Loaded Baked Potato Salad

This loaded baked potato salad brings all the best parts of a steakhouse favorite straight to your summer table. Fluffy baked potatoes mingle with crisp bacon, cheddar cheese, and scallions in a creamy dressing, making each bite as comforting as it is satisfying. Whether I am hosting a family BBQ or bringing a dish to share at a potluck, this salad always disappears fast and has become one of my go-to recipes when I want something a little extra special for a crowd.

I started making this when I needed to use up leftover baked potatoes and now my friends request it constantly whenever we get together for summer cookouts. The blend of creamy potatoes with sharp cheddar and smoky bacon is simply irresistible.

Ingredients

• Russet potatoes: give the salad a hearty texture and fluffy interior for the perfect base Always look for firm potatoes with no soft spots or green patches
• Olive oil: helps crisp up potato skins in the oven Use extra virgin for added richness
• Apple cider vinegar: adds brightness and helps balance out the creamy ingredients Choose a raw unfiltered variety for best flavor
• Mayonnaise: brings signature creaminess and binds everything together Opt for real mayo over salad dressing
• Sour cream or Greek yogurt: gives that tangy note and extra richness Buy full-fat for the best texture
• Kosher salt: ensures even seasoning throughout Go for flaky kosher salt which is easier to sprinkle
• Freshly ground black pepper: wakes up all the flavors Use a pepper mill for the freshest taste
• Bacon: provides a savory crunch Choose thick-cut bacon for more chew and intense flavor
• Green onions: add color and mild onion flavor Pick bunches with crisp green tops
• Medium cheddar cheese: makes things melty and sharp Look for blocks of cheese you can shred yourself for the best melt

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to four hundred degrees Fahrenheit Clean the potatoes and place them on a baking sheet Pierce each several times with a fork Brush lightly with olive oil and sprinkle generously with kosher salt Bake for fifty to sixty minutes until the potatoes are fork tender and the skins feel crisp Let them cool for five minutes

Peel and Cut the Potatoes:

Once cool enough to handle but still warm peel off the skins and cut the potatoes into one-inch chunks Do not worry if the pieces look a bit ragged as this adds character to the salad Transfer all chunks into a large mixing bowl

Season the Warm Potatoes:

While the potatoes are still warm sprinkle on the apple cider vinegar This step lets the potatoes soak up flavor Let them rest for fifteen to thirty minutes until fully cooled

Cook the Bacon:

While waiting on the potatoes cook your bacon either in a large skillet on medium heat or place strips on a baking sheet and bake at four hundred degrees until crisp Once cooled crumble or chop into bite-size pieces

Prepare the Dressing:

In a small bowl combine mayonnaise and sour cream Whisk until perfectly smooth Then season with salt and pepper

Combine Everything:

Once the potatoes have cooled to room temperature pour the creamy dressing over them Add in crumbled bacon sliced green onions and shredded cheddar cheese Gently fold to combine without breaking up the potatoes too much Taste and adjust seasoning if needed

Chill Before Serving:

Cover and refrigerate the salad for at least three hours or even overnight This helps the flavors meld and the salad to thicken slightly Serve chilled

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Cheddar is my favorite part of this salad and I love using extra sharp varieties for a bold taste The first time my kids helped shred the cheese we ended up with generous handfuls and nobody complained One family gathering my nephew sneaked extra bacon into his bowl and declared it the best salad ever

Storage Tips

Store leftovers in an airtight container in the refrigerator and the flavors will only get better the next day If you are prepping for a party you can fully assemble the salad the night before and chill until ready to serve Avoid freezing since the texture of the potatoes can become grainy after thawing

Ingredient Substitutions

If you need this salad a little lighter try swapping half the mayonnaise for more Greek yogurt For a vegetarian version omit the bacon and add roasted chopped mushrooms or a handful of smoked almonds You can also use red potatoes if you prefer a waxier texture that holds its shape

Serving Suggestions

Serve this potato salad as a side for burgers grilled chicken or barbecue ribs It is also fantastic as a hearty lunch alongside leafy greens or sliced cucumbers If you want to add an extra pop crumble a bit more crispy bacon or fresh chopped herbs right before serving

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Cultural and Historical Context

Potato salad has deep roots in American barbecue and picnic traditions but the loaded baked version channels all the indulgence of classic steakhouse comfort food Layering baked potatoes with rich toppings is a familiar sight at many big gatherings and this salad is an easy way to bring everyone together around a big bowl

Recipe FAQs

→ Why roast the potatoes instead of boiling?

Roasting the potatoes intensifies their flavor and keeps the salad from becoming watery, enhancing the finished texture and taste.

→ Can I substitute Greek yogurt for sour cream?

Greek yogurt is a perfect option for a tangy, lighter version while maintaining a creamy consistency.

→ Does the salad need to chill before serving?

Chilling allows flavors to meld and improves texture, making the salad taste better after a few hours in the fridge.

→ How can I keep bacon crispy in the salad?

Add bacon just before serving or cook it extra crisp to help it retain texture, even after mixing with the dressing.

→ How long does this salad last refrigerated?

It keeps well in an airtight container for up to four days, letting you make it ahead for events.