Loaded Baked Potato Salad
Creamy, savory, and loaded with all the best baked potato toppings, this Loaded Baked Potato Salad is comfort food at its friendliest.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Pan
Ingredients
Potatoes
- 2.5 pounds russet potatoes about 4 or 5 large, scrubbed and poked with a fork before baking
Oil
- 1-2 tablespoons olive oil for rubbing potatoes
Bacon
- 10-12 slices thick bacon diced and cooked until crispy
Cheese
- 1 cup grated cheddar cheese plus extra for garnish
Green Onions
- 1/4 cup thinly sliced green onions plus extra for garnish
Seasonings
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground black pepper
Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream light or regular, softened or at room temperature if possible
- 4 tablespoons milk to thin the dressing as needed
Salt
- Salt to taste
Garnish
- freshly chopped parsley optional garnish
Instructions
- Preheat the oven to 350°F. Scrub the potatoes and poke holes in them with a fork. Rub with olive oil and bake for about 1 hour until tender. Let cool completely, then refrigerate.
- While the potatoes cool, cook the diced bacon in a pan over medium heat until crispy. Drain on paper towels and let cool.
- Peel the chilled potatoes and cut into 1/2-inch cubes. Place them in a large mixing bowl.
- Add the cooked bacon, grated cheddar cheese, and sliced green onions to the potatoes.
- In a separate bowl, combine celery seeds, black pepper, mayonnaise, sour cream, and milk. Adjust salt to taste. Stir until smooth and creamy.
- Gently fold the dressing into the potato mixture until well combined, being careful not to mash the potatoes.
- Transfer to a serving bowl and garnish with additional green onions, extra cheddar, and parsley if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
This Loaded Baked Potato Salad is an easy, crowd-pleasing side that brings the best parts of a baked potato into a creamy, fork-ready format.