Loaded baked potato salad is a hearty and flavorful twist on the classic potato salad, inspired by the toppings of a loaded baked potato.
This dish combines tender chunks of baked potatoes with crispy bacon, shredded cheese, sour cream, and green onions, all mixed together in a creamy dressing.
It’s the perfect comfort food side dish, offering rich and savory flavors with a hint of tanginess from the sour cream.
Popular at barbecues, picnics, or family gatherings, loaded baked potato salad is a crowd-pleaser that pairs well with grilled meats and other summer favorites.
Ingredients
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
How To Make Loaded Baked Potato Salad
Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes.
Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese.
Salt and pepper to taste.
Top with extra shredded cheese and bacon and serve.
More Tips for Making Baked Potato Salad
Allow at least 15 minutes for the cider vinegar to soak into the warm potatoes.
The warmer the potato, the more quickly the vinegar will absorb.
Don’t skip this step, it adds a great pop to the salad.
Don’t want the whole house to smell like bacon? Cook yours in the oven instead.
Once the potatoes have finished cooking, place the bacon on a lined baking tray and cook at 400°F F for about 15 minutes or until your desired crispness.
Sub in chives. If you’re going for that true, steakhouse baked potato taste, feel free to substitute chives for the green onions.
Sub yogurt for sour cream. I use natural sour cream in this recipe, but if you’re looking to cut calories, substitute non-fat Greek yogurt for that added tang.
Variations of Loaded Baked Potato Salad
Classic Loaded Baked Potato Salad:
Ingredients: Baked potatoes, crispy bacon, cheddar cheese, sour cream, and green onions.
Dressing: A mix of sour cream and mayonnaise for creaminess with a dash of mustard for tang.
Healthier Version:
Ingredients: Swap regular potatoes for sweet potatoes or use red potatoes for a lighter texture.
Dressing: Use Greek yogurt instead of sour cream and mayo to cut calories and add protein.
Bacon: Opt for turkey bacon or vegetarian
bacon for a leaner option.
Cheesy Ranch Potato Salad:
Ingredients: Use a blend of ranch dressing instead of mayo and sour cream, and add extra sharp cheddar or Monterey Jack for a cheesy kick.
Add-ins: Mix in chopped broccoli or peas for added texture and freshness.
Spicy Loaded Potato Salad:
Ingredients: Add jalapeños or hot sauce for a spicy kick, along with pepper jack cheese.
Dressing: Combine sour cream with chipotle mayo or a spicy mustard for heat.
Topping: Garnish with crispy fried onions or extra crispy bacon for added crunch.
Loaded Potato Salad with Chicken:
Ingredients: Incorporate grilled or shredded chicken to make it a full meal.
Additions like avocado or a sprinkle of cilantro can freshen up the dish.
Dressing: Use a creamy garlic dressing for a deeper flavor.
Vegetarian Loaded Potato Salad:
Ingredients: Replace bacon with vegetarian bacon bits or roasted chickpeas for crunch.
Cheese: Consider using a plant-based cheese or omit it for a dairy-free version.
Dressing: A mix of vegan sour cream and plant-based mayo makes it lighter yet flavorful.
Tips for Making the Perfect Loaded Baked Potato Salad
Choosing the Potatoes:
Use Russet potatoes for a fluffier texture, or Yukon Gold or red potatoes if you prefer a creamier, waxy consistency.
Ensure potatoes are fully cooked but not too soft, so they hold their shape in the salad.
Bake or Boil Potatoes:
For maximum flavor, bake the potatoes with their skins on for a rustic feel.
If you’re short on time, boiling works too, but make sure not to overcook them.
Crispy Bacon:
Cook bacon until it’s extra crispy to add crunch and texture to the salad. Crumble it finely for even distribution.
Flavor the Dressing:
Make sure your dressing has balance. Sour cream and mayonnaise offer creaminess, but add Dijon mustard, garlic powder, or onion powder for depth of flavor.
For a tangier taste, include a splash of apple cider vinegar or lemon juice.
Mix While Warm:
Mix the potatoes with the dressing while the potatoes are still warm.
This helps them absorb the flavors better.
Make Ahead:
Prepare the salad a few hours in advance, allowing the flavors to meld together.
Add delicate ingredients like green onions or avocado just before serving to keep them fresh.
Serve Cold or Warm:
The salad can be served cold for a refreshing side or slightly warm for a heartier dish, making it versatile for any occasion.
Garnish and Serve:
Before serving, garnish with extra bacon, cheese, and a sprinkle of chives or green onions for color and freshness.
It pairs well with grilled meats, burgers, or barbecue for summer cookouts, but can also be served year-round as a comfort side dish.
These variations and tips can help you customize the loaded baked potato salad to suit your taste and dietary preferences, creating a delicious and crowd-pleasing dish every time!
The nutritional information for loaded baked potato salad can vary based on the ingredients used and portion size.
Here’s an approximate breakdown for a standard serving (about 1 cup or 150-200 grams) of classic loaded baked potato salad made with baked potatoes, bacon, sour cream, cheddar cheese, and green onions:
General Nutritional Information (per serving, 1 cup)
Calories: 300-400 kcal
Protein: 8-12 g
Carbohydrates: 25-35 g
Sugars: 2-4 g
Fat: 18-28 g
Saturated Fat: 7-12 g
Cholesterol: 40-70 mg
Sodium: 400-600 mg
Fiber: 3-5 g
Factors Affecting Nutritional Content
Potato Type:
Using Russet potatoes (higher in starch) increases carbs slightly, while Yukon Gold or red potatoes have a slightly lower glycemic index and offer more fiber.
Bacon and Cheese:
Crispy bacon adds fat and sodium, while cheddar cheese contributes to fat, protein, and calories.
Reducing the amount of bacon or using leaner bacon can lower calories and fat.
Dressing:
A mix of sour cream and mayonnaise makes the salad rich and creamy, but also adds to the fat content, especially saturated fat.
Using low-fat sour cream or Greek yogurt reduces fat and boosts protein.
Add-ons:
Ingredients like green onions and chives add flavor without significantly impacting the calorie or fat content.
Additional toppings like avocado or extra cheese can increase both calories and healthy fats.
Portion Size:
Adjusting portion sizes can significantly change the nutritional content.
For smaller portions (e.g., ½ cup), calories and fat would be lower.
Tips for Reducing Calories and Fat
Use low-fat sour cream or Greek yogurt instead of full-fat sour cream.
Opt for turkey bacon or use a smaller amount of regular bacon.
Reduce the amount of cheese or use reduced-fat cheese.
Increase the amount of vegetables like green onions, bell peppers, or celery to add bulk without many extra calories.
Skip the mayonnaise entirely or use light mayo to lower fat.
By making these adjustments, you can enjoy a lighter version of loaded baked potato salad while still keeping its classic flavors.