Loaded Baked Potato Salad


Summer is in full swing, and that means it’s time to bring out those refreshing, comforting, and all-around delightful salads that we all adore. Now, you may have heard of or tasted a baked potato salad, but if you haven’t experienced the wonder that is the “Loaded Baked Potato Salad”, oh honey, you’re in for a treat. Dive in with me, and let’s unravel the magic behind this dish.

Why “Loaded” Baked Potato Salad?

First things first: what makes this dish “loaded”? Well, when we talk about a loaded baked potato, we’re referring to a spud that’s been stuffed to the brim with all sorts of deliciousness – think cheese, bacon, chives, and sour cream. Now, take all of that and combine it into a salad form. It’s a fusion of classic American comfort food with the lightness of a salad, making it perfect for all your summertime barbecues and potlucks.

Is it Served Warm or Cold?

The classic debate! Traditionally, a baked potato is served warm, but this is a salad, after all. Most folks prefer their Loaded Baked Potato Salad chilled, which melds the flavors together and offers a refreshing bite on a hot day. But don’t let tradition hold you back. If you’re in the mood for a warm, comforting dish, go ahead and serve it just after preparing. There’s no right or wrong here – it’s all about what makes your taste buds sing.

The Best Potatoes for the Job

While the add-ins like bacon and cheese are essential, let’s not forget about the star of the show: the potato. Opt for a starchy potato like the Russet. They have a fluffy interior once cooked and hold up well in salads. However, some folks swear by the Yukon Golds for their buttery flavor. Whichever you choose, ensure they’re cooked to perfection, being tender but not too mushy.

Can You Make it Ahead of Time?

Absolutely! In fact, many believe that this salad tastes even better the next day. Making it ahead allows the flavors to meld, giving you a more flavorful bite. If you’re prepping for a party or family gathering, whip up this salad the night before, and you’ll have one less thing to worry about on the big day. Just give it a good stir before serving, and maybe sprinkle on some extra toppings for a fresh touch.

Healthier Variations? Anyone?

Ah, we all have that one friend or family member who’s watching their calories or opting for a healthier lifestyle, don’t we? The beauty of the Loaded Baked Potato Salad is its versatility. You can easily substitute Greek yogurt for sour cream, or go with turkey bacon instead of traditional bacon. The possibilities are endless, and with a few tweaks here and there, you can cater to almost any dietary preference.

Pairing Ideas: What goes well with this Salad?

Oh, darling, this is where the fun begins. This hearty salad pairs wonderfully with grilled meats – be it a juicy steak, BBQ chicken, or grilled fish. If you’re going the vegetarian route, a smoky grilled eggplant or bell peppers would complement the salad’s flavors. And, of course, a glass of chilled white wine or a light summer ale would be the cherry on top for your meal.

In Conclusion: Dive into the Deliciousness!

Loaded Baked Potato Salad isn’t just a dish; it’s an experience. It encapsulates the warmth of home-cooked meals, the joy of summer gatherings, and the comfort of classic American flavors. So, the next time you’re pondering what to bring to that potluck or family BBQ, you know what to whip up. Enjoy the burst of flavors and the compliments that will surely flow your way!


  • Russet Potatoes: Get yourself 4 pounds of these hearty spuds.
  • Olive Oil: About 1-2 tablespoons, just enough for a light coat.
  • Apple Cider Vinegar: 3 tablespoons, for a tang that’ll tickle your taste buds.
  • Mayonnaise: 1 cup. Makes everything creamy and dreamy.
  • Sour Cream or Greek Yogurt: ¾ cup, depending on your rancher’s preference.
  • Seasonin’: 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper.
  • Bacon: Roughly 12 ounces, cook it till crispy, then let it cool and crumble it up.
  • Green Onions: About 6, chopped up.
  • Medium Cheddar Cheese: A good ol’ 1 ½ cups, shredded up real fine.


  1. Prep that Oven: Get your oven raring to go at 400° F.
  2. Taters: Lay out your cleaned russet potatoes on a baking sheet. Give ’em a good poke 4-5 times with a fork. Brush ’em lightly with that olive oil, sprinkle some kosher salt, and let ’em bake for about 50-60 minutes. You’ll know they’re ready when you can easily pierce ’em. Once they’re out, give ’em a moment to cool, then peel and chop ’em into hearty 1-inch chunks. As you do, you might notice they get a tad crumbly – that’s just fine. Move everything into a big ol’ mixing bowl, sprinkle the apple cider vinegar while they’re still warm, and let ’em cool down a touch.
  3. Bacon Time: While those taters are doing their thing, get to cooking that bacon. Once it’s crispy and cooled, crumble it up good.
  4. Creamy Mix: Grab a small bowl and whip together the mayonnaise and sour cream. Add in your seasonin’ with the kosher salt and pepper.
  5. Bringing it Together: Once your potatoes have cooled down, pour that creamy mix over ’em. Throw in the bacon crumbles, green onions, and that shredded cheddar. Fold everything together, gentle-like. Taste, and add more salt and pepper if you reckon it needs it. Let it chill in the icebox for a spell – at least 3 hours or even overnight. She’ll keep nicely in the fridge for up to 4 days.

There you have it! A potato salad fit for any ranch feast or hoedown. Enjoy, y’all!

1 Comment

  1. Tonie

    So Definitely Delicious ,Thank You For Sharing Your Recipes With Everyone .

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