Take your potato salad game to the next level with this Loaded Baked Potato Salad—a creamy, cheesy, bacon-filled twist on the classic steakhouse favorite. With tender baked russet potatoes, crispy bacon, sharp cheddar, and scallions tossed in a tangy sour cream and mayo dressing, this salad is perfect for potlucks, picnics, or weeknight dinners.

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Why You’ll Love This Loaded Potato Salad

• Steakhouse-inspired: All the flavors of a loaded baked potato—without the potato skin jackets.
• Baked, not boiled: Russet potatoes create a light, fluffy base that absorbs the dressing beautifully.
• Creamy and flavorful: Made with mayonnaise, sour cream, apple cider vinegar, and plenty of bacon and cheddar.
• Perfect for gatherings: A show-stopping side dish that’s sure to impress family and friends.

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Ingredients

For the Salad:

• 4–5 medium russet potatoes
• 12 oz bacon (or less if preferred)
• 3–4 green onions, sliced (greens and whites)
• 1–1½ cups shredded cheddar cheese

For the Dressing:

• ½ cup mayonnaise
• ½ cup sour cream (or Greek yogurt for a lighter option)
• 2–3 tablespoons apple cider vinegar
• Kosher salt and black pepper, to taste

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Instructions

1. Bake the Potatoes

1. Preheat oven to 400°F (200°C).
2. Poke potatoes 4–5 times with a fork.
3. Lightly coat with olive oil and sprinkle with kosher salt.
4. Bake 50–60 minutes until fork-tender.
5. When cool enough to handle, peel and dice the potatoes into 1-inch chunks.

2. Cook the Bacon

1. Cook bacon in a skillet over medium heat until crispy, then crumble.
   • Tip: Start bacon in a cold skillet to render fat slowly and prevent burning.
2. Alternatively, bake bacon on a lined tray at 400°F for 12–15 minutes.

3. Prep the Dressing and Mix Salad

1. Sprinkle warm potatoes with apple cider vinegar and let rest 10–15 minutes.
2. In a large bowl, combine mayonnaise, sour cream, salt, and pepper.
3. Add diced potatoes, crumbled bacon, shredded cheddar, and sliced green onions.
4. Gently fold everything together until well combined.

4. Chill and Serve

• Refrigerate for at least 3 hours to allow flavors to meld.
• Garnish with extra green onions or chives before serving.

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Tips & Variations

• Substitute chives for green onions for a milder flavor.
• Use Greek yogurt instead of sour cream for a lighter, tangy twist.
• Adjust bacon and cheese to taste—feel free to make it extra loaded!
• Prep ahead: This salad can be made a day in advance for potlucks or gatherings.

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This Loaded Baked Potato Salad is creamy, cheesy, and packed with flavor—perfect for summer cookouts, potlucks, or anytime you want to elevate a classic side dish.