If you’re looking for pure comfort in a bowl, the Loaded Baked Potato Salad Recipe is your new go-to! Imagine all the best parts of a classic loaded baked potato—golden potatoes, crispy bacon, tangy sour cream, gooey cheddar, and fresh chives—transformed into a creamy, crowd-pleasing salad. Perfect for picnics, BBQs, potlucks, or honestly, any time you want something hearty and bursting with flavor, this dish truly has it all. Every bite is rich, savory, and delightfully satisfying, sure to become a star at your table!

Ingredients You’ll Need

Loaded Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Great news: You probably already have most of what you need! Each ingredient in this Loaded Baked Potato Salad Recipe brings something special to the platter—whether it’s creamy, crunchy, cheesy, or fresh, every element plays a starring role in flavor and texture.

Russet potatoes: The heart of the salad; their fluffy insides and robust skins mimic classic baked potato texture.
Olive oil: Helps create beautifully crisp, flavorful skins while the potatoes bake.
Salt: Essential for seasoning both the skins before baking and the salad to finish.
Black pepper: Adds just the right touch of sharpness to balance the creaminess.
Sour cream: Brings tang and creaminess, reminiscent of a perfectly dressed baked potato.
Mayonnaise: Adds richness and helps bind everything together with smooth texture.
Dijon mustard: Lends a gentle zing that elevates every bite.
Garlic powder: Gives the salad a warm, savory undertone that makes it irresistible.
Onion powder: Enhances the overall depth of flavor, echoing those classic baked potato fixings.
Shredded sharp cheddar cheese: Delivers that iconic gooey, melty taste we all crave in a loaded baked potato.
Bacon (cooked and crumbled): Crunchy, salty, meaty bits that add unbeatable texture and flavor.
Chopped green onions: Their punchy freshness brightens up every mouthful.
Chopped fresh chives: The ultimate herby finish, both for flavor and a pop of green color.
Salt and pepper to taste: Always adjust these at the end to make sure the salad is spot-on to your liking!

How to Make Loaded Baked Potato Salad Recipe

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Give the russet potatoes a good scrub (no peeling yet!) and prick them all over with a fork. This helps them cook evenly and prevents any kitchen mishaps from steam build-up. Rub each potato with olive oil, salt, and pepper to make the skins extra crisp and flavorful. Arrange them directly on the oven rack and bake for 45 to 55 minutes, until they’re fork-tender with crisp skins. Your kitchen will already smell incredible by this point!

Step 2: Cool, Peel, and Chop

Let your hot, fragrant potatoes cool completely after baking—patience is key here so you don’t end up with a mushy salad. Once cool, peel off the skins (they should slip off easily) and cut the potatoes into satisfyingly chunky, bite-sized pieces. This ensures every forkful is perfectly balanced between creamy and hearty.

Step 3: Make the Creamy Dressing

This dressing is the magic that brings the whole Loaded Baked Potato Salad Recipe together! In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, and onion powder until smooth. The result is a luscious, tangy base that coats each piece of potato beautifully.

Step 4: Combine and Add the Goodies

Add your chopped potatoes to the bowl of dressing, followed by the shredded sharp cheddar, crumbled bacon, green onions, and chives. Gently fold everything together so each ingredient is evenly covered. It’s almost impossible not to sneak a little taste at this point—the aroma alone is irresistible!

Step 5: Season and Chill

Taste your salad and add salt and pepper as needed. For the best flavor, cover the bowl and let your salad chill in the fridge for at least an hour. This little nap helps all those delicious flavors fully meld together and ensures the salad is cold and refreshing when you serve it.

How to Serve Loaded Baked Potato Salad Recipe

Garnishes

Don’t be shy with the finishing touches! Try a generous sprinkle of extra crumbled bacon, sliced green onions, or freshly snipped chives over the top for color, crunch, and that unmistakable loaded baked potato vibe. If you like a little heat, a dash of hot sauce or even a few pickled jalapeño slices are terrific additions.

Side Dishes

This hearty salad pairs beautifully with grilled meats, BBQ chicken, juicy burgers, or even a simple green salad. The Loaded Baked Potato Salad Recipe fits right in at a summer cookout or as a cozy winter dinner side. It’s also a standout on its own for lunch—you might find yourself going back for seconds!

Creative Ways to Present

For something fun and memorable, try serving individual portions in small mason jars or ramekins—perfect for picnics or parties. You can also pile the salad high in a big serving dish lined with fresh lettuce leaves, or even pack it into hollowed-out baked potato skins for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Baked Potato Salad Recipe keeps well in the fridge! Transfer any extras to an airtight container and store for up to 3 to 4 days. The flavors deepen as it sits, making those next-day servings just as (if not more) delicious.

Freezing

You’ll want to avoid freezing this salad, as the sour cream and mayo dressing tends to separate and lose its creamy texture once thawed. For best results, enjoy it fresh or from the fridge within a few days.

Reheating

This is a salad best served cold or at cool room temperature, but if you really crave a warm batch, gently heat individual servings in the microwave on low for 30 to 60 seconds. The cheese will get extra melty and gooey, which is always a treat!

FAQs

What makes the Loaded Baked Potato Salad Recipe different from regular potato salad?

Unlike the classic picnic potato salad, this recipe bakes the potatoes (instead of boiling), then loads them up with all the fixings—bacon, cheddar, green onions, and that creamy, tangy dressing. The baked method gives unmatched flavor and texture!

Can I make the Loaded Baked Potato Salad Recipe a day in advance?

Absolutely! In fact, making it ahead gives the flavors more time to mingle and intensify. Just give it a gentle stir before serving, and maybe – if needed – add a touch more sour cream or mayo to freshen the texture.

Are there easy ways to make this recipe lighter?

Definitely! Swap out the sour cream for thick Greek yogurt, use lighter mayo, and consider turkey bacon for a leaner twist. You’ll still get all that classic loaded flavor, just with a lighter touch.

Can I use different potatoes?

Russet potatoes give the fluffiest texture, but Yukon Golds or red potatoes will also work. Each type Side Dish.

What fun mix-ins can I try?

The sky’s the limit! Play around with chopped dill pickles, jalapeños for heat, roasted garlic, or even a handful of fresh herbs. Feel free to adjust the add-ins to match your mood or what’s in your fridge.

Final Thoughts

There’s nothing quite as comforting or satisfying as a dish that brings together all your favorite flavors, and this Loaded Baked Potato Salad Recipe is truly that bowl of happiness. Whether you’re hosting a backyard BBQ or just want a make-ahead side for busy weekdays, give this recipe a try—you (and everyone at your table) will absolutely fall in love!

Loaded Baked Potato Salad Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Loaded Baked Potato Salad recipe is a delightful twist on the classic potato salad, combining all the flavors of a loaded baked potato in a creamy and savory side dish. Perfect for picnics, barbecues, or any gathering.

Ingredients

Scale

Potatoes:

3 pounds russet potatoes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Dressing:

1 cup sour cream
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups shredded sharp cheddar cheese

Toppings:

6 slices bacon (cooked and crumbled)
1/2 cup chopped green onions
2 tablespoons chopped fresh chives
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat oven to 400°F (200°C).
Bake the potatoes: Scrub, prick, and rub potatoes with oil, salt, and pepper. Bake for 45–55 minutes until tender.
Prepare the salad: Cool, peel, and chop potatoes. In a bowl, whisk sour cream, mayo, mustard, garlic, and onion powder. Add potatoes, cheese, bacon, onions, and chives. Mix gently.
Chill and serve: Season with salt and pepper. Refrigerate for at least 1 hour before serving.