If you love all the flavors of a classic baked potato but want something that’s potluck-ready and picnic-perfect, this Loaded Baked Potato Salad is about to become your new obsession. Creamy, hearty potatoes meet crispy vegan bacon, tangy cheddar, and a luscious, flavor-packed dressing—it’s basically everything you love in a loaded spud tossed together in one irresistible bowl!
Why You’ll Love This Recipe
- Big Baked Potato Flavor: Every bite delivers the savory, creamy, tangy, and smoky flavors you adore from your favorite loaded baked potato.
- Vegan & Crowd-Pleasing: Completely plant-based and allergy-friendly, this recipe is a guaranteed hit with everyone—vegan or not!
- Perfect Make-Ahead Dish: It gets even more delicious as it chills, making it ideal for prepping ahead for picnics, BBQs, or busy weeknights.
- Easy, Flexible, and Customizable: Mix and match your favorite toppings or add-ins to make this Loaded Baked Potato Salad uniquely yours.
Ingredients You’ll Need
All you need are a handful of familiar ingredients to create this ultra-satisfying salad. Each one adds delicious texture, zesty flavor, or fresh vibrant color—making your Loaded Baked Potato Salad stand out in any spread.
- Russet potatoes: These starchy spuds get perfectly fluffy inside with crispy edges when baked—they’re the soul of every loaded baked potato (and this salad, too!).
- Olive oil: Rubbing the potatoes in olive oil gives you irresistibly crackly skins and classic baked potato flavor.
- Lemon juice: A splash brightens the potatoes and the dressing, balancing the richness and keeping flavors lively.
- Vegan mayonnaise: Provides the creamy base of the dressing, giving the salad its lush, indulgent texture.
- Vegan sour cream or plain vegan yogurt: Adds just the right tang, mimicking traditional potato salad and baked potato toppings.
- Dijon mustard: Brings gentle sharpness and depth—don’t skip it!
- Garlic powder: Just a teaspoon adds mellow, aromatic warmth.
- Smoked paprika: For a subtle, smoky kick that pairs beautifully with vegan bacon and cheddar.
- Vegan cheddar cheese, shredded: Melty, cheesy bites throughout echo the gooey joy of a real loaded potato.
- Vegan bacon, chopped: Salty, smoky crumbles take every bite over the top—truly non-negotiable.
- Green onions: For a mild onion flavor and a bright green pop; save extra for that final sprinkle!
- Fresh parsley: Adds grassy freshness and a lively color contrast.
- Salt and black pepper: Enhances every other ingredient—season to taste!
Variations
Loaded Baked Potato Salad is naturally fun to customize! Feel free to riff on the classic by swapping in your favorite mix-ins, adjusting the dressing, or catering to whatever ingredients (or cravings) you have on hand.
- Make it spicy: Add a diced jalapeño, a pinch of cayenne, or drizzle with your favorite hot sauce for a punchy kick.
- Add extra veggies: Stir in roasted red peppers, corn, or even peas for more color and sweetness.
- Try different herbs: Swap parsley for fresh dill, chives, or basil to change up the flavor profile.
- Go classic or indulgent: Skip vegan bacon for a lighter vibe, or toss in extra cheese and more dressing for a decadent treat.
How to Make Loaded Baked Potato Salad
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Give each potato a good scrub, dry them off, and prick a few times with a fork. Rub with olive oil and a sprinkle of salt and pepper, then place directly on a rack or baking sheet. Bake for 45 minutes, or until they yield easily to a fork with fluffy interiors.
Step 2: Cool and Chop the Potatoes
Let the potatoes sit until they’re comfortable to handle (no burned fingers, please!). Peel them if you prefer, or leave the skins on for extra texture. Chop into generous, bite-sized chunks and toss immediately with a tablespoon of lemon juice to keep them perky and bright.
Step 3: Mix Up the Creamy Dressing
In a large mixing bowl, whisk together the vegan mayonnaise, vegan sour cream or yogurt, more lemon juice, Dijon mustard, garlic powder, smoked paprika, and a big pinch each of salt and black pepper. Your dressing should be rich, tangy, and full of flavor—taste and tweak as needed!
Step 4: Combine the Salad
Add the warm, chopped potatoes to the bowl with the dressing. Gently fold with a spatula to coat every piece—this helps the potatoes drink up all those luscious flavors. Then scatter in vegan cheddar, crumbled vegan bacon, chopped green onions, and parsley. Fold again to evenly distribute all the loaded goodness.
Step 5: Chill & Garnish
For the best flavor, let your Loaded Baked Potato Salad rest in the fridge for at least one hour—overnight is even better so everything melds and the salad holds together. Right before serving, top generously with more green onions, vegan bacon, and cheddar for presentation and extra crunch.
Pro Tips for Making Loaded Baked Potato Salad
- Baking vs. Boiling: Baking the potatoes instead of boiling intensifies their flavor and prevents your salad from turning mushy or watery.
- Mix While Warm: Tossing potatoes with dressing while they’re still a little warm helps them soak up all the mouthwatering flavors.
- Don’t Skimp on Garnish: Adding extra cheese, bacon, and onion just before serving guarantees classic loaded-baked-potato vibes in every forkful.
- Perfect Make-Ahead: This salad improves after chilling—don’t be afraid to let it rest overnight for the best developed taste and texture!
How to Serve Loaded Baked Potato Salad
Garnishes
For a picture-perfect (and flavor-boosted) finish, sprinkle your Loaded Baked Potato Salad with plenty of sliced green onions, extra vegan bacon bits, and a flutter of vegan cheddar just before serving. A sprinkle of smoked paprika or fresh parsley gives it that over-the-top, straight-from-the-steakhouse look.
Side Dishes
This salad is a natural partner for everything from veggie burgers to smoky grilled BBQ mains. It’s just as comfortable alongside a big summer salad platter, vegan sausages, or your favorite meatless “ribs” as it is at any classic backyard cookout.
Creative Ways to Present
Serve your Loaded Baked Potato Salad in a chilled glass bowl to show off those swirls of cheese and bacon, or scoop into individual mason jars for picnic-ready portions. For parties, try offering it as a “potato salad bar” with bowls of optional toppings for extra fun and customization!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 4 days. The flavors will actually improve as everything melds—so it’s a perfect make-ahead option for meal prep, BBQs, or busy weeks!
Freezing
I don’t recommend freezing Loaded Baked Potato Salad. The creamy dressing and potato texture will break down after thawing, leaving you with a watery, mushy salad. Fresh is best here!
Reheating
This salad is meant to be enjoyed chilled or at cool room temperature, but if you want to take the chill off, let it sit out for 15 to 20 minutes before serving. For a fun twist, serve leftovers warmed gently in the microwave for a “deconstructed loaded potato” style side.
FAQs
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Can I use another type of potato for Loaded Baked Potato Salad?
Yes! While Russets give you classic baked potato flavor and texture, Yukon Golds or red potatoes work well, too—they’re a bit creamier and hold their shape. Just note: the flavor and sturdiness will vary slightly, but your salad will still be delicious.
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Can I make Loaded Baked Potato Salad a day ahead?
Absolutely! In fact, making this salad a few hours (or up to a day) in advance gives the flavors time to meld and develop. Wait to add garnishes until just before serving for the best texture and look.
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What vegan bacon and cheese brands do you recommend?
There are tons of great options! For vegan bacon, try Lightlife, Sweet Earth, or your favorite homemade recipe. For cheese, go for brands like Violife, Follow Your Heart, or Daiya—whichever turns velvety and melty in salads is a winner!
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Can I lighten Loaded Baked Potato Salad without losing flavor?
Definitely! Swap half the vegan mayo for more vegan yogurt, reduce the cheese, skip the bacon, or load up on fresh herbs and veggies. You’ll keep all the tangy and savory notes but with a lighter bite.
Final Thoughts
If you’re craving a new side dish that never fails to spark joy around the table, give Loaded Baked Potato Salad a spot in your rotation. It’s everything cozy, creamy, and craveable—packed with all the comfort of a classic baked potato, dressed up for parties and casual dinners alike. Grab your spuds and get ready to wow your friends and family!
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
This Loaded Baked Potato Salad is a flavorful twist on a classic side dish, combining the creamy goodness of a traditional potato salad with the savory flavors of loaded baked potatoes. Perfect for picnics, barbecues, or as a comforting side at any meal.
Ingredients
Potatoes:
- 6 medium Russet potatoes, scrubbed clean – about 42 oz, 1.2 kg
- 2 tablespoons olive oil (30 ml)
- Salt and black pepper to taste
- 1 tablespoon lemon juice (30g)
Dressing:
- 3/4 cup vegan mayonnaise (180 g)
- 1/4 cup vegan sour cream or unsweetened plain vegan yogurt (60 g)
- 1/2 tablespoon lemon juice (15g), plus more if desired
- 1 tablespoon Dijon mustard (15 g)
- 1 teaspoon garlic powder (3 g)
- 1/2 teaspoon smoked paprika (1.5 g)
- Salt and black pepper to taste
Mix-ins:
- 1 cup vegan cheddar cheese, shredded – 120 g
- 3/4 cup vegan bacon, chopped – 90 g
- 4 green onions, chopped (plus extra for garnish)
- 1/4 cup chopped fresh parsley (15g)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake Potatoes: Prick each potato with a fork, rub with olive oil, and bake for about 45 minutes until tender.
- Prepare Potatoes: Let the potatoes cool, peel if desired, chop into pieces, and drizzle with lemon juice.
- Make Dressing: Whisk together vegan mayonnaise, sour cream or yogurt, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Fold the potatoes into the dressing, then add cheese, bacon, green onions, and parsley.
- Chill: Refrigerate for at least 1 hour to enhance flavors.
- Serve: Garnish with extra green onions, bacon, and cheese before serving.
Notes
- Store leftovers in the refrigerator for 3 to 4 days.
- Avoid freezing as the texture may become mushy upon thawing.
