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Best Loaded Baked Potato Salad Recipe for Labor Day BBQ

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This loaded baked potato salad delivers all the best parts of a fully loaded baked potato in a shareable, scoopable form. It’s creamy, crunchy, tangy, and salty all at once, making it the perfect side dish for any Labor Day BBQ.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 8 slices thick-cut bacon
  • 4 large eggs, hard-boiled and chopped
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • Optional garnish: extra crumbled bacon, extra shredded cheese, paprika or fresh chives

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Prick each potato a few times with a fork. Rub each potato with olive oil and sprinkle with kosher salt. Place directly on oven rack or on a baking sheet. Bake for 50-60 minutes until skins are crispy and a fork slides easily into the center. Let cool completely (can be done the night before and refrigerated).
  2. While potatoes bake, line a rimmed baking sheet with foil. Lay bacon strips in a single layer. Bake at 400°F (200°C) for 15-20 minutes until crispy. Transfer to paper towel-lined plate to drain and cool. Once cool, crumble into small pieces.
  3. Place eggs in a small saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover pot, remove from heat, and let sit for exactly 10 minutes. Drain hot water and transfer eggs to a bowl of ice water to cool. Peel and chop into small pieces.
  4. Once potatoes are completely cool, cut into 1-inch cubes (do not peel). Place in a large mixing bowl. Use a fork or potato masher to gently break up about half of the cubes, leaving some chunks and some slightly mashed pieces.
  5. In a small bowl, whisk together sour cream, mayonnaise, yellow mustard, garlic powder, onion powder, black pepper, and salt. Taste and adjust seasoning as needed.
  6. Pour dressing over potatoes. Add crumbled bacon, chopped eggs, shredded cheddar cheese, and sliced green onions. Use a rubber spatula to fold everything together gently until evenly coated. Do not overmix.
  7. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, stir gently and taste for seasoning. Garnish with extra bacon, cheese, and a sprinkle of paprika or fresh chives.

Notes

For best texture, bake potatoes a day ahead and cool completely in the fridge. Do not overmix to avoid mushiness. The salad tastes better after a few hours in the fridge. Do not freeze. To reheat, let sit at room temperature for 15 minutes before serving.

Nutrition

Keywords: loaded baked potato salad, potato salad, Labor Day BBQ, side dish, bacon, cheddar, sour cream, easy recipe

Find it online: https://evabakery.com/best-loaded-baked-potato-salad-recipe-for-labor-day-bbq/