Are you looking for the perfect side dish that goes well with a wide range of meals? Then the Loaded Baked Potato Salad is the ideal choice. This recipe combines russet potatoes with creamy dressing and crumbly bacon for that extra flavor. We added cheddar cheese for that sharp, cheesy richness and chives to add some extra freshness.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
The Loaded Baked Potato Salad is a true chameleon in the culinary world. And when we say it goes well with various meals, we mean it. You can serve this potato salad with aromatic roasted chicken with a crispy crust. Also, it will make an ideal choice that complements a grilled steak. Whether throwing a barbecue party or having a special occasion, the potato salad is a true crowd-pleaser.
Hey, did we mention that you can also enjoy it daily? You can enjoy potato salad as a light lunch or dinner option with plenty of flavors. Are you eager to discover a simple recipe? Let’s get to cooking now!
What makes this recipe so unique?
The loaded baked potato salad stands out with its fantastic combination of flavors. The potato’s natural flavor is perfectly complemented with a creamy dressing, followed by cheddar, onion, chives, and crumbled bacon.
Can I substitute sour cream?
Yes, you can opt for Greek yogurt instead. This dish is very flexible, and many ingredients can be switched to suit your preference. Feel free to go for pepper jack cheese for a bolder combination, or pick gouda for a mild cheese flavor. You can constantly adapt the recipe to what ingredients you have available in your fridge.
What to serve it with?
For a hearty meal, serve with roasted chicken with crispy skin or grilled ribs. Also, it pairs nicely with seafood. Fried calamari and grilled shrimp are some of the options to consider.
Can I make it ahead of time?
Prepare the loaded baked potato salad and store it in the fridge until you’re ready to serve it. The flavors will meld together, and the salad tastes better.
Ingredients:
- Russet potatoes
- Sour cream
- Mayo
- Bacon cooked and crumbled
- Yellow onion
- Chives
- Sharp cheddars cheese shredded
- Pinch of kosher salt
- Pinch of black pepper
- Sliced Green onions to garnish
Instructions:
Step 1. Wash your russet potatoes and cut them into bite-sized chunks. Add them to a pot of boiling water with salt.
Step 2. Simmer and cook for 20 to 25 minutes or until they are tender. Remove the pot from the stove and drain the boiled potatoes. Then place them in the fridge.
Step 3. Add the mayo and sour cream to a large bowl. Mix them to combine.
Step 4. Add the cold-boiled potatoes, chives, onion, half bacon, and ¾ cup of shredded cheddar cheese. Season with salt and pepper to taste, and toss the potato salad.
Step 5. Add the remaining cheese, bacon crumble, and sliced green onions. Serve and enjoy!
Loaded Baked Potato Salad
The loaded baked potato salad stands out with its fantastic combination of flavors. The potato’s natural flavor is perfectly complemented with a creamy dressing, followed by cheddar, onion, chives, and crumbled bacon.
Ingredients
- 8–10 medium russet potatoes
- 1 C sour cream
- ½ C mayo
- 12 slices of bacon cooked and crumbled
- 1 yellow onion chopped
- ¼ tsp chives
- 1 ½ C sharp cheddars cheese shredded
- Pinch of kosher salt
- Pinch of black pepper
- Sliced Green onions to garnish
Instructions
- Wash your russet potatoes and cut them into bite-sized chunks. Add them to a pot of boiling water with salt.
- Simmer and cook for 20 to 25 minutes or until they are tender. Remove the pot from the stove and drain the boiled potatoes. Then place them in the fridge.
- Add the mayo and sour cream to a large bowl. Mix them to combine.
- Add the cold-boiled potatoes, chives, onion, half bacon, and ¾ cup of shredded cheddar cheese. Season with salt and pepper to taste, and toss the potato salad.
- Add the remaining cheese, bacon crumble, and sliced green onions. Serve and enjoy!
- Category: Salad
- Cuisine: American
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
Mom’s Fudge