Loaded Baked Potato Salad

This loaded baked potato salad brings all the flavors of a steakhouse favorite to your own kitchen in an irresistible side dish. Every bite is creamy and satisfying with smoky bacon salty cheddar and cool tangy dressing making it perfect for potlucks or a crowd.

I first made this when I needed a hearty side for a summer cookout and now it is my go-to for family gatherings because there are never any leftovers

Ingredients

• Russet potatoes: for the classic fluffy texture look for ones that feel heavy with smooth skin
• Olive oil: helps crisp the potato skins during baking choose a fresh bottle for best flavor
• Apple cider vinegar: brightens the salad and balances richness I prefer unfiltered for more complexity
• Mayonnaise: brings creaminess try to choose a brand with a clean eggy flavor
• Sour cream or Greek yogurt: adds tang and lightens the dressing use full fat for best texture
• Kosher salt: seasons both potatoes and dressing evenly
• Freshly ground black pepper: adds gentle heat and sharpness
• Bacon: smoky and salty the better the bacon the better the salad look for thick cut
• Green onions: offer crunch and a fresh bite go for firm stalks with no wilting
• Cheddar cheese: contributes that melty savory note use medium for balanced flavor and shred it yourself if possible

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to four hundred degrees Fahrenheit Lay cleaned potatoes on a baking sheet and prick each one four to five times with a fork Rub with olive oil and a pinch of kosher salt Bake for fifty to sixty minutes until the inside yields easily to a tester Let cool five minutes

Prep the Potatoes:

When just cool enough to touch remove the potato skins and cut potatoes into one inch chunks A little crumbling is fine as it adds to the final texture Place all the pieces in a large mixing bowl

Season the Potatoes:

While the potatoes are still warm sprinkle with apple cider vinegar This encourages the potatoes to soak up flavor Let rest fifteen to thirty minutes until cooled

Cook the Bacon:

While potatoes cool cook bacon either in a skillet or on a lined baking sheet in the oven until crisp About fifteen minutes at four hundred degrees works well Drain and crumble into bite size pieces

Mix the Dressing:

In a small bowl whisk together mayonnaise and sour cream or Greek yogurt Add kosher salt and black pepper and mix until smooth

Combine and Chill:

Add the cooled potatoes bacon green onions and cheddar cheese to the bowl Pour over the dressing Gently fold until everything is evenly coated Taste and adjust salt and pepper if needed Transfer to refrigerator and let chill at least three hours up to overnight

Pin it

I always look forward to the craggy potato bits that soak up all the dressing My kids still tell the story about attempting to sneak extra cheddar when I turned my back

Storage Tips

Store leftover potato salad tightly covered in the refrigerator and it will stay fresh for up to four days I recommend giving it a gentle stir before serving if it sits overnight as some dressing may settle at the bottom Avoid freezing since creamy dressings can separate

Ingredient Substitutions

If you prefer a lighter version swap in Greek yogurt for some or all of the sour cream For a vegetarian option use crisp chickpea bacon or skip the bacon and boost flavor with smoked paprika If cheddar is not available try Monterey Jack or Colby for a similar melt and taste

Serving Suggestions

Serve this salad alongside grilled steaks burgers or even roast chicken It is also a great anchor for a buffet table at summer parties For extra flair sprinkle with more green onion or a touch of smoked paprika just before serving

Cultural Context

Loaded baked potato salad is a playful riff on the classic American baked potato These flavors are popular in barbecue joints and steakhouses especially throughout the Midwest and South so serving this dish can bring a bit of that hearty comfort and hospitality home

Frequently Asked Questions

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and adds a lighter, tangy flavor without compromising creaminess.

→ How long should I chill the potato salad before serving?

Chill the salad for at least 3 hours or overnight to allow the flavors to meld and improve.

→ Is it best to peel the potatoes before or after baking?

Peel the potatoes after baking for easier handling and a perfect texture in your salad.

→ What type of bacon works best?

Thick-cut bacon cooked until crisp gives the best texture and a mouthwatering smoky flavor.

→ How long can I store leftovers in the fridge?

Keep leftovers covered in the refrigerator for up to 4 days for optimal freshness and flavor.

→ Can this salad be served warm?

It can be served slightly warm, but it tastes best after thoroughly chilling so flavors blend.