Oh, let me tell you about this mouthwatering Fully Loaded Baked Potato Salad recipe that will leave you wanting more! It’s the perfect side dish for any barbecue or potluck gathering. Imagine the creaminess of baked potatoes mixed with tangy sour cream, crispy bacon, sharp cheddar cheese, and the freshness of green onions.

All the flavors blend perfectly together, creating a heavenly explosion in your mouth. Trust me, this recipe is not your ordinary potato salad. It takes things to a whole new level of deliciousness. So, why wait? Try it today and thank me later!

Ingredients Needed for This Recipe

Russet potatoes: 4 pounds
Olive oil: 1-2 tablespoons
Apple cider vinegar: 3 tablespoons

Mayonnaise: 1 cup
Sour cream (or Greek yogurt): ¾ cup
Kosher salt: 1 teaspoon

Freshly ground black pepper: 1 teaspoon
Green onions: 6, chopped
Medium cheddar cheese: 1 ½ cups, shredded

Instructions for Making Loaded Baked Potato Salad

Preheat the oven to 400°F (204°C). Clean the potatoes and place them on a baking sheet. Pierce each potato 4-5 times with a fork, lightly coat with olive oil, and sprinkle with kosher salt. Bake for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes.
When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, which is okay. Transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and pepper.

When the potatoes are cool, pour the mayonnaise mix over the potatoes along with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.
Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.

Tips for Perfecting the Recipe

Selecting the Right Potatoes: Use Russet potatoes for this recipe as they have a creamy texture when cooked, which works well in potato salad.

Even Cooking: To ensure even cooking of the potatoes, make sure to pierce them with a fork before baking. This allows steam to escape, preventing the potatoes from bursting.

Baking Technique: When baking the potatoes, coat them lightly with olive oil and sprinkle with kosher salt. This enhances the flavor and helps create a crispy skin.

Potato Handling: After baking, allow the potatoes to cool slightly before peeling and cutting them into chunks. The apple cider vinegar adds flavor while the potatoes are still warm, so don’t skip this step.

Mayonnaise and Sour Cream Mix: Combining mayonnaise and sour cream (or Greek yogurt) creates a creamy and tangy base for the dressing. Season it with kosher salt and freshly ground black pepper to taste.

Cheddar Cheese: Shred the medium cheddar cheese for a rich, cheesy element in your salad. It’s best to use freshly shredded cheese for superior texture and flavor.

Chilling Time: Allow the potato salad to chill in the refrigerator for at least 3 hours or overnight before serving. This allows the flavors to meld and develop.

Storage: Store any leftovers in the refrigerator for up to 4 days in an airtight container.

Serving Suggestions

Here are some serving suggestions to complement your Loaded Baked Potato Salad:

Barbecue or Picnic: This potato salad pairs perfectly with grilled meats like burgers, hot dogs, or barbecue ribs.

Potluck or Party: Bring it to a potluck, family gathering, or summer picnic for a crowd-pleasing side dish.

Sandwich Companion: Serve a scoop of potato salad alongside your favorite sandwiches, such as club sandwiches or deli subs.

Vegetarian Option: Enjoy this potato salad as a satisfying vegetarian main dish or a side at a vegetarian barbecue.

Tailgate Treat: Bring this salad to your tailgate party as a hearty and flavorful addition to your game day spread.

Lighter Option: For a lighter version, you can use Greek yogurt instead of sour cream and opt for turkey bacon.

Frequently Asked Questions

Can I use other types of potatoes for this recipe?

While Russet potatoes are recommended for their texture, you can experiment with other varieties like Yukon Gold or red potatoes for slightly different flavor and texture profiles.

Can I make this potato salad ahead of time?

Yes, it’s actually better to make it ahead of time and let it chill in the refrigerator for a few hours or overnight. This allows the flavors to meld and the salad to cool properly.

Can I customize the toppings in this potato salad?

Absolutely! Feel free to add extra toppings like diced tomatoes, chopped pickles, or even jalapeños for some heat. You can get creative and adjust the ingredients to your preference.

Can I use low-fat or light mayonnaise and sour cream for a healthier version?

Yes, you can use low-fat or light versions of mayonnaise and sour cream if you prefer a lighter option. Greek yogurt is also a healthy substitute for sour cream.

Can I freeze this potato salad?

It’s not recommended to freeze potato salad as freezing can change the texture and consistency of the potatoes and other ingredients. It’s best enjoyed fresh or refrigerated for a few days.

Fully Loaded Baked Potato Salad

5 from 2 votes

Oh, let me tell you about this mouthwatering Fully Loaded Baked Potato Salad recipe that will leave you wanting more!

Ingredients

Ingredients Needed for This Recipe

Russet potatoes: 4 pounds
Olive oil: 1-2 tablespoons
Apple cider vinegar: 3 tablespoons

Mayonnaise: 1 cup
Sour cream or Greek yogurt: ¾ cup
Kosher salt: 1 teaspoon

Freshly ground black pepper: 1 teaspoon
Bacon: 12 ounces cooked, cooled, and chopped
Green onions: 6 chopped

Medium cheddar cheese: 1 ½ cups shredded

Instructions

Preheat the oven to 400°F (204°C). Clean the potatoes and place them on a baking sheet. Pierce each potato 4-5 times with a fork, lightly coat with olive oil, and sprinkle with kosher salt. Bake for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes.
When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, which is okay. Transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.

Cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and pepper.
When the potatoes are cool, pour the mayonnaise mix over the potatoes along with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.