Loaded Baked Potato Salad combines classic potato salad goodness with everything you love about baked potatoes! Tender bites of potatoes are tossed together with bacon, cheddar cheese and green onions in the very best homemade creamy dressing. This potato salad is a HUGE hit at picnics and potlucks!
Loaded Baked Potato Salad
This might just be the best dish to ever grace the picnic basket. Everything you know and love about baked potatoes (like the cheddar cheese, bacon, and green onions) is served in a creamy potato salad! The dressing that holds it all together is sour cream and mayo based and is made delicious with a little splash of apple cider vinegar and just a few pinches of salt and pepper. Simplicity is the key to success here! And while the ingredients may be on the simpler side, they’re still delightfully bold when all served up in a single forkful of this incredible potato salad recipe.
It’s summer, which means it’s potato salad season! Be the star of your next picnic, potluck or backyard BBQ when you show up with Arugula Pesto Potato Salad, Creamy Cajun Potato Salad or a classic Potato Salad that’s pretty perfect.
Why are my potatoes mushy?
When it comes to potato salad, mushy potatoes are likely because of one culprit – they’re overcooked! Well, it could also be because you tried to toss the salad together while the potatoes were still warm. For the very best results, cook your potatoes until they’re tender and try not to over-cook them. Then allow the potatoes to completely cool to room temperature prior to peeling them.
How to Make Loaded Baked Potato Salad
Prepare the potatoes. Using a fork, poke a few holes on all sides of the washed potatoes. Place on a baking sheet and bake at 400°F for 50-60 minutes. Turn the potatoes halfway through baking time until fully cooked. Let them cool completely.
Peel and cut the potatoes. Peel the cooled potatoes and cut them into large bite-sized pieces.
Toss the ingredients together. Combine the potatoes, green onions, cheese and bacon together in a large bowl. Set aside.
Make the dressing. In a separate bowl, combine all of the ingredients for the dressing together until fully combined.
Toss the salad. Pour the dressing over the potato salad ingredients. Toss together to mix.
Let it chill. Cover the potato salad with plastic wrap and let it chill in the fridge for 2 hours prior to serving. This gives everything time to settle and create the best flavor!
Storing Loaded Baked Potato Salad
When stored in the fridge with plastic wrap tightly secured to the top of the bowl, this potato salad recipe will stay fresh for up to 3 days. With that in mind, it’s really best when served just a few hours after it’s first made.
I do not recommend freezing loaded baked potato salad.
Ingredient Notes for Loaded Baked Potato Salad
Russet Potatoes – These are the best potatoes to use in this potato salad recipe because they hold their shape very well. Also, they’re what are traditionally used in loaded baked potato recipes!
Cheddar Cheese – I always recommend using sharp cheddar cheese for the best flavor! Also, try to grate it right off the block if you have an extra minute to spare. The flavor and consistency are well worth the effort.
Sour Cream and Mayonnaise – With both of these ingredients, I recommend using the full fat verions. You can use low fat options if you’d like, but your end results may not be as thick and creamy as we’re aiming for.
Apple Cider Vinegar – Just a splash of this adds a nice tangy note with a little bit of natural sweetness. It pairs so well with the other ingredients in this potato salad.
Enjoy!
~Nichole
Loaded Baked Potato Salad
Ingredients
- FOR THE SALAD:
- 3 Pounds Russet Potatoes
- 12 Slices Cooked Bacon chopped
- 1 Cup Sharp Cheddar Cheese shredded
- ¼ Cup Green onions diced
- FOR THE DRESSING:
- 1 Cup Sour Cream
- ½ Cup Mayonnaise
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Instructions
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper. Set aside.
- Use a fork to prick a few holes on all sides of the washed potatoes.
- Place potatoes on baking sheet and bake for 50 – 60 minutes (turning potatoes over halfway through baking time) until potatoes are fully cooked.
- Let potatoes cool completely.
- Peel cooled potatoes and cut into large bite-sized pieces (about 2” chunks).
- In a large bowl, combine all salad ingredients including the potatoes.* Set aside for now.
- In a medium bowl, stir together all dressing ingredients until well mixed.
- Pour dressing over potato salad ingredients and toss well to mix.
- Cover the potato salad with food-safe plastic wrap and let sit in fridge for 2 hours before serving. This gives the ingredients a chance to all blend together nicely for the best flavor.
- Store leftovers in a sealed food safe container in the fridge for up to 3 days.
