Tasty Loaded Baked Potato Salad

This crowd-pleasing loaded potato salad brings the steakhouse favorite right to your picnic table. Imagine tender chunks of potato mixed with bits of crunchy bacon, tangy cheddar, and fresh green onions—all wrapped in a rich, creamy dressing. It's the kind of comforting side that folks grab seconds of before the main dish is even touched!

I whipped this up for our street party because I was bored with regular old mayo potato salads. Now three families in the neighborhood won't stop asking me to bring it to every get-together we have!

Ingredients

• Russet potatoes: 4 pounds they've got the right starchiness and won't fall apart when you mix everything together
• Olive oil: 1 to 2 tablespoons makes the skins extra tasty while they're in the oven
• Apple cider vinegar: 3 tablespoons cuts through richness and lets warm potatoes soak up more flavor
• Mayonnaise: 1 cup forms the creamy foundation—grab real mayo instead of sandwich spread
• Sour cream: ¾ cup brings that nice tang you need—don't go for low-fat here
• Kosher salt: 1 teaspoon lifts all the other flavors up, works better than regular table salt
• Freshly ground black pepper: 1 teaspoon adds that light kick—way better when you grind it yourself
• Bacon: 12 ounces gives that irresistible smoky crunch—grab thick slices if you can
• Green onions: 6 add brightness and color—chop up the whole thing, white to green
• Medium cheddar cheese: 1½ cups brings that rich meltiness—grate it yourself for better mixing

Cooking Steps

Ready Your Potatoes:

Turn your oven to 400°F. Scrub those russets clean and set them on a baking tray. Poke each one several times with a fork so they don't explode. Brush with olive oil and sprinkle some salt over them. This trick makes the insides fluffy and tasty. Pop them in the oven for about 50-60 minutes until they're soft when poked.

Get Potatoes Ready:

Let your baked potatoes sit for 5 minutes until you can touch them without burning yourself. Pull off the skins and cut everything into chunky 1-inch pieces. Don't worry if they break up a bit—that's actually good. Dump all potato chunks into a big bowl. While they're still hot, splash on that apple cider vinegar. This isn't just fancy—the warm potatoes drink up the vinegar and it makes everything taste better. Let them cool down completely, which takes around 15-30 minutes.

Fix Up The Bacon:

While you're waiting on those potatoes, cook your bacon until it's nice and crispy. You can fry it in a pan or bake it—whatever's easier. Let it cool on paper towels to soak up the grease, then break it into little pieces. Make sure it's really crispy since that crunch is what makes this salad so good next to the soft potatoes.

Mix Your Dressing:

Grab a small bowl and stir together the mayo and sour cream until it's all smooth. Add salt and fresh pepper to taste. Nothing complicated here, but this creamy mix is what makes everything come together like the toppings on a loaded baked potato.

Put It All Together:

Once your potatoes are totally cool, pour that creamy dressing all over them. Toss in your bacon pieces, chopped green onions, and shredded cheese. Use a rubber spatula to fold everything together gently—you want some chunks to stay intact. Take a taste and add more salt or pepper if needed. Cover it up and stick it in the fridge for at least 3 hours, though overnight is even better.

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This potato salad changed our family BBQs forever. My potato-salad-hating uncle took one bite after much arm-twisting and now he asks for it every single time we get together. There's something about the mix of soft potatoes, crunchy bacon bits and that creamy dressing that wins over even the biggest potato salad doubters.

Storage Guidelines

This loaded potato salad stays good in the fridge for up to 4 days in a sealed container. It actually tastes better on day two after all the flavors have gotten friendly with each other. If you're making it ahead for a party, save some bacon bits and green onions to sprinkle on top right before serving—it'll look fresher and have more crunch. Just don't leave it sitting out more than 2 hours because of the mayo and dairy stuff in it.

Make It Your Own

Feel free to switch things up based on what you like. Want it lighter? Swap some Greek yogurt for the sour cream. Need more flavor? Throw in a teaspoon of ranch mix or some fresh dill. You can also add chopped hard boiled eggs, diced red peppers, or a dash of smoked paprika. If you're into spicy food, mix in some chopped jalapeños or a few drops of hot sauce to give it a kick.

Serving Suggestions

This salad stands tall by itself, but it's really great with grilled stuff like burgers, steak, or BBQ chicken. For a full meal, serve it with a simple green salad dressed in vinaigrette to cut through the richness. At potlucks, try setting the bowl on ice to keep it cold throughout the party. Want to get fancy? Serve it in small mason jars with extra cheese and bacon sprinkled on top for a pretty layered look.

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Common Recipe Questions

→ Can I make this salad ahead of time?

Absolutely. This dish works great when made earlier. Just put it together and stick it in the fridge for several hours or even overnight to let the flavors come together nicely.

→ Can I use different types of potatoes?

Sure thing. While russets work best because of their texture, you might want to try Yukon Golds or red potatoes for something a bit different in taste and feel.

→ How do I cook the bacon without a mess?

For clean bacon cooking, pop it in the oven at 400°F on a lined baking sheet until it gets crispy. Then just let it drain on some paper towels before breaking it up.

→ Can I substitute Greek yogurt for sour cream?

Definitely. Greek yogurt works as a great swap for sour cream. It's got that same tangy kick but comes with extra protein too.

→ How long does this salad last in the refrigerator?

This potato mix stays good in a sealed container in your fridge for about 4 days. Always serve it cold for the best taste.