This loaded baked potato salad is the perfect side dish for potlucks, BBQs, camping trips, and 4th of July celebrations. With the arrival of hot-weather months I look forward to preparing a whole array of delicious cool summer salads that family and friends will rave about. Today I’m preparing this loaded baked potato salad for a little dinner party that our friends are hosting at their beautiful new home.
Loaded Baked Potato Salad Recipe
If you enjoy baked potatoes with all the fixings like cheese, bacon, onions and sour cream, then you’ll absolutely love this loaded baked potato salad recipe! It has all of the traditional favorites you crave. Below is a visual of all the ingredients you’ll need to create a memorable potato salad. Once you make a bowl of this deliciousness, get ready for family and friends to ask you for the recipe for this scrumptious loaded baked potato salad.
For this potato salad recipe I wanted my potatoes to really channel the taste of a baked potato that’s been loaded with delicious goodness. In order to achieve the same consistency and flakiness of a restaurant-style baked potato there’s a secret. It’s baking the potatoes rather than boiling them. I brush each potato with a little olive oil before popping them into the oven. This makes the skins nice and crispy and easy to remove after baking. I know my baked potatoes are tender and done when I can easily slide a knife all the way through them without resistance. In my oven this is usually after about 40-45 minutes of baking at 400 degrees Fahrenheit.
How to Make Potato Salad
Once out of the oven I slice the potatoes in into quarters while still on the baking sheet. This allows for the hot steam to escape and the potatoes can cool more quickly. Then using my fingertips and a knife, I gently remove the skins. Each potato is then cut into bite-sized pieces and placed in a large mixing bowl. For an incredible boost of flavor, I sprinkle the cooled potatoes with apple cider vinegar. I allow about 10-15 minutes for the vinegar to soak into the potatoes before adding in the rest of the ingredients.
Helpful Tips for Potato Salad
To keep the beautiful flaky pieces of baked potatoes from becoming mushy, I use a separate bowl to combine the sour cream, mayonnaise, salt and pepper. Then I gently fold this mixture into the potatoes along with the crispy bacon pieces, green onions and Tillamook medium cheddar cheese.
Best Loaded Baked Potato Salad
About the bacon: For this potato salad recipe I buy my bacon at the butcher’s counter so that it’s extra thick and a bit leaner than regular packaged bacon. Thinner bacon will be light and crumbly and won’t have the same hearty look and taste as the bacon in these images. As I write this post I’m enjoying a little plate of this extra-special potato salad. Let me assure you, this loaded baked potato salad is super scrumptious!
How to Make Baked Potato Salad >> Best Kitchen Tools
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Scrumptious loaded baked potato salad is the perfect side dish for potlucks, BBQs, camping trips, and 4th of July celebrations. This yummy potato salad is destined to become one of your favorite go-to recipes!
- 6 pounds Russet potatoes
- 3–4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 1 + 1/4 cups mayonnaise
- 1 cup sour cream
- 1 teaspoon sea salt (plus a few sprinkles more!)
- 1/4 teaspoon ground black pepper
- 1 + 1/2 pounds thick-cut butcher’s bacon, cooked and coarsely chopped
- 5–6 green onions, chopped
- 2 cups medium cheddar cheese, shredded
- Move oven rack to middle position. Preheat oven to 400 degrees.
- With a potato brush, scrub potatoes clean under running water. Dry off potatoes with a dish towel.
- Using a fork, pierce potatoes 3-4 times on each side and transfer to a baking tray. Brush all sides of the potatoes with olive oil.
- Bake the potatoes for approximately 45 minutes until tender. You’ll know they’re done when you can run a knife straight through the potatoes without resistance.
- On the baking tray, cut each potato into four pieces to allow steam to escape. Allow potatoes to cool for 10 minutes. Using a knife and your fingertips, remove the potato skins.
- Cut potatoes into bite-size pieces and transfer to a large mixing bowl. For a beautiful flavor, sprinkle the cooled potatoes with apple cider vinegar.
- In a small mixing bowl blend the mayonnaise, sour cream, salt and pepper together with a spatula.
- Pour wet mixture over the potatoes. Using a spatula gently fold in the mixture.
- Gently fold in remaining ingredients: bacon, green onions and cheddar cheese.
- Refrigerate for 1-2 hours before serving. Enjoy!
Perfect for picnics, potlucks, BBQs and 4th of July.
- Category: Side Dish, Potluck, Summer
- Method: Oven
- Cuisine: American
Keywords: loaded baked potato salad, potato salad, potato salad recipe
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LOADED BAKED POTATO SALAD > JOIN THE CONVERSATION
What will you serve with your Loaded Baked Potato Salad? I serve mine as a delicious side dish for hamburgers, hot dogs, chicken and steak. It’s truly the best potluck recipe! I’d love to hear what you think. Share your thoughts in the comments below.