Loaded Baked Potato Salad
The Loaded Baked Potato Salad is a delightful twist on a classic steakhouse dish, perfect for any gathering or potluck. This creamy and flavorful salad combines the comforting flavors of baked potatoes with crispy bacon, tangy cheese, and fresh scallions. It’s a versatile side that pairs beautifully with grilled meats, picnics, or holiday feasts. Once you try this recipe, you’ll see why it’s a standout choice for any occasion.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of bacon, cheese, and scallions creates a rich and savory flavor profile that everyone will love.
- Easy to Make: With just a few simple steps, you can whip up this loaded baked potato salad without any fuss.
- Potluck Friendly: This dish is perfect for sharing at potlucks or barbecues; it’s sure to impress your friends and family.
- Make Ahead: You can prepare it in advance and store it in the fridge, making it a convenient option for busy days.
- Versatile Serving Options: Serve it as a side dish or as a main course salad; it’s delicious either way!
Tools and Preparation
Before diving into the cooking process, gather your essential tools. Using the right tools will make preparing your Loaded Baked Potato Salad much easier.
Essential Tools and Equipment
- Large baking sheet
- Mixing bowl
- Skillet or oven-safe pan
- Fork
- Measuring cups and spoons
Importance of Each Tool
- Large baking sheet: This is essential for roasting the potatoes evenly in the oven.
- Mixing bowl: A large bowl is needed to combine all the ingredients without making a mess.
- Skillet or oven-safe pan: Use this for cooking bacon to get it perfectly crispy.
Ingredients
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
For the Potatoes
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
For the Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For Toppings
- 12 ounces bacon (cooked, cooled and chopped)
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
How to Make Loaded Baked Potato Salad
Step 1: Preheat the Oven
Preheat your oven to 400° F.
Step 2: Roast the Potatoes
- Place cleaned potatoes on a baking sheet.
- Pierce each potato 4-5 times with a fork.
- Lightly coat with olive oil and sprinkle with kosher salt.
- Bake for 50-60 minutes until easily pierced with a cake tester or skewer.
- Remove from the oven and let cool for 5 minutes.
- When cool enough to handle, peel the potatoes and cut them into 1-inch chunks. Discard the jackets.
- Transfer the potato flesh into a large mixing bowl while still warm.
- Sprinkle with apple cider vinegar and allow resting for 15-30 minutes until cooled.
Step 3: Prepare Bacon
While the potatoes cool:
1. Cook bacon in a skillet or in the oven until crispy.
2. Drain excess grease and let cool before crumbling into bite-size pieces.
Step 4: Make Dressing
In a small bowl:
1. Mix together mayonnaise and sour cream.
2. Season with kosher salt and freshly ground black pepper.
Step 5: Combine Ingredients
Once potatoes are cooled:
1. Pour dressing over warm potatoes along with crumbled bacon, chopped green onions, and shredded cheddar cheese.
2. Gently fold ingredients together until well combined.
3. Adjust seasoning with more salt and pepper if desired.
Step 6: Chill Before Serving
Refrigerate your Loaded Baked Potato Salad for at least 3 hours up to overnight before serving. Store in the refrigerator for up to four days.
This Loaded Baked Potato Salad is not just another side dish; it’s an experience that brings joy to every meal!
How to Serve Loaded Baked Potato Salad
Loaded Baked Potato Salad is a versatile dish that can elevate any meal. It pairs well with many different foods, making it perfect for potlucks, barbecues, or family dinners.
As a Standalone Dish
- This salad can be served on its own as a hearty side or light meal. The combination of potatoes, bacon, and cheese makes it satisfying enough to enjoy without additional items.
With Grilled Meats
- Pair your Loaded Baked Potato Salad with grilled chicken or steak for a complete meal. The smoky flavors of grilled meats complement the richness of the salad.
At Potlucks and Parties
- Bring this dish to gatherings and watch it disappear quickly! Its creamy texture and savory flavors make it a crowd favorite among partygoers.
Accompanied by Fresh Veggies
- Serve with a side of fresh vegetables like cucumber slices or carrot sticks. These add crunch and freshness that contrast nicely with the creamy potato salad.
With Biscuits or Rolls
- Offer flaky biscuits or soft dinner rolls alongside the salad. They can be used to scoop up the salad or enjoyed with butter on the side.
As a Topping for Burgers
- Use Loaded Baked Potato Salad as a unique topping for burgers. It adds an unexpected twist that will delight your guests.
How to Perfect Loaded Baked Potato Salad
To make your Loaded Baked Potato Salad even better, consider these simple tips that enhance flavor and texture.
- Choose the right potatoes: Russet potatoes are ideal due to their fluffy texture when baked. They hold up well in salads.
- Let potatoes cool properly: Allowing the potatoes to cool slightly before mixing helps them absorb flavors from the dressing.
- Adjust seasoning: Always taste your salad before serving. Add more salt or pepper as needed for the best flavor.
- Garnish wisely: Top your salad with extra green onions or crispy bacon just before serving. This adds visual appeal and freshness.
- Chill before serving: Refrigerating the salad for a few hours allows all flavors to meld beautifully, enhancing the overall taste.
- Experiment with toppings: Feel free to add extras like jalapeños or diced tomatoes for added flavor and color variation.
Best Side Dishes for Loaded Baked Potato Salad
Loaded Baked Potato Salad pairs wonderfully with various side dishes. Here are some great options to consider.
- Grilled Corn on the Cob – Sweet corn complements the savory potato salad; grill it for extra smoky flavor.
- Coleslaw – A crunchy coleslaw adds freshness and balances richness with its tangy dressing.
- Garlic Bread – Warm, buttery garlic bread provides a delightful crunch; perfect for scooping up salad!
- Roasted Vegetables – Colorful roasted veggies bring color and nutrients, enhancing both taste and nutrition.
- Baked Beans – Sweet baked beans offer a comforting contrast; their sweetness pairs nicely with savory flavors.
- Deviled Eggs – Classic deviled eggs bring protein to the table; they are easy to prepare and always popular.
- Fruit Salad – A light fruit salad adds brightness and sweetness, creating a refreshing counterpoint to heavy dishes.
- Potato Wedges – For potato lovers, crispy potato wedges serve as another delicious option that complements well.
Common Mistakes to Avoid
When making Loaded Baked Potato Salad, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:
- Skipping the cooling step – Failing to let the potatoes cool properly can lead to a mushy salad. Always allow them to cool for at least 15 minutes after cooking.
- Overcooking the potatoes – Cooking the potatoes too long can cause them to become too soft. Aim for a tender texture that holds its shape.
- Not seasoning adequately – Under-seasoning can result in bland flavors. Don’t forget to taste and adjust salt and pepper before serving.
- Using low-quality ingredients – Cheap mayonnaise or bacon can affect the taste. Choose high-quality ingredients for the best flavor.
- Forgetting to mix gently – Over-mixing can turn your salad into a mash. Fold the ingredients carefully to keep some potato chunks intact.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Keep it in the main compartment of your fridge, not in the door.
Freezing Loaded Baked Potato Salad
- Freezing is not recommended due to texture changes in potatoes.
- If necessary, freeze in a sealed container for up to 2 months, but expect changes upon thawing.
Reheating Loaded Baked Potato Salad
- Oven – Preheat oven to 350°F. Spread salad in an even layer on a baking dish and cover with foil. Heat for about 20-30 minutes.
- Microwave – Place in a microwave-safe bowl, cover loosely, and heat in short increments (1-2 minutes) until warmed through.
- Stovetop – Heat gently over low heat in a skillet, stirring occasionally until warmed.
Frequently Asked Questions
Here are some common questions about Loaded Baked Potato Salad:
Can I use different types of potatoes for Loaded Baked Potato Salad?
Yes, while russet potatoes are best for their fluffiness, you can experiment with Yukon Gold or red potatoes for different textures.
How do I make Loaded Baked Potato Salad vegetarian?
Skip the bacon or use a plant-based bacon alternative. This will maintain the loaded flavor without meat.
Can I make Loaded Baked Potato Salad ahead of time?
Absolutely! It’s best made ahead of time and chilled for at least 3 hours or overnight for improved flavor.
What should I serve with Loaded Baked Potato Salad?
This salad pairs well with grilled meats, burgers, or as part of a potluck spread.
Final Thoughts
Loaded Baked Potato Salad is not just delicious; it’s versatile enough for any gathering or meal. You can customize it easily by adding your favorite toppings like jalapeños or olives. Give this recipe a try and enjoy its comforting flavors!
Loaded Baked Potato Salad
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
Description
Loaded Baked Potato Salad is a creamy, flavorful twist on the classic potato salad, perfect for any gathering or potluck. This delightful dish combines tender baked potatoes with crispy bacon, tangy cheddar cheese, and fresh scallions, all enveloped in a rich sour cream and mayo dressing. Not only is it satisfying enough to serve as a standalone dish, but it also makes a fabulous accompaniment to grilled meats and summer barbecues. Easy to prepare ahead of time and packed with bold flavors, this Loaded Baked Potato Salad will quickly become a favorite at your table.
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon (cooked and chopped)
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 1/2 cups shredded medium cheddar cheese
- 6 green onions (chopped)
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Pierce cleaned potatoes with a fork, coat with olive oil and salt, then roast on a baking sheet for 50-60 minutes until tender. Let cool slightly before peeling and cubing.
- While cooling, cook bacon until crispy; crumble into pieces.
- In a bowl, mix mayonnaise and sour cream; season with salt and pepper.
- Combine warm potatoes with dressing, bacon, green onions, and cheese in a large mixing bowl; fold gently.
- Chill in the refrigerator for at least 3 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
