Name: Loaded Baked Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 pounds russet potatoes (peeled and cut into chunks); 1 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded cheddar cheese; 6 slices bacon (cooked and crumbled); 1/2 cup chopped green onions; Salt and pepper to taste; Optional: chopped chives for garnish

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Loaded Baked Potato Salad transforms the classic side dish into a Hearty Summer Side that’s creamy, cheesy, and bursting with bacon. Inspired by the flavors of a loaded baked potato, this recipe combines tender Russet potatoes with a rich sour cream-mayo base, sharp cheddar, and crispy bacon. Perfect for barbecues, picnics, or cozy dinners, this crowd-pleaser will have everyone reaching for seconds.

Why You’ll Love Loaded Baked Potato Salad

I’m obsessed with Loaded Baked Potato Salad because it’s a Hearty Summer Side that delivers comfort and flavor in every bite. With just a handful of ingredients, it’s easy to whip up, yet feels indulgent enough to steal the show at any gathering. The mix of creamy textures, savory bacon, and fresh chives makes it a versatile dish that’s as perfect for summer cookouts as it is for winter feasts.

Ingredients for Loaded Baked Potato Salad

Here’s what you’ll need for Loaded Baked Potato Salad (makes ~8 servings):

8 medium Russet potatoes
1 cup sour cream
½ cup mayonnaise
1 package (12–16 oz) bacon, cooked and crumbled
1 small onion, finely chopped
¼ cup fresh chives, finely chopped
1 ½ cups shredded cheddar cheese
Salt and black pepper, to taste

Equipment:

Large pot
Large mixing bowl
Spatula or wooden spoon
Cutting board and knife
Colander

Ingredient Tips:

Potatoes: Russet for their starchy texture; scrub well and leave skins on for rustic appeal.
Sour Cream and Mayonnaise: Full-fat for richness; Greek yogurt can replace sour cream for a tangier twist.
Bacon: Cook until crispy for maximum crunch; use thick-cut for extra flavor.
Cheddar: Sharp cheddar for bold taste; shred fresh for better melt and texture.
Chives: Fresh for a mild oniony kick; substitute green onions if needed.

Directions for Loaded Baked Potato Salad

Let’s create this irresistible Loaded Baked Potato Salad!

Cook the Potatoes

I wash 8 medium Russet potatoes and cut them into bite-sized pieces. In a large pot, I cover them with cold water, bring to a boil, and cook until fork-tender, about 20–25 minutes. I drain in a colander and let cool to room temperature.

Mix the Creamy Base

In a large mixing bowl, I combine 1 cup sour cream and ½ cup mayonnaise, stirring until smooth to form a creamy base for the Loaded Baked Potato Salad.

Add the Goodies

I fold in the cooled potatoes, 1 small chopped onion, ¼ cup chopped chives, and 1 ½ cups shredded cheddar cheese, gently mixing to coat evenly.

Season and Chill

I season with salt and black pepper to taste, adjusting for a balanced flavor. I cover and refrigerate for at least 1 hour to let the flavors meld.

Garnish and Serve

Before serving, I top the Loaded Baked Potato Salad with the crumbled bacon and a sprinkle of extra cheddar cheese and chives for a stunning finish. I serve chilled or at room temperature.

Nutrition

Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: ~1 hour 40 minutes
Yield: ~8 servings
Calories: ~450 kcal per serving
Macros per Serving: 35g carbs, 12g protein, 30g fat, 3g fiber

Variations for Loaded Baked Potato Salad

Try these twists on Loaded Baked Potato Salad:

Spicy Kick: Add diced jalapeños or a dash of hot sauce for a fiery Hearty Summer Side.
Herb Boost: Mix in fresh parsley or dill for a fresher Hearty Summer Side.
Lightened Up: Use Greek yogurt instead of sour cream and turkey bacon for a lighter version.
Veggie Packed: Stir in roasted red peppers or corn for extra color and crunch.
Blue Cheese Swap: Replace cheddar with crumbled blue cheese for a bold twist.

Serving Ideas:

Pair with Layla Cooks’ Fresh Mint Ice Salted Watermelon for a refreshing dessert contrast.
Serve with grilled chicken or ribs to complement the Hearty Summer Side.
Offer at a potluck with a sprinkle of smoked paprika for extra flair.

Storage

I store Loaded Baked Potato Salad in an airtight container in the refrigerator for up to 3–4 days, ensuring it’s covered tightly to maintain freshness. I avoid freezing, as the creamy base and potatoes can become watery. Before serving leftovers, I stir gently and add a fresh sprinkle of bacon and chives to revive the flavors.

Serving Tips

Chill Well: Refrigerate for at least 1 hour before serving for optimal flavor melding.
Garnish Fresh: Add bacon and cheese just before serving to keep them crisp and vibrant.
Presentation: Serve in a rustic bowl or on a platter with extra chives for color.
Temperature: Enjoy chilled or at room temperature for a creamy texture.
Pairing: Pair with iced tea or a crisp lager for a summery vibe.

FAQs

Here are answers to some common questions about this recipe:

Can I use a different type of potato for Hearty Potato Salad?
Yes, Yukon Gold or red potatoes work, but Russet potatoes give Hearty Potato Salad its classic starchy texture.

How do I keep the potatoes from getting mushy?
Boil until just fork-tender and cool completely before mixing to ensure Hearty Potato Salad stays firm.

Can I make Hearty Potato Salad ahead of time?
Absolutely, prepare Hearty Potato Salad up to 24 hours in advance, refrigerate, and add bacon and cheese garnishes before serving.

Is there a dairy-free version of Hearty Potato Salad?
Swap sour cream and mayonnaise with dairy-free alternatives and use vegan cheese for a dairy-free Hearty Potato Salad.

How can I make the bacon extra crispy?
Bake bacon at 400°F on a parchment-lined tray for 15–20 minutes, then crumble for Hearty Potato Salad.

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Conclusion

Loaded Baked Potato Salad is a showstopping side that brings the comforting flavors of a baked potato to your table. Creamy, cheesy, and loaded with bacon, this dish is perfect for barbecues, potlucks, or cozy dinners. Whip up this Loaded Baked Potato Salad and watch it disappear as guests come back for more!