Russet potatoes, sour cream, salad dressing, cheddar cheese, green onions, and bacon bits make this Loaded Baked Potato Salad recipe unforgettable.
Okay, let me just paint you a quick picture: it’s a blazing hot summer afternoon, you’re at a family reunion, someone’s uncle is manning the grill (looking way too serious about it), and the picnic tables are creaking under the weight of potato salads and pasta salads. You with me?
Now, picture this: you take a bite of the usual potato salad… and it’s… fine. It’s fine. Cold potatoes, a little mayo, maybe a pickle slice if you’re lucky.
Then someone — a hero, really — walks in with a giant bowl of this Loaded Baked Potato Salad. And suddenly everything changes. It’s creamy, cheesy, smoky, actually flavorful. I had a moment, y’all. Right then and there, I decided: I’m never making regular old potato salad again. And honestly? I haven’t looked back.
Why You’ll Love This Loaded Baked Potato Salad Recipe?
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It’s like a loaded baked potato exploded into the best picnic dish ever.
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Cold but rich. Creamy sour cream and dressing coat every bite — no dry taters here.
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Bacon and cheese in every forkful. I mean… say less, right?
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Crowd-approved. Even people who swear they “don’t like potato salad” come back for seconds.
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Insanely easy to throw together. Basically boil, stir, chill, be a legend.
It’s like your favorite comfort food, but make it portable. And a little less socially awkward than carrying a baked potato around at a cookout.
Ingredient Notes:
Before you get cooking, let’s chat ingredients — the real MVPs here:
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Russet Potatoes: The ultimate starchy potatoes. They hold their shape but get tender enough to soak up all the creamy goodness.
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Salt: Don’t skip it when boiling! It’s like setting the foundation for the flavor.
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Sour Cream: Classic, tangy, super creamy. Use full-fat if you want that chef’s kiss richness.
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Creamy Salad Dressing: Miracle Whip, or a sweeter mayo-based dressing. Adds that addictive twang.
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Black Pepper: Go for coarse-ground. It gives little peppery bursts without overpowering the dish.
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Cheddar Cheese: Freshly shredded is way better than bagged. Melts a little into the salad and makes it insanely good.
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Green Onions: Adds just the right amount of bite and freshness.
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Real Bacon Bits: Keyword: real. You deserve better than mystery bacon-flavored dust.
How To Make Loaded Baked Potato Salad?
Step 1: Boil the Potatoes
First up: cube your russets and toss them into a big ol’ pot. Cover them with cold water (important!) and season with salt. Bring everything to a boil, then simmer until you can easily stab a cube with a fork — about 15 minutes. Don’t overcook them into mush unless you’re aiming for mashed potato salad (no judgment if you are).
Step 2: Cool ‘em Down
Drain the potatoes and immediately rinse with cold water. Nobody wants hot, sweaty potatoes in their cold salad. Set them aside while you whip up the dressing.
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Step 3: Make the Creamy Dreamy Base
In a huge bowl (you’ll need space!), stir together the sour cream, creamy salad dressing, and black pepper until smooth. This is the magic sauce.
Step 4: Add All the Good Stuff
Stir in the cheddar, green onions, and bacon bits. Then gently fold in the cooled potatoes. Gently, like you’re handling a baby bird or the last piece of cheesecake at a party.
Step 5: Chill
Cover it up and pop it in the fridge. It needs at least an hour to chill out and let the flavors get to know each other. (Overnight is even better if you can plan ahead.)
Storage Options:
Keep your salad chilled in an airtight container in the fridge — it’ll stay tasty for up to 4 days. Pro tip: give it a quick stir before serving because some of that dressing magic might settle. And no, freezing is not an option unless you enjoy weird, watery sadness in a bowl.
Variations and Substitutions:
Want to get wild with it? Here’s how:
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Swap the Cheese: Try pepper jack for a little kick, or mozzarella if you want stretchy vibes.
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Protein Upgrade: Toss in some diced grilled chicken or crispy prosciutto for a fancy twist.
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Add Veggies: A handful of chopped red bell pepper, or some diced celery for crunch.
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Lighten It Up: Use half sour cream, half plain Greek yogurt if you want to feel better about eating half the bowl yourself.
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Fresh Herbs: Chives, parsley, even dill if you’re feeling zesty.
What to Serve with Loaded Baked Potato Salad?
Basically? Anything grilled. But here are my favorites:
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Burgers: Classic backyard cookout pairing.
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BBQ Ribs: Sweet, smoky ribs + creamy potato salad = match made in heaven.
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Fried Chicken: IYKYK.
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Veggie Skewers: If you want to balance your life choices just a little bit.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely, and honestly you should. It tastes even better after a night in the fridge.
What’s the best potato to use?
I’m team Russet all the way, but Yukon Golds also work if you want a slightly creamier texture.
Can I leave out the bacon?
Sure thing. But… why would you? (Kidding, kinda.)
And there you go, my friend — the Loaded Baked Potato Salad Recipe you didn’t know you needed in your life until right now.
Promise me you’ll make it for your next BBQ and tell me if your aunt asks for the recipe? Because she will. She always does.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Loaded Baked Potato Salad Recipe
Ingredients
- 6 cups cubed russet potatoes
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup creamy salad dressing such as Miracle Whip
- ½ teaspoon coarse ground black pepper
- 1 cup shredded Cheddar cheese
- ½ cup chopped green onions
- ½ cup real bacon bits
Instructions
Prepare the Potatoes:
- Place the cubed russet potatoes into a large pot and cover with cold water. Add the salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just tender when pierced with a fork, approximately 15 minutes.
Cool the Potatoes:
- Drain the potatoes and rinse them immediately under cold water to stop the cooking process. Allow them to cool slightly.
Prepare the Dressing:
- In a large mixing bowl, combine the sour cream, creamy salad dressing, and coarse ground black pepper. Stir until the mixture is smooth and evenly blended.
Assemble the Salad:
- Gently fold the Cheddar cheese, chopped green onions, and real bacon bits into the dressing. Add the cooled potatoes and stir carefully to coat them thoroughly without breaking them apart.
Chill and Serve:
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
