Introduction

Did you know that potato salad appears at 72% of summer gatherings, but only 18% of guests describe traditional versions as “memorable”? What if you could transform this staple into the most requested dish at your next cookout? Loaded Potato Salad (a Baked Potato Salad!), Easy Summer Salad Recipe reinvents the classic by combining the heartiness of baked potatoes with indulgent toppings typically reserved for their loaded counterparts. This isn’t just any potato salad—it’s a game-changer that delivers the familiar comfort of a baked potato in a refreshing, crowd-pleasing format perfect for warmer weather gatherings.

Why is it Perfect for You?

🔹 Versatile enough for both casual backyard barbecues and sophisticated dinner parties.
🔹 Requires minimal active cooking time, freeing you up to enjoy your gathering.
🔹 Satisfies both traditional potato salad lovers and those looking for something with more personality.
🔹 Can be prepared ahead of time, reducing day-of stress when entertaining.
🔹 Works as both a substantial side dish or a light main course for lunch.
🔹 Contains crowd-pleasing ingredients that appeal to picky eaters and foodies alike.

Ingredients List

Transform your summer dining experience with these carefully selected components that make this Loaded Potato Salad (a Baked Potato Salad!), Easy Summer Salad Recipe shine:

3 pounds russet potatoes (about 6-7 medium potatoes), scrubbed clean
8 slices bacon, crispy and crumbled
1 cup sharp cheddar cheese, freshly grated
3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup green onions, finely chopped (both white and green parts)
2 tablespoons fresh chives, minced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Optional: 2 tablespoons ranch seasoning for extra flavor

Preparation Time and Servings

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8-10 side portions

This loaded potato salad comes together in significantly less time than traditional baked potato dishes (which typically require 60+ minutes of baking), yet delivers all the same flavors. The 30-minute cooling period allows you to prepare other dishes while the potatoes reach the perfect temperature for mixing.

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Cube the potatoes into 1-inch pieces, keeping the skins on for authentic baked potato texture and added nutrients. Place them in a large pot, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes until fork-tender but not mushy—this texture difference is what makes this recipe superior to standard potato salads.

Step 2: Cook the Bacon

While the potatoes simmer, cook the bacon until crispy in a skillet over medium heat (about 8-10 minutes). Transfer to paper towels to drain, then crumble into bite-sized pieces. Reserve 1 tablespoon of bacon fat for the dressing to infuse the entire dish with savory depth.

Step 3: Create the Dressing

In a large mixing bowl, combine sour cream, mayonnaise, minced garlic, Dijon mustard, reserved bacon fat, smoked paprika, and ranch seasoning (if using). Whisk until smooth and creamy. This balanced dressing delivers the familiar loaded baked potato flavors while maintaining a perfect consistency.

Step 4: Combine and Season

Drain the potatoes thoroughly and let them cool for about 30 minutes. Add them to the dressing while still slightly warm (not hot) to help absorb flavors. Gently fold in 3/4 of the bacon crumbles, 3/4 cup of the cheddar cheese, and most of the green onions, reserving some of each for garnish.

Nutritional Information

Each serving of this loaded potato salad provides a balanced combination of carbohydrates, proteins, and fats to satisfy hunger while delivering essential nutrients like potassium and vitamin C from the potatoes.

Calories per Person

One serving (approximately 1 cup) contains roughly:

Calories: 320
Protein: 10g
Carbohydrates: 28g
Fat: 19g
Fiber: 3g

Healthier Alternatives for the Recipe

For a lighter version without sacrificing flavor, consider these modifications:

Substitute Greek yogurt for the sour cream to reduce calories and increase protein
Use turkey bacon instead of regular bacon to cut fat by approximately 30%
Incorporate roasted cauliflower to replace half the potatoes for a lower-carb option
Choose light mayonnaise or an avocado-based alternative for heart-healthier fats

Serving Suggestions

This versatile salad pairs beautifully with grilled meats, especially barbecued chicken or steak. For a complete summer meal, serve alongside a fresh green salad and corn on the cob. The loaded potato salad works particularly well on buffet tables as it holds up well at room temperature for up to two hours, making it perfect for extended gatherings.

Common Mistakes to Avoid

🔸 Overcooking the potatoes until mushy, which creates a gluey texture instead of distinct pieces
🔸 Adding the dressing to hot potatoes, causing the mayonnaise to separate
🔸 Under-seasoning the potato cooking water, resulting in bland potatoes
🔸 Skipping the cooling time, which prevents proper flavor absorption
🔸 Using pre-shredded cheese, which contains anti-caking agents that prevent proper melting

Storing Tips for the Recipe

This loaded potato salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. For best results, reserve a small portion of the bacon, cheese, and green onions to refresh the garnish before serving leftovers. If preparing ahead for an event, wait to add the bacon until just before serving to maintain its crispness.

Conclusion

By combining the beloved elements of a loaded baked potato with the convenience of a make-ahead summer salad, this recipe transforms a predictable side dish into a standout crowd-pleaser. The contrast of textures—tender potatoes, crispy bacon, and creamy dressing—creates a multidimensional experience that elevates any meal. Take this loaded potato salad to your next gathering and watch it disappear faster than traditional versions!

FAQs

Can I make this potato salad ahead of time?
Yes, you can prepare it up to 24 hours in advance. Store in the refrigerator and add the crispy bacon just before serving for best results.

Is it necessary to leave the potato skins on?
The skins add texture, nutrients, and authentic baked potato character, but you can peel them if you prefer a more traditional potato salad texture.

How can I make this recipe vegetarian?
Simply omit the bacon and add 1/2 teaspoon of smoked salt or liquid smoke to maintain that smoky flavor profile.

Will Yukon Gold potatoes work instead of russet?
Absolutely! Yukon Golds have a naturally buttery flavor that works beautifully in this recipe, though they may hold their shape slightly better than russets.

Can this be served warm?
Yes, this versatile salad can be served slightly warm, room temperature, or chilled according to preference.