There’s something deeply satisfying about the familiar flavors of a loaded baked potato—creamy interior, crispy bacon, melted cheese, and fresh scallions. Now imagine transforming that taste into a cool salad that’s equally at home on summer picnic tables or winter potlucks. This Loaded Baked Potato Salad delivers that same rich experience in bite-sized salad form. It’s indulgent, yet makes enough to feed a crowd, and combines steakhouse flair with simple home cooking.
Why This Recipe Works
- Texture contrasts: Soft roasted potato chunks enveloped in creamy dressing, with salty bacon and crunchy scallions.
- Make-ahead friendly: Chilling the salad enhances its flavor and saves time on serving day.
- Universally loved: Inspired by steakhouse loaded potatoes but easy to share and serve anywhere.
- Flavor harmony: Sour cream’s tang, cheddar’s richness, and bacon’s savory saltiness balance perfectly.
- Adaptable: Swap toppings and add-ins to fit dietary preferences or ingredient availability.
Ingredients (Serves 12)
- 4 lbs russet potatoes
- 1–2 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 12 oz bacon, cooked, cooled, and chopped
- 6 green onions, sliced
- 1½ cups shredded medium cheddar cheese
Step-by-Step Instructions
1. Roast the Potatoes
Preheat oven to 400°F (200°C). Clean potatoes, pierce several times with a fork, then rub lightly with olive oil and salt. Bake 50–60 minutes until tender. Let rest 5 minutes, then peel and cut into 1-inch chunks (some rough edges are fine). Transfer to a large bowl and lightly toss with apple cider vinegar; let cool 15–30 minutes to absorb flavor.
2. Prepare the Dressing
In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), salt, and pepper until smooth.
3. Cook the Bacon
While potatoes roast, cook bacon until crispy using a skillet or oven method. Drain, cool, then chop into bite-size pieces.
4. Assemble the Salad
Once potatoes are cool, add bacon, chopped green onions, and cheddar cheese to the bowl. Pour dressing over and gently fold until all ingredients are evenly coated. Taste and adjust seasoning if needed.
5. Chill and Serve
Refrigerate for at least 3 hours or overnight to let flavors meld. Serve straight from the fridge or at room temperature.
Tips for Success
- Choose the right potatoes: Russets are ideal for fluffy texture and mild flavor.
- Don’t overmix: Gently fold to preserve potato texture.
- Customize toppings: Add pickles, jalapeños, dill, or crispy shallots.
- Make it lighter: Swap mayo for Greek yogurt or reduce to half.
- Reheat option: Warm portions individually in a microwave or oven pan.
Variations Worth Trying
- Buffalo twist: Add buffalo sauce to dressing and top with blue cheese.
- Loaded vegetarian: Omit bacon and add smoked paprika for depth.
- Potato salad bar: Serve bacon, cheese, chives, and cream separately for self-serve assembly.
Serving Suggestions
This salad pairs well with:
- Grilled meats or BBQ
- Cold fried chicken
- Garden salads and slaws
- Fresh fruit or cobbler for dessert
Perfect for picnics, cookouts, holiday gatherings, or office potlucks.
Nutrition Note
- High in protein and fats: Protein from bacon and cheese; fats from mayo and bacon.
- Starchy base: Potatoes provide energy and fiber.
- Balance with veggies: Pairing with salad or fruit is ideal.
Storage & Shelf Life
- Refrigerator: Store covered in an airtight container for up to 4 days.
- Freezer option: Not recommended—potatoes lose texture when frozen.
- Leftover revival: Let sit at room temperature 10 minutes before serving for best flavor.
Final Thoughts
This Loaded Baked Potato Salad brings all the comforting, indulgent flavors of a steakhouse loaded baked potato to a classic side dish format. It elevates summer gatherings or winter dinners with its satisfying textures and crowd-pleasing taste. Easy to make ahead, easy to serve, and virtually impossible not to enjoy.
Loaded Baked Potato Salad
Ingredients
- 4 lbs russet potatoes
- 1 –2 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 12 oz bacon cooked, cooled, and chopped
- 6 green onions sliced
- 1½ cups shredded medium cheddar cheese
Instructions
Roast the Potatoes
- Preheat oven to 400°F (200°C). Clean potatoes, pierce several times with a fork, then rub lightly with olive oil and salt. Bake 50–60 minutes until tender. Let rest 5 minutes, then peel and cut into 1-inch chunks (some rough edges are fine). Transfer to a large bowl and lightly toss with apple cider vinegar; let cool 15–30 minutes to absorb flavor.
Prepare the Dressing
- In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), salt, and pepper until smooth.
Cook the Bacon
- While potatoes roast, cook bacon until crispy using a skillet or oven method. Drain, cool, then chop into bite-size pieces.
Assemble the Salad
- Once potatoes are cool, add bacon, chopped green onions, and cheddar cheese to the bowl. Pour dressing over and gently fold until all ingredients are evenly coated. Taste and adjust seasoning if needed.
Chill and Serve
- Refrigerate for at least 3 hours or overnight to let flavors meld. Serve straight from the fridge or at room temperature.
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