Steakhouse Favorite Potluck Makeover

This creamy loaded baked potato salad transforms the classic steakhouse favorite into the ultimate potluck dish. Chunks of tender russet potatoes mingle with crispy bacon, sharp cheddar cheese, and fresh green onions all wrapped in a rich sour cream and mayo dressing. Its familiar flavors and hearty texture make it impossible to resist at any gathering.

I first made this recipe for a neighborhood barbecue where it disappeared faster than anything else on the table. Now my family specifically requests it whenever we grill steaks at home to recreate that steakhouse experience without the steakhouse prices.

Ingredients

• Russet potatoes: the starchy variety creates the perfect fluffy yet substantial base
• Olive oil: helps crisp the potato skins while baking
• Apple cider vinegar: adds brightness and helps the potatoes absorb flavors
• Mayonnaise: provides richness and creaminess to the dressing
• Sour cream: gives that classic tangy loaded potato flavor
• Bacon: delivers smoky crunch in every bite
• Green onions: add fresh zip and color contrast
• Medium cheddar cheese: melts slightly into the warm potatoes for ultimate comfort
• Kosher salt and black pepper: enhance all the other flavors

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to 400°F. Pierce clean russet potatoes several times with a fork before coating lightly with olive oil and kosher salt. This preparation creates a crisp exterior while allowing the interior to steam properly. Bake for 50 to 60 minutes until a skewer slides easily through the center and the skin feels slightly crisp.

Prepare the Potatoes:

While still warm but cool enough to handle peel away the skins and cut the potatoes into roughly 1 inch chunks. Transfer to a large mixing bowl including any bits that crumble. Immediately sprinkle with apple cider vinegar while the potatoes are still warm. This allows the potatoes to absorb the vinegar flavor and creates depth in the final salad. Let rest for 15 to 30 minutes until completely cooled.

Cook the Bacon:

While the potatoes are cooling cook the bacon until crisp using your preferred method. Allow it to cool completely before crumbling into bite sized pieces. Properly cooked bacon provides essential texture contrast against the soft potatoes.

Make the Dressing:

In a small bowl combine mayonnaise and sour cream with kosher salt and freshly ground black pepper. Whisk until completely smooth. This creates the creamy base that ties all the ingredients together.

Combine and Chill:

Once potatoes have cooled completely pour the dressing over them. Add the crumbled bacon green onions and shredded cheddar cheese. Fold everything together gently to avoid breaking down the potato chunks too much. Season to taste with additional salt and pepper. Refrigerate for at least 3 hours or overnight to allow flavors to meld properly.

Pin

The bacon is my absolute favorite component of this dish. I discovered that oven baking produces the most consistently crisp results without filling the kitchen with that lingering bacon smell. My family now fights over who gets the pieces with the most bacon bits throughout the salad.

Make Ahead Magic

This potato salad actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to 24 hours before serving which makes it perfect for entertaining. The potatoes will continue to absorb the flavors of the dressing becoming even more delicious overnight. Just give it a gentle stir before serving to redistribute the dressing.

Customize Your Creation

The basic recipe provides a perfect starting point but you can easily make it your own. Try adding diced jalapeños for heat roasted garlic for depth or swap the cheddar for pepper jack to add a spicy kick. Some of my guests enjoy diced hard boiled eggs mixed in while others prefer a sprinkle of smoked paprika on top. The beauty of this recipe is how adaptable it is to your personal preferences.

Pin

Serving Suggestions

While traditional potato salad is often served cold this loaded version is equally delicious when served slightly warm or at room temperature. Pair it with grilled steaks chicken or burgers for a complete meal. For a lighter option serve smaller portions alongside a fresh green salad. At potlucks place it between hot and cold dishes since it works well at various temperatures.

Storage Solutions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The texture may change slightly as the potatoes continue to absorb moisture but the flavor remains delicious. This salad does not freeze well due to the dairy components so plan to enjoy it fresh. If making for a small group consider halving the recipe.

Frequently Asked Questions About the Recipe

→ Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt makes an excellent substitute for sour cream in this loaded potato salad. The recipe specifically mentions this alternative, and it will provide a similar creamy texture with a bit more tanginess and less fat.

→ How far in advance can I make this potato salad?

You can make this potato salad up to 24 hours in advance. In fact, the recipe recommends refrigerating for 3 hours up to overnight before serving to allow the flavors to develop. It will keep well in the refrigerator for up to 4 days total.

→ Why do you add apple cider vinegar to the warm potatoes?

Adding apple cider vinegar to the warm potatoes allows them to absorb the tangy flavor while they cool. This technique enhances the overall taste profile and helps balance the richness of the mayo-sour cream dressing.

→ Can I leave the potato skins on?

While the recipe calls for peeling the potatoes after baking, you could leave some or all of the skins on if you prefer the texture and added nutrition. Just ensure they're well-cleaned before baking. The recipe specifically mentions discarding the 'potato jackets,' but keeping them is a personal preference.

→ What makes this different from regular potato salad?

This potato salad differs from traditional versions because it uses baked potatoes instead of boiled, giving a different texture and flavor. It also incorporates classic loaded baked potato toppings like bacon, cheddar cheese, and green onions, mimicking the steakhouse favorite in a potluck-friendly format.

→ Can I use different types of potatoes?

While russet potatoes are specified because their starchy texture works perfectly for this dish, you could substitute Yukon Gold for a creamier result with less crumbling. Red or white potatoes will hold their shape better but provide a different texture than the traditional loaded baked potato this dish emulates.