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Loaded Baked Potato Salad: The Ultimate Crowd-Pleasing Side Dish

A serving of creamy baked potato salad topped generously with crumbled bacon and chopped green onions.
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Make this creamy, savory loaded baked potato salad that tastes like a fully loaded baked potato. It is the best side dish for BBQ gatherings and potlucks, featuring bacon, cheddar, and a rich dressing.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 1/2 cup celery, finely chopped
  • 1/2 cup dill pickle relish
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Bake directly on the rack for 50 to 60 minutes, or until tender when squeezed.
  2. Allow the potatoes to cool slightly. Scoop out the flesh into a large bowl, leaving a thin shell if desired (though for salad, scooping is easier). Discard the skins.
  3. While the potatoes are cooling, prepare the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, smoked paprika, and garlic powder. Season with salt and pepper.
  4. Add the crumbled bacon, shredded cheddar cheese, green onions, celery, and pickle relish to the bowl with the potato flesh.
  5. Pour the dressing over the potato mixture. Gently fold all ingredients together until just combined. Avoid overmixing to keep the texture right.
  6. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  7. Taste before serving and adjust salt and pepper if needed. Garnish with extra cheddar and green onions.

Notes

  • For a ranch potato salad recipe variation, add 2 tablespoons of dry ranch seasoning mix to the dressing ingredients.
  • You can prepare the potatoes a day ahead and store them cooked and diced in the refrigerator.
  • If you want a smoky flavor, use smoked bacon or add a small dash of liquid smoke to the dressing.

Nutrition

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