Creamy Loaded Baked Potato Salad Recipe: A Crowd-Pleasing Twist

Potato salads reach new heights with this loaded baked potato salad that combines creamy textures and bold flavors.

Crispy bacon bits add a delightful crunch to every single bite.

My kitchen often buzzes with excitement when I prepare this crowd-pleasing dish.

Cheese and green onions create a perfect harmony of tastes that dance across your palate.

Ranch dressing brings a tangy twist that makes this recipe irresistible.

Each spoonful promises a nostalgic comfort reminiscent of classic steakhouse sides.

We know you’ll be eager to grab a fork and dig right in!

FAQs

• What makes this potato salad unique?

Unlike traditional mayo-based potato salads, this version mimics a loaded baked potato with crispy bacon, sharp cheddar, and green onions, creating a rich and indulgent side dish.

• Can I use different types of potatoes?

Gold or Red potatoes work best because they hold their shape well and have a creamy texture that prevents the salad from becoming mushy after mixing.

• Is this recipe suitable for meal prep?

Absolutely! This potato salad can be prepared in advance and stored in the refrigerator for 2-3 days, making it perfect for gatherings or quick meals throughout the week.

• How can I make this dish vegetarian?

Replace bacon with crispy roasted mushrooms or vegetarian bacon bits to maintain the smoky flavor profile while keeping the recipe meat-free.

Loaded Baked Potato Salad Benefits

• Savor Family-Friendly Comfort: This loaded baked potato salad brings classic comfort food vibes that everyone from kids to grandparents will absolutely love, making it a guaranteed crowd-pleaser at gatherings.
• Master Simple Cooking Skills: The recipe requires basic kitchen techniques like chopping, boiling, and mixing, perfect for home cooks wanting to build confidence in preparing delicious side dishes without complicated steps.
• Customize with Ease: Feel free to swap ingredients or add personal twists like different cheese types, extra herbs, or alternative bacon options to match your taste preferences and make the recipe uniquely yours.
• Prepare Ahead Party Hero: This make-ahead dish travels well, stays fresh in the refrigerator, and requires zero last-minute preparation, making it ideal for potlucks, picnics, and summer barbecues without creating kitchen stress.

Ingredients for Loaded Baked Potato Salad

• Potatoes (Gold or Red): Starchy vegetables that form the hearty base of this delightful salad.
• Bacon: Crispy, savory meat that adds a rich and smoky flavor to the dish.
• Sharp Cheddar Cheese: Provides a tangy and sharp taste that complements the other ingredients.

• Sour Cream, Mayonnaise: Create a smooth and creamy texture that binds the salad together.

• Green Onions, Fresh Parsley: Add a burst of fresh, bright flavor and a pop of color to the salad.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.

How to Prepare Loaded Baked Potato Salad

Step 1: Prepare Potato Pieces

Grab your Gold or Red potatoes and slice them into perfect bite-sized chunks. Make sure each piece is roughly the same size so they cook evenly and look beautiful in the final dish.

Step 2: Boil and Cool Potatoes

Drop the potato pieces into a pot of generously salted water. Boil them until they’re tender enough to slide a fork through with ease.

Drain the water completely and let the potatoes cool down to room temperature.

Step 3: Mix Delicious Ingredients

• Crispy bacon bits
• Shredded sharp cheddar cheese
• Creamy sour cream
• Tangy mayonnaise
• Sliced green onions
• Chopped fresh parsley

Stir everything together until each potato is coated with the delicious mixture.

Step 4: Season to Perfection

Sprinkle in salt and pepper to your taste. Give the salad another good mix to ensure all flavors are distributed evenly.

Step 5: Chill and Serve

Transfer the potato salad to a serving dish and pop it in the refrigerator. Let it cool and let the flavors mingle for about 30 minutes.

Serve cold and watch everyone dig in with excitement!

Tips for Loaded Baked Potato Salad Success

• Opt for waxy potatoes like Gold or Red varieties to maintain their shape and prevent turning mushy during cooking.
• Achieve perfectly cooked potatoes by testing their doneness with a fork – they should be tender but not falling apart.
• Crisp bacon beforehand and drain on paper towels to remove excess grease, ensuring a crunchy texture in the salad.
• Consider using Greek yogurt as a healthier alternative to sour cream and mayonnaise for a lighter version of the dish.
• Prepare the salad ahead of time and let it chill for at least an hour to allow flavors to meld and intensify, resulting in a more delicious outcome.

Variations of Loaded Baked Potato Salad

• Vegan Potato Salad: Replace bacon with tempeh bacon or smoked tofu bits, use vegan mayonnaise and dairy-free cheese alternative for a plant-based version.
• Spicy Southwest Potato Salad: Add diced jalapeños, chipotle powder, and swap green onions for cilantro to create a zesty southwestern flavor profile.
• Low-Carb Cauliflower Potato Salad: Substitute potatoes with cauliflower florets for a lower-carbohydrate option that maintains similar texture and flavor complexity.
• Greek-Inspired Potato Salad: Replace cheddar with crumbled feta, swap bacon for kalamata olives, and add fresh dill and lemon zest for a Mediterranean-style variation.

Pairings That Go with Loaded Baked Potato Salad

• Select a hoppy pale ale or refreshing wheat beer that cuts through the richness of the potato salad, cleansing your palate with each sip.
• Serve alongside smoky barbecue chicken or perfectly seared steak, allowing the salad's creamy texture and bacon bits to enhance the meat's robust flavors.
• Add a crunchy, vinegar-based coleslaw as a side dish to provide a zesty contrast to the salad's creamy and hearty profile, creating a balanced meal experience.
• Choose a crisp Sauvignon Blanc or light Pinot Grigio that offers a bright, acidic counterpoint to the salad's rich and creamy ingredients.

Storage Advice for Loaded Baked Potato Salad

• Transfer leftover potato salad to an airtight container with a tight-fitting lid. Seal securely and store in the refrigerator for up to 3-4 days. Keep the container towards the back of the fridge where temperature remains most consistent.
• Place cooled potato salad in a freezer-safe container, leaving slight space at the top for expansion. Freeze for maximum 1-2 months. Note that texture might slightly change due to mayonnaise and sour cream components.
• Gently warm potato salad in microwave using 30-second intervals, stirring between each interval to distribute heat evenly. Alternatively, let it sit at room temperature for 15-20 minutes before serving to soften ingredients.

Loaded Baked Potato Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

• Total Time: 32 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy loaded baked potato salad combines classic comfort with picnic-perfect flavors. Crispy bacon, sharp cheddar, and green onions mingle in this crowd-pleasing side dish you’ll want to share at summer gatherings.

---

Ingredients

Scale 1x2x3x

• 1 cup (237 ml) sour cream
• 1/2 cup (118 ml) mayonnaise
• 1½ cups (170 g) sharp cheddar cheese, finely shredded
• 1 cup (125 g) bacon, finely chopped (approximately 5–7 slices)
• 3 lbs (1.4 kg) gold or red potatoes
• 3 green onions, sliced
• Fresh parsley, finely chopped
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously dice potatoes into uniform, bite-sized cubes for consistent texture and even cooking.
2. Submerge potato cubes in salted water, boiling for 10-12 minutes until fork-tender, ensuring they’re soft but not mushy. Drain completely and allow to cool to room temperature.
3. Crumble crisp bacon into small fragments, preparing it as a textural garnish for the salad.
4. In a spacious mixing vessel, gently fold together the cooled potatoes, crumbled bacon, sharp cheddar cheese, tangy sour cream, creamy mayonnaise, finely sliced green onions, and freshly chopped parsley.
5. Delicately season the mixture with salt and freshly ground black pepper, adjusting to personal taste preferences.
6. Thoroughly incorporate all ingredients, ensuring each potato piece is generously coated with the creamy dressing.
7. Transfer the salad to a chilled serving dish, covering and refrigerating for at least 1 hour to allow flavors to meld and intensify.
8. Serve cold, garnishing with additional green onions or parsley if desired, creating a visually appealing and delicious side dish.

Notes

• Choose waxy potatoes like Yukon Gold or Red Bliss for the best texture and ability to hold their shape during boiling.
• Cook bacon until extra crispy to provide a delightful crunch and prevent sogginess in the potato salad.
• Allow potatoes to cool completely before mixing to prevent melting cheese and separating mayonnaise.
• Swap regular bacon with turkey bacon for lower fat content, use Greek yogurt instead of sour cream for protein boost, and opt for low-fat mayonnaise to reduce calories.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 357 kcal
• Sugar: 2 g
• Sodium: 390 mg
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 55 mg