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Overhead view of vegan loaded baked potato salad in bowl with spoon

Loaded Baked Potato Salad

Print Recipe
With potatoes, vegan bacon and cheese, and a creamy dressing, this loaded baked potato salad is the tastiest side for picnics and cookouts!
Course Salads, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 562
Author Jessica Hylton

Ingredients

  • 6 medium Russet potatoes scrubbed clean – about 42 oz, 1.2 kg
  • 2 tablespoons olive oil 30 ml
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice 30g

For the Dressing:

  • ¾ cup vegan mayonnaise 180 g
  • ¼ cup vegan sour cream or unsweetened plain vegan yogurt 60 g
  • ½ tablespoon lemon juice 15g plus more if desired
  • 1 tablespoon Dijon mustard 15 g
  • 1 teaspoon garlic powder 3 g
  • ½ teaspoon smoked paprika 1.5 g
  • Salt and black pepper to taste

Mixing it All Together

  • 1 cup vegan cheddar cheese shredded – 120 g
  • ¾ cup vegan bacon chopped – 90 g
  • 4 green onions chopped (plus extra for garnish)
  • ¼ cup chopped fresh parsley 15g

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 45 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. Squeeze the 1 tablespoon lemon juice over them.
  • In a large bowl, whisk together vegan mayonnaise, vegan sour cream or yogurt, lemon juice, 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, chopped green onions and chopped parsley.
  • 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.

Video

Notes

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.

Nutrition

Calories: 562kcal | Carbohydrates: 53g | Protein: 9g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 848mg | Potassium: 943mg | Fiber: 5g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 3mg