Delicious Loaded Baked Potato Salad

This chunky loaded spud salad turns a beloved steakhouse classic into a must-have party dish. Packed with crunchy bacon bits, tangy cheddar, and green scallions mixed into soft potato chunks, all coated in a rich sour cream and mayo blend, it's a comforting side that gets grabbed up quick at any get-together.

I whipped this up for our street's block party when I got bored with regular mayo potato salads. It was such a knockout that I handed the instructions to three neighbors, and now everyone wants me to bring it to summer cookouts.

What You'll Need

• Russet potatoes: 4 pounds they've got the right starch level and won't fall apart when you mix everything together
• Olive oil: 1 to 2 tablespoons makes the skins nice and crispy during baking and boosts flavor
• Apple cider vinegar: 3 tablespoons cuts through richness and helps warm potatoes soak up all the good stuff
• Mayonnaise: 1 cup builds the smooth base for your dressing grab the real stuff not the sandwich spread
• Sour cream: ¾ cup gives that nice zip against the richness stick with full fat for best results
• Kosher salt: 1 teaspoon brings out every flavor note much better than plain table salt
• Freshly ground black pepper: 1 teaspoon adds gentle warmth grind it right before using
• Bacon: 12 ounces brings smoky goodness and satisfying crunch go for thick slices
• Green onions: 6 add brightness and color chop up both the white and green bits
• Medium cheddar cheese: 1½ cups delivers rich taste and smooth texture grate it yourself for better melting

How To Make It

Get Those Potatoes Ready:

Heat your oven to 400°F. Scrub the russets clean and set them on a baking sheet. Poke each potato 4 to 5 times with a fork so they don't burst. Brush them with olive oil and throw on some kosher salt. This makes tasty skins and fluffy insides. Bake them for 50 to 60 minutes until you can easily slide a toothpick into the middle.

Let Them Rest Then Chop:

Take the potatoes out and let them sit about 5 minutes until you can handle them. Take off the skins and cut them into 1 inch chunks. Don't worry if they break up a bit. Dump all potato bits into a big mixing bowl. While they're still hot, splash on the apple cider vinegar. This trick matters because hot potatoes soak up that tangy flavor that cuts through the creamy dressing. Let them cool down completely, around 15 to 30 minutes.

Fry Up The Bacon:

While your potatoes cool down, cook your bacon until it's nice and crispy. You can use a big frying pan or throw it in the oven. Let it cool completely on paper towels to soak up extra grease, then break it into small pieces. Make sure it's really crispy since that crunch makes a nice difference against the soft potatoes.

Mix Up The Dressing:

In a small bowl, stir together your mayo and sour cream until it's nice and smooth. Add kosher salt and fresh pepper. This simple mix creates that perfect creamy coating that reminds you of loaded baked potato toppings.

Toss It All Together:

Once your potatoes have cooled, pour the mayo mix over them. Add your bacon bits, chopped green onions, and grated cheese. Using a rubber spatula, gently mix everything, trying not to mash the potatoes too much. A little breaking is fine for texture. Give it a taste and add more salt and pepper if needed. Cover and stick it in the fridge for at least 3 hours or overnight so all those flavors can get friendly.

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This potato dish completely changed our family barbecues. Even my potato salad-hating uncle tried a tiny scoop and now asks for it at every gathering. The mix of soft potatoes, crunchy bacon bits, and that rich creamy sauce makes such an amazing combo that it wins over even folks who swear they don't like potato salad.

Keeping It Fresh

This loaded spud salad stays good in the fridge for up to 4 days in a sealed container. It actually gets tastier after the first day as everything mingles together. If you're making it ahead for a big event, save some bacon and green onions to sprinkle on top right before serving so it looks fresh and has extra crunch. Don't leave it sitting out more than 2 hours because of the mayo and dairy.

Switch It Up

You can easily tweak this dish to suit what you like. Want it lighter? Swap Greek yogurt for some or all of the sour cream. Need more flavor? Throw in a teaspoon of ranch mix or a spoonful of fresh dill to the dressing. You can also add chopped hard boiled eggs, diced red peppers, or a dash of smoked paprika. If you love heat, mix in some chopped jalapeños or a few drops of hot sauce.

What To Eat With It

Though it stands strong by itself, this potato salad goes great with anything off the grill, especially burgers, steaks, and BBQ chicken. For a full meal, put it next to a leafy green salad with vinaigrette to cut through the richness. At parties, set the bowl on ice to keep it cool throughout. For a fancy touch, scoop portions into small mason jars with extra cheese and bacon on top.

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FAQs About the Recipe

→ Can I fix this salad earlier in the day?

Absolutely, this dish works great when made in advance. Get it all ready and stick it in the fridge for several hours or even overnight so all the flavors can blend together nicely.

→ Can I swap in other potato types?

Sure thing, even though russets work best for their texture, you might want to try Yukon Golds or reds for something a bit different in taste and feel.

→ What's a tidy way to cook the bacon?

For less cleanup, try cooking your bacon in the oven at 400°F on a sheet pan with parchment paper until it's nice and crisp. Then just let it drain on paper towels before breaking it up.

→ Will Greek yogurt work instead of sour cream?

Definitely, Greek yogurt makes a great stand-in for sour cream, giving you that same tangy kick with a bit more protein thrown in.

→ How many days can I keep this salad?

You can keep this potato mix in a sealed container in your fridge for about 4 days. It's best served cold.