Baked Potato Salad

I still remember the first time I made this Baked Potato Salad. It was for our annual neighborhood block party, an event that usually involved three different versions of classic, mayo-heavy potato salad sitting in the summer sun. I wanted to bring something different, something cozy and comforting that felt a little more special. My youngest, Leo, had just declared his lifelong opposition to “mushy cold potatoes,” so I was on a mission.

That’s when the idea struck me: why not combine two of our family’s favorite things? The fluffy, savory goodness of a loaded baked potato and the shareable, crowd-pleasing nature of a potato salad. The result was this incredible, warm, and cheesy creation.

Instead of boiling the potatoes into submission, I roasted them until they were golden and tender with slightly crispy edges. Then, while they were still warm, I tossed them in a creamy, tangy dressing loaded with sharp cheddar, crispy bacon, and fresh green onions.

When I set the bowl down on the potluck table, it was the first dish to disappear. People I’d never met were coming up to ask for the recipe. But the best moment was seeing Leo’s eyes light up as he took his first bite.

He didn’t just eat it; he devoured it. This loaded baked potato salad has been our family’s go-to for potlucks, cozy fall dinners, and game day spreads ever since. It’s more than just a side dish; it’s a bowl of pure comfort that brings everyone to the table.

Why You’ll Love This Baked Potato Salad Recipe

This isn’t your average picnic potato salad. This oven-roasted potato salad is a game-changer, and I know your family will fall in love with it for so many reasons. Here’s why it’s a staple in my kitchen:

• Unbelievable Flavor: It has all the mouthwatering flavors of a fully loaded baked potato—salty bacon, sharp cheddar cheese, tangy sour cream, and fresh green onions—all mixed into one perfect bite.
• Incredible Texture: Roasting the potatoes instead of boiling them makes all the difference. You get fluffy, tender potato chunks with delightful, slightly crispy edges that hold their shape perfectly. No more mushy salad!
• Warm and Comforting: Served warm, this dish feels hearty and satisfying. It’s the perfect side dish for a chilly evening but is equally delicious at a summer barbecue.
• A Total Crowd-Pleaser: I have yet to meet someone who doesn’t love this recipe. It appeals to kids and adults alike and is always the first thing to go at gatherings.
• Easy to Prepare: While the potatoes roast, you have plenty of time to cook the bacon and mix the simple dressing. The steps are straightforward and result in a truly impressive dish.

Ingredients You’ll Need

The beauty of this recipe is its simplicity. You only need a handful of wholesome, easy-to-find ingredients to create this show-stopping side dish. Each component plays a key role in building that classic loaded baked potato flavor.

Ingredient	Amount
Yukon Gold or Red Potatoes	3 lbs, scrubbed and cubed
Olive Oil	2 tablespoons
Salt and Black Pepper	To taste
Bacon	8 slices, cooked and crumbled
Sour Cream	1 cup
Plain Greek Yogurt or Mayonnaise	1/2 cup
Sharp Cheddar Cheese	1 1/2 cups, shredded
Green Onions	1/2 cup, thinly sliced
Garlic Powder	1 teaspoon

Substitutions & Variations

One of the best things about this recipe is how easily you can adapt it to your taste or what you have on hand. Here are some of my favorite ways to change things up:

• For the Potatoes: While I prefer the waxy texture of Yukon Golds or red potatoes because they hold their shape, you can absolutely use Russet potatoes. They have a fluffier texture that works wonderfully, just be gentle when mixing so they don’t break down too much.
• Make It Vegetarian: To make a delicious vegetarian baked potato salad, simply omit the bacon. For a smoky flavor, you can add a pinch of smoked paprika to the dressing or use a plant-based bacon alternative.
• Switch Up the Cheese: Don’t stop at cheddar! Colby Jack, Monterey Jack, or a spicy Pepper Jack would be fantastic. For a smokier, more sophisticated flavor, try using smoked Gouda or Gruyère.
• Add More Veggies: Feel free to toss in some steamed broccoli florets, corn, or diced red bell pepper for extra color, texture, and nutrition.
• Spice It Up: If you like a little heat, add a finely diced jalapeño to the dressing or a dash of your favorite hot sauce. A sprinkle of red pepper flakes also works well.
• Dressing Variations: You can create a ranch-style dressing by adding a tablespoon of a dry ranch seasoning mix. For a richer flavor, you can use all mayonnaise or all sour cream instead of the yogurt blend.
• Fresh Herbs: While green onions are classic, fresh chives or a sprinkle of finely chopped parsley can brighten up the flavors beautifully.

Step-by-Step Instructions

Follow these simple steps to create the most delicious warm potato salad you’ve ever had. We’ll start by roasting the potatoes to perfection before bringing all the ingredients together.

1. Prepare the Potatoes: First, preheat your oven to 400°F (200°C). Wash and scrub your potatoes thoroughly, then pat them dry. Cut them into uniform 1-inch cubes. Uniformity is key here, as it ensures all the potatoes cook evenly.
2. Roast the Potatoes: Next, place the potato cubes on a large, rimmed baking sheet. Drizzle them with olive oil and generously season with salt and pepper. Toss everything together right on the pan until the potatoes are evenly coated. Spread them into a single layer, making sure not to overcrowd the pan. If needed, use two pans. Roast for 25-35 minutes, flipping halfway through, until they are golden brown, tender, and slightly crispy on the edges.
3. Cook the Bacon: While the potatoes are roasting, cook the bacon until it’s perfectly crisp. You can do this in a skillet on the stovetop or bake it in the oven for less mess. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool. Then, crumble or chop it into small pieces.
4. Mix the Creamy Dressing: In a large mixing bowl (the one you’ll serve from!), combine the sour cream, Greek yogurt (or mayo), garlic powder, half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions. Stir everything together until it’s well combined.
5. Combine and Serve: Once the potatoes are finished roasting, let them cool for just a minute or two. Then, carefully transfer the warm potatoes to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated in the creamy mixture. The warmth from the potatoes will help melt the cheese, creating an irresistibly gooey texture.
6. Garnish and Enjoy: Finally, top the baked potato salad with the remaining shredded cheese, crumbled bacon, and sliced green onions. You can serve it immediately while it’s warm and cheesy, or let it cool to room temperature.

Pro Tips for Success

To guarantee your baked potato salad is perfect every single time, keep these simple tips in mind:

• Don’t Overcrowd the Pan: This is my number one tip for perfectly roasted potatoes! Spreading the potatoes in a single layer allows hot air to circulate around each piece, giving them those delicious crispy edges. If you pile them on top of each other, they will steam instead of roast.
• Dry Your Potatoes Well: Before tossing them with oil, make sure your potato cubes are completely dry. Excess moisture creates steam, which prevents them from getting that beautiful golden-brown crust.
• Season at Every Stage: Be sure to season the potatoes before they go into the oven and taste the dressing before you add the potatoes. Building layers of flavor is what makes this dish so delicious.
• Mix While Warm: Adding the warm roasted potatoes directly to the dressing is the secret. This helps the cheese melt slightly and allows the potatoes to absorb all the wonderful flavors of the dressing.
• Reserve Toppings for Garnish: Holding back some of the cheese, bacon, and green onions to sprinkle on top just before serving makes the dish look as good as it tastes. It adds a fresh pop of color and texture.

Storage & Reheating Tips

This baked potato salad is at its absolute best when served warm, but leftovers are still incredibly delicious. Here’s how to properly store and enjoy it later.

Storage: Allow the potato salad to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. Keep in mind that the bacon will soften over time, but the flavor will remain fantastic.

Reheating: For the best results, I recommend reheating the potato salad in the oven. Place it in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also gently reheat individual portions in the microwave. I do not recommend freezing this dish, as the dairy-based dressing can separate and the potatoes can become watery upon thawing.

What to Serve With This Recipe

This versatile baked potato salad pairs wonderfully with almost any main course. It’s a fantastic side dish for backyard barbecues, weeknight dinners, and holiday gatherings. Here are some of our family’s favorite pairings:

• Grilled Meats: Serve it alongside juicy burgers, grilled chicken breasts, steaks, or pork chops.
• Barbecue Favorites: It’s the perfect companion for pulled pork sandwiches, smoked brisket, or fall-off-the-bone ribs.
• Simple Weeknight Meals: Pair it with a simple roasted chicken or meatloaf for a comforting and complete meal.
• Holiday Spreads: This makes a wonderful addition to an Easter, Thanksgiving, or Christmas dinner table.

FAQs About This Warm Potato Salad

Can I make this baked potato salad ahead of time?

Yes, you can definitely prep components of this dish ahead of time to make assembly easier. You can roast the potatoes, cook and crumble the bacon, and shred the cheese a day in advance. Store each component in a separate airtight container in the refrigerator.

When you’re ready to serve, gently reheat the potatoes in the oven and then mix everything together as directed in the recipe. This ensures you get that wonderful warm, freshly-made texture.

What are the best potatoes for this recipe?

I highly recommend using waxy potatoes like Yukon Golds or red potatoes. Their lower starch content helps them hold their shape beautifully after roasting and during mixing. They have a creamy, buttery texture that is perfect for this salad.

Russet potatoes, which are starchier, will also work, but they tend to be fluffier and can break apart more easily. If you use Russets, just be extra gentle when folding them into the dressing.

Can I use mayonnaise instead of sour cream and Greek yogurt?

Absolutely! The dressing is very flexible. If you prefer a more traditional, mayonnaise-based dressing, you can substitute it for both the sour cream and the Greek yogurt.

You can use 1 1/2 cups of mayonnaise or any combination you like. For example, using half mayonnaise and half sour cream also creates a delicious, creamy dressing with a nice tang.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free! All the core ingredients—potatoes, dairy, cheese, and green onions—do not contain gluten. However, it is always a good practice to double-check the labels on your packaged ingredients, particularly the bacon, to ensure there are no hidden gluten-containing additives.

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