Loaded Baked Potato Salad
When loaded baked potato meets potato salad, you got yourself this ah-ma-zing Loaded Baked Potato Salad, which is baked (no more boiling potatoes in a big pot of water!) and loaded with yummy bacon, cheddar cheese and green onions. Which also, in my humble opinion, is the queen of all potato salads.
We had a crazy weekend. On Saturday, we dealt with a huge storm coming through knocking down a large part of the huge tree in our backyard.
I was envisioning a quiet Saturday evening drinking wine and eating cheese on the patio while my husband grill up some Cheese Stuffed Burger. We were excited to bring the grill out after its short term winter hibernation. Little did I know we will instead have a large tree in our patio and our backyard looks like the enchanted forest. If you follow me on instagram, you probably had a glimpse of that forest on my stories.
After everything was taken cared of, we sat back and just had to laugh at it all. Sometimes life throw curve balls at you, and you just have to laugh at it.
I’m always projecting to the next season, thus we were excited to grill some burgers that evening, and maybe pretend like summer is here, but alas that did not happen.
Fortunately, THIS Loaded Baked Potato Salad, however, did happen. I have been testing this recipe for a couple of weeks (the need for summer foods came waaayyy before this weekend) and let me tell you, it is giving me ALL the summer feels and I love it!
Why Loaded Baked Potato Salad?
After experiencing this delicious potato salad recipe, there’s really no turning back to regular potato salads.
All the reasons why I’m team Loaded Baked Potato Salad:
- It’s baked. Which means, no more boiling potatoes in hot water! Just send the potatoes into the oven and let it do its thing. IT IS SO EASY!
- Better flavor inside the potatoes! In this recipe, potatoes are seasoned with salt and then baked, therefore they are actually flavorful on the inside!
- Hello bacon, cheese and green onions! Need I say more?!? I mean, talk about flavor!
How long does potato salad last?
You can keep leftover Loaded Baked Potato Salad in the refrigerator for up to 2-3 days.
If it has been out for a couple of hours for a picnic, or stayed out in warmer temperature, it is probably best to throw it away or keep it for just another day in the fridge.
Can I make Loaded Baked Potato Salad the day before?
Yes! Definitely! It should be fine if you want to make it a day or two ahead.
However, do keep in mind that the bacon will not be crispy if it is made ahead and refrigerated. Consider cooking and adding bacon the day of if you make the potato salad ahead of time.
How to serve Loaded Baked Potato Salad
If you are going to a potluck, party, shower, picnic, this is a great dish for you! It tastes great chilled or under room temperature, which means, there is no need to reheat it. In addition, count on it to wow a crowd!
During the summer, we love making this as a side to burgers, hot dogs, grilled meats. With Memorial Day and Forth of July coming up, make this for your next get-together with friends and family!
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Other fun Spring/Summer sides
The warm weather fun doesn’t stop here, check these other yummy and simple sides out!
- Fruit Salad with Honey Lime Dressing
- Greek Cucumber Salad
- Bruschetta Pasta Salad
- Grape Walnut Salad
- Strawberry Bacon Spinach Salad with Lemon Maple Dressing
- Avocado Corn and Black Bean Salsa
Other Potato sides
Because we do love our potatoes around here!
- Cheesy Bacon Potato Casserole
- Creamy Mashed Potatoes
- Creamy Potato Bacon Soup
- Cheesy Garlic Scalloped Potato
- Roasted Garlic Parmesan Potatoes
Loaded Baked Potato Salad
Ingredients
- 2 lbs red potatoes
- 7-8 strips bacon optional: more for garnish
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded cheddar cheese optional: more for garnish
- 1/2 cup sliced green onions optional: more for garnish
- olive oil
- salt and pepper to taste
Instructions
- Pre-heat oven to 425 degrees. Place bacon on baking sheet lined with aluminum foil. Bake bacon for 12-18 minutes or until bacon is cooked. (Check at 12-13 minute mark as oven and thickness of bacon vary).
- When bacon is cooked, remove from oven and place them on a paper towel to remove access grease on bacon. Then slice bacon into small bite-sized pieces. (See Note 1)
- While waiting for bacon to cook, wash red potatoes and cut them into 1 1/2 inch thick pieces. No need to remove potato skin.
- Grease another baking sheet lined with aluminum foil with olive oil. Place potatoes on baking sheets – do not overlap. Light drizzle more olive oil, salt and pepper to the top of the potatoes. Grease well so that potatoes do not stick to the baking sheet.
- Bake potatoes for 30-40 minutes at 425 degrees. (This is the same temperature used when cooking the bacon). Check at the 30 minute mark. If potatoes are soft when pieced with a fork, then it is done and can be removed from the oven. If not, continue cooking until potatoes are soft.
- When potatoes are coking, combine sour cream and mayo into a small bowl, and slice green onions.
- When potatoes are done, let it cool for 10-15 minutes. Then add them to a large bowl, and add sour cream + mayo, sliced bacon, shredded cheddar cheese, and green onions. Combine well.
- Taste the potatoes and add more salt if needed.
- Optional: Garnish with more bacon, green onions and cheddar cheese.
- Can be served chilled or in room temperature. Enjoy!
