Loaded Baked Potato Salad
With tender potatoes, vegan bacon and cheddar, and a creamy, flavourful dressing, this loaded baked potato salad is the tastiest side for picnics and cookouts!
If you think regular potato salad is good, wait until you try this loaded baked potato salad! It’s got the creamy dressing you love in the original, with the added bonus of vegan cheese, smoky plant-based bacon, and crisp green onions. Hello, deliciousness! This is a side that will be the star of any picnic or backyard barbecue. (In fact, you might want to plan on making extra!)
What Makes This Loaded Baked Potato Salad a Hit
This is a potato salad worth getting excited about! Here’s what makes it such a crowd-pleaser:
- Everything you love about a baked potato, in salad form. If you love a baked potato (or Loaded Potato Skins and Loaded Potato Soup!), you will flip for this loaded baked potato salad. It has all of the classic elements of a baked potato with toppings, but in a form that’s ideal for serving a crowd and meal prep.
- Sneakily vegan. This is one of those recipes that you can serve to a group of mixed eaters and no one will complain! It tastes like “the real deal” and the dressing is every bit as rich and creamy as one made with traditional mayo.
- Perfect for any occasion. This salad works for any occasion, from a quick lunch at home to a potluck with friends. And if you bring it to a get-together, I promise everyone will be asking you for the recipe!
Notes on Ingredients
Here are some helpful tips and pointers for the ingredients you’ll need for this loaded baked potato salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The classic baked potato kind! Buy medium potatoes; if you buy larger ones, you’ll need fewer, but they’ll take longer to bake.
- Olive oil
- Salt and black pepper
- Vegan cheddar cheese – You can use another variety of vegan cheese, but cheddar adds that traditional loaded baked potato flavour.
- Vegan bacon – Any kind you like, store-bought or homemade. If you’re looking for a homemade recipe, try my Tofu Bacon, Vegan Bacon Crumbles, or Tempeh Bacon.
- Green onions – For a crisp, fresh texture and sharp flavour. You can swap in chives for a less assertive texture and flavour.
For the Dressing:
- Vegan mayonnaise – My Vegan Mayo is a reader favourite!
- Vegan sour cream – You can use my homemade Vegan Sour Cream or store-bought. Plain vegan yogurt also works.
- Apple cider vinegar – For a tangy flavour in the dressing.
- Dijon mustard
- Seasonings – Garlic powder, smoked paprika, salt, and black pepper.
How to Make Loaded Baked Potato Salad
The complete recipe is at the bottom of the post, but here’s a visual overview of the steps involved in making this loaded baked potato salad.
- Bake the potatoes. Prick the potatoes with a fork, rub them with olive oil, and place them in an oven preheated to 400°F. Bake for 50 to 60 minutes, or until crispy on the outside and tender on the inside.
- Cut the potatoes. Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can leave the skin on or take it off.
- Prepare the dressing. Whisk all the ingredients in a large bowl.
- Assemble the salad. Fold the potatoes into the dressing, then add the vegan cheddar, vegan bacon, and green onions.
- Chill and serve. Chill the salad for at least 1 hour, or preferably overnight. Garnish with additional green onions, vegan bacon, and cheese, then serve.
Tips and Variations
- Buy potatoes that are roughly the same size and shape. This ensures that they will cook evenly and all be done baking at the same time.
- Don’t overcook the potatoes. While I adore a baked potato that’s so tender it’s almost falling apart, you don’t want that for this potato salad recipe! The chunks of potatoes need to hold their shape, otherwise you’ll end up with a big bowl of mashed potatoes.
- Bake the potatoes in the air fryer. I love air fryer baked potatoes! They’re a great way to speed up the cooking process. Follow the same method described in my post for Air Fryer Baked Sweet Potatoes.
Serving Suggestions
I think this loaded baked potato salad is perfect as a side for a Grillable Veggie Burger or Chopped Cheese Sandwich. If you’re making it for a picnic, it’s great with other salads like Vegan Chickpea Tuna Salad and Rainbow Fruit Salad with Maple Lime Dressing.
How to Store Leftovers
Store leftovers in an airtight container and refrigerate for 3 to 4 days. I don’t recommend freezing this recipe, as it will be mushy after thawing.
More Side Salad Recipes
Enjoy friends! If you make this loaded baked potato salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Loaded Baked Potato Salad
Ingredients
- 6 medium Russet potatoes, scrubbed clean – about 42 oz, 1.2 kg
- 1 tablespoon olive oil, 15 ml
- Salt and black pepper, to taste
- 1 cup vegan cheddar cheese, shredded – 120 g
- ¾ cup vegan bacon, chopped – 90 g
- 3 green onions, chopped (plus extra for garnish)
For the Dressing:
- ¾ cup vegan mayonnaise, 180 g
- ¼ cup vegan sour cream or unsweetened plain vegan yogurt, 60 g
- 1 tablespoon apple cider vinegar, 15 ml
- 1 teaspoon Dijon mustard, 5 g
- ½ teaspoon garlic powder, 1.5 g
- ½ teaspoon smoked paprika, 1.5 g
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prick each potato a few times with a fork, rub with olive oil, and place them directly on the oven rack or on a baking sheet.
- Bake for 50-60 minutes, or until a fork easily pierces through the center.
- Let the potatoes cool until they are comfortable to handle, then peel (or leave skins on, if preferred) and chop into bite-sized pieces.
- In a large bowl, whisk together vegan mayonnaise, vegan sour cream or yogurt, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add the chopped, slightly warm potatoes to the dressing and gently fold to coat.
- Mix in the vegan cheddar cheese, vegan bacon, and chopped green onions.
- For best flavor, chill the potato salad for at least 1 hour (or up to overnight) before serving.
- Garnish with extra green onions, vegan bacon, and cheese shreds before serving.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
