This Loaded Baked Potato Salad is a flavorful twist on a classic side dish, combining tender chunks of potatoes with creamy dressing, sharp cheddar cheese, crispy bacon, and fresh chives. Perfect for potlucks, barbecues, or a comforting family dinner, it can be served warm, at room temperature, or chilled. Each bite is bursting with the rich, cheesy goodness and savory bacon flavor that will have everyone coming back for seconds!
Why You’ll Love This Recipe
Loaded Baked Potato Salad is everything you love about a classic baked potato, transformed into a creamy, irresistible side dish. Perfect for barbecues, potlucks, or family dinners, this salad is packed with tender potatoes, crispy bacon, tangy yogurt or mayonnaise, gooey cheddar cheese, and fresh chives. It’s a crowd-pleaser that’s easy to make and even easier to customize to your taste. Whether served warm or chilled, this recipe is guaranteed to be a hit!
Key Ingredients
Russet Potatoes: The hearty, starchy base of the salad. Russet potatoes hold their shape well after boiling, making them ideal for this dish.
Yogurt or Mayonnaise: A creamy dressing is the heart of a great potato salad. Use yogurt for a tangy twist or mayonnaise for a classic, rich flavor—or a mix of both for balance.
Bacon: Crispy bacon bits add smoky, savory goodness. You can substitute with turkey bacon or even veggie bacon for a lighter or plant-based version.
Onion: Minced onion adds a subtle bite that cuts through the richness of the salad. Red onions work well for a sweeter flavor.
Chives: Fresh chives lend a mild oniony flavor and a burst of color. Feel free to use green onions as a substitute.
Cheddar Cheese: Shredded cheddar cheese melts slightly in the warm potatoes, creating creamy, cheesy pockets throughout the salad. Sharp cheddar works best for a tangy contrast.
Salt and Pepper: Essential seasonings that bring out the flavors of the other ingredients. Adjust to 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
This Loaded Baked Potato Salad is incredibly versatile and pairs well with a variety of dishes:
BBQ Favorites: Serve alongside grilled ribs, burgers, or hot dogs for the ultimate cookout side dish.
Roast Chicken or Pork: A perfect accompaniment to roasted meats.
Vegetarian Pairing: Pair with grilled veggies or a fresh green salad for a balanced meal.
For an elevated presentation, serve the salad in a large bowl, garnished with extra bacon bits, cheese, and chives.
Storage Tips
Refrigerating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep or enjoying as a snack later.
Freezing
Freezing is not recommended, as the texture of the potatoes and dressing can change after thawing.
Make-Ahead
Prepare the salad a day in advance to allow the flavors to meld beautifully. Add fresh chives just before serving for the best flavor.
Variations
Spicy Kick: Add a dash of hot sauce or chopped jalapeños for heat.
Veggie Boost: Mix in roasted broccoli, peas, or diced bell peppers for added color and nutrients.
Lighter Option: Use Greek yogurt instead of mayonnaise and turkey bacon for a healthier version.
Ranch-Style: Stir in a packet of ranch seasoning for a flavor boost.
Cheese Lovers: Experiment with different cheeses like Monterey Jack, Gouda, or Pepper Jack for a unique twist.
Conclusion
Loaded Baked Potato Salad combines all the indulgent flavors of a loaded baked potato into one creamy, hearty dish that’s perfect for any occasion. With its customizable ingredients and simple preparation, it’s a recipe you’ll find yourself making again and again. Serve it warm or cold, at home or at your next potluck, and watch as it quickly becomes the star of 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.
