How to Make Loaded Baked Potato Salad Perfectly

Hey there, fellow food lovers! Are you ready to elevate your summer gatherings with a recipe that’s both familiar and excitingly new? Today, I’m thrilled to share with you my secrets for making the perfect Loaded Baked Potato Salad. It’s creamy, cheesy, and packed with all the flavors you love from a loaded baked potato, but in a salad form that’s perfect for picnics, BBQs, or even quick family dinners. Trust me, this one’s going to be a crowd-pleaser!

Why You’ll Love This Recipe

• A creative twist on classic potato salad
• Loaded with bacon, cheese, and fresh herbs for maximum flavor
• Perfect for summer gatherings, cookouts, or even weeknight meals
• Make-ahead friendly, so you can prep it and forget it
• Customizable to suit your taste preferences

Ingredients

Here’s what you’ll need to make this delicious Loaded Baked Potato Salad. Don’t worry, it’s not as complicated as it looks!

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps together. I promise it’s easier than you think!

Step 1: Bake the Potatoes

Preheat your oven to 400° F. Scrub those russet potatoes clean and poke them 4-5 times with a fork to let the steam escape. Drizzle with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes, or until they’re tender when pierced with a fork. Let them cool for 5 minutes, then peel and chop into 1-inch chunks. Don’t worry if they get a bit shaggy—that’s part of the charm!

Step 2: Add the Vinegar

While the potatoes are still warm, sprinkle them with apple cider vinegar and let them rest for 15-30 minutes. This step is crucial for that tangy, authentic potato salad flavor. Once cooled, they’re ready for the next step.

Step 3: Cook the Bacon

Cook 12 ounces of bacon until crispy, then let it cool and crumble it into bite-sized pieces. Because everything is better with bacon, right?

Step 4: Mix the Dressing

In a small bowl, combine 1 cup of mayonnaise and 3/4 cup of sour cream (or Greek yogurt for a lighter option). Season with kosher salt and freshly ground black pepper to taste. This creamy base is what ties the whole salad together.

Step 5: Combine Everything

Once the potatoes are cool, pour the mayonnaise mixture over them. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold everything together until well combined. Season with more salt and pepper if needed. Cover and refrigerate for at least 3 hours or overnight to let the flavors meld.

Pro Tips for Making the Recipe

• For the fluffiest potatoes, choose high-starch russet potatoes.
• Don’t overmix the salad—those chunky potato pieces are what make it special.
• Add a sprinkle of smoked paprika for a smoky twist.
• Swap the cheddar for another cheese you love, like Parmesan or Monterey Jack.

How to Serve

This Loaded Baked Potato Salad is as versatile as it is delicious. Serve it as a side at your next BBQ, pack it for a picnic, or even enjoy it as a quick weeknight meal. Pair it with some crusty bread or a fresh green salad for a well-rounded dinner. If you’re looking for more summer inspiration, check out my Cucumber Vinegar Salad, Cucumber Tomato Salad, or Fresh Cucumber Caprese Salad for more easy, refreshing ideas.

Make Ahead and Storage

This salad is a great make-ahead option. Prepare it up to a day in advance and store it in the fridge until you’re ready to serve. It’ll keep fresh for up to 4 days, making it perfect for meal prep or planning ahead for a summer break. Just give it a good stir before serving and adjust the seasoning if needed.

And there you have it, folks! A Loaded Baked Potato Salad that’s sure to become a new favorite. It’s creamy, cheesy, and loaded with all the good stuff. Whether you’re planning a summer party or just need a quick, easy meal idea, this salad delivers. Happy cooking, and don’t forget to share those delicious creations with your loved ones!