Name: The BEST Loaded Baked Potato Salad Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 pounds russet potatoes, scrubbed; 1 cup sour cream; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups shredded cheddar cheese; 8 slices cooked bacon, crumbled; 1/2 cup green onions, sliced; 2 tablespoons fresh parsley, chopped (optional)

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If you’re looking to wow a crowd or simply indulge your own potato cravings, The BEST Loaded Baked Potato Salad Recipe is about to become your new obsession. Think of everything you love about a baked potato—cheddar cheese, crispy bacon, tangy sour cream, and fresh green onions—all tossed together in a creamy, crave-worthy salad. Perfect for backyard barbecues, picnics, or cozy dinners, this dish is more than just a side: it’s a showstopper that’ll have everyone asking for seconds. With every bite, you’ll celebrate the unmatched comfort of classic flavors and the irresistible richness only a loaded baked potato can deliver.

The BEST Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it classic and simple, but every ingredient plays a memorable part in flavor, texture, and that mouthwatering look! Select quality, fresh add-ins to make The BEST Loaded Baked Potato Salad Recipe really stand out.

Russet potatoes: The starchy texture gives your salad that tender, creamy base we all love.
Sour cream: Adds that unmistakable tang and creamy richness that ties everything together.
Mayonnaise: Rounds out the dressing for a smooth, luscious mouthfeel—don’t skip it!
Dijon mustard: Just a touch brings lively zip and depth, balancing all the creamy elements.
Garlic powder: Enhances the entire dish with subtle savory notes you’ll notice in every forkful.
Salt: Essential for coaxing out every bit of flavor from the potatoes and creamy dressing.
Black pepper: Adds a gentle spice and complexity without overpowering the other ingredients.
Shredded cheddar cheese: Go for extra sharp for the fullest flavor—this brings melty, cheesy goodness!
Cooked bacon: Crispy, smoky bites of bacon turn this salad from good to unforgettable.
Green onions: They punctuate each bite with a fresh, peppery burst of color and flavor.
Fresh parsley (optional): For a pop of color and an herbaceous finish that’s as pretty as it is tasty.

How to Make The BEST Loaded Baked Potato Salad Recipe

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C) for perfectly fluffy potatoes. Scrub your russets well, pierce them with a fork (this lets out steam and prevents any potato explosions), and arrange them on a baking sheet. Baking brings out a deeper, richer flavor than boiling, and keeps the potato cubes firm enough to soak up the creamy dressing later.

Step 2: Cool and Prep the Potatoes

After about 50 to 60 minutes in the oven, your potatoes should be fork-tender. Let them cool just enough to handle safely—too hot and they’ll fall apart, too cold and they’re trickier to peel. Once cooled, peel those skins, and chop the potatoes into hearty, bite-sized cubes. This is the key to giving The BEST Loaded Baked Potato Salad Recipe its signature texture and mouthfeel.

Step 3: Make the Creamy Dressing

Grab a large bowl and whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. This dreamy mixture is the backbone of your salad—rich, savory, and just sharp enough to keep things lively.

Step 4: Bring It All Together

Add your cubed potatoes, shredded cheddar, crumbled bacon, and sliced green onions right into the bowl with your dressing. Use a big spoon or spatula and gently fold everything together. Be careful not to mash the potatoes; you want them coated but still intact, with little pockets of cheese and bacon in every bite.

Step 5: Chill and Finish

Cover the bowl tightly and pop it in the refrigerator for at least an hour. This crucial step allows all those flavors to meld and gets the salad cold and creamy—making every bite of The BEST Loaded Baked Potato Salad Recipe even more irresistible. Garnish generously with parsley just before serving for that finishing touch.

How to Serve The BEST Loaded Baked Potato Salad Recipe

Garnishes

The finishing flourishes truly celebrate this salad! Extra crumbles of bacon, an extra pinch of green onions, or a sprinkle of shredded cheddar right before serving make every spoonful Instagram-worthy. Fresh parsley adds that final pop of green and freshness, bringing all the built-in flavors to life.

Side Dishes

You can’t go wrong partnering The BEST Loaded Baked Potato Salad Recipe with grilled burgers, barbecue chicken, or steaks hot off the grill. It’s also a show-stealer at picnics alongside crispy fried chicken, grilled corn on the cob, or a crisp green salad for balance. Honestly, it pairs with anything your guests love!

Creative Ways to Present

Try spooning the salad into individual ramekins or mason jars for portable picnic servings, or serve on a giant platter with a topping bar of extra fixings (chives, extra cheese, diced pickles). It’s also fun to hollow out baked potato skins and fill them with the salad for handheld party bites.

Make Ahead and Storage

Storing Leftovers

The BEST Loaded Baked Potato Salad Recipe tastes even better the next day as the flavors continue to mingle. Simply cover tightly and store in the refrigerator; it’ll keep beautifully for up to 3 days. Give everything a gentle toss before serving to redistribute the dressing.

Freezing

Unfortunately, this isn’t a salad that freezes well—the creamy dressing tends to separate and the texture of the potatoes gets a little grainy after thawing. If you want to prep ahead, stick to refrigerating and enjoy it within a few days for the best results.

Reheating

This dish shines brightest served chilled or at room temperature. If you prefer it slightly warm, microwave individual portions on low power, stirring occasionally, just until gently warmed. Be cautious not to overheat, or the dressing may separate and lose its luscious creaminess.

FAQs

Can I use a different type Side Dish

Absolutely! While russet potatoes create the classic texture, Yukon Golds or red potatoes also work nicely and hold their shape well. Just know that waxier potatoes might have a slightly less “fluffy” mouthfeel.

Is there a lighter version of The BEST Loaded Baked Potato Salad Recipe?

Yes! Swap out part or all of the sour cream for plain Greek yogurt, and use light mayonnaise. You’ll still get all the creamy tang but with a bit less richness and fewer calories.

Can I make this potato salad vegetarian?

Definitely. Just skip the bacon or replace it with crispy vegetarian bacon or smoked tempeh bits. All the other flavors of The BEST Loaded Baked Potato Salad Recipe will still shine through.

What’s the best way to cook bacon for this recipe?

For easy cleanup and extra-crisp bacon, try baking it on a foil-lined sheet pan at 400°F (200°C) for 15-20 minutes. Once crispy, drain on paper towels and crumble—it’s perfect every time!

Why do you chill the salad before serving?

Chilling allows the potatoes to absorb some of the dressing, helping all the flavors blend into pure potato salad bliss. Plus, it helps the texture set up so you get neat, satisfying scoops.

Final Thoughts

If you’re ready to turn a classic side dish into the star of the table, The BEST Loaded Baked Potato Salad Recipe is calling your name. Gather your favorites, mix up a batch, and get ready for enthusiastic compliments—this is comfort food magic at its finest!

The BEST Loaded Baked Potato Salad Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This loaded baked potato salad recipe is a crowd-pleaser for any occasion. Creamy, flavorful, and packed with all the classic baked potato toppings, it’s sure to be a hit at potlucks, barbecues, or as a hearty side dish for any meal.

Ingredients

Scale

Potato Salad:

3 pounds russet potatoes, scrubbed

Dressing:

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Additional Toppings:

1 1/2 cups shredded cheddar cheese
8 slices cooked bacon, crumbled
1/2 cup green onions, sliced
2 tablespoons fresh parsley, chopped (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Bake Potatoes: Pierce the potatoes with a fork and bake on a sheet for 50-60 minutes until tender. Let cool, peel, and cut into cubes.
Prepare Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
Combine Ingredients: Add potatoes, cheddar cheese, bacon, and green onions to the dressing. Toss gently to coat.
Chill: Refrigerate for at least 1 hour to meld flavors. Garnish with parsley before serving.