Burgers, brats, and hot dogs may be the center of your 4th of July spread, but this loaded baked potato salad just might steal the spotlight. Every bite delivers creamy potatoes, smoky bacon, sharp cheddar, fresh green onions, and a rich dressing that pulls it all together. You can even make it up to a day ahead of time, which means more time visiting with your guests instead of being trapped in the kitchen. No matter what you’re putting on the grill, loaded baked potato salad is the perfect side dish.
How Do You Make Loaded Baked Potato Salad?
Bake or roast tender potatoes, allow them to cool, then toss them with sour cream, mayonnaise, shredded cheddar cheese, crispy bacon, green onions, and simple seasonings. Chill before serving so the flavors come together for the perfect cookout side dish.
The Butcher Shop’s Loaded Baked Potato Salad
The Butcher Shop’s Loaded Baked Potato SaladIngredients:
- 3 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup sour cream
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1½ cups shredded sharp cheddar cheese
- 10 slices crispy TBS bacon, chopped (any flavor)
- 4 green onions, sliced
- 1 tablespoon chopped fresh parsley (optional)
Directions:
1. Roast the Potatoes
Preheat your oven to 425°F. Toss the potatoes with olive oil, salt, and pepper. Spread them onto a baking sheet in a single layer. Roast for 35 to 40 minutes until the potatoes become tender and lightly browned. Allow them to cool for about 20 minutes.
2. Make the Dressing
Whisk together the sour cream, mayonnaise, and Dijon mustard in a large mixing bowl.
3. Mix the Loaded Baked Potato Salad
Fold the cooled potatoes into the dressing. Add most of the cheddar cheese, bacon, and green onions, reserving a small amount for garnish. Gently stir, coating the potatoes evenly.
4. Chill and Serve
Transfer the salad to a serving bowl. Sprinkle the remaining cheese, bacon, green onions, and parsley over the top. Refrigerate for at least one hour and serve chilled.
Butcher’s Tips for Success
- Roast, don’t boil: Roasting the potatoes instead of boiling them creates a richer flavor and helps the potatoes stay firm after mixing.
- Cool the potatoes: Make sure they are cool before adding the dressing to keep the dressing creamy rather than oily.
- Serving suggestions: Serve alongside burgers, grilled chicken, corn on the cob, and baked beans for a classic 4th of July spread.
Looking for More Cookout Side Dishes?
Grilled Asparagus
Grilled Street Corn
Summer Sausage Potato Salad
Frequently Asked Questions
Can I make loaded baked potato salad ahead of time?
Absolutely. Prepare it up to one day in advance and keep it refrigerated until you’re ready to serve.
What potatoes work best?
Yukon Gold potatoes are the perfect balance of creamy texture and firm structure. Red potatoes also work well.
Can I serve this recipe warm?
You can, but we’ve found that chilling the salad for at least an hour helps the flavors blend together for the best taste.
Put Loaded Baked Potato Salad on Your Cookout Menu with The Butcher Shop
Classic potato salad always has a place at summer cookouts, but loaded baked potato salad takes it a step further. Whether you’re grilling premium steaks, juicy burgers, or house-made brats, this dish is the perfect addition to your 4th of July spread.
At The Butcher Shop, we carry the quality ingredients you need for a memorable meal. All of our meats and seafood are locally sourced, and we even smoke our bacon in-house. You’ll also find farm-fresh produce, freshly baked loaves of bread, local beers and wines, and everything else you need for your holiday cookout. Stop by today or call ahead to pre-order your ingredients.