Loaded Potato Salad Recipe
Get your taste buds fired up with our loaded potato salad recipe — perfect for camping! The combination of creamy potatoes, crispy bacon, and cheddar cheese is a campfire favorite.
A traditional potato salad recipe is the ideal side dish to make and take camping! Tender potatoes are easy to prepare and travel well when packing and preparing for a camping trip.
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This delicious potato salad is a must-make variation on the traditional recipe. It contains no eggs, for those with allergies or aversions, and basically tastes like the inside of potato skins.
Who doesn’t love double-stuffed potatoes?! Well now you can put all of your favorite potato toppings into a salad for the best flavor combination you’ve ever tasted!
We love that this creamy loaded baked potato salad only needs a few simple ingredients from the grocery store! And it makes the perfect make-ahead dish for summer, great for pairing with smoked baby back ribs, smoked brisket, or beer can chicken.
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Supplies
Loaded Potato Salad Recipe
Ingredients
- White potatoes, cut into quarters – Tender, creamy potatoes that hold their shape perfectly and act as the hearty base of this loaded salad.
- Bacon, cooked and diced – Crispy, salty bites that add smoky flavor and make this potato salad completely irresistible.
- Mayonnaise – The classic creamy element that ties all of the ingredients together into one dreamy bowl.
- Caesar salad dressing – Adds a tangy, garlicky twist that takes this potato salad from basic to bold.
- Green onion, diced – Fresh and slightly sharp, these add color and balance to the rich, creamy dressing.
- Cheddar cheese, shredded – Cheesy goodness that gives serious loaded baked potato vibes.
- Sour cream – Smooth and tangy, this brings unmistakable baked potato flavor.
Instructions
1. Place potatoes in a large pot and cover with water.
2. Bring to a boil over medium-high heat, reduce to a simmer, and cook until fork tender, about 15 minutes.
3. Strain the water from the potatoes and rinse with cold water. Allow to cool.
4. Cook bacon in a frying pan until crispy. Chop into pieces.
5. Combine mayo, Caesar dressing, sour cream, and potatoes in a large bowl.
6. Add bacon, cheese, green onions, and dressing.
7. Mix well and serve.
Recipe Substitutions
- Use fresh chives
- Red potatoes, russet potatoes
- Sharp cheddar cheese
- Greek yogurt may be used in the place of sour cream.
- Ranch dressing may be substituted for Caesar.
Tips and Tricks
- This makes a large portion of salad that is great for feeding a crowd. You can halve the recipe for smaller groups or small family dinners.
- Store potato salad in an airtight container or covered in plastic wrap in the fridge for up to 3 days.
- This can be served with warm potatoes and kept at room temperature for an hour or so.
- If the creamy dressing starts to bind, add 1 teaspoon of apple cider vinegar or olive oil to the mix.
This is one of our favorite side dishes for the warm summer months because it’s easy to prepare in advance and bring to an event. It makes the ideal cold salad to bring to summer picnics!
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Tips for camping meal preparation
- Prepare meals in advance at home whenever possible. Leave most of the mess at home where running water is more accessible and clean up is easier. Trust me on this one!
- Create “one pot” family style meals for quick dinners that don’t require a lot of thought.
- Use tinfoil packets, foil pie pans or pie irons. These tools help to make clean up a breeze!
- Pack ingredients in 1 gallon size ziploc bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy. These Cheesy Vegetable Campfire Dip, Loaded Campfire Potatoes and Tinfoil Packet Taco Salad recipes are some of my favorites.
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Loaded Potato Salad Recipe
Ingredients
- 2 pounds white potatoes cut into quarters
- 5 pieces of bacon cooked and diced
- 1/2 cup mayonnaise
- 1/2 cup Caesar salad dressing
- 1/2 cup 2 stalks green onion, diced
- 1/4 cup cheddar cheese shredded
- 3 Tbsp sour cream
Instructions
- Place potatoes in a large pot and cover with water.
- Bring to a boil over medium-high heat, reduce to a simmer, and cook until fork tender, about 15 minutes.
- Strain the water from the potatoes and rinse with cold water. Allow to cool.
- Cook bacon in a frying pan until crispy. Chop into pieces.
- Combine mayo, Caesar dressing, and sour cream in a small bowl.
- In a large mixing bowl, combine potatoes, bacon, cheese, green onions, and dressing.
- Mix well and serve.
Notes
- This makes a large portion of salad that is great for feeding a crowd. You can halve the recipe for smaller groups or small family dinners.
- Store potato salad in an airtight container or covered in plastic wrap in the fridge for up to 3 days.
- This can be served with warm potatoes and kept at room temperature for an hour or so.
- If the creamy dressing starts to bind, add 1 teaspoon of apple cider vinegar or olive oil to the mix.