Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs Recipe

If you’re in the mood for a crowd-pleasing, flavor-packed side, look no further than this Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs. Bursting with crispy turkey  bacon, creamy dressing, gooey cheddar, and a hit of fresh green onion, this delicious salad feels like all the best parts of a classic baked potato—except in every cool, craveable bite. It’s my go-to when the backyard is buzzing and the grill is fired up, perfectly at home alongside smoky ribs or veggie skewers. Let’s dive into the magic that makes this dish an absolute summer staple!

Ingredients You’ll Need

This recipe comes together using just a handful of easy-to-find foods that each bring a vital touch of flavor or texture. A few tasty tweaks can take the classic elements up a notch, so don’t be afraid to tailor it to your crew’s favorites!

• Russet potatoes: The golden standard for baked potato salad, offering just the right amount of fluffiness and structure. Yukon Golds work great for extra creaminess!
• Sour cream: Creamy and tangy, this is the backbone of the dressing; swap for Greek yogurt if you want a lightened-up version.
• Mayonnaise: For richness and body—avocado oil mayo gives a fresh twist if you’re looking to go lighter or dairy free.
• Dijon mustard: A little spoonful brings gentle heat and brightness; whole grain mustard adds another dimension if you’d like a bit more bite.
• Cooked turkey bacon, crumbled: Savory, smoky, and irresistible,turkey bacon crisps up the texture and flavor; veggie or turkey bacon works, too!
• Sharp cheddar cheese, shredded: This adds the signature gooey melt we love with potatoes; dairy-free alternatives also shine if needed.
• Green onions, chopped: A fresh burst to cut through the creamy richness; try chives or scallions for subtle differences.
• Salt and pepper: Taste as you go—these make every other ingredient shine.

How to Make Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Give the potatoes a good scrub under running water, then pat them dry—this helps the skins bake up nicely. Poke each potato a few times with a fork to let steam escape, and place them directly on the oven rack. Roast for 60 to 70 minutes until they’re fork-tender and the skins are a little wrinkly. Baking the potatoes this way brings out their natural sweetness and creates that “baked potato” flavor base that makes this salad such a standout.

Step 2: Cool and Chop

Once they’re done baking, let those potatoes cool just enough so you can handle them comfortably. Carefully peel the skins off—the beauty of this dish is you can leave a little skin for texture and color, or peel them completely for ultimate creaminess. Chop the potatoes into bite-sized chunks; you want pieces sturdy enough to hold their own in the dressing but not so big they won’t soak up all that tasty flavor.

Step 3: Mix the Dressing

While the potatoes cool, grab a big mixing bowl and combine the sour cream, mayonnaise, Dijon mustard, plus plenty of salt and pepper. Whisk everything together until you have a smooth, luscious dressing. Don’t be shy with the stirring—you want it totally blended, so every potato gets coated in creamy goodness.

Step 4: Combine Ingredients

Add your still-slightly-warm potato chunks into the dressing. Next, toss in the crumbled turkey bacon, shredded cheddar cheese, and chopped green onions. Using a big spoon or spatula, gently fold everything together. The trick is not to mash the potatoes—you want a chunky, loaded salad with each bite bursting with cheese,turkey bacon, and onion.

Step 5: Chill and Serve

Once everything is combined, transfer the salad to a serving bowl, cover it, and let it chill in the fridge for at least 30 minutes. This resting time melds all those classic flavors, so every scoop is creamy, tangy, and deeply savory. It’s the secret to why people go back for seconds (and thirds) of this Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs!

How to Serve Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs

Garnishes

A generous sprinkle of extra cheddar and some crisped turkey  bacon over the top is always a hit. I love tossing a few more chopped green onions or chives for color and freshness, and if you’re feeling fancy, a dusting of smoked paprika adds a hint of barbecue flavor that ties the whole dish together.

Side Dishes

This salad is a BBQ all-star for good reason! Serve it alongside grilled meats like brisket, chicken, or hot dogs, or with veggie burgers and charred corn. The creamy texture is the perfect foil for smoky, fire-kissed mains, and a heap of this on your plate just screams summer get-together.

Creative Ways to Present

Spoon the Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs into a cast-iron skillet or vintage pyrex for rustic charm. For picnics, scoop it into small mason jars for individual servings. If you’re looking to dazzle, top it with extra crispy shallots or pile it high in lettuce cups for a handheld twist at your next cookout.

Make Ahead and Storage

Storing Leftovers

To keep your Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs at its best, store any leftovers in an airtight container in the refrigerator. It should stay fresh and delicious for up to three days, and you may even find the flavors get even more impressive after a night in the fridge.

Freezing

While technically possible, freezing potato salad isn’t ideal as the creamy dressing can separate and the texture can become a bit mushy. If you must, freeze in small batches and be prepared to re-stir and possibly add a touch more dressing when thawed. For best quality, it’s really best enjoyed fresh.

Reheating

This is one dish best served chilled or at room temperature, so no need to reheat. However, if you prefer it a bit warmer, let the salad sit out for 30 minutes before serving, or give individual servings a very quick zap in the microwave—just be careful, as prolonged heat can cause the cheese to melt and the dressing to split.

FAQs

Can I use different types of potatoes?

Absolutely! While russet potatoes give the classic baked potato flavor, you can easily swap in Yukon Golds for creaminess or try red potatoes for extra color and a firmer bite.

What can I use if I want to make it vegetarian?

You can use veggie turkey bacon or even smoked tempeh to add that signature savory, smoky element without meat. Just make sure to crisp up your vegetarian alternative for the best flavor and texture.

How far in advance can I make this salad?

This is a dream make-ahead dish! You can prepare the Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs a day in advance. Just hold off on garnishing until the last minute to keep things fresh and colorful.

Can I lighten up the dressing?

Definitely! Substitute Greek yogurt for the sour cream and try a lower-fat or plant-based mayo. The potatoes and toppings are so flavorful, a lightened-up dressing is still rich and delicious.

How do I prevent the salad from becoming mushy?

Let the potatoes cool a bit before mixing and be gentle when folding in the dressing and fixings. You want to keep the potato pieces chunky so the Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs has the signature texture that makes every bite satisfying.

Final Thoughts

There’s truly nothing better than sharing a bowl of Loaded Potato Salad – Easy Baked Potato Side Dish for BBQs with friends and family. Whether you’re hosting the neighborhood or looking to level up your next meal, give this recipe a go—the combination of flavors and happy memories is simply unbeatable!

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