Culinary Explorer
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Loaded Baked Potato Salad
Created by Chef Dean
All the satisfying indulgence of a steakhouse loaded baked potato transformed into a crowd-feeding salad: crisp bacon, sharp cheddar cubes, tangy sour cream dressing, and fresh chives throughout every creamy bite.
The loaded baked potato is an American institution. That moment when you crack open a hot russet and pile on the cold sour cream, the molten cheddar, the shattering bacon, the bright green chives. Every component matters. Every texture plays its part.
This salad captures that experience in portable form. It travels to tailgates. It feeds a crowd at backyard cookouts. It improves overnight in the refrigerator, which means you can make it Saturday morning for Sunday's game without a second thought.
The technique matters here. Dress the potatoes while warm so they absorb flavor to their core. Emulsify bacon fat into the dressing so every bite carries that smoky richness. Cube the cheddar rather than shredding it because you want pockets of sharp cheese, not orange paste. And rest the finished salad properly. Two hours minimum. Overnight is better. The flavors need time to become acquainted.
Ingredients
Yukon Gold potatoes
Quantity
3 pounds
unpeeled
kosher salt (for cooking water)
Quantity
2 tablespoons
thick-cut bacon
Quantity
8 slices (about 8 ounces)
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoesunpeeled | 3 pounds |
| kosher salt (for cooking water) | 2 tablespoons |
| thick-cut bacon | 8 slices (about 8 ounces) |
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