Loaded Baked Potato Salad

Introduction

There’s something incredibly satisfying about a beautiful bowl of Loaded Baked Potato Salad that brings back memories of summer barbecues, family gatherings, and picnics in the park. Just imagine digging into creamy potato goodness topped with crispy bacon and melty cheese—what’s not to love? This salad is a delightful twist on the classic potato salad, and it’s time to dive into how you can whip it up in your own kitchen, hopefully avoiding some of the little mishaps I endured along the way!

Ingredients

– 3 pounds baby golden potatoes, scrubbed and halved or quartered if large
– 1 teaspoon kosher salt
– 8 slices bacon
– 5 green onions, sliced thin, white and green parts separated
– 1 cup mayonnaise
– 3 tablespoons sour cream
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon sugar
– 1 teaspoon kosher salt
– ½ teaspoon fresh ground black pepper
– 8 ounces shredded sharp cheddar cheese

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Yield

Serves 8-10

Now, let’s get cooking. Start by plopping those baby potatoes into a large pot. When I first made this, I didn’t think to check how many potatoes I had and ended up overflowing my pot. Spoiler alert: that’s a messy cleanup! So, cover the spuds with cold water and sprinkle in the kosher salt. Just let them boil away for about 15-20 minutes until they’re fork-tender—don’t overdo it, or you’ll be spooning mashed potatoes instead of the lovely chunks you want in your salad.

While the potatoes are bubbling away, you’ll want to crisp up that bacon to perfection. I’ll never forget the time I got distracted by a text while cooking bacon—it turned into bacon jerky very quickly! So keep an eye on it as you fry those slices in a skillet for about 6-8 minutes until they’re just right. Let them cool, and then crumble it like it’s confetti.

Next up, mix! In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, 1 teaspoon kosher salt, and black pepper. Trust me, tasting this dressing is essential—don’t skip that step. Toss in the chopped green onion whites and, after your potatoes cool slightly, add them to the bowl and gently stir everything to get well acquainted.

When you fold in half of the crumbled bacon and cheese, it’s basically a party in there! Transfer the potato salad to a serving dish and don’t forget to sprinkle the remaining toppings—more bacon, cheese, and those lovely green onion tops.

You can serve this right away or chill it for an hour. I’ve made the mistake of diving in too soon and getting a mouthful of warm potato salad… not so great. So let it cool before enjoying that deliciousness. Trust me, your taste buds will thank you!

Detailed Directions and Instructions

Preparing the Potatoes

Begin by taking your baby golden potatoes, giving them a good scrub under cold water to remove any dirt. Halve them, or quarter them if they’re on the larger side. Now, grab a large pot and place the potatoes inside. Cover them with cold water, ensuring there’s about 2 inches of water above the potatoes. Add 1 teaspoon of kosher salt. Turn on the heat to high and bring the pot to a rolling boil. Cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes—just keep an eye on them so they don’t get too mushy. Once done, drain the potatoes and let them cool slightly.

Cooking the Bacon

While your potatoes are boiling away, it’s time to indulge in some crispy bacon. Heat a large skillet over medium heat and lay down your bacon slices. Fry them until they are crispy, which should take around 6 to 8 minutes. Once it’s done, transfer the bacon to a plate lined with paper towels to absorb the excess grease. Let it cool, then crumble it into bite-sized pieces and set aside for later.

Making the Dressing

Now for the pièce de résistance! In a large bowl, whisk together 1 cup of mayonnaise, 3 tablespoons of sour cream, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of sugar, another teaspoon of kosher salt, and ½ teaspoon of fresh ground black pepper. Make sure it’s well-combined and creamy—this dressing is what brings the whole thing together!

Combining Ingredients

Chop your green onions, making sure to separate the white parts from the green tops. Toss the chopped whites into the bowl with your dressing mixture—leave the greens for garnishing later! Now, add the cooled potatoes into the bowl with the dressing and gently stir everything together to coat the potatoes nicely. Next, sprinkle in half of the crumbled bacon and half of the shredded sharp cheddar cheese, stirring gently to combine everything evenly.

Final Assembly

Transfer your lovely potato salad to a serving dish. To finish it off, sprinkle the remaining cheddar cheese, the rest of the crumbled bacon, and the reserved green onion tops on top. You can serve it right away or let it chill in the fridge for about an hour if you prefer it cold.

Notes

Bacon Tip

If you’re not a bacon lover or are looking for a lighter version, feel free to skip the bacon or substitute with turkey bacon for a healthier option.

Serving Suggestions

This loaded baked potato salad pairs wonderfully with grilled meats or can be enjoyed all on its own as a hearty meal.

Storage Tips

If you have any leftovers, store them in an airtight container in the refrigerator. It can be kept for about 2 to 3 days, although the potatoes may soak up the dressing a bit, so it’s best enjoyed fresh!

Cook techniques

How to boil potatoes perfectly without turning them mushy

You wanna make sure the potatoes are just fork tender, not falling apart — boiling 15 to 20 minutes usually does the trick depending on the size. The key is not overcooking! Start with cold water to help them cook evenly and keep their shape. If you rush and toss ’em in boiling water, the outside cooks too fast while the insides lag, which leads to uneven texture. Trust me, I’ve ruined more batches than I care to admit by leaving the timer too long. Better to check early and poke with a fork—you want tender but not mushy potatoes.

The art of crispy bacon without the grease splash chaos

Frying bacon can definitely be a hot mess. I find medium heat helps to render the fat slowly and get that crispy texture without burning or making you jump from grease pops. Don’t crowd the pan; spatters happen easier when the pan’s jam-packed. When done, I always lay the bacon on paper towels to soak up extra grease—that step makes a big difference for your loaded baked potato salad so it’s crunchy but not greasy. Plus, crumbling cooled bacon is way easier and less smoky than when it’s fresh off the pan.

Mixing the salad without turning everything to mush

Dressing the potatoes gently is an art form on its own. Potatoes can go mushy fast if you’re too rough, especially when they’re still warm and start to absorb the mayo mixture. I usually let them cool a bit before stirring in the dressing and bacon. Use a big spoon or spatula and fold slowly, turning the potatoes to coat without smashing them. That way, you get nice chunks that hold up—and the salad looks prettier, too.

Using green onions selectively – why separate whites and greens?

The whites have a stronger, sharper flavor that works beautifully when mixed right into the dressing, adding a little punch. The green tops are milder and fresh, perfect for sprinkling on top as a pretty, crunchy garnish. Don’t skip this step or your salad loses a bit of that layered green-onion magic.

FAQ

Can I make this potato salad ahead of time?

Absolutely! It actually tastes even better if you let the flavors meld in the fridge for at least an hour. Just keep the garnish bacon and green onion tops separate until right before serving so they stay crisp. Tried to prepare this last minute once (spoiler alert: rushed and soggy) — lesson learned!

What if I don’t have baby potatoes? Can I use regular potatoes?

Sure can! Just cut larger potatoes into smaller, evenly sized chunks so they cook evenly. Yukon gold or red potatoes work well too. They might need a tiny bit more or less boiling time, so keep an eye on ’em.

How do I keep the bacon crispy if adding it ahead of time?

If you add bacon too early, it’ll soak up moisture and get soft which is a bummer in this salad. My trick is to crumble half into the salad and save the rest for topping just before serving—that perfect crunch keeps things interesting.

Can I substitute the mayo or sour cream for something lighter?

Yeah, you can! Greek yogurt is a popular swap for the sour cream or mayo; adds a nice tang and fewer calories. Just keep an eye on the balance of flavors and add a touch of extra vinegar or mustard if it tastes flat.

What’s the best way to store leftovers?

In an airtight container in the fridge, and ideally eat within 2-3 days. The potatoes soak up the dressing over time, which can make the salad denser but still tasty. Leftover bacon crispiness fades fast though, so enjoy fresh if you can!

Conclusion

Loaded Baked Potato Salad is like a cozy hug in a bowl! It’s the kind of dish that brings people together, whether it’s at a summer barbecue or a casual family gathering. Each bite is bursting with flavors—the creamy dressing perfectly complements the tender potatoes, while the crispy bacon and sharp cheddar bring a delightful crunch and richness. Let’s not forget those green onions, which add a fresh pop that ties everything together. Plus, it’s ridiculously easy to make! You just toss everything together and voilà! You’ve got a dish that will have everyone coming back for seconds.

And if I’m being honest, I love whipping this up right before a gathering. There’s something heartwarming about the smiles on folks’ faces after they take that first bite. I mean, who can resist the classic combo of bacon, cheese, and potatoes? You might find yourself sneaking a few spoonfuls right out of the bowl while you’re serving it—don’t worry, I won’t tell!

If you have leftovers, this salad even gets better after sitting in the fridge for a bit, as the flavors mingle together beautifully. So whether you plan on sharing or just want to keep it all to yourself (no judgment here!), it’s a win-win situation!

More recipes suggestions and combination

Loaded Baked Sweet Potato Salad

Swap out the golden potatoes for sweet potatoes for a delightful twist. The sweetness balances perfectly with the salty bacon and tangy dressing, creating a flavor explosion you won’t want to miss.

Barbecue Chicken Potato Salad

Mix in some shredded barbecue chicken for an added protein boost. The smoky flavor complements the other ingredients beautifully, ensuring every bite is packed with taste.

Vegetarian Version

For a meatless take, leave out the bacon and add roasted chickpeas for crunch. You won’t miss the meat with all the delicious flavors dancing around in this creamy salad.

Spicy Jalapeño Cheese Potato Salad

Incorporate diced jalapeños or some hot sauce into the dressing for those who crave a kick in their dishes. The heat elevates the flavor profile and adds a fun twist to the traditional recipe.

Herbed Potato Salad

Elevate your potato salad by adding a mix of fresh herbs like dill, parsley, or chives. This brings a refreshing element to each bite and pairs beautifully with the creaminess of the dressing.

Enjoy experimenting with these combinations! Make this recipe your own, and don’t hesitate to get creative in the kitchen. After all, that’s where the magic happens!