Print

Loaded Baked Potato Salad Recipe

Loaded Baked Potato Salad Recipe
Print Recipe

★★★★★

5.1 from 16 reviews

This Loaded Baked Potato Salad is a creamy, flavorful twist on traditional potato salad. Featuring tender Russet potatoes, tangy yogurt or rich mayonnaise, crispy bacon, sharp cheddar cheese, and fresh chives, it combines the classic baked potato toppings into a hearty, comforting salad perfect for any gathering or meal.

Ingredients

Scale

Potatoes

  • 8 medium Russet potatoes, washed and cubed

Dressing

  • 1 cup plain yogurt (or 1/2 cup mayonnaise)
  • Salt and pepper, to taste

Add-ins & Toppings

  • 1 pack bacon strips, cut into smaller pieces and baked until crispy
  • 1 onion, minced
  • Chives, chopped (amount to your liking)
  • 1 1/2 cups shredded cheddar cheese

Instructions

  1. Prepare the Potatoes: Rinse the Russet potatoes thoroughly and cut them into small, uniform cubes. Boil them in a large pot of water for 20-25 minutes until fork-tender. Drain well and cool to prevent mushiness.
  2. Make the Dressing: In a bowl, mix the plain yogurt (or mayonnaise) with a pinch of salt and pepper. Adjust the ratio to preference, using more yogurt for tanginess or more mayonnaise for richness.
  3. Combine the Salad: Once the potatoes are cooled, gently fold them into the dressing. Stir in the minced onion and chopped chives to enhance the flavor.
  4. Incorporate the Cheese: Add shredded cheddar cheese and gently stir. The residual warmth of the potatoes will slightly melt the cheese, creating creamy, gooey pockets of flavor.
  5. Add Final Touches: Top the salad with crispy bacon bits and additional shredded cheddar cheese. Garnish with more chopped chives for a fresh, vibrant finish.
  6. Serve: Serve the salad warm or at room temperature. Alternatively, refrigerate it for a few hours before serving to allow the flavors to meld beautifully.

Notes

  • You can substitute Greek yogurt for plain yogurt for added creaminess and protein.
  • Adjust the bacon amount to control the saltiness and crunchiness.
  • Use smoked paprika or a dash of cayenne pepper in the dressing for a smoky kick.
  • This salad holds well refrigerated for up to 2 days and tastes great chilled.
  • For a vegetarian version, omit the bacon and optionally add smoked cheese or roasted nuts.

Nutrition

Keywords: loaded baked potato salad, creamy potato salad, bacon potato salad, cheddar potato salad, easy potato salad recipe

Find it online: https://tastygenius.com/loaded-baked-potato-salad-recipe/