My rich and creamy loaded baked potato salad is a twist on the classic steakhouse side dish. This recipe is loaded with prosciutto, spring onions, and cheddar cheese. It’s easy to make ahead, and always a hit at the cookout!
Creamy Loaded Baked Potato Salad
This loaded baked potato salad recipe is rich, creamy, and flavorful with a lightened-up mayo and Greek yogurt dressing. Best of all, it’s loaded with classic baked potato toppings like prosciutto (my swap for classic bacon!), spring onions, and cheddar cheese.
A loaded potato salad is a fun break from my go-to red potato salad that I make every summer. If, like me, you’re one to order a loaded baked potato on the side of your ribeye steak at the steakhouse, definitely try this salad version.
My cheesy potato salad is easy to make ahead and tastes even better after it’s chilled in the fridge for a couple of hours. It’s perfect for potlucks, barbecues, and summer gatherings, and everyone always raves about the flavors. I hope you will, too!
Ingredients in a Loaded Potato Salad
The full ingredients list is in the recipe card below, but here’s a look at what’s needed to make this cold loaded potato salad recipe.
- Potatoes – Russet potatoes are my favorite for baking, as they’re starchier. Yukon golds are creamier but still hold their shape well. Pierce the potatoes all over with a fork so the steam can escape.
- Olive Oil – Or another cooking oil, for rubbing the outside of the potatoes. It helps them crisp up as they bake, so I can turn the leftovers into crispy potato skins!
- Mayonnaise – I use slightly more mayonnaise than yogurt in the dressing, but you can play around with the ratios to suit your tastes.
- Greek Yogurt – Or regular plain yogurt. You could also use sour cream.
- Apple Cider Vinegar – Red or white wine vinegar works well here, too.
- Prosciutto – Cooked and crumbled. If you don’t have prosciutto, use bacon.
- Spring Onions – Also called scallions. Chopped chives or finely sliced red onions are a good alternative.
- Shredded Cheddar – Use sharp cheddar cheese for a stronger flavor.
How to Bake Potatoes for Potato Salad
I’ll usually boil the potatoes for a potato salad, but when it comes to a loaded baked potato salad, baking is in the name! The result is fluffy potatoes that soak up all that tangy vinegar and creamy mayo dressing. This is my failproof way to bake potatoes:
- Prep. Wash, dry, and pierce the potatoes all over with a fork. Rub the potato skins with olive oil.
- Bake. Bake the potatoes in a 400ºF oven for 1 hour, flipping halfway through. They should be easy to pierce with a fork or knife when they’re done.
Since we’re discarding the potato skins, you don’t need to wrap the potatoes in foil or anything fancy. Just poke the skins generously all over with a fork so they don’t pop while they bake.
Air Fryer Method
Sometimes, I’ll make air fryer baked potatoes if I don’t feel like switching on the oven. Prep the potatoes the same way, then air fry at 400ºF for 30 minutes, flip, and cook for another 10-15 minutes until they’re fork-tender.
Tips & Variations For Baked Potato Salad
- Cook the prosciutto in the air fryer. Just like air fryer bacon, you can use this same method to crisp the prosciutto without a pan. Keep an eye on it as prosciutto may cook more quickly.
- Toss the potatoes with vinegar while they’re warm. This way, the vinegar and seasonings soak into the still-warm potatoes, boosting the flavors.
- Ranch. Make a ranch loaded baked potato salad with homemade ranch dressing.
- Southwest. Borrow the black beans, sweet corn, and diced tomatoes and chilies from my Southwestern loaded baked potatoes.
- Low-carb. Try a loaded cauliflower salad for a lower-carb version.
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Prep. Preheat your oven to 400ºF and pull out a baking dish.
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Bake the potatoes. Wash the potatoes and pat them dry. Transfer the potatoes to the baking dish, pierce them a few times with a fork, and drizzle them with olive oil. Bake the potatoes for 1 hour, flipping halfway through, until fork-tender.
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Cook the prosciutto. Heat a bit of oil in a skillet. Add the prosciutto or bacon and cook until crispy. Crumble it and set it aside.
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Peel and season the potatoes. Once the potatoes are baked, set them aside to cool down a bit, so you can peel them. Peel the potatoes and cut them into 1-inch cubes. Toss the warm potatoes with apple cider vinegar and season to taste with salt and pepper. Set the potatoes aside.
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Assemble the salad. Combine mayonnaise and Greek yogurt in a bowl. Season with a pinch of salt and pepper and stir to combine. Add the potatoes on top of the mayonnaise, along with the spring onions, bacon or prosciutto, and cheddar cheese. Stir gently until combined.
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Serve. Chill the salad for 1 hour, then serve.
- Make sure to pierce the potatoes to prevent them from popping as they bake.
- Instead of Greek yogurt, you can use sour cream.
- If you do not have prosciutto, you can use bacon.
- For some extra flavor, use sharp cheddar cheese.
Serving: 1cup | Calories: 434kcal | Carbohydrates: 29g | Protein: 10g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 381mg | Potassium: 739mg | Fiber: 2g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Loaded Baked Potato Salad Recipe
You’ll bake the potatoes first, so they’re fluffier than boiled, and then toss everything together with the creamy dressing. Since it’s a loaded potato salad, in goes the bacon, scallions, and shredded cheddar!
- Bake the potatoes. Wash and dry the potatoes, and bake them at 400ºF for 1 hour. Flip the potatoes halfway through so they cook evenly.
- Cook the prosciutto. Meanwhile, cook the prosciutto or bacon in a skillet until crispy. Afterward, crumble it and set it aside.
- Peel and season the potatoes. Once the baked potatoes are fork-tender, let them cool enough to peel. Cut the warm, peeled potatoes into 1-inch pieces, and toss them with vinegar, salt, and pepper.
- Make the dressing. Now, whisk mayo with Greek yogurt, and add salt and pepper to make the dressing.
- Put together the salad. Add your potatoes, spring onions, prosciutto, and cheddar to the dressing and stir gently.
- Chill. Place this loaded potato salad into the fridge to chill for at least an hour before serving. Enjoy! This loaded baked potato salad pairs well with cookout dishes like BBQ chicken skewers, grilled corn on the cob, pasta salad, and Texas Roadhouse rolls.
Storing Leftovers
This loaded baked potato salad lasts for up to 4 days in the fridge. Give it a light stir before serving to redistribute the dressing.
