Loaded Baked Potato Salad
Loaded Baked Potato Salad has all the flavor of a steakhouse baked potato, but it is chunky, cool, and tangy just like classic potato salad. Serve this traditional southern side dish at your next picnic, potluck, or family supper.
For a classic potato salad recipe, check out my Southern Potato Salad. And for more delicious potato recipes try Steakhouse Mashed Potatoes, Deluxe Cheesy Hash Browns, and Frozen Sweet Potato Fries in Air Fryer next!
What Makes This a Loaded Baked Potato Salad?
Loaded baked potato salad includes all the fixings of a fully loaded baked potato: crispy bacon, sour cream, sharp cheddar cheese, and a sprinkle of green onions. It is an upgrade from traditional potato salad and bound to be a crowd pleaser at any gathering.
Why you will love Loaded Baked Potato Salad:
Easy! There is no need for a large pot or standing over the stove. Instead of boiling, we bake the potatoes, wait for them to cool down, then add in the other ingredients. It is so simple!
Versatile! Mix and match ingredients to make your best loaded baked potato salad.
A Family Favorite! Make this once and it will be a top requested side dish at every family function.
Ingredients for Loaded Baked Potato Salad Recipe
You will need the following ingredients:
- Potatoes: Waxy potatoes work best for this recipe because they do not mash up easily. We want chunky potato salad; we are not making mashed potatoes. So opt for red potatoes, new potatoes, or even Yukon gold potatoes, and skip the russet potatoes.
- Olive oil: This helps the potato skin crisp up while it bakes.
- Sour cream: This adds a creamy, tangy quality to the potato salad. It also lightens up the richness of the mayo.
- Mayonnaise: This gives the potato salad a creamy consistency and plenty of body.
- Bacon: Precooked and chopped for salty, savory bits of flavor.
- Green onions: Chopped.
- Cheddar cheese: Shredded for the perfect cheesy touch.
- Seasoning: I use seasoned salt (adjust to taste) and black pepper.
How to Make Loaded Baked Potato Salad
Bake Potatoes Until Fork Tender
Preheat the oven to 375°F. While the oven is heating up, prepare your potatoes.
Wash the potatoes thoroughly in order to remove debris from the potato skin. Use a fork and prick several holes all around the potato by stabbing it with the fork.
Place the potatoes on a sheet pan or baking sheet lined with parchment paper. Drizzle the olive oil over the potatoes and rub it all around them.
Place the potatoes in the oven to bake for 30-45 minutes, or until they are fork tender.
Cool & Peel Potatoes
Once they’re tender, remove them from the oven and allow them to cool for at least 20 minutes.
When they are cool enough to handle, remove the skin from the potatoes, or remove them from half, and leave the other half on for more texture and flavor.
Cut the cooled potatoes into small pieces and add them to a large mixing bowl.
Mix In Other Ingredients
Now add in your sour cream and mayonnaise, bacon bits, green onions, cheese, and seasoned salt and pepper.
Use a spoon to gently fold all of the ingredients into the potatoes, careful not to break the potatoes up too much. You want the loaded potato salad to be chunky instead of creamy.
Serve Immediately or Chill for Later
Serve right away, or place it in an airtight container in the fridge for up to 3 days. Enjoy!
Tips and Variations for Loaded Baked Potato Salad
- Remember to salt the potatoes before baking them. Potatoes are naturally very bland so if you forget this crucial step, your potato salad will lack flavor.
- Instead of green onions or scallions, you can use chives.
- Save some calories by swapping sour cream for plain non-fat Greek yogurt.
- You can make loaded baked potato salad up to 2 days in advance. The ingredients have to meld and develop the best flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
FAQ
What’s the difference between loaded baked potato salad and classic potato salad?
Classic potato salad usually includes hard-boiled eggs, pickles, and vinegar. Whereas this recipe includes toppings most likely used to make loaded baked potatoes (bacon, sharp cheddar cheese, sour cream, and green onions).
Why do you add vinegar to potato salad?
Some recipes suggest adding a splash of vinegar to warm potatoes for a punch of flavor. It adds depth of flavor but it is totally optional.
How do you keep potatoes from getting mushy in potato salad?
Allow the potatoes to cool and release steam before slicing them and adding other ingredients. If the moisture does not escape, the potatoes become mushy. Also, avoid using starchy potatoes because they tend to fall apart once cooked.
More delicious side dishes you’ll love
- Sweet Potato Casserole with Marshmallows
- Delicious Green Gumbo: a Fusion of two Southern Staples
- Crispy Homemade Wonton Chips
Ingredients
- 4 medium Potatoes
- 2 tablespoons Olive oil
- 1 cup Sour cream
- 1 cup Mayonnaise
- 8 slices Bacon cooked and chopped
- 2 sprigs Green onions chopped
- 1 cup Cheddar cheese shredded
- 2 teaspoons Seasoned salt adjust to taste
- 1 teaspoon Black pepper
Instructions
- Preheat your oven to 375°F. While the oven is heating up, prepare your potatoes.
- Wash the potatoes thoroughly to remove any debris from the skin. Use a fork and prick several holes all around the potato by stabbing it with the fork.
- Place the potatoes on a sheet pan lined with parchment paper. Drizzle the olive oil over the potatoes and rub it all around them.
- Place the potatoes in the oven to bake for 30-45 minutes, or until they are fork tender.
- Once they’re tender, remove them from the oven and allow them to cool for at least 20 minutes.
- When they are cool enough to handle, remove the skin from the potatoes, or remove them from half, and leave the other half on for more texture and flavor.
- Cut the potatoes into small pieces and add them to a large bowl.
- Now add in your sour cream and mayonnaise, bacon bits, green onions, cheese, and seasoned salt and pepper.
- Use a spoon to gently fold all of the ingredients into the potatoes, careful not to break the potatoes up too much. You want the potato salad to be chunky instead of creamy.
- Serve right away, or place it in an airtight container in the fridge for up to 3 days. Enjoy!
Nutrition
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