Loaded Baked Potato Salad
It has bacon and cheesy toppings!
By Rebecca Cummins
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
The formula for a perfect cookout? Cheeseburgers, baked beans, and, of course, loaded baked potato salad! This potato salad is packed with tons of delicious mix-ins like bacon, cheese, and onion, and a tangy, creamy dressing that ties it all together. Plus, it's easy to stir together, and even easier to pack up, making it one of the all-time best picnic side dishes. Let it hangout in the fridge overnight and the flavors will blend beautifully! Just don't forget to sprinkle on even more bacon before serving. Find even more potato salad recipes here!
What makes this potato salad "loaded?"
Like a loaded baked potato, this salad has sharp cheddar cheese, green onion, and the unforgettable bacon! But there is an unexpected addition that makes this salad stand out from the rest. A heaping spoonful of ranch seasoning gives a tangy, herby kick that takes this recipe up a notch! Feeling adventurous? Substitute the store-bought seasoning for this homemade ranch seasoning mix.
What types of potatoes are best for potato salad?
There are so many types of potatoes, and each has its own best use. To lean into the flavor and texture of a loaded baked potato, russets are the clear choice. With their high starch and low moisture, russets give the perfect crumbly texture that mirrors a traditional baked potato.
What's the best way to cook potatoes for potato salad?
In true baked potato fashion, the potatoes used in this salad are baked in the oven! There's no need to deal with a massive pot of boiling water or soggy, waterlogged potatoes—roasting the spuds whole in the oven makes cooking them easy.
What kind of pickles are best in potato salad?
The answer depends on the type of potato salad you're making! Many recipes call for sweet pickles, but this version works best with good ol' dill pickles. The savory, briny flavor of dill pickles helps balance out the richness of the salad.
Why do you toss the potatoes in pickle juice?
Inspired by warm German potato salad that is tossed in tangy vinaigrette, this potato salad calls for drizzling the cooked and chopped potatoes with a few tablespoons of pickle juice or brine from the jar. The juice is added while the potatoes are still warm so they absorb all of the liquid and every bite is as tangy as the last.
How long does loaded baked potato salad last in the fridge?
This will stay good for up to three days in an airtight container in the refrigerator. Wait until just before serving to add the extra bacon and green onion on top.
How long can loaded baked potato salad sit out?
Potato salad shouldn't sit out for more than 2 hours at a time. If it's above 90 degrees Fahrenheit, it shouldn't sit out for more than 1 hour. Anytime you're not serving this dish, store it in the fridge or an ice chest to keep it cold.
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Ingredients
- 4 lb.
Russet potatoes
- 2 Tbsp.
finely chopped dill pickles, plus ¼ c. juice from the jar
- 1 1/4 cups
sour cream
- 1/2 cup
mayonnaise
- 1 Tbsp.
ranch seasoning
- 2 tsp.
yellow mustard
- 1 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 8
slices cooked bacon, chopped, divided
- 1 1/2 cups
shredded sharp cheddar
- 1/4 cup
thinly sliced green onions, plus more for serving
Directions
- Step 1Preheat the oven to 400˚F.
- Step 2Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.
- Step 3Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It's OK if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour.
- Step 4In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.
- Step 5Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onion and the remaining 2 tablespoons of bacon just before serving.
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