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The Ultimate Loaded Baked Potato Salad Recipe

baked potato salad - Tasty
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Create the ultimate comfort food side dish: a creamy, hearty Loaded Baked Potato Salad packed with all the best toppings from a classic baked potato. This recipe is perfect for your next BBQ, potluck, or summer gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper, plus more for seasoning
  • 1 cup cooked, crumbled bacon
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk or milk
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/4 cup chopped fresh chives or green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub the potatoes with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when pierced with a knife.
  3. While the potatoes bake, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Once cool, crumble it.
  4. Once the potatoes are cooked, let them cool slightly until you can handle them. Scoop the flesh out of the potatoes, discarding the skins, and place the warm potato flesh into a large mixing bowl.
  5. In a separate medium bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, vinegar, onion powder, garlic powder, and dried dill until smooth. This is your creamy dressing.
  6. Pour the dressing over the warm potatoes. Gently fold the dressing into the potatoes until they are evenly coated. Mixing while the potatoes are warm helps them absorb the flavor.
  7. Add the crumbled bacon, shredded cheddar cheese, and half of the chopped chives/green onions to the bowl. Gently fold these ingredients in.
  8. Taste the salad and add more salt and pepper if needed.
  9. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to fully combine.
  10. Before serving, garnish the top of the salad with the remaining fresh chives or green onions.

Notes

  • If you prefer a tangier dressing, substitute half of the mayonnaise with plain Greek yogurt for a lighter option.
  • For a shortcut, you can boil the potatoes instead of baking them. Cut them into 1-inch chunks and boil until fork-tender, about 15 minutes. Drain well before mixing.
  • This make-ahead salad holds its texture well for up to 3 days when stored in an airtight container in the refrigerator.

Nutrition

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