Loaded Baked Potato Salad

5 from 1 vote

Loaded Baked Potato Salad

This Loaded Baked Potato Salad is a side dish that is always a winner with friends and family. Inspired by our favorite loaded potatoes we make at home, it has all the same flavors just in an easy to share recipe! You can customize this delicious dish with your favorite toppings too.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: potato salad

Servings: servings

Calories: 192kcal

Ingredients

3 pounds russet potatoes
3 tablespoons olive oil
seasoning salt amount as desired
1/2 cup cooked and crumbled bacon divided
1/2 cup chopped green onions divided
8 ounces shredded sharp cheddar cheese
2 tablespoons dijon or yellow mustard
8 ounces sour cream
4 ounces mayonnaise

Instructions

Preheat oven to 400°F.
Scrub the potatoes clean and pat dry. Prick each potato several times with a fork. Rub the outside with olive oil and sprinkle with seasoning salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender and a fork easily pierces the flesh.
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Once cool enough to handle, peal and chop the potatoes in 1-inch pieces.
Set aside 2 tablespoons of the green onions and cooked bacon. To a large bowl, add the remaining bacon and green onions, shredded sharp cheddar cheese, Dijon or yellow mustard, sour cream, mayonnaise, and 1/2 teaspoon seasoning salt. Mix until thoroughly combined.
Add the potatoes. Gently fold to combine.
Transfer to a serving dish. Garnish with the reserved green onions and bacon.

Video

Notes

Storage:

Store any leftovers in an airtight container for up to 3 days in the fridge. We don't recommend freezing this recipe as it will change the texture of the potatoes.

When it comes to prepping this recipe in advance, you can assemble the whole salad up to the day before. We prefer making it the morning of if you are bringing it or serving it at a party.

Tips:

Don't over-bake the russet potatoes. You want them to be tender but also to still have some bite to them so they can hold up to the dressing.

You can peel the potatoes if desired. We personally like the baked potato taste and texture of leaving the skin on but you can remove the peel after they are fully baked and cooled if you prefer.

Add your favorite loaded baked potato toppings. We use cheese, scallions, and bacon but your options are endless! Other fresh herbs like parsley or chives would be delicious. Even topping the potato salad with chopped tomato would be nice too.

Make this side dish in advance. This is the perfect recipe to assemble the morning before entertaining so the flavors can marinate and develop nicely.

Nutrition

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