Loaded Baked Potato Salad

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Imagine all the rich, hearty flavors of a loaded baked potato—creamy sour cream, sharp cheddar cheese, crispy bacon, and fresh chives—all tossed together in one irresistible salad. Loaded Baked Potato Salad brings you the comfort of a baked potato, but in a chilled and portable form that’s perfect for summer barbecues, potlucks, or even weeknight dinners. With its creamy texture and bold flavor, it’s a guaranteed crowd-pleaser.

The tender chunks of red potatoes hold their shape beautifully while absorbing all that delicious dressing. The smoky crunch from bacon and the mild zing of green onions make every bite a satisfying mix of textures and tastes. Whether you’re serving it as a side dish or letting it take center stage at a casual gathering, this salad delivers comfort food satisfaction with every forkful.

Why You’ll Love This Loaded Baked Potato Salad

• It combines all the flavors of a loaded baked potato in one bowl
• Perfect make-ahead dish for BBQs, picnics, or potlucks
• Creamy, savory, and satisfying
• Easy to customize with your favorite toppings
• A hearty and filling side dish that could double as a meal

Preparation Phase & Tools to Use

To make this Loaded Baked Potato Salad, you’ll need a few essential tools:

• Large pot: To boil the potatoes until tender but not mushy.
• Colander: To drain the cooked potatoes quickly and evenly.
• Mixing bowls: One for combining the dressing and another large one to mix everything together without mashing the potatoes.
• Spatula or wooden spoon: Gentle tools that help fold the ingredients together without breaking the potato chunks.
• Knife and cutting board: To chop bacon, chives, and onions precisely.
• Skillet: For getting the bacon crispy just right.

Each tool helps ensure a smooth cooking experience—whether it’s boiling the potatoes evenly or folding in ingredients gently to keep the salad from turning mushy.

Preparation Tips

Start with red or Yukon gold potatoes—they hold their shape better than russets. Boil them just until fork-tender and cool slightly before mixing to avoid melting the dairy ingredients. For maximum flavor, cook the bacon until it’s really crisp so it adds texture against the creamy dressing. Mix your sour cream, mayonnaise, and seasonings in a separate bowl first to ensure even distribution. Fold the dressing into the cooled potatoes gently to keep them intact. Finally, sprinkle some extra bacon, cheese, and chives on top just before serving for a show-stopping finish.

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Ingredients for this Loaded Baked Potato Salad

• 3 pounds red or Yukon gold potatoes, scrubbed and cut into bite-sized chunks
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard (optional, for a little tang)
• 1 1/2 cups shredded sharp cheddar cheese
• 8 slices bacon, cooked until crispy and crumbled
• 1/2 cup green onions or chives, finely chopped
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Optional: chopped parsley or dill for garnish

Step 1: Cook the Potatoes

Place the chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for about 10-12 minutes, or until the potatoes are fork-tender but still hold their shape. Drain immediately and allow them to cool completely before using.

Step 2: Prepare the Dressing

In a medium-sized bowl, mix together the sour cream, mayonnaise, Dijon mustard (if using), garlic powder, onion powder, salt, and pepper. Stir until fully combined and smooth. This dressing will bring the creamy, tangy base that ties all the elements together.

Step 3: Cook the Bacon

While the potatoes cool, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then chop or crumble into small pieces once cool. Reserve a small portion for topping the finished salad.

Step 4: Combine Ingredients

In a large mixing bowl, gently toss the cooled potatoes with the dressing mixture. Fold in the shredded cheddar, crumbled bacon (reserving some), and chopped green onions or chives. Be careful not to mash the potatoes—you want them to stay chunky.

Step 5: Chill Before Serving

Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld. This chilling time also helps the salad firm up.

Step 6: Garnish and Serve

Before serving, sprinkle the reserved bacon, a bit more cheese, and a handful of chopped chives or parsley on top for visual appeal and added flavor. Serve cold or at room temperature depending on your preference.

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Notes

This salad is best served cold, making it perfect for picnics and warm-weather meals. It’s incredibly versatile—feel free to mix in extras like chopped pickles, hard-boiled eggs, or even a handful of jalapeños if you’re looking for a kick. Letting the salad chill for a few hours really improves the overall flavor, allowing all the ingredients to meld together beautifully. Also, it can be made a day ahead without losing texture or taste.

Watch Out for These Mistakes While Cooking

• Overcooking the potatoes: You want them fork-tender, not mushy. Overboiled potatoes will fall apart and turn your salad into mashed potato mix.
• Mixing while hot: Let potatoes cool before adding the dressing to avoid separating the sour cream and mayo.
• Skipping the chill time: This dish tastes much better after it rests for a bit. Don’t skip the hour in the fridge.
• Not seasoning enough: Potatoes soak up seasoning. Taste and adjust salt and pepper after mixing.

Storage Instructions

Store your Loaded Baked Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Stir gently before serving to redistribute the dressing. This salad is not freezer-friendly due to the dairy content, which may separate or become grainy when frozen and thawed.

Estimated Nutrition

• Serving Size: 1 cup
• Calories: 360
• Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 580mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugars: 2g
• Protein: 9g

Frequently Asked Questions

Can I make this ahead of time?

Yes! In fact, it’s better when made a few hours—or even a day—in advance.

Can I use Greek yogurt instead of sour cream?

Absolutely. Greek yogurt is a great substitute for sour cream if you’re looking for a lighter option.

Is this recipe gluten-free?

Yes, as long as all your ingredients (especially the bacon and condiments) are certified gluten-free.

Can I use a different type of potato?

Yukon gold or red potatoes work best, but you can use russets if that’s all you have. Just be aware they may break apart more easily.

What can I use instead of bacon?

Crispy turkey bacon, vegetarian bacon, or even smoked tempeh can work as substitutes.

How long does this salad last in the fridge?

It stays fresh up to 4 days when stored properly in an airtight container.

Can I serve it warm?

You can, but it’s traditionally served cold. If you prefer it warm, serve it just after mixing and skip the chill time.

Is it okay to freeze this potato salad?

Freezing is not recommended due to the dairy-based dressing, which doesn’t thaw well.

Conclusion

Loaded Baked Potato Salad is the ultimate comfort side dish with bold flavors and satisfying textures. It’s easy to make, endlessly customizable, and perfect for everything from backyard BBQs to weekday lunches. Once you try it, you’ll understand why it’s such a fan favorite. Creamy, cheesy, and dotted with crisp bacon and fresh herbs—it’s everything you love about a loaded potato in one chilled, delicious dish.

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