The Ultimate Loaded Potato Salad Your Friends Will Rave About
A creamy, hearty, and flavorful vegan potato salad that reimagines loaded baked potato fixings into a chilled, crowd-pleasing dish. Packed with tender potatoes, tangy dressing, vegan cheese, and savory toppings.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 8–10 servings
- Category: Dinner
- Method: Roasting & Chilling
- Cuisine: American
- Diet: Vegan
Ingredients
6 medium russet potatoes (about 2.5 lbs), scrubbed clean
2 tablespoons olive oil
1 teaspoon kosher salt (for roasting)
Juice of 1 medium lemon (about 1-2 tablespoons)
⅓ cup vegan sour cream
½ cup vegan mayonnaise
½ cup vegan bacon crumbles
½ cup vegan shredded cheddar cheese
2 green onions, thinly sliced
1 teaspoon smoked paprika
¼ cup chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C). Toss potatoes with olive oil and kosher salt. Roast for 25–30 minutes until tender.
In a large bowl, whisk lemon juice, vegan sour cream, and mayonnaise until smooth.
Add roasted potatoes, vegan bacon, cheese, green onions, and smoked paprika to the dressing. Gently mix until evenly coated.
Chill in the refrigerator for at least 30 minutes before serving. Top with fresh parsley before serving.
Notes
For best results, chill for at least 1 hour. Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust vegan bacon crumbles for smokiness—use tamari or liquid smoke if unavailable.