Loaded Baked Potato Salad Recipe

Prep potatoes

Scrub the potatoes well. If using russets, peel if desired; Yukon golds can be left unpeeled. Cut potatoes into 3/4- to 1-inch chunks so they cook evenly.

Cook potatoes

Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size. Do not overcook; they should hold shape.

Drain & cool

Drain potatoes in a colander and let sit for 5 minutes to steam off excess moisture. Transfer to a large bowl and allow to cool to warm (~10 minutes).

Make dressing

While potatoes cook, whisk together mayonnaise (3 cups), sour cream (1 cup), whole milk (2 tbsp), Dijon mustard (1 tsp), apple cider vinegar (1 tsp), granulated sugar (1 tsp), and black pepper (1 tsp) in a medium bowl until smooth. Taste and adjust seasoning; add lemon juice (optional, 1 tsp) for brightness if desired.

Prepare mix-ins

While potatoes are cooling, finely chop the celery to yield about 1 cup, thinly slice the green onions (use both white and green parts) to equal about 4 stalks, finely chop the pickle, and chop the parsley and chives. Crumble or chop cooked bacon into small pieces and shred the cheddar if not pre-shredded.

Combine potato salad

When potatoes are warm (not hot), add the prepared celery, green onions (reserve a tablespoon of green onion and 1 tablespoon chives for garnish), chopped pickle, most of the bacon (reserve some for topping), shredded cheddar (reserve extra for topping), and chopped parsley to the potato bowl. Pour the dressing over the potatoes — start with about three-quarters of the dressing and fold gently with a rubber spatula to coat. Add more dressing if you want creamier texture. Taste and adjust salt and pepper; add up to 1/2 teaspoon fine sea salt if needed.

Chill

Cover the bowl and refrigerate at least 1 hour (up to overnight) to let flavors meld. The salad should be cold and firm when served.

Before serving, give the potato salad a gentle stir. Transfer to a serving bowl or platter.

Sprinkle the reserved crumbled bacon, extra shredded cheddar, chopped chives, a light dusting of smoked paprika, and a little parsley over the top for a loaded-baked-potato look. Adjust final seasoning with a pinch of sea salt and freshly ground pepper.

Serve chilled or at cool room temperature. Provide extra napkins — this is a hearty, creamy side that pairs well with grilled meats, barbecue, or a simple green salad.