This loaded baked potato salad is my go-to side dish when I want to impress with something hearty and flavorful. I roast baby Yukon Gold potatoes until perfectly tender, then toss them with crispy prosciutto, sharp cheddar cheese, and a creamy sour cream and chive dressing. It tastes just like a loaded baked potato—but in salad form.
Why You’ll Love This Recipe
I love how this salad brings together roasted potatoes, smoky bits of prosciutto, and a tangy, herby dressing for a dish that’s rich but still fresh. It’s perfect for barbecues, picnics, or just as a make-ahead side dish that I can pull from the fridge when company comes. The ingredients are simple, but the flavor is next-level.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salad:
12 baby Yukon Gold potatoes (or small yellow potatoes), cut into bite-sized pieces
1–2 tablespoons olive oil
Salt, to taste
Cracked black pepper, to taste
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 fresh chives, finely minced
For the Sour Cream and Chive Dressing:
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 fresh chives, finely minced
1 tablespoon flat-leaf parsley, finely chopped
Directions
I start by preheating the oven to 400°F and lining a baking sheet with foil. Then I toss the cut Yukon Gold potatoes in 1–2 tablespoons of olive oil, salt, cracked pepper, garlic powder, onion powder, and paprika. I spread them out on the baking sheet and roast for 40 to 45 minutes, until they’re golden and tender. Once roasted, I let them cool completely.
While the potatoes are roasting, I prepare the sour cream and chive dressing. I add the sour cream, mayonnaise, buttermilk, garlic, salt, sugar, onion powder, vinegar, cracked pepper, and Dijon mustard to a food processor and blend until smooth. Then I fold in the minced chives and parsley, stir everything together, and refrigerate it.
To crisp the prosciutto, I heat a non-stick skillet over high heat and cook the slices in batches until they’re crispy—just a few minutes per side. After letting them drain on paper towels, I chop them into small pieces.
To assemble the salad, I combine the cooled potatoes with the dressing, half of the crisped prosciutto, the grated cheddar cheese, and half of the chives. I toss everything gently to coat. Then I garnish with the remaining prosciutto and chives, and add a final twist of black pepper. I chill it until ready to serve.
Servings and Timing
This recipe serves 4 people. Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Variations
When I want to switch things up, I sometimes use bacon instead of prosciutto—or turkey bacon for a leaner option. Red-skinned potatoes also work nicely in place of Yukon Golds. If I’m craving something different, I might substitute the cheddar with blue cheese, Monterey Jack, or gouda for a new layer of flavor. I also like prepping all components ahead and assembling right before serving for the best texture.
Storage/Reheating
I keep the salad in an airtight container in the refrigerator for up to 3 days. Since it’s best served cold, I don’t reheat it. If I’m making it in advance, I store the dressing, potatoes, and toppings separately and combine them just before serving so everything stays fresh and crisp.
FAQs
Can I use bacon instead of prosciutto?
Yes, I often use bacon when I want a smokier flavor. Just cook it until crispy and crumble it in the same way.
What if I don’t have buttermilk for the dressing?
No problem—I mix 2 tablespoons of milk with a few drops of lemon juice or vinegar and let it sit for 5 minutes as a quick substitute.
Is this potato salad gluten-free?
Yes, all the ingredients are naturally gluten-free. I just make sure to double-check labels on items like mustard and mayo to be safe.
Can I make this a day ahead?
Definitely. I just keep the components chilled separately and toss them together the day I plan to serve it. That way, the texture stays perfect.
Can I double the recipe for a crowd?
Yes! I simply double each ingredient and follow the same steps. It scales up easily and makes a great party side.
Conclusion
This loaded baked potato salad is everything I love about a classic baked potato—cheesy, savory, creamy, and satisfying—but served chilled in salad form. It’s simple to make, packed with flavor, and always a crowd-pleaser. Whether I’m planning a cookout or just want something different on the table, this salad never disappoints.
This loaded baked potato salad takes all the flavors of a classic baked potato and transforms them into a hearty, chilled side dish, featuring roasted Yukon Gold potatoes, crispy prosciutto, sharp cheddar, and a creamy sour cream and chive dressing.
Total Time:1 hour
Yield:4 servings
Ingredients
12 baby Yukon Gold potatoes, cut into bite-sized pieces
1–2 tablespoons olive oil
Salt, to taste
Cracked black pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
12 slices prosciutto
½ cup extra sharp cheddar cheese, grated
¼ cup fresh chives, finely minced
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 fresh chives, finely minced
1 tablespoon flat-leaf parsley, finely chopped
Instructions
Preheat oven to 400°F and line a baking sheet with foil.
Toss cut potatoes with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Spread on the baking sheet and roast for 40–45 minutes until golden and tender. Let cool completely.
In a food processor, combine sour cream, mayonnaise, buttermilk, garlic, salt, sugar, onion powder, vinegar, pepper, and Dijon mustard. Blend until smooth, then fold in chives and parsley. Chill dressing.
Crisp prosciutto in a skillet over high heat until golden and crunchy. Drain on paper towels and chop.
In a large bowl, mix cooled potatoes with dressing, half the prosciutto, cheddar cheese, and half the chives. Toss gently to coat.
Garnish with remaining prosciutto and chives. Chill until ready to serve.
Notes
Use bacon or turkey bacon as an alternative to prosciutto.
Red-skinned potatoes or other cheese types can be substituted.
Make components ahead and assemble just before serving.
Store in an airtight container in the fridge for up to 3 days.
