Craving a dish that’s both comforting and packed with flavor? This Loaded Baked Potato Salad is a must-try! With tender potatoes, crispy bacon, creamy cheese, and a tangy dressing, it brings all the best parts of a loaded baked potato into a delicious, easy-to-serve salad. Perfect for BBQs, picnics, or a family dinner, this salad is sure to become a crowd favorite. It’s creamy, savory, and simply irresistible—one bite and you’ll be hooked!
Why You’ll Love This Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a game-changer for busy days. It’s quick to whip up, taking just over an hour from start to finish. The creamy texture and savory flavors make it a crowd-pleaser, perfect for family dinners or potlucks. Plus, it’s versatile! You can easily customize it to suit your taste. With every bite, you’ll savor the comfort of home-cooked goodness, making it a must-try dish!
Ingredients for Loaded Baked Potato Salad
Gathering the right ingredients is key to making this Loaded Baked Potato Salad a hit! Here’s what you’ll need:
Baby Potatoes: These little gems are tender and creamy, making them the perfect base for our salad.
Sour Cream: This adds a rich, tangy flavor that balances the dish beautifully.
Mayonnaise: For that extra creaminess, mayonnaise is a must! It helps bind everything together.
Garlic Powder: A sprinkle of garlic powder brings a warm, savory depth to the dressing.
Onion Powder: This adds a subtle sweetness and enhances the overall flavor profile.
Salt and Black Pepper: Essential for seasoning, these two elevate the taste of every ingredient.
Sharp Cheddar Cheese: Shredded cheese adds a delightful sharpness and richness that you won’t want to miss.
Bacon: Crispy, crumbled bacon brings a smoky crunch that complements the creaminess perfectly.
Green Onions: These add a fresh, mild onion flavor and a pop of color to the salad.
Fresh Chives: Chopped chives provide a delicate onion-like taste and enhance the visual appeal.
For those looking to mix things up, consider adding diced tomatoes or avocado for extra flavor and texture. If you want a lighter version, swap out half of the sour cream for Greek yogurt. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
How to Make Loaded Baked Potato Salad
Making this Loaded Baked Potato Salad is a breeze! Follow these simple steps, and you’ll have a delicious side dish ready in no time. Let’s dive in!
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the halved baby potatoes. Cook them for about 15-20 minutes, or until they’re tender when pierced with a fork. You want them soft but not mushy!
After boiling, drain the potatoes and let them cool slightly. This step is crucial; you don’t want to mix hot potatoes with the dressing. Let them sit for a few minutes while you prepare the dressing.
Step 2: Prepare the Dressing
In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Whisk everything together until it’s smooth and creamy. This dressing is the heart of your Loaded Baked Potato Salad, so make sure it’s well mixed!
Feel free to taste the dressing and adjust the seasoning if needed. A little extra salt or pepper can make a big difference!
Step 3: Combine Potatoes and Dressing
Once the potatoes have cooled enough to handle, gently add them to the bowl with the dressing. Using a spatula, carefully fold the potatoes into the dressing. You want to coat them evenly without breaking them apart. This step ensures every bite is packed with flavor!
Step 4: Add Toppings
Now comes the fun part! Stir in the shredded sharp cheddar cheese, crumbled bacon, chopped green onions, and fresh chives. These toppings add texture and flavor, making your Loaded Baked Potato Salad truly irresistible.
Mix everything until it’s evenly distributed. The colors and textures will make your salad look as good as it tastes!
Step 5: Chill and Serve
Cover the bowl with plastic wrap and pop it in the refrigerator for at least an hour. Chilling allows the flavors to meld together beautifully. Trust me, this step is worth the wait!
Before serving, give the salad a gentle stir and taste it one last time. Adjust the seasoning if necessary, and then enjoy your creamy, delicious Loaded Baked Potato Salad!
Tips for Success
Make sure to cool the potatoes completely before mixing them with the dressing to prevent it from becoming runny.
For extra flavor, consider adding a splash of vinegar or lemon juice to the dressing.
Feel free to customize toppings based on your family’s preferences—try adding jalapeños for a kick!
Always taste and adjust seasoning before serving for the best flavor.
Prepare the salad a day ahead for even better flavor development!
Equipment Needed
Large pot: A sturdy pot for boiling the potatoes. A Dutch oven works great too!
Mixing bowl: A big bowl for combining the dressing and potatoes. Any large bowl will do.
Whisk: For mixing the dressing smoothly. A fork can work in a pinch!
Spatula: Perfect for gently folding the potatoes into the dressing.
Plastic wrap: To cover the salad while it chills in the fridge.
Variations
For a lighter twist, substitute half of the sour cream with Greek yogurt. It adds creaminess without the extra calories.
Try adding diced tomatoes or avocado for a fresh burst of flavor and added nutrition.
For a spicy kick, mix in some diced jalapeños or a dash of hot sauce to the dressing.
Switch up the cheese! Use crumbled feta or pepper jack for a different flavor profile.
Make it a loaded salad by adding cooked chicken or turkey for extra protein.
Serving Suggestions
Pair your Loaded Baked Potato Salad with grilled chicken or steak for a hearty meal.
Serve it alongside fresh, crusty bread to soak up the creamy goodness.
For drinks, a chilled lemonade or iced tea complements the flavors beautifully.
Garnish with extra chives or bacon bits for a stunning presentation.
FAQs about Loaded Baked Potato Salad
Can I make Loaded Baked Potato Salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just cover it tightly and store it in the fridge until you’re ready to serve.
How long can I store leftovers?
Your Loaded Baked Potato Salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again!
Can I use different types of potatoes?
While baby potatoes are perfect for this recipe, you can use other varieties like red or Yukon gold potatoes. Just adjust the cooking time as needed!
Is this salad suitable for a vegetarian diet?
Yes! This Loaded Baked Potato Salad is vegetarian-friendly. If you want to make it vegan, simply omit the bacon and use a vegan mayo alternative.
What can I serve with Loaded Baked Potato Salad?
This creamy salad pairs wonderfully with grilled meats, sandwiches, or even as a standalone dish at a picnic. It’s versatile enough to complement any meal!
Final Thoughts
Creating this Loaded Baked Potato Salad is more than just cooking; it’s about bringing joy to your table. Each creamy bite is a reminder of home, comfort, and the love we share with family and friends. Whether it’s a busy weeknight or a festive gathering, this dish shines as a crowd-pleaser. I love how it can be customized to fit any palate, making it a versatile addition to your recipe collection. So, roll up your sleeves, gather your ingredients, and let the magic of this salad transform your meals into delightful experiences!
Loaded Baked Potato Salad is a creamy and flavorful dish that combines tender baby potatoes with a rich dressing, cheese, and bacon, making it a perfect side for any meal.
Ingredients
Scale
2 pounds baby potatoes, halved
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
1/4 cup chopped green onions
1/4 cup chopped fresh chives
Instructions
In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Once the potatoes are cool enough to handle, add them to the mixing bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and chives. Mix until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle stir and adjust seasoning if necessary.
Notes
For a lighter version, substitute Greek yogurt for half of the sour cream.
Add diced tomatoes or avocado for extra flavor and texture.
