Loaded Baked Potato Salad

A close-up of a bowl of potato salad with diced potatoes, shredded cheddar cheese, bacon bits, sliced green onions, and creamy dressing.

Loaded Baked Potato Salad

Loaded Baked Potato Salad is a cool, creamy potato salad loaded with crispy bacon, sharp cheddar cheese, and green onions, all tossed in a creamy ranch dressing. It has all the flavors of the steakhouse favorite , without ever having to turn on the oven.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Chill time 1

Total Time 1 30

Servings

Calories 688kcal

Author Kylee Ayotte

Ingredients

3 pounds red skinned potatoes
8 slices bacon
1 cup mayonnaise
½ cup sour cream
3 tablespoons ranch seasoning mix
2 cups cheddar cheese, shredded about 8 ounces
5 green onions
salt and pepper

Instructions

Prep. Cut the 3 pounds red skinned potatoes into bite-sized cubes. Cook the bacon until crisp, then crumble. Shred the cheese if needed and slice the green onions.
Cook the potatoes. Place potatoes in a large pot and cover with cold water. Season the water generously with salt. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, or until the potatoes are fork tender. Drain well and let them cool for 5 to 10 minutes. You want them cool just enough that you can handle them.
Make the dressing. In a small bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, and 3 tablespoons ranch seasoning mix until smooth.
Assemble the salad. Add the warm potatoes to a large bowl and gently toss with the dressing until evenly coated. Fold in the bacon, 2 cups cheddar cheese, shredded, and 5 green onions. Taste and season with salt and pepper as needed.
Chill. Cover and refrigerate for at least 1 hour before serving so the flavors have time to come together.

Notes

Salt your potato water generously, just like you would for pasta. It's your best chance to season the potatoes from the inside out.
Mix the dressing with the potatoes while they're still warm, then fold in the bacon, cheddar, and green onions. The warm potatoes soak up more flavor, giving you a creamier, better-seasoned salad.
Don't skip the chill time. An hour in the fridge lets the flavors come together, and the salad tastes much better once it's had a chance to rest.
Give it a taste before serving and adjust the salt and pepper if needed. Ranch seasoning mixes vary quite a bit from brand to brand, so a quick taste at the end makes sure it's perfectly seasoned.

Nutrition