There’s nothing quite like the comforting aroma of baked potatoes, especially when they come together in the form of a creamy, cheesy Loaded Baked Potato Salad. As I was preparing for a summer potluck, I found myself craving the flavors of a classic steakhouse dish but wanted to enjoy it in a more refreshing style. That’s when inspiration struck! This salad combines fluffy russet potatoes, crispy bacon, and sharp cheddar cheese, all enveloped in a tangy mayonnaise and sour cream dressing.
Each spoonful offers a delightful burst of flavors, making it an instant crowd-pleaser. Plus, it’s effortlessly adaptable: swap in Greek yogurt for an extra boost of tang or toss in some crisp chives for a fresh take. This Loaded Baked Potato Salad not only makes a fantastic accompaniment to grilled meats but also stands out as a star dish when entertaining friends or family. So, let’s dive into this easy-to-make, scrumptious salad that’s sure to become a staple at your next gathering!
Why is Loaded Baked Potato Salad a Must-Try?
Comforting, this salad brings all the indulgent flavors of a loaded baked potato into a refreshing summer dish. Versatile at its core, it can be easily modified for personal preferences, whether you opt for Greek yogurt or crispy tofu. Effortless to whip up, it suits everyone from novice cooks to seasoned chefs. Perfect for gatherings, its creamy texture and savory ingredients delight guests, making it an instant favorite. Try this Loaded Baked Potato Salad, and experience the best of both worlds!
Loaded Baked Potato Salad Ingredients
• For the Salad
- Russet Potatoes – The fluffy texture of these potatoes is perfect for creating that creamy base.
- Olive Oil – A light coating while baking prevents sticking and adds flavor.
- Apple Cider Vinegar – This tangy addition magnifies the flavors; use it when potatoes are warm.
- Mayonnaise – Adds a rich creaminess to the dressing that complements the potatoes.
- Sour Cream (or Greek Yogurt) – Use sour cream for classic flavor or Greek yogurt for a lighter twist.
- Kosher Salt – Essential for enhancing the overall flavor of the salad.
- Freshly Ground Black Pepper – Adds a hint of warmth and complexity to the mix.
- Bacon – Cooked until crispy, it adds that beloved savory crunch.
- Green Onions – Both green and white parts offer a fresh, sharp flavor that brightens the dish.
- Medium Cheddar Cheese – Brings an irresistible sharpness that blends beautifully with the other ingredients.
• For the Dressing
- Salt – Adjust to taste; make sure the salad is well-seasoned for that standout taste.
- Pepper – A little goes a long way in enhancing the flavor profile of the Loaded Baked Potato Salad.
Enjoy the journey of putting together this delightful dish, where luscious comfort meets fresh flavors, perfect for any gathering!
How to Make Loaded Baked Potato Salad
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Preheat the oven to 400°F (200°C). This will ensure that your russet potatoes bake evenly and come out perfectly tender.
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Prepare the russet potatoes by piercing them with a fork and lightly coating them with olive oil and kosher salt. Bake for 50-60 minutes until they’re fork-tender and the skins are crisp.
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Cool the baked potatoes slightly, then peel and cut them into 1-inch chunks, discarding the skins. You’ll want these fluffy morsels to absorb all the tasty flavors!
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Sprinkle the warm potato chunks with apple cider vinegar and let them sit for 15-30 minutes. This step helps to enhance the flavors by allowing vinegar to soak in.
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Cook the bacon in a skillet or oven until crispy. Once cooled, crumble it into bite-sized pieces to mix into the salad.
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Mix mayonnaise and sour cream in a bowl, adding salt and pepper to taste. This creamy dressing blends beautifully with the potatoes and other ingredients.
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Combine the warm potatoes with the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold everything together until well-coated.
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Refrigerate the mixture for at least 3 hours, or even overnight. This chilling time helps the flavors come together for a truly delicious side dish.
Optional: Garnish with extra chopped green onions before serving for a fresh touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Loaded Baked Potato Salad is a fantastic option for meal prep enthusiasts! You can bake and chunk the russet potatoes up to 24 hours in advance, refrigerating them in an airtight container to maintain their texture. Additionally, prepare the bacon and dressing (mayonnaise and sour cream mixed with seasonings) up to 3 days prior, storing them separately in the fridge to keep everything fresh and flavorful. When you’re ready to serve, simply combine the prepped potatoes with the dressing, crumbled bacon, and green onions for an effortlessly delicious dish that’s just as creamy and satisfying as if it were made fresh that day. Enjoy the time-saving benefits this Loaded Baked Potato Salad offers, making your busy weeknights a breeze!
What to Serve with Loaded Baked Potato Salad?
Looking to create a meal that perfectly complements this creamy and cheesy salad? Here are some delightful pairings to elevate your dining experience.
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Grilled Chicken: The smoky, charred flavors of grilled chicken balance the richness of the salad, offering a satisfying contrast.
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Steak: A juicy steak pairs beautifully with the savory profile of the baked potato salad, making it a classic choice for hearty meals.
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Vegetable Skewers: Colorful vegetable skewers add a fresh crunch that lightens up the meal while adding a burst of seasonal flavors.
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Corn on the Cob: Sweet, buttery corn on the cob brings a delightful texture and sweetness that harmonizes with the creamy salad.
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Balsamic Glazed Brussels Sprouts: Crisp Brussels sprouts drizzled with balsamic vinegar provide an acidic pop that elevates all components on your plate.
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Lemonade or Iced Tea: Refreshing drinks like lemonade or iced tea perfectly balance out the rich flavors of the Loaded Baked Potato Salad, keeping the meal light and enjoyable.
Embrace these suggestions, and watch your gathering transform into a memorable feast!
Loaded Baked Potato Salad Variations
Feel free to take this classic dish in exciting new directions that’ll delight your taste buds and impress your guests.
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Greek Yogurt: Use Greek yogurt instead of sour cream for a tangy twist and fewer calories. You’ll be surprised by how creamy it remains!
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Vegetarian Bacon: Substitute crispy tofu or plant-based bacon to create a scrumptious vegetarian version. This change adds a new dimension while retaining that satisfying crunch.
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Chives: Replace green onions with fresh chives for a milder onion flavor that still bursts with freshness and vibrancy in each bite.
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Extra Veggies: Fold in diced pickles or bell peppers for an added crunch and bursts of flavor. The brightness of the pickles complements the creaminess of the salad beautifully!
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Spicy Kick: Toss in some diced jalapeños or a dash of hot sauce for heat. This little boost transforms the salad into a fiery adventure for spice lovers.
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Cheese Variations: Experiment with different cheese varieties like pepper jack for a creamy salad with a kick, or gouda for a deep, savory flavor.
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Herb Fusion: Add fresh herbs like dill or cilantro to elevate the freshness and give the salad a whole new taste profile that’s vibrant and inviting.
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Nutty Crunch: Sprinkle chopped walnuts or pecans for a delightful crunch and nutty flavor that pairs well with the other rich ingredients.
Feel inspired to get creative with these options and make this Loaded Baked Potato Salad your very own!
Storage Tips for Loaded Baked Potato Salad
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness and flavor.
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Freezer: While it’s best fresh, you can freeze the Loaded Baked Potato Salad for up to 1 month. To do so, transfer it to a freezer-safe container, but note that texture may change upon thawing.
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Reheating: For leftovers, gently reheat in the microwave, adding a splash of mayo or sour cream to restore creaminess if needed. Stir before serving.
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Serving Cold: This salad is delicious served cold or at room temperature, making it the perfect dish for summer gatherings. Enjoy the delightful flavors even after storing!
Expert Tips for Loaded Baked Potato Salad
- Warm Potatoes: Allow the potatoes to cool slightly before cutting; you want them warm to soak up the apple cider vinegar’s tangy flavor.
- Avoid Foil: Don’t wrap the potatoes in foil while baking; this will ensure a firmer and fluffier texture, which is crucial for a perfect Loaded Baked Potato Salad.
- Balance Vinegar: Adjust the apple cider vinegar to taste; if you’re not a fan of strong acidity, start with less and add more if desired.
- Chill Time: Remember to refrigerate the salad for at least 3 hours to allow flavors to meld; overnight chilling creates the best flavor integration.
- Garnish Wisely: Add extra chopped green onions just before serving for an inviting pop of color and fresh flavor!
Loaded Baked Potato Salad Recipe FAQs
What kind of potatoes should I use for the Loaded Baked Potato Salad?
I highly recommend using russet potatoes! They have a fluffy texture that makes for a perfect creamy base. Waxy potatoes can become mushy, while russets bake up tender and hold their shape beautifully.
How should I store leftovers of Loaded Baked Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to keep them chilled to maintain flavor and freshness. If you’re planning to transport or share it, placing it in a cooler can help keep it nice and cold!
Can I freeze Loaded Baked Potato Salad?
Absolutely! You can freeze it for up to 1 month. To do this, transfer the salad into a freezer-safe container. Just keep in mind that the texture may change a bit once thawed, so it might be best to mix in a little extra mayo or sour cream afterward for creaminess.
What if my salad is too dry after mixing?
If you find the salad is too dry, don’t fret! Just drizzle in a bit more mayo or sour cream and mix gently to combine. Start with a tablespoon at a time until you reach your desired creaminess. It’s all about finding that perfect balance!
Are there any dietary considerations for this recipe?
This Loaded Baked Potato Salad contains popular ingredients, but if you’re catering to specific dietary needs (like lactose intolerance), you can substitute Greek yogurt for sour cream. Additionally, for vegetarian options, consider using crispy tofu or a plant-based bacon alternative. Always check for allergy concerns regarding ingredients like cheese and bacon, especially when sharing with guests!
Can I modify the ingredients?
Yes, the beauty of this Loaded Baked Potato Salad is its versatility! Feel free to replace green onions with chives for a milder flavor, or even toss in some diced pickles or bell peppers for an extra crunch. The more the merrier when it comes to personalizing it to your taste!
Loaded Baked Potato Salad: Your New Favorite Summer Side
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Prepare the russet potatoes by piercing them with a fork and coating them with olive oil and kosher salt. Bake for 50-60 minutes until fork-tender.
- Cool the baked potatoes slightly, then peel and cut them into 1-inch chunks.
- Sprinkle the warm potato chunks with apple cider vinegar and let them sit for 15-30 minutes.
- Cook the bacon in a skillet until crispy, then crumble it into bite-sized pieces.
- Mix mayonnaise and sour cream in a bowl, adding salt and pepper.
- Combine the warm potatoes with the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese.
- Refrigerate for at least 3 hours, or overnight.