Loaded Baked Potato Salad

A close up of the texture of this chunky baked potato salad made with the toppings of a loaded baked potato and Ranch seasoning mix.

Tender potatoes and all the best baked potato toppings- chopped bacon, sharp cheddar, green onions and a creamy sour cream dressing with a little Ranch seasoning- are tossed together to make a Loaded Baked Potato Salad everyone will crave!

5 from 2 votes

Print Pin

Course: Side Dish

Cuisine: American

Keyword: cookout, potluck, tailgate

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 488kcal

Author: Stacey | SouthernDiscourse.com

Ingredients

4 large Russet potatoes (baking size)
olive oil & salt
7 slices bacon, chopped
1 ½ cups sour cream
½ cup real mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Ranch seasoning mix
ground black pepper, to taste
2 cups shredded sharp cheddar cheese
5 green onions, sliced

Get Recipe Ingredients

Instructions

Preheat oven to 450℉. Pierce each washed potato's skin with a fork several times. Rub with olive oil and sprinkle all over with salt. Place on a baking sheet and bake in preheated oven for 45 min.- 1 hour or until potatoes are fork tender. Remove from oven and set aside until cool enough to handle.
While the potatoes are baking whisk together dressing, cook bacon and prepare the onions and cheese.
To make the dressing, whisk sour cream, mayo, vinegar, Ranch mix together in a large measuring cup. Add black pepper to taste. Cover and refrigerate while the potatoes are baking.
Cook bacon until crisp, then chop. Slice the green onions and grate the cheese.
When you are ready to assemble the salad and potatoes are cool enough to handle and won't melt the cheese in the salad, cut the potatoes into large chunks, leaving the skin on where you can.
In a large bowl, combine dressing and potatoes. Fold in chopped bacon, sliced onion and grated cheese. Top with any extra cheese, bacon or onions. Serve warm or cover and refrigerate to serve chilled.

Notes

Let your potatoes cool before dressing them and adding the cheese so the cheese doesn't melt.

If you are wanting to serve your baked potato salad warm, the potatoes can be warm (but not hot) when you dress them. Just make sure to add the cheese and green onions last.

Russet potatoes usually aren't used for potato salads because they crumble and break down easily after being cooked. Keeping this in mind, the chunkier you cut up the potatoes in the beginning the more pieces of potato you will still have after dressing and stirring in all the ingredients.

Nutrition