The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
Loaded Baked Potato Salad
Sometimes I crave a break from the norm, and need a change in standard operating procedure, or want to shake things up a bit. Like 99.95% of every single person I know, I can get into a rut. A funk. A little too much of doing things the same way just because that’s the way I’ve always done them. Especially when it comes to cooking.
Come summer, my family loves potato salads, with my grandma’s recipe for the BEST potato salad setting the gold standard for all. However, making hers on the regular has never stopped my mind and my mouth from coming up with new versions to try. I first published this recipe in 2013, so after making it for my own dinner table over the years, I finally gave it a little spit shine with some new pics and tips. It definitely deserves the love.
This loaded baked potato salad is a play on the classic steakhouse favorite loaded baked potato, with the method-making very familiar too, minus the potato skin jackets.
Baking the russet potatoes for this recipe creates a lighter, fluffier consistency than boiled, and a lightened potato base to easily absorb the creamy mayo and sour cream. Naturally, since this IS a loaded potato salad, it simply wouldn’t be complete without a dump of bacon, a smattering of cheddar cheese, and a kiss of onion.
This recipe is sure to break any standard potato salad out of its own sort of rut.
What’s Needed for Loaded Potato Salad?
Like every steakhouse loaded baked potato, the accompaniments are what make this recipe. Here, I’ve taken the standard classics and tossed them together for a twist on two classics.
The ingredients for this cheesy bacon potato salad are simple:
- Russet potatoes
- Olive oil
- Apple cider vinegar
- Sour cream
- Kosher salt and pepper
- Green onions
- Shredded cheddar cheese
Here’s how to make baked potatoes the easy way:
- Preheat the oven to 400°F.
- Poke the potatoes 4-5 times with the tines of a fork for the heat to escape while cooking, and won’t explode in the oven.
- Lightly oil the potato skins and sprinkle with kosher salt.
- Bake for 50-60 minutes or until a cake tester or skewer inserts easily through the potato.
More Tips for Making Baked Potato Salad
Allow at least 15 minutes for the cider vinegar to soak into the warm potatoes. The warmer the potato, the more quickly the vinegar will absorb. Don’t skip this step, it adds a great pop to the salad.
Don’t want the whole house to smell like bacon? Cook yours in the oven instead. Once the potatoes have finished cooking, place the bacon on a lined baking tray and cook at 400°F F for about 15 minutes or until your desired crispness.
Sub in chives. If you’re going for that true, steakhouse baked potato taste, feel free to substitute chives for the green onions.
Sub yogurt for sour cream. I use natural sour cream in this recipe, but if you’re looking to cut calories, substitute non-fat Greek yogurt for that added tang.
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
How to make this recipe:
Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.