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Have you ever noticed how just the thought of a loaded baked potato can set your stomach rumbling—no matter the hour? There’s something about that combo of creamy potato, melty cheese, smoky bacon, and bright chives that makes me want to ditch my to-do list and run straight to the kitchen. Honestly, that’s where this Loaded Baked Potato Salad comes in! All that craveable comfort is wrapped right into an easy-to-make, pass-the-bowl kind of salad. It’s hearty enough to be the main event for dinner (especially when you just don’t feel like fussing), but also perfect for backyard BBQs, potlucks, or a night in with your family. I’ve watched folks go back for seconds and thirds—myself included, not even sorry. And I swear, it’s just as divine chilled straight from the fridge as it is still warm on the counter. Potato magic, friends. It’s a thing.
I first whipped this up when I realized everyone under my roof loved baked potatoes but nobody wanted to hang around for an hour while they roasted. So we took all those big flavors—cheddar, bacon, chives, and that dreamy, creamy dressing—tossed them together, and now it’s a dinner-table regular for us all year long. If you’re after a side dish that’ll last you all week (or at least until someone finds the leftovers at midnight), this is the one.
Why You’ll Love This Recipe
- Ultra-comforting—creamy, cheesy, a hit of smoky bacon. It’s all the good stuff in one bite.
- Crazy flexible: serve it warm, room temp, or fresh-from-the-fridge for a quick snack. (Potluck gold!)
- Feeds a hungry crowd and is ridiculously easy to double—trust me, leftovers disappear fast.
- Easy tweaks for different diets or cravings. Make it lighter, go veg, or lean all-in for that classic loaded flavor.
- Stays fresh up to three days, so it’s a make-ahead planner’s dream. No rushing at the last minute.
Key Ingredients
Russet Potatoes: These sturdy classics soak up the dressing like champs. If you’ve got Yukon golds, use those! Just dice your potatoes evenly so everything cooks up just right.
Yogurt or Mayonnaise: I’m a fan of half Greek yogurt and half mayo—gives you that perfect tang and creaminess. Go full yogurt for a light version, or all mayo if you want it extra-rich. Mixing and matching is totally allowed (your secret’s safe).
Bacon: Bacon makes this salad live up to its “loaded” name. Bake or fry until extra crispy and crumble—so you get plenty of that savory crunch every time. Turkey or plant-based bacon works too if you’re running low or cooking for a crowd with preferences.
Onion: Finely minced red onion gives just the right bite and some extra color. Sweet, yellow, or even green onions work in a pinch. Whatever you have on hand, go for it!
Chives: Gotta have ‘em for that classic baked potato finish and zing. If you’re chive-less, try thinly sliced scallions (green onions)—still pops with flavor.
Cheddar Cheese: Sharp cheddar is my go-to, but use whatever melting cheese you love. Monterey Jack, pepper jack, or even Swiss could easily join the party. Stir it in while the potatoes are warm for a few gooey, cheesy “surprise” bites.
Salt and Pepper: These two humble staples pull the whole thing together. Taste and adjust—trust your taste buds! That last-minute sprinkle brings everything into balance.
Full ingredient list and step-by-step instructions are hanging out in the recipe card below for when you’re ready to dive in.
Step-by-Step Instructions
Step 1: Prepare the Potatoes
First up, give your russets a good scrub and slice them into even, bite-size cubes. More like potato salad than home fries—we want things to cook evenly. Plop them in a big pot, cover with cold, salted water, and bring to a boil. Simmer until fork-tender (about 20-25 minutes). The potato sweet spot: not mushy, not crunchy. Drain and let ‘em cool a bit (a sheet pan helps if you’re in a hurry), just don’t skip the cooling step! Hot potatoes can gobble up way too much dressing and end up soggy—patience pays off.
Step 2: Make the Dressing
While the potatoes are chilling (literally), grab a mixing bowl and whisk your yogurt and/or mayo together with a pinch of salt and cracked pepper. Want it tangier? Use more yogurt. Want diner-style creaminess? Lean on that mayo. Heck, sneak in a splash of mustard or vinegar if you want—nobody will complain. Whisk until nice and smooth.
Step 3: Combine the Salad
Toss those slightly cooled potatoes into your creamy dressing and fold gently (no potato mash here!). It’s okay if a few edges get roughed up—that’s how the dressing clings to every bit. Mix in your onion and chives and admire those classic loaded baked potato colors starting to peek through.
Now, add the shredded cheddar. If the potatoes are still a tad warm, you’ll end up with impossibly gooey pockets of cheese—honestly, my favorite part. Mix just enough to distribute those melty bits without smashing everything up. Fluffy, creamy, gooey, and just a little crunchy from the onions. Perfection.
Step 4: Add Final Touches
Time for the fun stuff! Shower bacon bits and a handful of extra cheddar over the top—more is more here. Sprinkle more chives for color and that signature zippy finish. Taste for salt and pepper once more before serving. Don’t skip this last step—just a pinch can make every flavor pop.
Now you get to choose your own potato salad adventure: eat it still warm, let it chill on the counter, or stash in the fridge for a few hours (the flavors mingle and honestly get even better). Perfect for prepping ahead of the BBQ or picnic—no stress, just big flavor.
Serving Suggestions
This potato salad is the ultimate sidekick. BBQ? Burgers? Grilled veggies? It belongs at every table! Around here, it’s the dish folks sidle up to first and the one that’s always scraped clean by the end of the night.
- BBQs and Grills: There’s nothing it doesn’t pair well with—burgers, ribs, brats, grilled anything. The hearty goodness stands up to bold, smoky flavors every single time.
- Sunday Roasts: Serve it next to roast chicken, pork tenderloin, or even steak for that classic steakhouse-at-home feeling.
- Vegetarian Night: Pile it beside grilled veggies or let it shine as part of a big, help-yourself salad bar—it always fits in.
- Lunchbox Hero: Pop it cold into a packed lunch or picnic basket and make someone’s whole afternoon (yes, even picky eaters and teens!).
Storage Tips
Refrigeration
Got leftovers? Lucky you! Pop them into an airtight container and refrigerate. This salad holds up beautifully for up to three days. Honestly, sometimes I find myself just stealing a forkful straight from the fridge—I call it “cook’s tax.”
Freezing
If I could, I’d freeze extra batches…but this is one of those rare dishes that really doesn’t love the freezer. The creamy dressing and potatoes get a bit off in texture once thawed. Sticking to the fridge is your best bet (and it rarely lasts long anyway).
Make Ahead
Making this a day before? Good plan! Hold off on adding extra fresh chives and maybe save a little bacon to sprinkle over the top right before serving. That way, everything stays as fresh and bright as when you first made it.
Variations
Add a Kick: Just a squirt of hot sauce or a sprinkle of diced pickled jalapeños takes this right into spicy territory.
Boost the Veggies: Sneak in chopped bell peppers, roasted broccoli, or sweet green peas for color and crunch. (Kids and husbands usually don’t fuss with a little extra veg when there’s cheese and bacon involved!)
Lighten Up: Go all-in with Greek yogurt, skip the bacon, or use a lighter cheese for a still-cozy, slightly more wholesome bite.
For Ranch Fans: Stir in some ranch seasoning mix to the dressing before combining. Kids go wild for this at our house—it just brings that herby, nostalgic note.
Cheese Remix: Try smoked gouda, Monterey Jack, or pepper jack for fun new flavors. Toss in a little blue cheese if you’re feeling fancy and grown-up!
Conclusion
If your next cookout or weeknight dinner could use a little extra comfort and a LOT of familiar flavor, this Loaded Baked Potato Salad is just the thing. It adapts to the season, feeds a crowd, and is a life-saver for crazy busy days (or those midnight fridge-raids when you just need a creamy, cheesy bite). Give it a try, make it your own, and let me know in the comments how you mix it up—I love seeing all the creative spins from other kitchens! Questions, tweaks, or your own potato salad stories? I’m all ears. Happy cooking, and if you’ve got leftovers, save me a scoop!
Loaded Baked Potato Salad
This Loaded Baked Potato Salad brings together fork-tender potatoes, crispy bacon, melty cheddar, and a tangy, super-creamy dressing—full-on comfort in a bowl! It’s the kind of side that might just steal the show at your next get-together.
- 8 medium Russet potatoes (washed and cubed)
- 1 cup plain yogurt (or 1/2 cup mayonnaise)
- 1 pack bacon strips (cut into pieces and baked until crispy)
- 1 onion (minced)
- Chives (to your liking, chopped)
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper (to taste)
- Rinse the potatoes and slice into small, even cubes. Boil in a big pot of water for about 20-25 minutes, just until fork-tender. Drain and let cool so they don’t get mushy.
- In a bowl, mix together plain yogurt (or mayo) with a bit of salt and pepper. Taste and adjust: go heavy on yogurt for tang, more mayo if you want it classic.
- Gently stir cooled potatoes into the dressing. Add minced onion and chopped chives, mixing so everything’s coated but not mashed.
- Fold in the cheddar cheese (some will melt—yay!), then top with crispy bacon and a little extra cheese to finish. Add more chives for good measure.
- Serve right away warm, at room temp, or pop in the fridge for a few hours to blend the flavors.
- Bonus tip: a dash of smoked paprika or a little garlic powder in the dressing adds another layer of YUM. Make it ahead for stress-free entertaining!
Category: Side Dish
Cuisine: American
Tags: Bacon Salad, BBQ Side Dish, Cheesy Salad, Loaded Salad, Potato Salad
Loaded Baked Potato Salad
Ingredients
- 8 medium Russet potatoes washed and cubed
- 1 cup plain yogurt or 1/2 cup mayonnaise
- 1 pack bacon strips cut into smaller pieces and baked until crispy
- 1 onion minced
- chives amount to your liking, chopped
- 1 1/2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Rinse the Russet potatoes thoroughly and cut them into small, uniform cubes. Boil in a large pot of water for 20-25 minutes until fork-tender. Drain and cool to prevent mushiness.
- In a bowl, mix plain yogurt (or mayonnaise) with a pinch of salt and pepper. Adjust the ratio based on preference: more yogurt for tanginess, more mayo for richness.
- Once the potatoes are cool, gently fold them into the dressing. Stir in minced onion and chopped chives for added flavor.
- Add shredded cheddar cheese and stir gently. The warmth of the potatoes will slightly melt the cheese, creating gooey pockets of flavor.
- Top the salad with crispy bacon bits and additional shredded cheese. Garnish with more chopped chives for a fresh finish.
- Serve warm or at room temperature. Alternatively, refrigerate for a few hours before serving to allow the flavors to meld beautifully.
