Loaded Baked Potato Salad

This hearty loaded baked potato salad transforms a classic steakhouse side into the perfect potluck dish. With crispy bacon, sharp cheddar, and green onions folded into tender potato chunks, all coated in a creamy dressing, it's guaranteed to disappear fast at any gathering.

I first made this for a neighborhood barbecue where I needed something that could sit out for a while. It was such a hit that three people asked for the recipe before the night was over, and now it's my signature dish for summer cookouts.

Ingredients

• Russet potatoes: Ideal for their fluffy texture when baked which absorbs all the creamy dressing beautifully
• Apple cider vinegar: Adds brightness and balances the richness when absorbed by the warm potatoes
• Mayonnaise: Creates the creamy base of the dressing; look for a quality brand for best flavor
• Sour cream: Provides tanginess that complements the potatoes; use full fat for maximum creaminess
• Bacon: Adds smoky crunch; choose thick cut for more substantial bacon pieces
• Green onions: Offer a mild onion flavor without overpowering; use both white and green parts
• Medium cheddar cheese: Brings that classic loaded potato flavor; shred it yourself for best melting and texture

Step-by-Step Instructions

Bake the Potatoes:

Clean your potatoes thoroughly, pierce them multiple times with a fork, and coat lightly with olive oil and kosher salt. Bake at 400°F for about an hour until the flesh yields easily when pierced. This method develops much more flavor than boiling and creates the perfect texture for the salad.

Prepare While Warm:

While the potatoes are still warm but cool enough to handle, peel them and cut into chunks. Immediately sprinkle with apple cider vinegar and let rest for 15 to 30 minutes. The warm potatoes will absorb the vinegar, adding a subtle tang that cuts through the richness of the other ingredients.

Mix the Dressing:

Combine mayonnaise and sour cream in a bowl, then season with salt and pepper. This simple dressing creates the perfect creamy base that mimics the traditional loaded baked potato toppings while binding everything together.

Combine and Chill:

Fold the dressing, bacon, green onions, and cheddar cheese into the cooled potatoes using gentle motions to avoid mashing the potatoes completely. Some chunks will break down and that's perfect for creating different textures. Refrigerate for at least 3 hours to allow flavors to meld completely.

Baking the potatoes rather than boiling them is absolutely essential to this recipe. The first time I made it for my family, my potato-obsessed son declared it was even better than his favorite twice-baked potatoes, which in our house is the highest possible compliment for any potato dish.

Make It Your Own

This potato salad welcomes customization based on your favorite baked potato toppings. Try adding chopped jalapeños for heat, substitute pepper jack for cheddar, or fold in some caramelized onions instead of green onions. You can even add a dollop of BBQ sauce to the dressing for a smoky twist that pairs beautifully with grilled meats.

Storage Tips

This potato salad keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after the first day as everything melds together. Just give it a gentle stir before serving again. I do not recommend freezing this salad as the texture of the potatoes and dressing will change significantly upon thawing.

Serving Suggestions

While perfect on its own as a side dish, this loaded potato salad also makes an excellent base for a complete meal. Top with extra cheese and sliced grilled chicken for a hearty lunch, or serve alongside a simple grilled steak for dinner. For potlucks, place it in a hollowed out round bread loaf for an impressive presentation that keeps it cold longer.

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Recipe FAQs

→ Can I use boiled potatoes instead of baked?

While you can use boiled potatoes, baking is recommended as it creates a fluffier texture and enhances the potato flavor. Baked potatoes absorb the dressing better and provide that authentic steakhouse taste that makes this dish special.

→ How far in advance can I make this potato salad?

This potato salad can be prepared up to 24 hours in advance. In fact, letting it chill overnight allows the flavors to meld together beautifully. Store covered in the refrigerator and give it a gentle stir before serving.

→ Can I substitute Greek yogurt for sour cream?

Yes! Greek yogurt makes an excellent substitute for sour cream as mentioned in the ingredients list. It provides the same tangy flavor and creamy texture while reducing the fat content slightly. The result will be equally delicious.

→ Why add apple cider vinegar to the warm potatoes?

Adding apple cider vinegar to warm potatoes allows them to absorb the tangy flavor while cooling. This step is crucial as it adds a subtle acidity that balances the richness of the mayo, sour cream, cheese, and bacon. It's a chef's trick that elevates the overall taste profile.

→ Can I make this potato salad vegetarian?

Absolutely! Skip the bacon and add extra cheese or mix in roasted red peppers for color and flavor. You could also include some smoked paprika to mimic the smoky flavor that bacon would typically provide. Roasted garlic would also be a delicious addition.

→ What's the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day as they have more time to blend together. Just note that the bacon may soften slightly over time.