Loaded Baked Potato Salad

Some days, it’s all about the sides at our house, and this Loaded Baked Potato Salad is always at the top of the family favorites list. Tender new potatoes, smoky bacon, and crisp green onions are tossed in a creamy, tangy homemade Ranch-seasoned dressing. A generous helping of sharp cheddar cheese takes this salad to the next level, creating a hearty side dish that’s almost a meal all on its own. Serve it warm or chilled alongside your favorite grilled steak, chicken, or pork, then sit back and enjoy the “oohs” and “aahs” from everyone at the table.

Easy Loaded Baked Potato Salad Recipe

It’s not surprising how much we all love potatoes in the South. Whether they’re mashed, fried, baked or turned into a delicious Southern loaded potato salad, they’re a guaranteed hit. Potatoes are much like rice in that they’re a blank slate that can be transformed in so many ways.

Key ingredients you’ll need to make Southern Loaded Potato Salad: (Scroll down for the full printable recipe card and quantities.)

• Potatoes – Russet potatoes or red potatoes are the star of this salad.
• Bacon – Crumbled bacon adds a smoky flavor.
• Dressing – Mayonnaise, sour cream, buttermilk, dry Ranch seasoning mix, (i.e. Hidden Valley Ranch) lemon pepper and black pepper.
• Onion – Green onions add color and a texture.
• Cheese – Shredded sharp cheddar cheese.

Fun Facts about Potatoes from the North Carolina Potato Association:

• The average American eats 142 pounds of potatoes a year or almost 365 potatoes per person. That’s an average of a potato a day.
• Potatoes are grown commercially in every state from Florida to Alaska, yielding over 30 billion pounds of potatoes each year.
• One serving of potatoes provides 45% of the recommended Daily Value of vitamin C.
• The potato is the second most consumed food in the U.S. trailing only after milk products.
• Contrary to the common misconception, potatoes are not high in calories. One medium sized potato contains 110 calories, while a one-cup serving of rice has 225 calories and a cup of pasta has 155.
• Many doctors recommend bananas to patients who require a good source of potassium. One potato supplies 610 mg. of potassium while a banana contains 450 mg.
• Eat your potatoes with their peels on for a wealth of vitamins; minerals and fiber are found in the peel. The peel also contains the flavonoid, quercetin, and chlorogenic acid–antioxidants that may protect the body against certain types of cancers and heart disease.
• One medium potato with skin contains three grams of fiber.

How to Make Loaded Baked Potato Salad Recipe

• Prep the Potatoes – Scrub the potatoes removing blemishes, then cube.
• Boil Potatoes – Add potatoes to salted water boiling until fork tender. Drain well.
• Make the Dressing – Whisk together, mayo, sour cream, buttermilk and seasonings.
• Combine – Toss the potatoes with the dressing then add bacon, cheddar cheese and green onions. Stir to combine.
• Refrigerator – Cover with plastic wrap and chill until serving or serve warm.

Kitchen Equipment to Make Southern Loaded Potato Salad

• Large pot to cook the potatoes.
• Colander.
• Knife and chopping board.
• Large skillet to cook the bacon.
• Measuring cups and measuring spoons.
• Cheese grater.
• Whisk.
• Large bowl.

Recipe Variations, Tips and Substitutions

• Potatoes – You can use red potatoes or yukon golds in place of russets. Each variety has different amounts of starch and therefore will cook differently. Adjust the cooking time to accommodate.
• Cheese – You can use medium cheddar cheese, colby jack cheese or spicy pepper jack cheese.
• Onion – You can use chives for a milder onion flavor or add minced red onion to amp up the taste.
• Mayonnaise – You can use light mayonnaise for the dressing. I’ve also made this with light sour cream and it does equally as well.
• Serve it Warm or Cold – You can serve Loaded Baked Potato Salad warm or chilled garnished with reserved bacon, green onion and shredded cheese.

Storage and Leftovers

• Leftovers – Store leftover potato salad chilled in an airtight container in the fridge for up to 5 days.
• Freezer – I don’t recommend freezing potato salad as the dressing can break down when thawed and the potatoes can become mushy.

More Southern Style Potato Salad Recipes to Make

• You may also like to try my recipe for Southern Potato Salad and BLT Potato Salad which is a flavor fusion of two favorites.
• Skip the mayonnaise dressing and whip-up a batch of German Potato Salad with a sweet and tangy dressing.
• An Italian flavor twist is featured in my recipe for Rosemary Parmesan Potato Salad recipe.
• The family will love my Green Bean and Potato Salad during garden season.
• You may also like this recipe for Mexican Street Corn Potato Salad from Barefeet in the Kitchen.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander