If you are searching for a crowd-pleaser that’s both comforting and packed with flavor, the Loaded Baked Potato Salad Recipe is exactly what you need. This dish takes the classic potato salad to a whole new level by combining tender roasted russet potatoes with crispy turkey bacon, sharp cheddar cheese, fresh green onions, and a creamy blend of mayonnaise and sour cream. It’s like all the best parts of a loaded baked potato, but served chilled and perfect for any gathering, picnic, or family meal. The balance of textures and flavors makes it irresistibly delightful every single time.
Ingredients You’ll Need
The magic of this Loaded Baked Potato Salad Recipe starts with just a handful of simple yet thoughtfully chosen ingredients. Each one plays an essential role, whether adding creamy richness, smoky crunch, or vibrant freshness, creating a dish that’s anything but ordinary.
- Russet potatoes: The sturdy, starchy base that holds its shape beautifully after roasting, giving great texture.
- Turkey bacon: Crispy and flavorful, delivering that smoky crunch without overwhelming the salad.
- Mayonnaise: Adds a creamy, tangy backbone that binds everything together smoothly.
- Sour cream: Brings a subtle tartness and richness that lightens and elevates the dressing.
- Medium cheddar cheese: Sharp and creamy, this adds delightful bursts of savory flavor throughout.
- Green onions: Fresh and mildly pungent, providing a crisp burst of color and brightness.
- Salt and pepper: Essential seasonings that enhance the natural flavors of each ingredient.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F. Roast the cleaned russet potatoes whole on a baking sheet for 50 to 60 minutes or until a fork slides in easily. This slow roasting process brings out a lovely, earthy depth while keeping the potatoes firm enough to hold their shape in the salad.
Step 2: Prepare the Potatoes for Salad
Let the roasted potatoes cool for a bit until they’re warm but manageable. Peel off the skin—it should come off easily after roasting—and cut the potatoes into bite-sized chunks. This step ensures every forkful has a perfect potato texture without falling apart.
Step 3: Cook and Crumble the Turkey Bacon
While the potatoes roast, cook the turkey bacon until it’s nice and crispy. Once cooled, crumble it into small savory pieces that will add crunch and smoky goodness throughout the salad.
Step 4: Make the Creamy Dressing
In a mixing bowl, combine the mayonnaise and sour cream. Season this creamy blend with salt and pepper to taste. This dressing is simple, but it perfectly complements the heartier ingredients and brings them all together.
Step 5: Combine All Ingredients Gently
In a large bowl, fold the warm potato chunks into the mayo-sour cream dressing. Add the crumbled bacon, chopped green onions, and shredded medium cheddar cheese. Gently toss everything just until evenly mixed, ensuring the potatoes stay intact and every bite is loaded with flavor.
Step 6: Chill Before Serving
Allow your Loaded Baked Potato Salad Recipe to chill in the refrigerator for at least 3 hours. This rest time lets the flavors meld beautifully and brings that refreshing chill that makes it so perfect for warm-weather meals or barbecues.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
To finish off, sprinkle a bit of extra shredded cheddar or thinly sliced green onions on top. A few crispy bacon bits added just before serving can also elevate the presentation and add that irresistible finishing crunch.
Side Dishes
This salad pairs wonderfully with grilled meats, like chicken or steak, as well as barbecue dishes. It also works beautifully alongside fresh green salads or roasted vegetables, making it a versatile choice for any menu.
Creative Ways to Present
For a fun twist, serve individual portions in small bowls garnished with a sprig of parsley or chives. Alternatively, hollow out large roasted potatoes and spoon the salad back inside for an ultra-loaded display that delights guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them tightly covered in the refrigerator. The flavors actually improve after sitting overnight, making it a perfect dish to prepare ahead of time. Just be sure to consume within 3 to 4 days for the freshest taste.
Freezing
This Loaded Baked Potato Salad Recipe is best enjoyed fresh or refrigerated rather than frozen. Freezing can alter the texture of the potatoes and dressing, so it’s not recommended if you want to maintain that creamy, chunk-perfect salad consistency.
Reheating
Reheating is generally not necessary for this salad since it’s meant to be served cold. However, if you prefer it at room temperature, simply take it out of the fridge about 30 minutes before serving to develop more aromatic flavors without sacrificing texture.
FAQs
Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon will add a richer, smokier flavor, but turkey bacon is a delicious lighter alternative that still provides fantastic crunch and taste.
Is this salad gluten-free?
Yes, this Loaded Baked Potato Salad Recipe is naturally gluten-free, assuming all ingredients like bacon and mayonnaise are gluten-free certified. Always check labels to be sure.
Can I make this salad vegan or dairy-free?
You can substitute the mayo and sour cream with vegan alternatives and omit or swap the cheese and bacon with plant-based versions to create a delicious dairy-free or vegan variant of this recipe.
How long does the salad last in the fridge?
When stored properly in an airtight container, the salad will stay fresh and flavorful for about 3 to 4 days in the refrigerator.
Can I add other vegetables to the salad?
Definitely! Chopped celery, diced bell peppers, or even peas can be mixed in to introduce extra color and crunch—feel free to make it your own.
Final Thoughts
I can’t recommend this Loaded Baked Potato Salad Recipe enough for those moments when you want a classic made exciting. It’s easy to prepare with straightforward ingredients, yet it delivers so much flavor and texture balance that everyone will ask for seconds. Next time you’re planning a meal or a get-together, trust me—this salad will steal the show every time.
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato Salad is a hearty and flavorful twist on the classic potato salad, featuring crispy turkey bacon, creamy mayonnaise and sour cream dressing, sharp cheddar cheese, and fresh green onions. Perfect for gatherings, potlucks, or summer barbecues, this recipe combines the comforting taste of baked potatoes with rich, savory toppings for a satisfying side dish.
Ingredients
Potatoes
- 4 pounds russet potatoes
Bacon
- 12 ounces turkey bacon
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- Salt, to taste
- Black pepper, to taste
Add-ins
- 1 1/2 cups medium cheddar cheese, shredded
- 6 green onions, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast the potatoes: Clean the russet potatoes thoroughly and place them on a baking sheet. Roast in the oven for 50-60 minutes or until they are fork-tender. Allow them to cool slightly before peeling off the skins and cutting into bite-sized chunks.
- Cook the bacon: In a skillet, cook the turkey bacon over medium heat until it is crispy. Once done, crumble the bacon into small pieces and set aside.
- Prepare the dressing: In a mixing bowl, combine the mayonnaise and sour cream. Season with salt and freshly ground black pepper according to your taste preferences and mix well.
- Combine ingredients: Gently fold the roasted potato chunks into the dressing. Add the crumbled turkey bacon, chopped green onions, and shredded cheddar cheese. Mix everything carefully to avoid breaking the potatoes too much while ensuring the ingredients are evenly distributed.
- Chill the salad: Cover the bowl and refrigerate the loaded baked potato salad for at least 3 hours to allow flavors to meld and serve chilled for the best taste and texture.
Notes
- Russet potatoes are preferred for their fluffy texture after roasting, but Yukon Gold can be used as a substitute.
- Use turkey bacon to keep the dish lower in fat compared to regular bacon.
- For extra flavor, consider adding a small amount of chopped fresh herbs such as parsley or chives.
- If desired, swap sour cream for Greek yogurt for a tangier, lower-fat dressing.
- This salad can be made a day ahead and stored in the fridge, flavors improve overnight.
