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Ultimate Loaded Baked Potato Salad Recipe

A generous serving of loaded baked potato salad topped with shredded cheddar cheese, bacon bits, and fresh chives.
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Make this hearty, creamy loaded baked potato salad featuring classic baked potato toppings like bacon, cheddar cheese, and chives. It is a perfect potluck or BBQ side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 8 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ranch seasoning mix (or 1/2 tsp onion powder and 1/2 tsp garlic powder)
  • 2 tablespoons fresh chives, chopped
  • 2 green onions, thinly sliced
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub the potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until tender when pierced with a knife.
  3. While potatoes bake, cook the bacon until crisp. Drain on paper towels and crumble. Set aside.
  4. Once the potatoes are cooked, let them cool slightly until you can handle them. Scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the potato flesh into bite-sized pieces.
  5. Place the chopped potato pieces in a large bowl. Season lightly with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. In a separate medium bowl, whisk together the sour cream, mayonnaise, white vinegar, Dijon mustard, and ranch seasoning mix until smooth. This makes your easy baked potato salad dressing.
  7. Add the shredded cheddar cheese, most of the crumbled bacon (reserve some for topping), chopped eggs (if using), chives, and green onions to the potatoes.
  8. Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated. Do not overmix.
  9. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to combine. This is a great make ahead potato salad recipe.
  10. Before serving this fully loaded potato salad side dish, garnish with the remaining bacon and extra green onions.

Notes

  • For a quicker method, boil the potatoes until fork-tender, then cube them immediately and proceed with the dressing steps.
  • You can substitute Greek yogurt for some of the sour cream to lighten the dish slightly.
  • Add 1/4 cup of finely chopped celery for extra crunch if desired.
  • This recipe works well for potlucks because it is hearty and holds up well when kept chilled.

Nutrition

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