Loaded Potato Salad Recipe with Bacon and Cheddar

Loaded potato salad blends crispy roasted potatoes with tangy dressing, crumbled bacon, and sharp cheddar for a hearty, make-ahead dish perfect for picnics or family dinners.

Why This Recipe Works

Roasting potatoes until crispy creates a satisfying texture contrast. The vinegar-and-dressing combination balances richness, while bacon adds smoky depth and cheddar brings sharp flavor. Chilling improves melding of ingredients.

I’ve tested this recipe for texture retention and flavor balance. The vinegar step after roasting prevents sogginess, and the overnight refrigeration is ideal but optional for time-crunched cooks.

Ingredients

Step-by-Step Instructions

1. Preheat and Prepare Potatoes

   Preheat oven to 400°F. Pierce potatoes 4-5 times with fork.

2. Roast Potatoes

   Place on baking sheet. Lightly coat with oil, sprinkle 1 teaspoon salt.

3. Cook Potatoes

   Bake 50-60 minutes until easily pierced with skewer.

4. Cool and Dice

   Let cool 5 minutes. Peel and cut into 1-inch chunks.

5. Season with Vinegar

   Rest 15-30 minutes with vinegar until cooled.

6. Prepare Topping Mix

   Whisk mayonnaise, sour cream, salt, and pepper.

7. Combine Ingredients

   Add bacon, green onions, and cheese to potatoes.

8. Chill and Serve

   Refrigerate 3 hours up to overnight before serving.

Chef Tips for Perfect Results

• Use day-old potatoes for better texture
• Cool potatoes completely before adding dressing
• Toast bacon until crispy, not chewy
• Let dressing sit 10 minutes to reduce greasiness
• Add paprika for color and smoky flavor
• Drain bacon well to prevent sogginess

Common Mistakes to Avoid

• Under-roasting potatoes leads to raw centers
• Overcrowding baking sheet reduces crispiness
• Adding dressing to warm potatoes makes them gummy
• Using pre-shredded cheese for poor melting
• Neglecting refrigeration causes dressing separation

Variations and Substitutions

Serving Suggestions and Pairings

Pair with grilled chicken breasts, coleslaw, and lemonade for summer BBQs. Serve alongside steak for hearty dinner spreads or pack into bento boxes for lunches.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I use red potatoes instead?

Red potatoes work best when roasted whole due to their waxy texture.

How to avoid a dry salad?

Only add dressing when potatoes are still warm (not hot) to retain moisture.

Why is my potato salad gummy?

Overcooking or undercooling potatoes causes gelling. Let rest 30 minutes post-vinegar.

Can I make this ahead for a picnic?

Chill overnight for flavors to develop, but refrigeration isn’t required if made same day.

What if I want to double the recipe?

Use two baking sheets to avoid steam cooking potatoes. Increase roasting time by 10-15 minutes.

Conclusion

Loaded potato salad combines crispy potatoes with smoky bacon, tangy dressing, and sharp cheese. Chilled to perfection, this hearty dish offers versatility for meals. Save it for your next gathering—trust the flavor.

Loaded Potato Salad with Plant-Based Crumbles and Cheddar

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• Author: ALICE
• Total Time: 310
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

Crispy roasted potatoes mingle with tangy dressing, plant-based crumbles, and sharp cheddar in this make-ahead potato salad. Ideal for picnics or family dinners, the vinegar glaze ensures a perfect crusted texture, while chilling allows flavors to harmonize.

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Ingredients

Scale 1x2x3x

4 pounds Russet Potatoes
1–2 tablespoons Canola Oil
3 tablespoons Apple Cider Vinegar or White Vinegar
1 cup Mayonnaise, full-fat
¾ cup Sour Cream or Greek yogurt
1 teaspoon plus 1 teaspoon extra Kosher Salt
1 teaspoon Black Pepper
6 chopped Green Onions
12 ounces Plant-Based Bacon Crumbles
1½ cups Cheddar Cheese or Gouda

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Instructions

Preheat oven to 400°F
Pierce potatoes 4-5 times with a fork
Place on baking sheet and lightly coat with oil
Sprinkle 1 teaspoon salt over the potatoes
Bake 50-60 minutes until easily pierced with skewer
Let cool 5 minutes, then peel and cut into 1-inch chunks
Rest potatoes 15-30 minutes with vinegar until cooled
Whisk mayonnaise, sour cream, remaining salt, and pepper
Combine with potatoes, green onions, plant-based crumbles, and cheddar
Chill up to overnight for best flavor melding

Notes

Use high-smoke-point oil if canola is unavailable
Greek yogurt works as a tangy sour cream substitute
Optional overnight refrigeration improves flavor
Plant-based crumbles can be swapped for diced crispy tofu

• Prep Time: 15
• Cook Time: 70
• Category: Side Dishes
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (1 to 1½ cups)
• Calories: 380
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 5g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 10mg