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Ultimate Loaded Baked Potato Salad with Bacon and Ranch Seasoning

A serving of fluffy baked potato salad topped generously with shredded cheddar, crispy bacon bits, and fresh green onions.
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You need this creamy, hearty Loaded Baked Potato Salad for your next BBQ or potluck. It combines tender potatoes with all the best baked potato toppings: crispy bacon, sharp cheddar, and a tangy ranch dressing. This is the ultimate comfort food side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed and dried
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more for boiling
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 packet (1 oz) dry Ranch seasoning mix
  • 6 slices bacon, cooked crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 large egg, hard-boiled and chopped (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when pierced with a knife. Let them cool slightly, then scoop out the flesh into a large bowl, discarding the skins. You should have about 6 cups of potato flesh.
  3. While the potatoes are cooling, cook the bacon until crisp. Drain on paper towels and crumble. Set aside.
  4. In a medium bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, dill weed, onion powder, garlic powder, black pepper, and Ranch seasoning mix until smooth. This is your creamy dressing.
  5. Add the dressing mixture to the warm potato flesh. Gently fold everything together until the potatoes are coated. Do not overmix; you want some texture remaining.
  6. Fold in the crumbled bacon, shredded cheddar cheese, chopped hard-boiled egg (if using), and half of the sliced green onions.
  7. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  8. Before serving, garnish the top with the remaining green onions. Serve this cold potato salad chilled.

Notes

  • For the best flavor, make this savory potato salad a day ahead. The chilling time lets the potatoes absorb the dressing fully.
  • If you prefer a less tangy flavor, reduce the white vinegar by one tablespoon.
  • This recipe works well as a make ahead side dish for any gathering.

Nutrition

Find it online: https://kitchenuser.net/baked-potato-salad-recipe-ultimate-loaded/