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Ultimate Loaded Baked Potato Salad – Easy Best Recipe

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This loaded baked potato salad is everything a side dish should be — creamy, crunchy, tangy, salty, and completely satisfying. It’s the kind of recipe that turns heads at potlucks and makes people ask for the recipe before they’ve even finished their plate.

Ingredients

Scale
  • 3 pounds Russet Potatoes
  • 1 pound thick-cut Bacon
  • 1 cup Sour Cream (full-fat)
  • ½ cup Mayonnaise (full-fat, e.g., Hellmann’s or Duke’s)
  • 1½ cups Sharp Cheddar Cheese, shredded (from a block)
  • 1 bunch Green Onions, sliced
  • 1 tablespoon Ranch Seasoning Mix (dry, e.g., Hidden Valley)
  • 1 tablespoon Apple Cider Vinegar
  • Salt and Black Pepper to taste

Instructions

  1. Boil the Potatoes: Place whole, unpeeled russet potatoes in a large pot and cover with cold water by 2 inches. Add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until fork-tender. Drain and let cool until just warm (about 15 minutes).
  2. Cook the Bacon: Place bacon strips in a cold skillet, turn heat to medium, and cook for 8-10 minutes, flipping occasionally, until deep golden brown and crispy. Transfer to paper towels to drain and cool, then crumble or chop into small pieces. Reserve 2 tablespoons of bacon fat for another use.
  3. Make the Dressing: In a small bowl, whisk together sour cream, mayonnaise, ranch seasoning mix, and apple cider vinegar until smooth. Season with salt and pepper to taste. Refrigerate until needed.
  4. Prep the Potatoes: Once potatoes are cool enough to handle, cut into roughly 1-inch chunks, leaving skins on. Place in a large mixing bowl.
  5. Shred the Cheese: Shred sharp cheddar cheese using a box grater to get about 1½ cups loosely packed.
  6. Assemble the Salad: Pour dressing over warm potato chunks and gently fold together. Fold in shredded cheddar, most of the crumbled bacon (reserve some for garnish), and most of the sliced green onions (reserve some for garnish) until evenly coated.
  7. Chill and Rest: Cover bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Stir gently before serving and adjust seasoning if needed.
  8. Garnish and Serve: Just before serving, sprinkle reserved bacon and green onions on top. Serve cold or at room temperature.

Notes

Don’t overcook the potatoes; they should be fork-tender but still hold their shape. Add dressing while potatoes are still warm for better absorption. Let the salad rest overnight for best flavor. If salad seems dry after refrigeration, stir in extra sour cream or mayo. Do not freeze.

Nutrition

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Find it online: https://islatable.com/ultimate-loaded-baked-potato-salad-easy-best-recipe/