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Ultimate Loaded Baked Potato Salad Recipe

A mound of creamy baked potato salad topped generously with shredded cheddar cheese, crispy bacon bits, and fresh green onions.
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Create the ultimate comfort food side dish by transforming the flavors of a classic loaded baked potato into a creamy, chilled salad. This recipe features tender potatoes, crispy bacon, sharp cheddar cheese, and a rich, tangy dressing perfect for BBQs and potlucks.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed and dried
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon ranch seasoning mix
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 400 degrees F. Pierce the potatoes several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until easily pierced with a knife. Let the potatoes cool completely, then peel and dice them into bite-sized pieces.
  2. While the potatoes bake, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Reserve 1 tablespoon of the bacon grease if you want extra flavor, otherwise discard the rest.
  3. In a large bowl, whisk together the sour cream, mayonnaise, yellow mustard, white vinegar, ranch seasoning mix, and smoked paprika until smooth. Season this dressing generously with salt and pepper.
  4. Add the diced, cooled potatoes, crumbled bacon, shredded cheddar cheese, red onion, and celery to the dressing mixture. If using the reserved bacon grease, add it now.
  5. Gently fold all the ingredients together until the potatoes are evenly coated. Be careful not to mash the potatoes too much; you want some texture.
  6. Cover the bowl and refrigerate the loaded baked potato salad for at least 3 hours, or preferably overnight, to allow the flavors to meld.
  7. Before serving, taste the salad and adjust salt and pepper if needed. Garnish the top generously with the sliced green onions.

Notes

  • For the best texture, chill the salad for a minimum of four hours. This allows the potatoes to absorb the creamy dressing.
  • You can roast the diced potatoes instead of boiling them for a slightly firmer texture that mimics a baked potato. Toss the diced potatoes with a little oil and roast at 425 degrees F for 20 minutes before cooling.
  • Make this a makeahead side dish; it tastes even better the next day.

Nutrition

Find it online: https://blissbatter.com/baked-potato-salad-recipe/