This Loaded Baked Potato Salad Recipe is a favorite summer side dish that will be the first thing to go at your next potluck or barbecue. The salad has a creamy dressing made with mayonnaise and sour cream and is filled with your favorite loaded baked potato toppings: bacon, cheese, and green onions.
What we love about this Loaded Potato Salad
I’ve always been a huge potato salad fan, and this is a family favorite. We love the creamy dressing and the nod to a loaded or twice baked potato. What’s not to love about a creamy cheddar bacon potato anything? This is guaranteed to be a favorite potluck or barbecue side. Even my child who doesn’t “like potato salad” likes this potato salad.
I love that it is so easy to prepare with very few ingredients. Just boil the potatoes and cook the bacon at the same time, then mix together the drained potatoes, chopped bacon and green onions, cheese and dressing. While you can serve the potato salad just after mixing, I do recommend refrigerating a little in advance to serve cold.
Looking for other summer barbecue dishes? Try our amazing Baby Back Barbecue Ribs, our Best Smashburger Recipe, our Vegetable Macaroni Salad, or our Potato Salad with Dill Pickles.
What you need to make this Loaded Baked Potato Salad
You will need the following ingredients:
- Large russet potatoes
- Salt
- Mayonnaise
- Sour cream
- Red wine vinegar or apple cider vinegar
- Kosher salt
- Coarsely-ground pepper
- Cooked bacon
- Sharp cheddar cheese
- Green onions
Loaded Potato Salad Recipe Substitutions
I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- I prefer using russet potatoes for this recipe, just like you would often use for a baked potato. If you can’t find large ones, you just need 3 1/2 – 4 pounds of russet potatoes, although a different type of potato could be used if needed.
- If you don’t have kosher salt, a different type of coarse salt, such as coarse sea salt, would work well.
- You could use chives in place of green onions.
- I like using sharp cheddar with this salad, but I have used medium cheddar too, and it tastes great. You could use a white cheddar or a different type of cheese if desired.
- I usually use red wine vinegar, but you could substitute it with a different vinegar, like apple cider vinegar or white vinegar.
Step-by-step Instructions for Loaded Baked Potato Salad
Step 1. Cook and cool potatoes according to recipe directions. While the potatoes cool, in a small bowl, whisk together the mayonnaise, sour cream, red wine vinegar, kosher salt, and coarsely ground pepper.
Step 2. Add the chopped bacon, shredded cheese, green onions, and dressing to the potatoes, setting aside the 2-3 tablespoons of the bacon and green onions for the garnish
Step 3. Using a spatula, gently fold the ingredients together to combine, to prevent the potatoes from crumbling.
Step 4. Cover and refrigerate for 2-3 hours or up to 24 hours. Stir in 1/4 cup of reserved dressing (if desired) and sprinkle with reserved bacon and green onions before serving, if desired.
Tips
- The best way to cook potatoes for potato salad is to start them in cold, salted water, and after bringing to a boil, simmer until just fork-tender. This ensures the insides don’t turn too soft while the outsides remain firm enough to hold their shape.
- You can make the potato salad in advance, but I wouldn’t recommend more than 24 hours before serving for the best presentation. Once stored in the fridge, the potatoes will absorb some of the dressing. You can reserve 1/4 cup of the dressing and add it just before serving if desired.
Frequently Asked Questions
| How to store potato salad? Can you make it ahead of time? |
| a. A mayonnaise-based potato salad lasts 3-4 days, covered, in the fridge. To keep it food safe, it should not be out at room temperature for more than 2 hours. If you are outside in the heat, it is only safe for one hour if left out and not refrigerated. If it has been left out in the heat, I wouldn’t keep it to serve for later, as mayonnaise, especially, is more susceptible to bacterial growth. b. You can freeze potato salad, but the texture and taste will be less desirable. The mayonnaise can separate once frozen, and the potatoes become soggy. c. You can absolutely make the potato salad in advance. I wouldn’t recommend more than 24 hours before serving for the best presentation. Once stored in the fridge, the potatoes will absorb some of the dressing. While I haven’t needed to do this, you can reserve 1/4 cup of the dressing and add it to the potato salad just before serving if desired. |
| What can I serve with Loaded Baked Potato Salad? |
| Potato salad is a popular summer side dish for barbecue food like hamburgers, barbecue chicken, brats, hot dogs, ribs, brisket, or fried chicken. Other side dishes that often accompany potato salad include baked beans, corn on the cob, pasta salad, cucumber salad, coleslaw, watermelon, fruit salad, and broccoli salad, |
Loaded Baked Potato Salad Recipe
This Loaded Baked Potato Salad Recipe is a favorite summer side dish that will be the first thing to go at your next potluck or barbecue. The salad has a creamy dressing made with mayonnaise and sour cream and is filled with your favorite loaded baked potato toppings: bacon, cheese, and green onions.
8
servings20
minutes13
minutes2-24
hoursIngredients
3 1/2 – 4 pounds russet potatoes (about 4 large), chopped into uniform 1-inch chunks
1 teaspoon salt
1 cup mayonnaise
1 cup sour cream
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon coarsely ground pepper
12 slices cooked bacon, finely chopped, with 2-3 tablespoons reserved for garnish
1 1/2 cups shredded sharp cheddar cheese
1/2 bunch of green onions, with 2-3 tablespoons reserved for garnish
Directions
- Place the potatoes in a large pot, and fill the pot with enough cold water to cover the potatoes. Add 1 teaspoon of salt, and bring the water to a boil. Reduce the heat to a simmer and cook the potatoes until fork-tender, checking after 10-14 minutes. Do not overcook the potatoes, or they will fall apart easily in the salad. Potatoes should be tender, but hold their shape and not crumble.
- Drain the potatoes in a colander and pour them into a large bowl. Let them cool until they aren’t too hot to handle.
- While the potatoes cool, in a small bowl, whisk together the mayonnaise, sour cream, red wine vinegar, kosher salt, and coarsely ground pepper. Optional: reserve 1/4 cup of the dressing to add just before serving if the potato salad will chill longer, and you would like to freshen the dressing.
- Add the chopped bacon, shredded cheese, green onions, and dressing to the potatoes, setting aside the 2-3 tablespoons of the bacon and green onions for the garnish. Using a spatula, gently fold the ingredients together to combine, to prevent the potatoes from crumbling.
- Cover and refrigerate for 2-3 hours or up to 24 hours. Stir in 1/4 cup of reserved dressing (if desired) and sprinkle with reserved bacon and green onions before serving, if desired.
Notes
- You can make the potato salad in advance, but I wouldn’t recommend more than 24 hours before serving for the best presentation. Once stored in the fridge, the potatoes will absorb some of the dressing. You can reserve 1/4 cup of the dressing and add it just before serving if the potato salad has chilled longer and you would like to freshen the dressing.
- While you can serve the salad immediately after making, covering and refrigerating the salad for 2-3 hours allows the flavors to meld.
