Print

Ultimate Loaded Baked Potato Salad – Best Easy BBQ Side

loaded baked potato salad - featured image
Print Recipe

This Ultimate Loaded Baked Potato Salad combines creamy, crunchy, and tangy flavors with crispy bacon, sharp cheddar, and cool sour cream. It’s the perfect BBQ side dish that will have everyone coming back for seconds.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon salt, for boiling water
  • 1 cup sour cream (full-fat recommended)
  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup green onions, sliced (both white and green parts)
  • Extra sour cream for serving (optional)
  • Additional sliced green onions for garnish (optional)
  • Smoked paprika for garnish (optional)

Instructions

  1. Boil the potatoes: Place the cubed potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain in a colander and let them cool for about 10 minutes.
  2. Cook the bacon: While the potatoes are boiling, cook the bacon until crispy. Bake on a foil-lined sheet pan at 400°F for 15-18 minutes. Let it cool on paper towels, then crumble into small pieces. Set aside about 2 tablespoons for garnish.
  3. Make the dressing: In a small bowl, whisk together the sour cream, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, pepper, and salt. Taste and adjust seasoning if needed.
  4. Combine the base: In a large mixing bowl, add the slightly warm potatoes. Pour about three-quarters of the dressing over the potatoes and gently fold to coat.
  5. Add the good stuff: Add the crumbled bacon (reserving 2 tablespoons for topping), shredded cheddar cheese, and sliced green onions. Fold gently until everything is evenly distributed. Add more dressing if needed.
  6. Chill and rest: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  7. Garnish and serve: Before serving, give the potato salad a gentle stir. Top with reserved bacon, extra green onions, a dollop of sour cream if desired, and a sprinkle of smoked paprika. Serve cold or at room temperature.

Notes

For best results, make this a day ahead and store in the refrigerator. The flavors meld together overnight. Reserve the bacon garnish until just before serving to keep it crispy. If you prefer a lighter version, use light sour cream, turkey bacon, and reduce the cheese by half.

Nutrition

Keywords: loaded baked potato salad, BBQ side dish, potato salad with bacon and cheese, easy potato salad, summer cookout recipe

Find it online: https://lunafeast.com/ultimate-loaded-baked-potato-salad-best-easy-bbq-side/