. Start by washing the russet potatoes under cold water. Scrub them well to remove dirt. Next, poke several holes in each potato with a fork. This helps steam escape while cooking. You can cook the potatoes in two ways: microwave or bake. For the microwave, place the potatoes on a safe plate. Microwave them on high for 10-15 minutes. Remember to turn them halfway through. They should be soft when you poke them. If you prefer baking, heat your oven to 400°F (200°C). Bake the potatoes for 45-60 minutes until they are tender. Once cooked, let the potatoes cool for a bit. Then, cut them into bite-sized cubes. Keep the skin on for extra flavor and texture. In a large bowl, mix together sour cream and mayonnaise. This will be the creamy base of your dressing. Next, add garlic powder, onion powder, salt, and pepper. Stir well until everything is combined. This mix adds a rich flavor to your salad. Now it’s time to add the fun stuff! Gently fold the cubed potatoes into the dressing. Then, add shredded cheddar cheese, turkey bacon, and half of the green onions. Mix everything carefully until the potatoes are well-coated. If you want a fresh twist, fold in diced tomatoes. This optional step adds color and taste. Finally, taste the salad and adjust the seasoning if needed. Transfer your Loaded Baked Potato Salad to a serving dish. Sprinkle the rest of the green onions on top for garnish. Cover the salad and chill it in the fridge for at least an hour. This waiting time lets the flavors mix well. Enjoy this delightful dish as a summer side! To get perfect potato texture, choose large russet potatoes. They have a nice starchy feel. Wash them well before cooking. Poking holes in the potatoes helps steam escape. This keeps them light and fluffy. You can microwave them for a quick option. Cook on high for 10-15 minutes, turning halfway. Check if they are tender with a fork. If you prefer baking, set your oven to 400°F (200°C). Bake for 45-60 minutes until soft. The choice is yours! For a creative presentation, serve the Loaded Baked Potato Salad in a large bowl. Line the bowl with fresh lettuce leaves. This adds color to your dish. You can also drizzle extra sour cream on top. Sprinkle more cheese for that extra flair. Adding extra green onions also makes it pop. These small touches make your salad look gorgeous! To spice up your salad, consider adding herbs or spices. Smoked paprika gives a nice smoky taste. You can also use fresh chives for a burst of flavor. If you want to change it up for diets, use Greek yogurt instead of sour cream. It’s a great way to cut calories. Swap turkey bacon for a plant-based option if needed. These small adjustments create a dish that fits everyone’s taste! {{image_2}} You can make some easy swaps to lighten up this dish. Using Greek yogurt instead of sour cream adds creaminess without extra fat. Greek yogurt also packs more protein, which is a bonus. You can substitute the bacon with plant-based options like crispy tofu or tempeh. These choices cut calories and add a unique flavor. Think about adding local ingredients to give your salad a twist. For a Southwest vibe, mix in some black beans, corn, and diced jalapeños. If you prefer a Mediterranean flair, try adding olives, feta cheese, and fresh basil. The options are endless, so get creative and use what you love. Seasonal veggies can bring a fresh taste to your potato salad. In the summer, toss in diced cucumbers, bell peppers, or sweet corn. In the fall, consider adding roasted butternut squash or Brussels sprouts. Fresh herbs like parsley or dill can brighten the dish. They add flavor and color, making your salad even more enjoyable. For the full recipe, check out my Loaded Baked Potato Salad. To store Loaded Baked Potato Salad in the fridge, use an airtight container. This keeps it fresh and prevents odors from mixing. Make sure the salad cools before sealing it up. For long-term storage, you can freeze portions in freezer bags. Press out all the air before sealing. Label each bag with the date. This helps you track how long it stays frozen. When reheating leftovers, do it slowly. Use the microwave on low power or a gentle stove. Stir often to heat evenly. This method helps keep the creamy texture. To avoid changes in texture, do not overheat. Just warm until it feels right to serve again. Loaded Baked Potato Salad can last up to three days in the fridge. Keep an eye on it after day two. Signs of spoilage include a sour smell or a change in color. If you see any mold, toss it out right away. Always trust your senses to check for freshness. Enjoy your delicious salad while it's at its best! Yes, you can make Loaded Baked Potato Salad ahead of time. This salad tastes even better after sitting in the fridge. I recommend making it a few hours or a day in advance. This lets the flavors blend well. Just cover it tightly and store it in the fridge. To prevent potatoes from browning, keep them cold. You can soak cut potatoes in cold water before cooking. This stops oxidation. Once cooked, add the dressing quickly. This minimizes exposure to air, which causes browning. You can use Greek yogurt instead of mayonnaise. It gives a nice creaminess with fewer calories. Another option is to use avocado. It adds a rich flavor and healthy fats. Both choices work great in this recipe. I do not recommend freezing Loaded Baked Potato Salad. The potatoes can become mushy when thawed. The dressing can also separate. If you have leftovers, it’s best to store them in the fridge. Absolutely! You can use any cheese you like. Monterey Jack or pepper jack add a nice twist. Crumbled feta gives a tangy flavor, too. Try different cheeses to find your favorite mix. You learned how to make a delicious Loaded Baked Potato Salad. We covered the ingredients, preparation steps, and tips for the best result. Each section provided clear guidance to help you succeed. Whether you choose to follow the recipe as is or make a twist, you can create a tasty dish. Remember, this salad is perfect as a side or main dish. Enjoy experimenting with flavors and sharing it with friends and family. Happy cooking!](https://emmasdish.com/wp-content/uploads/2025/06/ae05b21a-4cc0-4914-b0ca-5616115dbf5d-768x768.webp)
Get ready to wow your guests with a dish that’s both creamy and crunchy! Loaded Baked Potato Salad is the perfect summer side, bursting with flavors and textures. With simple ingredients like russet potatoes, fresh green onions, and crispy turkey bacon, it’s a crowd-pleaser at any gathering. In this post, I’ll share easy steps and fun twists to make this salad a star on your table. Let’s dive in!
Ingredients
To make the delicious Loaded Baked Potato Salad, gather these items:
– 4 large russet potatoes
– ½ cup sour cream
– ½ cup mayonnaise
– 1 cup shredded sharp cheddar cheese
– 1 cup cooked and crumbled turkey bacon or turkey sausage
– 4 green onions, chopped
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– Salt and pepper, to taste
– Optional: 1 cup diced tomatoes
These ingredients create a tasty mix of flavors. The russet potatoes provide a fluffy base. Sour cream and mayonnaise give a creamy texture. The sharp cheddar adds a rich taste, while turkey bacon gives a nice crunch. Green onions bring freshness to each bite. Garlic and onion powder enhance the overall flavor, making it truly special. If you want a pop of color, feel free to add diced tomatoes. This Loaded Baked Potato Salad is perfect for summer gatherings or any meal. You can find the full recipe [here](Full Recipe).
Step-by-Step Instructions
Preparing the Potatoes
Start by washing the russet potatoes under cold water. Scrub them well to remove dirt. Next, poke several holes in each potato with a fork. This helps steam escape while cooking. You can cook the potatoes in two ways: microwave or bake.
For the microwave, place the potatoes on a safe plate. Microwave them on high for 10-15 minutes. Remember to turn them halfway through. They should be soft when you poke them. If you prefer baking, heat your oven to 400°F (200°C). Bake the potatoes for 45-60 minutes until they are tender.
Once cooked, let the potatoes cool for a bit. Then, cut them into bite-sized cubes. Keep the skin on for extra flavor and texture.
Mixing the Dressing
In a large bowl, mix together sour cream and mayonnaise. This will be the creamy base of your dressing. Next, add garlic powder, onion powder, salt, and pepper. Stir well until everything is combined. This mix adds a rich flavor to your salad.
Assembling the Salad
Now it’s time to add the fun stuff! Gently fold the cubed potatoes into the dressing. Then, add shredded cheddar cheese, turkey bacon, and half of the green onions. Mix everything carefully until the potatoes are well-coated.
If you want a fresh twist, fold in diced tomatoes. This optional step adds color and taste. Finally, taste the salad and adjust the seasoning if needed.
Transfer your Loaded Baked Potato Salad to a serving dish. Sprinkle the rest of the green onions on top for garnish. Cover the salad and chill it in the fridge for at least an hour. This waiting time lets the flavors mix well. Enjoy this delightful dish as a summer side!
Tips & Tricks
Cooking Tips
To get perfect potato texture, choose large russet potatoes. They have a nice starchy feel. Wash them well before cooking. Poking holes in the potatoes helps steam escape. This keeps them light and fluffy. You can microwave them for a quick option. Cook on high for 10-15 minutes, turning halfway. Check if they are tender with a fork. If you prefer baking, set your oven to 400°F (200°C). Bake for 45-60 minutes until soft. The choice is yours!
Serving Suggestions
For a creative presentation, serve the Loaded Baked Potato Salad in a large bowl. Line the bowl with fresh lettuce leaves. This adds color to your dish. You can also drizzle extra sour cream on top. Sprinkle more cheese for that extra flair. Adding extra green onions also makes it pop. These small touches make your salad look gorgeous!
Flavor Enhancements
To spice up your salad, consider adding herbs or spices. Smoked paprika gives a nice smoky taste. You can also use fresh chives for a burst of flavor. If you want to change it up for diets, use Greek yogurt instead of sour cream. It’s a great way to cut calories. Swap turkey bacon for a plant-based option if needed. These small adjustments create a dish that fits everyone’s taste!
Variations
Healthier Alternatives
You can make some easy swaps to lighten up this dish. Using Greek yogurt instead of sour cream adds creaminess without extra fat. Greek yogurt also packs more protein, which is a bonus. You can substitute the bacon with plant-based options like crispy tofu or tempeh. These choices cut calories and add a unique flavor.
Regional Twists
Think about adding local ingredients to give your salad a twist. For a Southwest vibe, mix in some black beans, corn, and diced jalapeños. If you prefer a Mediterranean flair, try adding olives, feta cheese, and fresh basil. The options are endless, so get creative and use what you love.
Seasonal Additions
Seasonal veggies can bring a fresh taste to your potato salad. In the summer, toss in diced cucumbers, bell peppers, or sweet corn. In the fall, consider adding roasted butternut squash or Brussels sprouts. Fresh herbs like parsley or dill can brighten the dish. They add flavor and color, making your salad even more enjoyable.
For the full recipe, check out my Loaded Baked Potato Salad.
Storage Info
Proper Storage Techniques
To store Loaded Baked Potato Salad in the fridge, use an airtight container. This keeps it fresh and prevents odors from mixing. Make sure the salad cools before sealing it up. For long-term storage, you can freeze portions in freezer bags. Press out all the air before sealing. Label each bag with the date. This helps you track how long it stays frozen.
Reheating Methods
When reheating leftovers, do it slowly. Use the microwave on low power or a gentle stove. Stir often to heat evenly. This method helps keep the creamy texture. To avoid changes in texture, do not overheat. Just warm until it feels right to serve again.
Shelf Life
Loaded Baked Potato Salad can last up to three days in the fridge. Keep an eye on it after day two. Signs of spoilage include a sour smell or a change in color. If you see any mold, toss it out right away. Always trust your senses to check for freshness. Enjoy your delicious salad while it’s at its best!
FAQs
Can I make Loaded Baked Potato Salad ahead of time?
Yes, you can make Loaded Baked Potato Salad ahead of time. This salad tastes even better after sitting in the fridge. I recommend making it a few hours or a day in advance. This lets the flavors blend well. Just cover it tightly and store it in the fridge.
How do I prevent potatoes from browning?
To prevent potatoes from browning, keep them cold. You can soak cut potatoes in cold water before cooking. This stops oxidation. Once cooked, add the dressing quickly. This minimizes exposure to air, which causes browning.
What can I substitute for mayonnaise in this recipe?
You can use Greek yogurt instead of mayonnaise. It gives a nice creaminess with fewer calories. Another option is to use avocado. It adds a rich flavor and healthy fats. Both choices work great in this recipe.
Is it possible to freeze Loaded Baked Potato Salad?
I do not recommend freezing Loaded Baked Potato Salad. The potatoes can become mushy when thawed. The dressing can also separate. If you have leftovers, it’s best to store them in the fridge.
Can I use other types of cheese?
Absolutely! You can use any cheese you like. Monterey Jack or pepper jack add a nice twist. Crumbled feta gives a tangy flavor, too. Try different cheeses to find your favorite mix.
You learned how to make a delicious Loaded Baked Potato Salad. We covered the ingredients, preparation steps, and tips for the best result. Each section provided clear guidance to help you succeed. Whether you choose to follow the recipe as is or make a twist, you can create a tasty dish. Remember, this salad is perfect as a side or main dish. Enjoy experimenting with flavors and sharing it with friends and family. Happy cooking!
. Start by washing the russet potatoes under cold water. Scrub them well to remove dirt. Next, poke several holes in each potato with a fork. This helps steam escape while cooking. You can cook the potatoes in two ways: microwave or bake. For the microwave, place the potatoes on a safe plate. Microwave them on high for 10-15 minutes. Remember to turn them halfway through. They should be soft when you poke them. If you prefer baking, heat your oven to 400°F (200°C). Bake the potatoes for 45-60 minutes until they are tender. Once cooked, let the potatoes cool for a bit. Then, cut them into bite-sized cubes. Keep the skin on for extra flavor and texture. In a large bowl, mix together sour cream and mayonnaise. This will be the creamy base of your dressing. Next, add garlic powder, onion powder, salt, and pepper. Stir well until everything is combined. This mix adds a rich flavor to your salad. Now it’s time to add the fun stuff! Gently fold the cubed potatoes into the dressing. Then, add shredded cheddar cheese, turkey bacon, and half of the green onions. Mix everything carefully until the potatoes are well-coated. If you want a fresh twist, fold in diced tomatoes. This optional step adds color and taste. Finally, taste the salad and adjust the seasoning if needed. Transfer your Loaded Baked Potato Salad to a serving dish. Sprinkle the rest of the green onions on top for garnish. Cover the salad and chill it in the fridge for at least an hour. This waiting time lets the flavors mix well. Enjoy this delightful dish as a summer side! To get perfect potato texture, choose large russet potatoes. They have a nice starchy feel. Wash them well before cooking. Poking holes in the potatoes helps steam escape. This keeps them light and fluffy. You can microwave them for a quick option. Cook on high for 10-15 minutes, turning halfway. Check if they are tender with a fork. If you prefer baking, set your oven to 400°F (200°C). Bake for 45-60 minutes until soft. The choice is yours! For a creative presentation, serve the Loaded Baked Potato Salad in a large bowl. Line the bowl with fresh lettuce leaves. This adds color to your dish. You can also drizzle extra sour cream on top. Sprinkle more cheese for that extra flair. Adding extra green onions also makes it pop. These small touches make your salad look gorgeous! To spice up your salad, consider adding herbs or spices. Smoked paprika gives a nice smoky taste. You can also use fresh chives for a burst of flavor. If you want to change it up for diets, use Greek yogurt instead of sour cream. It’s a great way to cut calories. Swap turkey bacon for a plant-based option if needed. These small adjustments create a dish that fits everyone’s taste! {{image_2}} You can make some easy swaps to lighten up this dish. Using Greek yogurt instead of sour cream adds creaminess without extra fat. Greek yogurt also packs more protein, which is a bonus. You can substitute the bacon with plant-based options like crispy tofu or tempeh. These choices cut calories and add a unique flavor. Think about adding local ingredients to give your salad a twist. For a Southwest vibe, mix in some black beans, corn, and diced jalapeños. If you prefer a Mediterranean flair, try adding olives, feta cheese, and fresh basil. The options are endless, so get creative and use what you love. Seasonal veggies can bring a fresh taste to your potato salad. In the summer, toss in diced cucumbers, bell peppers, or sweet corn. In the fall, consider adding roasted butternut squash or Brussels sprouts. Fresh herbs like parsley or dill can brighten the dish. They add flavor and color, making your salad even more enjoyable. For the full recipe, check out my Loaded Baked Potato Salad. To store Loaded Baked Potato Salad in the fridge, use an airtight container. This keeps it fresh and prevents odors from mixing. Make sure the salad cools before sealing it up. For long-term storage, you can freeze portions in freezer bags. Press out all the air before sealing. Label each bag with the date. This helps you track how long it stays frozen. When reheating leftovers, do it slowly. Use the microwave on low power or a gentle stove. Stir often to heat evenly. This method helps keep the creamy texture. To avoid changes in texture, do not overheat. Just warm until it feels right to serve again. Loaded Baked Potato Salad can last up to three days in the fridge. Keep an eye on it after day two. Signs of spoilage include a sour smell or a change in color. If you see any mold, toss it out right away. Always trust your senses to check for freshness. Enjoy your delicious salad while it's at its best! Yes, you can make Loaded Baked Potato Salad ahead of time. This salad tastes even better after sitting in the fridge. I recommend making it a few hours or a day in advance. This lets the flavors blend well. Just cover it tightly and store it in the fridge. To prevent potatoes from browning, keep them cold. You can soak cut potatoes in cold water before cooking. This stops oxidation. Once cooked, add the dressing quickly. This minimizes exposure to air, which causes browning. You can use Greek yogurt instead of mayonnaise. It gives a nice creaminess with fewer calories. Another option is to use avocado. It adds a rich flavor and healthy fats. Both choices work great in this recipe. I do not recommend freezing Loaded Baked Potato Salad. The potatoes can become mushy when thawed. The dressing can also separate. If you have leftovers, it’s best to store them in the fridge. Absolutely! You can use any cheese you like. Monterey Jack or pepper jack add a nice twist. Crumbled feta gives a tangy flavor, too. Try different cheeses to find your favorite mix. You learned how to make a delicious Loaded Baked Potato Salad. We covered the ingredients, preparation steps, and tips for the best result. Each section provided clear guidance to help you succeed. Whether you choose to follow the recipe as is or make a twist, you can create a tasty dish. Remember, this salad is perfect as a side or main dish. Enjoy experimenting with flavors and sharing it with friends and family. Happy cooking!](https://emmasdish.com/wp-content/uploads/2025/06/ae05b21a-4cc0-4914-b0ca-5616115dbf5d-250x250.webp)
