This Loaded Baked Potato Salad packs an exciting punch to the traditional side dish where you have bits of tender potatoes wrapped in creamy dressing with sharp cheddar cheese, crispy bacon, and fresh chives. It comes handy for potlucks, barbecues, or comforting family dinners. It is not just served warm, at room temperature, or chilled like for every other occasion. It bursts in every taste of that rich, cheesy goodness and savory flavor of bacon that is sure to draw everyone back for seconds.
Why You’ll Love This Recipe
It is all the things you love about a classic baked potato in transformed form-except it has now been turned into a creamy, downright stimulating side dish. This salad is perfectly made for barbecues, potlucks, and family dinners. And this is where we’d find the russet potatoes, rich and tender, with crispy bacon bits, a hint of tangy yogurt or mayonnaise, oozing cheddar cheese, and fresh chives all in it, straight to the crowd-pleasing end. This is easily made, easier yet to customize to your own taste, because whether served warm or cold, this recipe is a guaranteed hit!
Key Ingredients
Russet Potatoes: Heavy, starchy base of a salad. They keep very well in shape after boiling, which makes russet potatoes a perfect variety.
Yogurt or mayonnaise: The creamy part of great potato salad. Yogurt makes it tangy, or mayonnaise adds rich flavor-classic as it is, or a mix of both provides that perfect balance.
Bacon: Smoky goodness from crispy bacon bits. It can easily be swapped with turkey bacon or even veggie bacon if going lighter or plant based.
Onion: Minced onion provides a bite in the mouth, and it cuts through the richness of the salad. Red onions will do better because they impart a sweeter flavor.
Chives: A milder oniony flavor with a pop of color provided by fresh chives. Substituting green onions works perfectly.
Cheddar Cheese: This melted mouthful of creamy, cheesy bits inside the salad is accomplished by shredding cheddar cheese while warm potatoes make it au gratin. Sharp cheddar gives a slightly tangy flavor.
Salt and Pepper: These seasonings are indispensable so that they can blend flavors of aromas from different ingredients. Adjust for taste.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Wash and Chop:
Rinse the Russet potatoes thoroughly and cut them into small, uniform cubes to ensure even cooking.
Boil the Potatoes:
Place the cubed potatoes in a large pot, cover with water, and bring to a boil.
Cook until fork-tender, about 20-25 minutes. Avoid overcooking to maintain their texture.
Drain and Cool:
Drain the potatoes and spread them out on a baking sheet or leave them in a colander to cool. This step prevents them from becoming too mushy when mixed with the dressing.
Step 2: Make the Dressing
Mix Ingredients:
In a separate bowl, combine plain yogurt (or mayonnaise) with a pinch of salt and pepper.
Stir until smooth, adjusting the ratio of yogurt to mayonnaise based on your preference:
More yogurt for tanginess
More mayonnaise for richness
Step 3: Combine the Salad
Mix Potatoes and Dressing:
Once the potatoes have cooled, gently fold them into the prepared dressing. Avoid over-mixing to maintain some texture.
Add Onion and Chives:
Stir in minced onion and chopped chives, ensuring even distribution. The onion adds a mild bite, while the chives provide a fresh, herbaceous note.
Incorporate the Cheese:
Add shredded cheddar cheese and stir gently. The warmth of the potatoes will slightly melt the cheese, creating delicious pockets of gooeyness.
Step 4: Add Final Touches
Top with Bacon and Cheese:
Sprinkle crispy bacon bits and additional shredded cheddar cheese over the top of the salad for extra flavor and texture.
Garnish with Chives:
For a fresh finishing touch, sprinkle more chopped chives on top.
Serve Immediately:
Enjoy the salad warm or at room temperature for enhanced flavors.
Chill for Later:
If desired, refrigerate the salad for a few hours before serving. Chilling allows the flavors to meld beautifully, making it an excellent make-ahead dish for gatherings or meals.
Serving Suggestions
Big baked potato salad-you can serve it with almost everything:
BBQ parties: grilled ribs, burgers, or hot dogs will truly complete a perfect barbecue.
Roasted Chicken or Pork-when baked, potatoes are also a perfect accompaniment to roasted meats.
Vegetarian Pairing: Along with grilled veggies or a fresh green salad, it could be a healthy meal.
Salad can be served in a large bowl with added garnishes of shredded bacon, cheese, and chives for a classy plating.
Storage Tips
Refrigeration
Cool Storage and this left over salad will last in an airtight container for 3 days in the refrigerator. It can be great as a meal prep or snack later.
Freezing
Freezing isn’t advised because of the changed texture when thawing the potatoes and dressing.
Make Ahead
To make the salad interesting in taste and fragrance, prepare the salad a day in advance. It is best to add fresh chives immediately before serving for the best flavor.
Variations
Hot bring: A drop of hot sauce or diced jalapenos for a zesty flavor kick.
Veggie enrichment: Add roasted broccoli, peas, or chopped bell peppers to your nutrient- and color-rich diet.
Lighter Option: Substitute Greek yogurt for mayo and turkey bacon for a healthier alternative.
Ranch Style: Add a little ranch dressing mix for flavor.
Cheese Lovers: Add different cheeses like Monterey Jack, Gouda, or Pepper Jack for variety.
Conclusion
All the rich flavor of a loaded baked potato can be scooped into this dish, creamy and hearty enough for any occasion. Whatever the occasion, Loaded Baked Potato Salad will be perfect. With customizable ingredients and very easy preparation, it is probably a recipe you’ll find yourself coming back to time and again. Eat it warm or cold, at home or at your next potluck, and then sit back and enjoy as it rapidly becomes the star at the meal. Dig in and enjoy every bite!
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.
