Loaded Baked Potato Salad

This loaded baked potato salad transforms a classic backyard barbecue side into something extraordinary with all the flavors of your favorite loaded baked potato. The rustic texture of baked potatoes combined with savory bacon, sharp cheddar, and a creamy dressing creates an irresistible dish that disappears fast at gatherings.

I first created this recipe when looking for a unique potluck contribution that wouldn't be duplicated. Three potlucks later, I now get specifically requested to bring "that amazing potato salad" every time.

Ingredients

• Russet potatoes: provide the perfect starchy base and baking them creates a deeper flavor than boiling
• Olive oil: helps crisp the potato skins during baking for added texture
• Apple cider vinegar: brightens the entire dish and cuts through the richness
• Mayonnaise: forms the creamy base of the dressing use quality mayo for best results
• Sour cream or Greek yogurt: adds tanginess and lightens the dressing
• Kosher salt: enhances all flavors choose kosher over table salt for better flavor distribution
• Black pepper: freshly ground provides little bursts of spice throughout
• Turkey bacon: offers a leaner alternative to traditional bacon without sacrificing flavor
• Green onions: provide a mild onion flavor and fresh color contrast
• Medium cheddar cheese: creates those iconic stretchy cheese pulls choose a block and grate it yourself for best melting

Step-by-Step Instructions

Prepare and Bake Potatoes:

Clean your russet potatoes thoroughly then place them on a baking sheet. Pierce each potato 4-5 times with a fork to allow steam to escape during baking. Coat lightly with olive oil and sprinkle with kosher salt. Bake at 400°F for 50-60 minutes until a cake tester or skewer slides easily into the center. The oil creates a slightly crisp exterior while the interior becomes fluffy and tender.

Process the Potatoes:

Allow potatoes to cool for about 5 minutes until you can handle them comfortably. Peel away the skins and cut the flesh into approximately 1-inch chunks. The potatoes will naturally crumble somewhat which creates perfect nooks for capturing the dressing. Place all potato pieces in a large mixing bowl. While still warm sprinkle with apple cider vinegar and let rest 15-30 minutes. This crucial step allows the vinegar to be absorbed while the potatoes cool resulting in seasoning that penetrates throughout.

Prepare the Mix-ins:

While potatoes are cooling cook your turkey bacon according to package directions until crisp. Allow to cool completely then crumble into bite-sized pieces. The bacon provides essential savory notes and textural contrast. Chop green onions including both white and green parts for flavor complexity. Shred the cheddar cheese if not already done.

Create the Dressing:

In a separate bowl combine mayonnaise and sour cream until smooth. Season with kosher salt and freshly ground black pepper. This balanced dressing provides creaminess without being overly heavy.

Assemble the Salad:

Once potatoes have cooled completely pour the prepared dressing over them. Add the crumbled turkey bacon green onions and shredded cheddar cheese. Fold everything together gently to avoid mashing the potatoes further. The goal is to coat everything evenly while maintaining some textural integrity. Taste and adjust seasoning with additional salt and pepper if needed.

Chill and Serve:

Cover the salad and refrigerate for at least 3 hours or preferably overnight. This resting time allows flavors to meld and develop fully. The salad can be stored in the refrigerator for up to 4 days making it perfect for meal prep.

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My absolute favorite part of this recipe is the contrasting textures. The slightly crumbly baked potatoes absorb the dressing differently than boiled potatoes would creating a more interesting eating experience. My family particularly loves discovering the little pockets of bacon and melted cheese throughout.

Make It Your Own

This loaded baked potato salad welcomes customization. Try swapping the turkey bacon for regular bacon if preferred or use a combination of cheeses like sharp cheddar and pepper jack for more complexity. Vegetarians can omit the bacon entirely and add extra cheese or even roasted broccoli florets for texture. The base recipe provides a perfect canvas for your creativity.

Storage Guidelines

For best results store your potato salad in an airtight container in the refrigerator. The flavors actually improve after the first day as they continue to meld. If serving at an outdoor gathering keep the salad chilled by placing the serving bowl in a larger bowl filled with ice. Never leave potato salad at room temperature for more than two hours for food safety.

Serving Suggestions

This hearty salad pairs beautifully with grilled meats especially burgers steaks or barbecue chicken. For a complete meal serve alongside a simple green salad dressed with vinaigrette to balance the richness. During cooler months it makes a satisfying side for roast meats or can even serve as a main dish with a warm crusty bread.

Frequently Asked Questions

→ How do I ensure the potatoes have the right texture?

Roast the potatoes until they are fork-tender and allow them to cool slightly before handling. Gentle handling ensures a mix of chunks and soft texture, perfect for this dish.

→ Can I substitute turkey bacon with regular bacon?

Absolutely! Regular bacon can be used for extra crispiness and flavor. Cook it the same way and crumble before adding.

→ How long should I refrigerate before serving?

For best flavor, refrigerate the salad for at least 3 hours or overnight. This allows the flavors to meld beautifully.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream. It adds creaminess with a slightly tangy flavor.

→ How long does this salad keep in the fridge?

The salad can be stored in an airtight container in the fridge for up to 4 days. Ensure it's kept chilled.