While classic potato salad is a delicious staple, my loaded baked potato salad recipe kicks things up a notch with lots of savory morsels and mouthwatering flavor. Brimming with roasted baby Yukon Gold potatoes, crispy prosciutto and sharp cheddar, all tossed together with a cool sour cream and chive dressing, this potato salad has all the flavors of a loaded baked potato in every bite!
Potato Salad Loaded Up With Lots of Deliciousness
Spring and summer are the ideal seasons to enjoy the simple decadence of a cool, creamy, rich and savory potato salad.
With all the grillin' and chillin' that goes on, if there isn't a big, beautiful bowl of potato salad placed snuggly amongst the spare ribs, the baked beans, the BBQ'd chicken legs, the slaw and the cornbread on that glorious buffet table, then something's definitely missing.
When it's time to throw a little backyard shindig, or bring an offering to a get together, nothing beats the flavor of my loaded baked potato salad, brimming with all those delicious bells and whistles we love in a classic baked potato, only with a little twist…
We're talking tender, roasted Yukon Gold potatoes in place of russet potatoes, a hefty sprinkle of crispy prosciutto in place of bacon, sharp white cheddar cheese and a sprinkle of chives.
And to create that delectably rich and savory flavor so that each bite is utterly irresistible?
My recipe has a creamy sour cream and chive dressing that's made with a touch of buttermilk, and a breeze to whisk up and toss together with all the tasty ingredients.
So if you're craving a potato salad that goes a bit “above and beyond” to offer friends and family this grilling season, my loaded baked potato salad recipe is sure to be a crowd pleaser!
My Recipe for Loaded Baked Potato Salad with Sour Cream and Chive Dressing
Anytime I can take a handful of pantry staples and combine 'em with a few tasty and unique tidbits to create a really delicious offering, I'm all in.
Potato salad is one of those dishes that allows for a lot of creativity and play, with results that are out-of-this-world tasty and fun to share.
Because I've always been a sucker for a loaded baked potato filled with cheese, bacon and sour cream, I used that as my inspiration for this loaded baked potato salad recipe, simply substituting crispy prosciutto for the bacon, Yukon Gold potatoes for the russet (or “baking”) potatoes, and sprinkling in lots of sharp, white cheddar.
And because loaded baked potatoes are known to be rich and creamy, my sour cream and chive dressing made with a touch of buttermilk, sour cream, mayo and chives creates that yummy flavor profile in every cool and creamy forkful.
Here's a glance at my loaded baked potato salad recipe: (or just jump to the full recipe...)
- To get started, I season my cut Yukon Gold potatoes, and roast them for about 40 to 45 minutes, until tender. Then, I allow them to cool.
- While the potatoes roast, I whisk up my sour cream and chive dressing, and keep that chilled in the fridge.
- Next, I crisp up a bit of prosciutto, then chop that up like I would bacon.
- To assemble the loaded baked potato salad, I toss together my cooled potatoes with some of my crispy prosciutto, chives, cheddar cheese and dressing, then top with a garnish of chives and crispy prosciutto.
- I chill the potato salad (for up to 4 hours), or if making a day ahead, I keep all the ingredients cold and then toss together just before serving.
Loaded Baked Potato Salad
by Ingrid Beer
This loaded baked potato salad is brimming with Yukon Gold potatoes, crispy prosciutto, sharp cheddar, and a sour cream and chive dressing!
Yield: Serves 4
Nutrition Info: 706 calories per serving
Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Loaded Baked Potato Salad Ingredients:
- 12 baby Yukon Gold (or small yellow potatoes), cut into bite-size pieces
- Olive oil
- Cracked black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 12 slices prosciutto
- ½ cup extra sharp white or yellow cheddar cheese, grated
- ¼ cup chives, finely minced
Sour Cream and Chive Dressing Ingredients:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons buttermilk
- 1 clove garlic, smashed
- Pinch of salt
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon apple cider vinegar
- ¼ teaspoon cracked black pepper
- ¼ teaspoon Dijon mustard
- ¼ cup chives, finely minced
- 1 tablespoon flat-leaf parsley, finely chopped
- Begin by gathering and prepping all of your potato salad ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 400°, and line a baking sheet with foil.
- To a large bowl, add the cut potatoes along with 1-2 tablespoons of olive oil, a couple of good pinches of salt and cracked black pepper, the garlic powder, onion powder and the paprika, and toss everything to coat well. Turn the potatoes out onto the baking sheet, and bake/roast for about 40 to 45 minutes, until golden brown and tender. Allow the potatoes to cool.
- While the potatoes bake, gather and prep your dressing ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the sour cream and chive dressing, add all of the ingredients up to and including the Dijon mustard to the bowl of a food processor, and process for a few moments until very smooth and creamy. Pour the dressing out into a bowl, and fold in the minced chives and chopped parsley, and whisk to combine, then refrigerate until ready to use.
- Next, heat a non-stick skillet over high heat, and once hot, add in the prosciutto slices, working in batches if necessary. Crisp the prosciutto as you would bacon, for few minutes per side, until crispy and browned. Place onto a paper towel to drain, then chop into small pieces.
- To assemble the loaded baked potato salad, lace the cooled, roasted potatoes into a large bowl. Add the sour cream and chive dressing along with about half of the crisped prosciutto, the grated cheese, and about half of the minced chives, and toss to coat the potatoes well.
- Garnish with the remaining prosciutto and chives, plus a twist of cracked black pepper, and keep refrigerated if not serving immediately, for up to 4 hours. (If preparing ahead, prepare all of the components and store them separate, in the fridge. When ready to serve, toss ingredients together, garnish, and serve cold.)
Tips & Tidbits for my Loaded Baked Potato Salad recipe:
- Yukon Gold potatoes for flavor: Yukon Gold potatoes have such as terrific flavor in this salad, and roast up to tender, almost “creamy” perfection. You can easily substitute red skin potatoes (or other waxy-skinned potatoes), as these will also yield a nice texture for this salad. You could use russets, but they will have a drier interior and be much more starchy.
- Bacon in place of the prosciutto: While the crisped up prosciutto lends a nice, subtle flavor to this salad, feel free to use classic bacon, if you prefer. Apple smoked bacon is terrific, or you could even substitute turkey bacon if you prefer to avoid pork.
- Sharp white cheddar, or other options: I love the flavor of a good sharp cheddar here, but other tasty options are blue cheese crumbles, grated Jack cheese, or even a gouda.
- How to make loaded baked potato salad ahead: If you're planning on serving the salad the same day, allow for some chill time in the fridge (up to 4 hours) once you combine the salad ingredients. If prepping for a day or two ahead, then prep all of the components and keep them separate in the fridge. On the day you'd like to serve the loaded baked potato salad, combine everything together according to recipe instructions, and serve.
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!