Loaded Baked Potato Salad Recipe

I took every classic baked potato topping and piled them into a Loaded Baked Potato Salad that hides one surprising twist you won’t see coming.

I love taking a classic and messing with it until something better shows up, and this Loaded Baked Potato Salad is exactly that kind of happy accident. I pile smoky crumbled bacon and tender small Yukon Gold or red potatoes into a bowl and then watch people argue over the last bite, not kidding.

It’s familiar but with enough of a twist to make you ask what’s different, and yeah you’ll want to bring it everywhere. Perfect if you need a Dish To Bring To A Cookout and you like things bold, a little messy, and totally addictive.

Ingredients

• Yukon Golds give creamy texture, starchy carbs, some fiber and vitamin C, earthy taste
• Crunchy salty bacon adds protein, lots of fat, smoky punch and craveable crisp bits
• Full fat sour cream makes it tangy and rich, adds creaminess and some calories
• Sharp cheddar gives melty, savory depth, adds calcium and protein, bold cheesy flavor
• Green onions and chives bring fresh bite, mild oniony zip and bright color
• Mayonnaise and Dijon create creamy, tangy dressing, boosts mouthfeel and slight acidity
• Butter plus milk make the dressing silky, adds richness, helps sauce cling to potatoes

Ingredient Quantities

• 2 pounds small Yukon Gold or red potatoes, cut into 1 inch pieces
• 1 teaspoon kosher salt
• 8 slices bacon, crumbled
• 1 cup sour cream (its best with full fat)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons unsalted butter
• 1/4 cup milk or buttermilk
• 1 1/2 cups shredded sharp cheddar cheese
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Cut the potatoes into 1 inch pieces, put them in a large pot, cover with cold water, add the 1 teaspoon kosher salt, bring to a boil then simmer until just fork tender about 10 to 12 minutes. Drain, but reserve about a cup of the cooking water and let the potatoes sit a minute to steam off excess water.

2. While potatoes cook fry the 8 slices of bacon in a skillet until crisp, drain on paper towels and crumble. Save a little bacon for the top if you want extra crunch.

3. In a medium bowl whisk together 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar until smooth.

4. Warm the 2 tablespoons unsalted butter with the 1/4 cup milk or buttermilk in a small saucepan just until the butter melts and the milk is warm, then whisk that into the sour cream mixture to loosen it up. This lets the dressing coat the potatoes better.

5. Put the warm drained potatoes back in the pot or a large bowl, pour the dressing over while the potatoes are still warm so they soak it up, gently fold to coat without mashing.

6. Add most of the 1 1/2 cups shredded sharp cheddar cheese, the crumbled bacon (reserve some for topping), the 4 thinly sliced green onions, 2 tablespoons chopped fresh chives and the 1/2 teaspoon freshly ground black pepper; fold gently so the potatoes stay chunky. If it seems dry add a little of the reserved potato water or more milk a tablespoon at a time.

7. Taste and adjust, you can add a pinch more pepper or a splash more vinegar if it needs brightness, but don’t overwork the potatoes or they’ll get gluey.

8. Transfer to a serving bowl, sprinkle the remaining cheddar, bacon and extra green onions and chives on top for color and crunch.

9. Serve warm or chill for 30 minutes to let flavors meld, either way this keeps great for a day in the fridge. Quick tips: grate cheese fresh for best melt and flavor, dont overcook potatoes, and mixing while still warm makes the salad creamier.

Equipment Needed

1. Large pot with lid for boiling the potatoes
2. Chef’s knife and cutting board to cube them
3. Colander for draining and saving about a cup of the cooking water
4. Heavy skillet for frying the bacon plus tongs or a slotted spatula
5. Medium mixing bowl and a whisk for the sour cream dressing
6. Small saucepan to warm the butter and milk
7. Rubber spatula or wooden spoon for gently folding the salad so it stays chunky
8. Box grater for shredding cheddar and measuring cups/spoons for the other ingredients

FAQ

Loaded Baked Potato Salad Recipe Substitutions and Variations

• Bacon: try pancetta or smoked turkey bacon, use same amount and crisp it up. Pancetta gives the same porky, salty punch, turkey bacon cuts fat but tastes a bit different.
• Sour cream: swap with plain Greek yogurt 1:1 or crème fraîche 1:1. Greek yogurt is tangy and lighter, crème fraîche is richer and keeps the creaminess.
• Mayonnaise: replace with Greek yogurt or avocado mayo 1:1 for a lighter or dairy-free option, or use a mix half mayo half yogurt if you want the best of both.
• Sharp cheddar: use Colby Jack or Monterey Jack for milder meltiness, or smoked Gouda for a smoky twist, same quantity works fine.

Pro Tips

– Don’t overcook the potatoes, seriously. Pull them when a fork just slides in, let them steam off for a minute so they stop getting soggy, then dress while theyre still a little warm so they soak up the sauce better.

– Warm the butter and milk first and whisk that into the sour cream mixture so the dressing loosens and coats the potatoes. If it looks dry use a tablespoon or two of the reserved potato water instead of more milk, add it slow so you dont make it runny.

– For bacon and cheese: bake bacon on a rimmed sheet at high heat for even crispiness and less splatter, crumble and save some for a crunchy top. Grate the cheddar fresh, it melts and tastes way better than pre-shredded.

– Be gentle and don’t overmix or you’ll get gluey potatoes. If making ahead under-salt a little, chill to let flavors meld, then taste and adjust salt, pepper and vinegar just before serving; add green onions and extra chives at the end so they stay bright.