Loaded Potato Salad (a Baked Potato Salad!), Easy Summer Salad Recipe

If you’re on the hunt for a show-stopping side dish that perfectly encapsulates the joy of summer gatherings, then look no further! This Loaded Potato Salad is not your average, run-of-the-mill potato salad. Oh no, this is a culinary masterpiece, a veritable flavor explosion that takes all the beloved components of a fully loaded baked potato and transforms them into a cool, creamy, and utterly addictive salad. Imagine tender, fluffy potato chunks, lovingly enveloped in a rich, tangy dressing, then generously studded with crispy turkey bacon, sharp cheddar cheese, vibrant green onions, and a delightful hint of sour cream or Greek yogurt. This Easy Summer Salad Recipe has quickly become a legend in my household and among my friends, consistently stealing the spotlight at every barbecue, picnic, and potluck. It’s the kind of dish that elicits oohs and aahs, the one where everyone asks for the recipe. What makes this Baked Potato Salad (yes, we often bake the potatoes for an extra layer of flavor!) truly special is its departure from bland, overly mayonnaise-drenched salads. Instead, it offers a complex, savory profile that’s both comforting and excitingly robust. It’s hearty enough to be a satisfying side, yet light enough not to weigh you down on a warm day. Prepare to be amazed by how simple it is to create such a crowd-pleasing dish. This recipe is more than just a side; it’s an experience, a celebration of flavor that will have you rethinking potato salad forever. Get ready to make some space in your recipe hall of fame, because this loaded creation is destined to become a new favorite!

Ingredients

• Potatoes: 2.5 – 3 pounds (about 6-8 medium) Russet potatoes or Yukon Gold potatoes. Russets offer a fluffy, baked potato texture, while Yukon Golds provide a creamier bite. Both work wonderfully for this Loaded Potato Salad.
• Turkey Bacon: 8-10 slices, cooked until crispy and then crumbled or chopped. This provides a savory, smoky crunch without using pork, keeping the recipe accessible. For an extra smoky flavor, look for hickory-smoked turkey bacon.
• Sharp Cheddar Cheese: 1.5 – 2 cups shredded. A good quality sharp cheddar will provide the best flavor punch, reminiscent of a classic loaded baked potato. You can shred your own from a block for better melting and taste.
• Sour Cream: 1 cup. Full-fat sour cream is recommended for the richest flavor and creamiest texture. This is a key ingredient for that authentic baked potato taste.
• Mayonnaise: 1/2 cup. Use a good quality mayonnaise. This adds to the creaminess and helps bind the salad. For a lighter version, you can reduce this amount or use light mayonnaise, but the texture might be slightly different.
• Greek Yogurt (Optional Substitute): You can substitute up to half of the sour cream or mayonnaise with plain, unsweetened Greek yogurt for a tangier, slightly lighter dressing with added protein.
• Green Onions (Scallions): 1/2 cup, thinly sliced (both white and green parts). These add a fresh, mild onion flavor and a pop of color. Chives are also an excellent alternative if you prefer a more delicate onion taste.
• Salt: 1 teaspoon, or to taste. Remember that potatoes absorb a lot of salt, so seasoning adequately is crucial.
• Black Pepper: 1/2 teaspoon freshly ground, or to taste. Freshly ground pepper offers a more vibrant flavor than pre-ground.
• Garlic Powder: 1/2 teaspoon (optional). Adds a subtle depth of flavor to the dressing.
• Onion Powder: 1/2 teaspoon (optional). Complements the garlic powder and enhances the savory notes.
• Olive Oil or Vegetable Oil (if baking potatoes): 1-2 tablespoons for coating the potatoes before baking.
• Fresh Parsley (Optional Garnish): 2 tablespoons chopped, for a fresh, herby finish and visual appeal.

Instructions

1. Prepare and Cook the Potatoes:
   • For Baked Potatoes (Recommended for “Baked Potato Salad” flavor): Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly. Pierce them several times with a fork. You can either bake them whole or cut them into 1-inch cubes first. If baking whole, rub them lightly with olive oil and a sprinkle of salt. Place on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork. If cubing first, toss the cubes with olive oil, salt, and pepper, spread them in a single layer on a baking sheet, and roast for 25-35 minutes, flipping halfway, until golden brown and tender. Allow the potatoes to cool enough to handle, then peel (if baked whole and desired, though skin-on adds rustic charm and nutrients) and dice into 1-inch cubes.
   • For Boiled Potatoes (Quicker Method): Peel the potatoes (optional, skin-on is fine too) and cut them into uniform 1-inch cubes. Place the potato cubes in a large pot and cover them with cold, salted water by at least an inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender but still hold their shape. Be careful not to overcook them, as mushy potatoes will not make a good salad. Drain the potatoes well in a colander and let them cool for at least 15-20 minutes, or spread them on a baking sheet to cool faster and dry out slightly.
2. Cook the Turkey Bacon: While the potatoes are cooking or cooling, prepare the turkey bacon. You can cook it in a skillet over medium heat until crispy, which usually takes about 8-10 minutes, flipping occasionally. Alternatively, bake it on a wire rack set over a baking sheet in a 400°F (200°C) oven for 10-15 minutes until desired crispiness is achieved. Once cooked, transfer the turkey bacon to a paper towel-lined plate to drain excess fat. Once cooled, crumble or chop it into small pieces. Set aside.
3. Prepare the Dressing: In a large mixing bowl (large enough to eventually hold all the salad ingredients), combine the sour cream, mayonnaise, garlic powder (if using), and onion powder (if using). Whisk until smooth and well combined. Season generously with salt and black pepper. Taste the dressing and adjust seasonings as needed. Remember, the potatoes will absorb some of the seasoning, so a slightly more flavorful dressing is ideal.
4. Combine the Salad: Once the cooked potato cubes have cooled down (they should be warm or at room temperature, not hot, to prevent the dressing from becoming too thin or oily), gently add them to the bowl with the dressing. Add about three-quarters of the crumbled turkey bacon, three-quarters of the shredded cheddar cheese, and most of the sliced green onions (reserving some of each for garnish).
5. Mix Gently: Using a large spoon or rubber spatula, gently fold all the ingredients together until the potatoes are evenly coated with the dressing and the add-ins are well distributed. Be careful not to overmix, as this can break down the potatoes and make the salad mushy. The goal is to coat, not mash.
6. Chill Thoroughly: Cover the bowl with plastic wrap or a lid and refrigerate the Loaded Potato Salad for at least 1-2 hours before serving. This chilling time is crucial as it allows the flavors to meld together beautifully and the salad to cool completely, which is essential for an Easy Summer Salad Recipe. For best results, chill for 4 hours or even overnight.
7. Garnish and Serve: Just before serving, give the potato salad a gentle stir. Taste again and adjust seasoning if necessary (it might need a bit more salt after chilling). Transfer to a serving dish. Garnish generously with the reserved crumbled turkey bacon, shredded cheddar cheese, and sliced green onions. A sprinkle of fresh parsley can also add a nice touch of color and freshness. Serve chilled and enjoy the rave reviews!

Nutrition Facts

This Loaded Potato Salad, while undeniably delicious and indulgent, offers a satisfying combination of macronutrients. It provides carbohydrates for energy primarily from the potatoes, protein from the turkey bacon, cheese, and dairy components of the dressing, and fats which contribute to its rich flavor and texture. While it’s a treat, it can certainly be incorporated into a balanced diet, especially when enjoyed in moderation alongside leaner proteins and fresh vegetables. The inclusion of Greek yogurt as an option can slightly increase protein and reduce fat content. Remember that nutritional values are estimates and can vary based on specific ingredients and portion sizes.

• Servings: Approximately 8-10 servings
• Calories per serving: Approximately 380-480 kcal (varies with specific ingredients like full-fat vs. light dairy, amount of cheese and bacon)
• Protein: Approximately 12-16g per serving
• Fat: Approximately 25-35g per serving (saturated fat content will vary based on cheese and dairy choices)
• Carbohydrates: Approximately 28-35g per serving
• Fiber: Approximately 3-4g per serving (higher if potato skins are left on)
• Sodium: Varies significantly based on salt added and sodium content of bacon and cheese.

Preparation Time

This Loaded Potato Salad recipe is quite manageable, with the majority of the time dedicated to cooking the potatoes and allowing the salad to chill and meld its flavors. The active preparation, which involves chopping and mixing, is relatively quick, making this an Easy Summer Salad Recipe to fit into your schedule. Planning ahead by cooking the potatoes or even preparing components a day in advance can make assembly even quicker on the day of serving.

• Prep time (chopping, mixing dressing): Approximately 20-25 minutes
• Cook time (potatoes and turkey bacon): Approximately 30-60 minutes (variable depending on potato cooking method – boiling is faster than baking whole potatoes)
• Chilling time: Minimum 1-2 hours, ideally 4 hours or overnight for best flavor development
• Total active time (excluding chilling and unattended cooking): Approximately 45-50 minutes
• Total time (including average cooking and minimum chilling): Approximately 2.5 – 3.5 hours (can be much longer if chilling overnight)

How to Serve

This versatile Loaded Potato Salad is the perfect accompaniment to a wide array of main courses and occasions, truly shining as an Easy Summer Salad Recipe. Its rich, savory flavors and creamy texture make it a standout dish that complements many meals. Here are some delicious ways to serve it:

• Barbecue and Grilling Companion: It’s an absolute must-have alongside grilled favorites like BBQ chicken, juicy burgers, smoky ribs, grilled sausages, or perfectly seared steaks. The cool creaminess of the salad beautifully balances the smoky char of grilled meats.
• Picnic Perfect: Pack it in a cooler for your next picnic! Its robust flavors hold up well, and it’s a satisfying, substantial salad that travels easily. Ensure it’s kept chilled for food safety.
• Potluck Star: Be prepared to share the recipe, because this salad is always a hit at potlucks and gatherings. It’s unique enough to stand out from standard potato salads and always disappears quickly.
• Holiday Side Dish: While perfect for summer, don’t limit it to warm weather! It’s a fantastic side for Easter, Memorial Day, Fourth of July, Labor Day, and even casual fall get-togethers.
• Light Lunch or Dinner Component: Serve a generous scoop alongside a simple green salad and some crusty bread for a satisfying and relatively easy light meal. You can also pair it with cold cuts or a rotisserie chicken.
• Alongside Sandwiches: Elevate your sandwich game by serving this loaded potato salad instead of chips. It pairs wonderfully with deli sandwiches, wraps, and paninis.
• Game Day Spread: Add it to your game day menu for a hearty and crowd-pleasing snack or side that will keep everyone fueled and happy.
• Presentation Matters: Serve it in a large, attractive bowl. Garnishing with extra toppings right before serving makes it look even more appealing. Consider a sprinkle of paprika for extra color if you like.

Additional Tips

To ensure your Loaded Potato Salad is the best it can be, consider these helpful tips. Small adjustments and considerations can elevate this already fantastic Easy Summer Salad Recipe from great to absolutely unforgettable. Mastering these nuances will make your Baked Potato Salad the talk of every gathering.

• Potato Perfection is Key: The type and preparation of your potatoes significantly impact the final salad. Russet potatoes will give you that classic fluffy, slightly crumbly texture of a baked potato. Yukon Golds offer a creamier, waxier texture that holds its shape well. Whichever you choose, avoid overcooking. Potatoes should be tender enough to pierce easily with a fork but still firm enough to hold their shape when mixed. Mushy potatoes will result in a pasty salad. If boiling, drain them thoroughly and let them steam dry for a few minutes to remove excess moisture.
• Cool Potatoes Before Dressing: Adding warm or hot potatoes directly to the creamy dressing can cause the dressing to become oily, thin, or even “break.” Allow the cooked potato cubes to cool to at least room temperature, or even slightly chilled, before gently folding them into the dressing. This ensures the dressing stays thick, creamy, and coats the potatoes perfectly.
• Taste and Adjust Seasoning Generously: Potatoes are notorious for absorbing salt and flavor. After mixing the salad, and especially after it has chilled for a while, taste it again. You’ll likely need to add more salt, pepper, or even a touch more sour cream or mayonnaise to achieve the perfect flavor balance. Don’t be shy with seasoning; a well-seasoned potato salad is a delicious potato salad.
• Make-Ahead Magic: This Loaded Potato Salad benefits greatly from being made ahead. Preparing it at least a few hours in advance, or even the day before, allows the flavors to meld and deepen, resulting in a much tastier salad. Store it covered in the refrigerator. If making it a day ahead, you might want to reserve some of the crispy toppings (like turkey bacon and extra cheese) to add just before serving to maintain their texture.
• Customize Your Load-Ins: While the classic loaded baked potato toppings are fantastic, feel free to get creative! Consider adding a pinch of smoked paprika to the dressing for color and smoky depth. A dash of hot sauce or a pinch of cayenne pepper can add a gentle kick. Some people enjoy adding a small amount of finely diced dill pickles or a splash of pickle juice for extra tang. Cooked and crumbled breakfast sausage (chicken or turkey) could be an alternative to turkey bacon. For a bit of sweetness and crunch, some finely diced red bell pepper or even some cooked corn kernels could be interesting additions.

Budgeting the Recipe

Creating this delicious Loaded Potato Salad doesn’t have to break the bank. With a few smart shopping strategies, you can enjoy this flavorful Easy Summer Salad Recipe while staying within your budget. Potatoes themselves are generally an inexpensive staple, forming the cost-effective base of this dish.

Firstly, buy potatoes in larger bags when they are on sale, as they have a decent shelf life if stored correctly in a cool, dark, and dry place. Russets and Yukon Golds are often very reasonably priced. When it comes to cheese, look for sales on blocks of cheddar cheese and shred it yourself. Pre-shredded cheese is convenient but often costs more per ounce and may contain anti-caking agents that can affect the texture slightly. Buying a larger block when it’s discounted and shredding what you need can lead to significant savings over time.

For the turkey bacon, compare prices between different brands and store brands. Sometimes, larger packages offer better value per slice. Keep an eye out for sales and consider stocking up if you have freezer space. Sour cream and mayonnaise are other items where store brands can offer considerable savings without a noticeable compromise in quality for a recipe like this. Always check unit prices to make the most informed decision. Green onions are typically inexpensive, but you can also grow your own chives or green onions in a small pot or garden for a continuous fresh supply, which is incredibly cost-effective in the long run.

Making components from scratch, if you have the time and inclination, can also reduce costs. For instance, while not typical for this recipe, if you use mayonnaise frequently, making your own can be cheaper if you already have eggs and oil. However, for most, store-bought is more practical. Finally, plan your meals around sales cycles. If cheddar cheese or turkey bacon is on a deep discount one week, that’s a great time to make this Baked Potato Salad. By being a savvy shopper and utilizing pantry staples effectively, you can make this crowd-pleasing dish a regular and affordable feature at your table.

Frequently Asked Questions

Q: Can I make this Loaded Potato Salad ahead of time?

A: Absolutely! In fact, this Loaded Potato Salad often tastes even better when made ahead. Preparing it at least a few hours in advance, or even the day before serving, allows all the delicious flavors to meld together beautifully. Cover it tightly and store it in the refrigerator. If making it more than a few hours ahead, you might consider holding back some of the crispy toppings like the turkey bacon and a portion of the cheese and green onions to sprinkle on top just before serving. This helps maintain their texture and freshness. Give it a gentle stir before serving and taste to see if it needs any seasoning adjustments, as flavors can subtly change after chilling.

Q: How long will this Baked Potato Salad last in the refrigerator?

A: When stored properly in an airtight container in the refrigerator, this Loaded Potato Salad should last for 3 to 4 days. Ensure your refrigerator is at or below 40°F (4°C). Due to the dairy-based dressing, it’s important not to leave the salad at room temperature for more than two hours (or one hour if the ambient temperature is above 90°F/32°C) to prevent bacterial growth. If it has been out longer, it’s safer to discard it.

Q: Can I use different types of potatoes for this recipe?

A: Yes, you can. While Russet potatoes are excellent for achieving that fluffy, “baked potato” texture, and Yukon Golds offer a lovely creamy consistency, other potatoes can work. Red potatoes, for instance, hold their shape very well and can be used with the skin on for added color and nutrients. Fingerling potatoes would also be a gourmet choice. Avoid overly starchy potatoes that might become too mushy, or very waxy new potatoes that might not absorb the dressing as well, unless that’s the texture you prefer. The key is to cook them until just tender.

Q: Is this Loaded Potato Salad recipe gluten-free?

A: Generally, yes, this Easy Summer Salad Recipe can be easily made gluten-free. Potatoes, cheese, sour cream, mayonnaise (most brands), and green onions are naturally gluten-free. The main ingredient to check is the turkey bacon. While most turkey bacon is gluten-free, some brands might use additives or flavorings that contain gluten. Always read the label on your turkey bacon to ensure it’s certified gluten-free or contains no gluten ingredients if this is a concern. Similarly, double-check your mayonnaise and any powdered spices if you are highly sensitive.

Q: Can I make this potato salad vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. The primary non-vegetarian ingredient is turkey bacon. To make it vegetarian, simply omit the turkey bacon. The salad will still be delicious with the cheese, green onions, and creamy dressing. Alternatively, you can use a plant-based bacon substitute. There are many varieties available made from soy, tempeh, or other plant proteins that can provide a similar smoky and crispy element. Cook the vegetarian bacon according to package directions before crumbling it into the salad.