Father’s Day calls for hearty, satisfying dishes—and nothing says comfort like a Loaded Baked Potato Salad. This recipe turns a backyard BBQ favorite into a creamy, flavor-packed side that’s perfect for celebrating Dad. With tender baked potatoes, shredded cheddar, fresh green onions, and a smoky non-pork substitute, this salad has all the flavor of a loaded baked potato in cool, picnic-ready form.
It’s easy to make ahead, perfect for pairing with grilled meats, and totally customizable. Whether you’re hosting a cookout or planning a casual dinner, this dish adds a crowd-pleasing, indulgent twist to your Father’s Day meal—without any pork or alcohol-based ingredients.
Why You’ll Love This Father’s Day Loaded Baked Potato Salad
This isn’t your ordinary potato salad—it’s rich, creamy, and bursting with baked potato goodness. You’ll love the way tender chunks of potato are tossed in a tangy sour cream-mayo dressing, then topped with melty cheese and savory smoked turkey or paprika-roasted mushrooms instead of bacon.
It’s a hit with kids and adults alike, travels well, and tastes even better the next day. Plus, it’s easy to customize with your favorite mix-ins like chopped bell pepper or a sprinkle of chili flakes. If you want a quick, comforting, and Dad-approved side dish, this one’s it.
What You’ll Need Father’s Day Loaded Baked Potato Salad
To make this flavorful Loaded Baked Potato Salad, you only need a handful of simple, wholesome ingredients—most of which you probably already have on hand. Here’s everything you’ll need:
Ingredients:
- 3 lbs russet potatoes, scrubbed clean
- 1 cup shredded cheddar cheese (mild or sharp, your choice)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (for added depth)
- ¾ cup green onions, thinly sliced
- 1 cup smoked turkey, finely chopped (or use paprika-roasted mushrooms for a vegetarian option)
- Salt and black pepper, to taste
Optional Add-ins: diced bell peppers, chopped celery, or a splash of lemon juice for brightness.
These ingredients bring that beloved loaded baked potato flavor while keeping things fresh, non-alcoholic, and pork-free. You can easily adjust to your taste or dietary needs without sacrificing flavor or texture.
How to Make Father’s Day Loaded Baked Potato Salad
1. Bake the Potatoes
Preheat your oven to 400°F. Poke the potatoes a few times with a fork and bake them on a sheet pan for 45–60 minutes until fork-tender. Let them cool completely, then peel and cube into bite-sized chunks.
2. Prepare the Dressing
In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
3. Combine Everything
Gently fold the cubed potatoes into the dressing. Add the shredded cheddar, smoked turkey (or roasted mushrooms), and most of the green onions. Stir to combine without mashing the potatoes too much.
4. Chill & Serve
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Top with remaining green onions and a sprinkle of cheese just before serving.
This method keeps the salad creamy, chunky, and full of comforting baked potato flavor. It’s the kind of dish Dad will go back for seconds—and thirds.
You Must Know Father’s Day Loaded Baked Potato Salad
To make the best Loaded Baked Potato Salad, start with baked—not boiled—potatoes. Baking gives them a richer flavor and firmer texture that holds up in the salad. Let them cool before mixing to avoid a soggy mess.
Taste your dressing before combining it with the potatoes. A little extra seasoning—like garlic powder, smoked paprika, or a dash of lemon juice—can really elevate the flavor. For a pork-free smoky touch, chopped smoked turkey or roasted mushrooms work perfectly.
Lastly, chill the salad for at least an hour (or overnight). This helps the flavors meld and makes the texture even better by serving time.
Perfecting the Cooking Process
Use starchy russet potatoes and bake them whole for the best results. After cooling, peel and cube them carefully to keep a hearty texture.
Whisk your dressing first, then gently fold in the potatoes and toppings. This avoids overmixing and keeps everything chunky and flavorful.
Don’t skip the chill—this salad tastes best when it’s had time to sit in the fridge. With just a little planning, you’ll have a creamy, bold, and satisfying dish Dad will absolutely love.
Add Your Touch for Father’s Day Loaded Baked Potato Salad
One of the best things about this Loaded Baked Potato Salad is how easy it is to customize. You can make it your own based on taste preferences or what you already have in your kitchen.
Want extra crunch? Add diced celery or red bell peppers. Looking for more richness? Stir in a handful of shredded mozzarella or a dollop of plain Greek yogurt for tang. If Dad enjoys a little heat, mix in chopped jalapeños or a drizzle of hot sauce.
Prefer a vegetarian version? Skip the smoked turkey and try roasted mushrooms or crispy chickpeas. You can also sprinkle smoked paprika or a dash of liquid smoke to keep that deep, savory flavor.
No matter how you tweak it, this salad remains creamy, bold, and packed with loaded baked potato goodness—just the way Dad likes it.
Storing & Reheating for Father’s Day Loaded Baked Potato Salad
This salad is a make-ahead dream. Store it in an airtight container in the fridge for up to 4 days. The flavors continue to develop, making leftovers even more delicious.
If you loved this, you’ll want to bookmark this recipe too.
If the salad thickens too much in the fridge, simply stir in a spoonful of mayo or sour cream to freshen it up. Since it’s meant to be served cold, there’s no reheating necessary—just mix, top with extra cheese or green onions, and serve.
Perfect for prepping ahead of your Father’s Day gathering, or enjoying as a tasty lunch the day after!
Chef’s Helpful Tips for Father’s Day Loaded Baked Potato Salad
For the creamiest potato salad, bake the potatoes ahead of time and let them cool completely. Warm potatoes can make the dressing runny and break down the texture.
This recipe goes great with this must-try favorite from our collection.
When peeling and chopping, go for medium-sized cubes—big enough to hold their shape, but small enough to get a little of everything in each bite. And always taste as you go! Adjust salt, pepper, or spices to your liking.
Use freshly shredded cheddar for better melt and flavor. Pre-shredded cheese contains anti-caking agents that can dull the creaminess.
Lastly, fold gently. This keeps the potatoes intact and the salad nice and chunky—not mushy. A light hand makes all the difference.
FAQ for Father’s Day Loaded Baked Potato Salad
Can I make this ahead of time?
Yes! In fact, it’s even better after a few hours in the fridge. You can make it up to 24 hours in advance.
Pair this with one of our most loved side dishes for a complete meal.
What can I use instead of bacon?
Try chopped smoked turkey, roasted mushrooms, or smoked paprika for that savory kick—no pork needed.
Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt adds protein and a tangy twist while keeping things creamy.
What potatoes work best?
Russet potatoes are ideal—they’re starchy and hold up well when baked and chopped.
Is this served hot or cold?
Conclusion
This Loaded Baked Potato Salad is more than just a side—it’s a Father’s Day essential. With tender baked potatoes, creamy dressing, sharp cheddar, and smoky, pork-free flavor, it’s hearty, comforting, and guaranteed to impress. Whether you’re serving it alongside grilled steak, chicken, or burgers, this salad adds that “wow” factor that makes Dad feel celebrated.
It’s easy to make ahead, customizable for any preference, and always a crowd-pleaser. From backyard BBQs to cozy family dinners, this dish delivers bold flavor and homemade comfort in every bite.
So this Father’s Day, skip the store-bought sides and make something truly memorable. With a few simple steps, you’ll create a creamy, flavorful salad that’s sure to become a family favorite—this year and for many Father’s Days to come.
Father’s Day Recipe Favorite: Loaded Baked Potato Salad Made Easy
Description
A creamy, flavorful twist on classic potato salad, packed with baked potatoes, sharp cheddar, green onions, and smoky turkey for a delicious pork-free option. Perfect for Father’s Day or any BBQ gathering!
Ingredients
Instructions
Preheat oven to 400°F. Bake potatoes for 45–60 mins until tender; cool completely.
Peel and cube potatoes into bite-sized pieces.
In a large bowl, whisk sour cream, mayo, garlic powder, onion powder, paprika, salt, and pepper.
Gently fold in potatoes, cheddar, green onions, and smoked turkey or mushrooms.
Chill for at least 1 hour before serving. Stir gently and garnish with extra green onions.
Notes
- Baking potatoes instead of boiling enhances flavor and texture.
For a vegetarian option, replace smoked turkey with roasted mushrooms or chickpeas.
Make ahead to allow flavors to meld for best taste.