Loaded Baked Potato Salad

Imagine a loaded baked potato meets creamy, classic potato salad, and you’ll have this ultimate year-round side. Complete with crispy bacon, scallions, and cheddar cheese, this potato salad will have you thinking you’re in your favorite steakhouse. Read on for all of our top tips on how to make this picnic staple.

What kind of potatoes are best for potato salad?
Although loaded potatoes are usually made with floury russet potatoes, that variety isn’t the best option for potato salad. Russets have a mealier texture and will fall apart more easily in the final mixing step, making the overall product too thick. Also, you‘d have to peel them, which is just an extra step. Your best bet is to use a waxy potato that will hold its shape and not make the dressing too thick. Baby gold potatoes are ideal, but you can also use red potatoes. 

How to cook your potatoes for loaded baked potato salad:
This recipe calls for baby potatoes, which are super easy to prep and cook. Simply cut them in half, start them in cold water, and boil until they’re tender. Starting in cold water will ensure the potatoes cook evenly. Since the pieces are small, they won’t require much more cooking time after coming to a boil (about 5 minutes); the total cook time should be 13 to 15 minutes.

Top tips for making loaded baked potato salad:
— The secret to perfect potato salad. Toss the potatoes while they’re still slightly warm! Tossing warm potatoes into the sour cream mixture will help the dressing sink deeper into the potato.
— Use pre-shredded cheese in a pinch. While shredding your own cheese would be ideal for creamy macaroni and cheese or an actual loaded baked potato, it’s not necessary here since we don’t need the cheese to melt. 
— Make it ahead. Potato salad almost gets better the longer it sits, making it a perfect make-ahead side. Make it up to four hours ahead of time, then cover with plastic wrap and store at room temperature until ready to serve. 

What do I serve with potato salad?This loaded baked potato salad is a great addition to any potluck or picnic table. Serve it chilled alongside a juicy turkey burger or a grilled, sliced tri-tip for the ultimate steakhouse vibes. 

Storage.
If you have any leftovers or make it ahead, store in an airtight container in the refrigerator for up to 5 days.

Made this? Let us know how it went in the comments below!