Loaded baked potato salad is the perfect combination of comfort food and a refreshing side dish. Packed with all the classic toppings of a loaded baked potato—cheese, bacon, sour cream, and chives—this dish is a crowd-pleaser at picnics, barbecues, and family dinners. In this article, we’ll take you through the step-by-step recipe and share tips, variations, and serving ideas to elevate your potato salad game.
Ingredients
Main Ingredients:
- 8 medium Russet potatoes
- 1 cup sour cream
- ½ cup mayonnaise
Add-ins and Toppings:
- 1 package of bacon, cooked and crumbled
- 1 small onion, finely chopped
- Chives, chopped (to taste)
- 1 ½ cups shredded cheddar cheese
- Salt and pepper (to taste)
Optional Extras:
- ½ teaspoon garlic powder for an extra kick of flavor
- 1 tablespoon Dijon mustard for a tangy twist
- ½ cup chopped pickles or pickle relish for added crunch
Directions
Step 1: Prepare the Potatoes
Cut the potatoes into small, uniform pieces to ensure they cook evenly. Place them in a large pot, covering them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender, about 20-25 minutes. Be cautious not to overcook the potatoes to ensure they hold their shape.
Step 2: Cook the Bacon
While the potatoes are cooking, cook the bacon in a skillet or bake in the oven until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess grease. After it cools, crumble the bacon into small bits and set aside for later use.
Step 3: Make the Dressing
In a large mixing bowl, combine the sour cream and mayonnaise. Add salt, pepper, and any optional seasonings like garlic powder or Dijon mustard. Mix until smooth.
Step 4: Assemble the Salad
After draining the potatoes, allow them to cool to room temperature. This cooling step helps the salad maintain its texture and prevents the cheese from melting too fast. Once the potatoes have cooled, add them to the bowl with the dressing and gently toss to coat the potatoes evenly. Then, mix in the chopped onion, shredded cheddar cheese, and half of the crumbled bacon. Stir gently to combine.
Step 5: Garnish and Serve
Transfer the salad to a serving dish. Top with the remaining bacon, extra shredded cheese, and a generous sprinkle of chopped chives for a fresh, colorful garnish. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.
Tips for the Perfect Loaded Potato Salad
- Choose the Right Potatoes:
Russet potatoes are ideal because they become fluffy when cooked, but you can also use red or Yukon Gold potatoes for a creamier texture. - Avoid Overmixing:
Be gentle when mixing the potatoes with the dressing to keep them from breaking apart. - Customize the Texture:
If you prefer a creamier salad, mash a portion of the potatoes before mixing them with the dressing. - Make Ahead:
This salad tastes even better the next day, so consider preparing it in advance for enhanced flavor. - Keep it Cool:
If serving at an outdoor event, keep the salad chilled by placing the serving bowl on a bed of ice.
Variations
- Spicy Loaded Potato Salad
Add diced jalapeños, a dash of cayenne pepper, or a drizzle of hot sauce for a spicy kick. - Ranch Potato Salad
Substitute the sour cream with ranch dressing for a tangy twist. - Vegetarian Version
Skip the bacon and add roasted red peppers, olives, or sun-dried tomatoes for a vegetarian-friendly version. - Herb-Infused Salad
Incorporate fresh herbs like dill, parsley, or basil to enhance the salad’s flavor profile. - Mediterranean Style
Swap the cheddar cheese for feta and add black olives, cherry tomatoes, and a splash of lemon juice.
Serving Suggestions
Loaded baked potato salad is a great side dish that pairs wonderfully with:
- Grilled meats like chicken, steak, or ribs
- Burgers and hotdogs for a classic barbecue spread
- Roasted vegetables or a crisp green salad for a balanced meal
- Sandwiches for a quick and satisfying lunch
Storage and Leftovers
- Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 4 days. - Freezing:
While the salad can technically be frozen, the texture of the potatoes and dressing may change upon thawing. Freezing is not recommended for best results. - Reheating:
This dish is typically served cold, but you can warm individual portions in the microwave if desired.
Why You’ll Love This Recipe
Loaded baked potato salad brings together the indulgent flavors of comfort food with the convenience of a make-ahead dish. The combination of creamy dressing, crispy bacon, tangy cheese, and fresh chives makes it a standout side for any occasion. It’s easy to prepare, endlessly customizable, and guaranteed to impress your guests.
Make this recipe today and experience the deliciousness of a loaded baked potato in every bite!