Loaded Baked Potatoes, but Make It Salad

Baked potato, but make it salad. I’ve taken all the highlights of a loaded baked potato and stirred them into this potato salad recipe that is perfect for your outdoor summer parties. When I recently tasted this dish at a BBQ gathering, I was blown away by how simple it was to make and how delicious it was to eat. It delivered on all the baked potato vibes without any of the fuss.  

How To Make Perfect Baked Potatoes

Since the potatoes are the star of the show here, it’s important that they’re baked just right. I’ve found that the best way to bake potatoes to achieve that crispy, golden skin on the outside and tender potato flesh on the inside is to bake them at a high temperature and brush them with melted butter or oil halfway through. I also like to bake them on a wire rack to allow even heat circulation in the oven.

Load It Up

Once your potatoes are baked, it’s time to bring in the “loaded” flavors. For the dressing in this recipe, I’ve used a combination of sour cream and Greek yogurt for richness plus tang. Bacon is a must, and it’s got to be crispy, as it adds texture to the salad. We only ever use Oscar Mayer sliced bacon at our house—the smoked hardwood packet is such a game changer! But you can use any brand you prefer, as long as it’s not thick-cut.

For the cheese, I’ve gone with shredded cheddar here, but Swiss, Gruyère, or a combination of cheeses are also great options. If you are serving the salad warm, the cheese melts into the potatoes, making it irresistibly ooey and gooey.

Tips for Making Baked Potato Salad

• If you are serving this salad warm, leave the baked potato skins on for a crispy and crunchy element. But if you are making this salad ahead and serving it chilled, remove the skins, as they can get soggy.
• My family doesn’t like the taste of mayonnaise, but you could swap in mayo for the Greek yogurt, if you like.
• I’ve gone with classic baked potato toppings to make this salad, but you can add seasonings like fresh or dried herbs, grainy mustard, dried chili flakes, chopped up pickles, or hot sauce to your liking. 
• Get creative with the stir-ins by adding chopped celery, sautéed sausage, chopped peppers, sautéed mushrooms, deli meat, etc. If you are feeling a little extra, drizzle over some truffle oil to amp up the flavor.

Serving Suggestions

This salad is the perfect side dish for any backyard BBQ or party. Pair it with grilled chicken thighs, short ribs, lamb chops, or steak and you’ve got a perfect summer meal. My favorite way to eat this salad is with chili con carne—it is so delicious, especially when the salad is cold and the chili is warm.

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