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Loaded Baked Potato Salad

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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.

Best Potato Salad Recipe

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.

Ingredients for 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.

Ingredients for Baked Potato Salad Recipe

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.

Best Recipe for Baked Potato Salad

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.

How to Make Loaded Baked Potato Salad

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!

The Best Loaded Baked Potato Salad

How to Make Baked Potato Salad >> Best Kitchen Tools

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The Best Loaded Baked Potato Salad

Loaded Baked Potato Salad


Description

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!


Scale

Ingredients

  • 6 pounds Russet potatoes
  • 34 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
  • 56 green onions, chopped
  • 2 cups medium cheddar cheese, shredded

Instructions

  1. Move oven rack to middle position. Preheat oven to 400 degrees.
  2. With a potato brush, scrub potatoes clean under running water. Dry off potatoes with a dish towel.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In a small mixing bowl blend the mayonnaise, sour cream, salt and pepper together with a spatula.
  8. Pour wet mixture over the potatoes. Using a spatula gently fold in the mixture.
  9. Gently fold in remaining ingredients: bacon, green onions and cheddar cheese.
  10. Refrigerate for 1-2 hours before serving. Enjoy!

Notes

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.

69 thoughts on “Loaded Baked Potato Salad”

  1. I only gave it 5 stars due to the fact that I couldn’t give it 10!!! LOVE the fact that you bake the potatoes instead of boiling them. Gave it a few tweaks. Didn’t use the apple cider vinegar. Left the skins on the potatoes for the extra flavor and used ranch dressing instead of mayo. Now I can’t put the fork down. I hope this makes it to the bbq before I eat it all!!

    Reply
  2. I’m in the process of making this and it dawns on me that my “mayonnaise” is Miracle whip! Is that ok to use instead of real mayo?? Southern girl here lol

    Reply
    • Hello Christy! I’m all for using the ingredients you have on hand! Miracle Whip is different than mayonnaise in that it contains corn syrup, spices and more oil than mayo. If you love the flavor of Miracle Whip, then I’m absolutely sure you’ll love it in this recipe too. Next time around you can change things up and use mayo. :-)

      Reply
  3. I made three salads (and 5 desserts) for BBQ, /baby shower, and I must say, this loaded baked potato salad was eaten to the bottom of the bowl! I love potatoes but have never been a fan of potato salad, and all the cooking I do, I’ve never made one! This one has me HOOKED! It was a-mazing!

    Reply
  4. Just made this recipe to pair with my pulled pork sandwiches! I must say, I don’t know if I did something wrong but the potatoes took so long to peel. I was under the impression that the skin would almost fall off after being baked. Is there a reason we have to peel after baking them? Would it be possible to peel with a potato peeler before hand? I also found that while some potatoes seemed a little bit harder and uncooked, others were already beginning to get mushy. I guess I would have to mess with the recipe a bit next time. The tedious potatoes really upset me! Neat take on the traditional potato salad, though, we’ll see what my guests think of it tonight!

    Reply
  5. This is the recipe I’ve pinned to make this weekend… for 59 people!! I love the vinegar addition! But why in earth would you peel off those lovely crispy skins?? I’m leaving them on!

    Reply
  6. A follow up question based on Jodi’s wedding prep question.. is it best to bake the potatoes the night before and then cut and assemble the rest of the salad the day you are serving? Or was that hint for her larger scale prepping? Thanks!!

    Reply
    • Hi Kate! When I make this loaded baked potato salad recipe I do everything the same day. I just allow enough time for the baked potatoes (that have been peeled, sliced and cut into bite-sized pieces) to cool down before proceeding with the recipe. To make things easier when large-scale prepping, the potatoes can be baked the evening before. :-)

      Reply
    • Thank you so much Sarah! This loaded baked potato salad is perfect for summer gatherings, picnics and potlucks. I can hardly wait until you try it. Have a great weekend! :-)

      Reply
  7. Hi! This looks like a great dish to add to our wedding reception bbq, which will be out of town. I’d like to be able to prep as much as possible in my own kitchen before assembling at a rented cabin (with limited kitchen supplies). Can you recommend where to stop in the recipe if I’m prepping the day before serving?

    Thanks so much!

    Reply
    • Jodi, congratulations on your upcoming wedding! Woo-hoo! That’s so incredibly exciting! Here’s what I would do for the loaded baked potato salad: Bake the potatoes ahead of time, but leave the skins on until you’re at the cabin. Once you get to the cabin you can remove the skins, cube the potatoes and sprinkle them with apple cider vinegar. Ahead of time, I would fry the thick-cut bacon until it’s extra crispy, chop it up and put it in a zip-top bag. I’d slice the onions and shred the cheese ahead of time, putting the items in separate zip-top bags. You can mix the sour cream and mayonnaise together at the cabin. This advanced preparation will make your yummy loaded baked potato salad easy to finish and assemble on the afternoon of the big event! Many good wishes are sent your way for a fabulous wedding! :-)

      Reply
  8. This looks delicious! I want to make it today but for only 5-6 people. Can you tell me the measurements for 1/2 the servings?

    Reply
    • Hello Cait! Pour the apple cider vinegar right on top of the plain potatoes before anything else is added. If there’s enough time to give the apple cider vinegar 5-15 minutes to really soak into the potatoes before adding in the wet mixture, your potato salad will have an extra infusion of complete yumminess! I send many happy wishes your way for a delicious loaded baked potato salad and a wonderful week. ?

      Reply

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