new heights.

Side Dishes

This salad pairs beautifully with grilled meats like steak, chicken, or sausage. It also shines alongside fresh garden salads and crusty bread, making it the perfect side dish for summer barbecues or cozy family dinners. Its hearty nature means it can even stand in as a main dish for those laid-back meals.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out baked potato skins for a playful presentation that keeps the baked potato vibe alive. You could also layer it in clear glass jars for a picnic-friendly container or offer it as part of a loaded potato bar with various toppings that guests can sprinkle on themselves.

Make Ahead and Storage

Storing Leftovers

This Loaded Baked Potato Salad Recipe keeps well in the fridge for up to four days when stored in an airtight container. Flavors deepen over time, so leftovers taste even better the next day. Just be sure to give it a gentle stir before serving again.

Freezing

Freezing potato salad usually changes the texture of potatoes and dairy-based dressings, so this recipe is best enjoyed fresh or refrigerated rather than frozen. To keep the taste and texture at their best, avoid freezing this Loaded Baked Potato Salad Recipe.

Reheating

Potato salad is typically served cold or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warmed, let it come to room temperature outside the fridge or gently heat small portions in the microwave without melting the cheese completely.

FAQs

Can I use a different type of potato for this salad?

Russet potatoes are ideal for this recipe because they become fluffy when roasted, but Yukon Golds can work too. Just be mindful that waxier potatoes hold their shape more and result in a firmer texture.

Is it okay to substitute Greek yogurt for sour cream?

Absolutely! Greek yogurt adds a nice tang and lowers the fat content, making the salad a bit lighter without compromising on creaminess or flavor.

Can I make this salad vegetarian?

Yes, simply omit the bacon and consider adding smoked paprika or sautéed mushrooms for that savory depth. You might also toss in some toasted nuts or seeds for crunch.

How long should I let the salad chill before serving?

Chilling the salad for at least three hours helps the flavors meld beautifully, but overnight chilling is even better for a fully developed taste.

Can I prepare this salad the day before a party?

Definitely! This salad actually tastes better the next day, making it a great make-ahead option that saves stress on the day of your event.

Final Thoughts

Honestly, this Loaded Baked Potato Salad Recipe is a total winner that brings cozy baked potato flavors into a fresh, shareable salad format. Whether you’re treating family or hosting friends, it’s guaranteed to be a crowd-pleaser that everyone asks for again and again. Give it a try and watch it quickly become a cherished classic in your kitchen!