This loaded potato salad has vegan sour cream, cheddar, and bacon just like a stuffed baked potato! Serve it up at a picnic or barbecue and it’s going to be the hit of the party.
I love a simple potato salad made with vinaigrette, but sometimes I crave those creamy salads I enjoyed before becoming vegan. This loaded potato salad is all that and more!
Not only does it have a crave-worthy creamy dressing like this classic vegan potato salad , it also has all the delicious toppings of a loaded baked potato (or these loaded potato skins !). The vegan sour cream adds tanginess, while the cheddar brings that cheesy flavour we all love. And don’t worry about missing out on bacon—this salad has crispy plant-based bacon in every bite. Yes!
Why You’ll Love This Loaded Potato Salad
- (Vegan) bacon . They say bacon makes everything better and I think that’s also true of vegan bacon . I can never resist the smoky flavour and crispy texture!
- Versatile . This loaded potato salad can be served as a side dish, but you know what? I even love it as a main course! It’s perfect for barbecues, picnics, or an everyday lunch option.
- Easy to make . Baking the potatoes is the most time-consuming part, but nothing about this recipe is difficult.
- Instant crowd-pleaser . This salad is sure to be a hit at any gathering. Even non-vegans will love the creamy dressing and savoury toppings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Because we’re going for baked potato vibes in this recipe, classic russet potatoes are best!
- Olive oil
- Salt
- Lemon – Use fresh lemon juice for the best flavour.
- Vegan sour cream – You can use store-bought or homemade vegan sour cream .
- Vegan mayo – Again, you can make your own vegan mayo or buy it.
- Dijon mustard – This adds some sharp flavour to liven things up.
- Garlic powder
- Scallions – For a milder flavour, you can substitute chives.
- Shredded vegan cheddar cheese – Any brand of vegan cheese you like.
- Vegan bacon crumbles – My coconut bacon recipe is perfect for this loaded potato salad.
- Chopped fresh parsley
- Salt and pepper
How to Make Loaded Potato Salad
- Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Bake the potatoes. Rub the potatoes with oil, season them with salt, and poke holes in them to let steam escape. Bake for 45 minutes, or until fork tender.
- Peel the potatoes. Once the potatoes cool a bit, peel them and cut them into cubes. Sprinkle with lemon juice.
- Make the dressing. Whisk the vegan sour cream, mayo, mustard, and garlic powder.
- Toss the salad. Combine the potatoes, scallions, vegan cheddar cheese, bacon, and parsley in a large bowl. Toss with the dressing.
- Finish. Season to taste and serve.
Tips and Variations
- Use potatoes that are roughly the same size . This ensures they all finish baking at the same time.
- Spice it up. If you like a little heat, add a sprinkle of cayenne or a few dashes of hot sauce to the dressing.
- Add extra protein . Instead of vegan bacon crumbles, tempeh bacon will give you more bang for your buck in the protein department.
- Swap out the sour cream . You can use vegan yogurt for a little more tang in your loaded potato salad dressing.
Serving Suggestions
This loaded potato salad pairs well with classic cookout foods like my easy grillable veggie burgers , grilled Mexican street corn , and 15 minute vegan pasta salad .
How to Store Leftovers
Store leftover loaded potato salad in an airtight container in the refrigerator for up to 3 days. If you find the salad has absorbed most of the dressing after storing, you can freshen it up by adding a little more vegan mayo or sour cream before serving again.
Avoid freezing this salad, as potatoes tend to have an unpleasant texture after freezing and thawing.
More Vegan Salad Recipes
- Chickpea Panzanella Salad
- Vegan Cobb Salad
- Cucumber and Tomato Salad
- Easy Vegan Caesar Salad
- Greek Panzanella Salad
Ingredients
- 6 russet potatoes
- 2 tablespoons olive oil , 30 ml
- 1 teaspoon salt , 6 grams
- Juice of 1 lemon
- ⅓ cup vegan sour cream , 75 grams
- ½ cup vegan mayonnaise , 116 grams
- 1 tablespoon Dijon mustard , 15 grams
- ½ teaspoon garlic powder , 2 grams
- 4 scallions , chopped
- ½ cup shredded vegan cheddar cheese , 113 grams
- ½ cup vegan bacon crumbles , 115 grams
- ¼ cup chopped fresh parsley , 15 grams
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rub the potatoes with olive oil, season them with salt, and use a fork to poke a few holes in each. Arrange the potatoes on the baking sheet and bake for 45 minutes or until fork tender.
- Once cool enough to handle, peel the potatoes and cut them into cubes. Sprinkle with lemon juice and set aside.
- Whisk together the vegan sour cream, vegan mayo, Dijon, and garlic powder.
- Combine the potatoes, scallions, vegan cheddar cheese, vegan bacon, and parsley in a large mixing bowl. Add the dressing and toss to coat the potatoes.
- Taste the potato salad and season with salt and pepper if needed.
Notes
Loaded Potato Salad
Ingredients
- 6 russet potatoes
- 2 tablespoons olive oil 30 ml
- 1 teaspoon salt 6 grams
- Juice of 1 lemon
- ⅓ cup vegan sour cream 75 grams
- ½ cup vegan mayonnaise 116 grams
- 1 tablespoon Dijon mustard 15 grams
- ½ teaspoon garlic powder 2 grams
- 4 scallions chopped
- ½ cup shredded vegan cheddar cheese 113 grams
- ½ cup vegan bacon crumbles 115 grams
- ¼ cup chopped fresh parsley 15 grams
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rub the potatoes with olive oil, season them with salt, and use a fork to poke a few holes in each. Arrange the potatoes on the baking sheet and bake for 45 minutes or until fork tender.
- Once cool enough to handle, peel the potatoes and cut them into cubes. Sprinkle with lemon juice and set aside.
- Whisk together the vegan sour cream, vegan mayo, Dijon, and garlic powder.
- Combine the potatoes, scallions, vegan cheddar cheese, vegan bacon, and parsley in a large mixing bowl. Add the dressing and toss to coat the potatoes.
- Taste the potato salad and season with salt and pepper if needed.
Notes
Nutrition
Loaded Potato Salad https://jessicainthekitchen.com/loaded-potato-salad/ May 15, 2024
Throw away that seasoning packet! Peanut butter ramen is the best way to put instant ramen noodles to use. Instead of salty broth, these ramen noodles are tossed in a sweet-and-savory peanut sauce. Delicious!
You will never eat instant ramen any other way after trying this peanut butter ramen recipe. Friends, it is divine! Just like these Thai peanut noodles , you can use this recipe as a base and add your favorite vegetables and plant proteins to make it a complete meal.
This is a recipe that proves that even if you’re eating on a budget, you don’t have to sacrifice flavour!
Why You’ll Love Peanut Butter Ramen
- Peanut sauce . Need I say more? Peanut sauce might just be my very favourite sauce of all time. It’s creamy, sweet, savoury, and nutty—perfect for coating chewy ramen noodles.
- Customizable . You can easily make this recipe your own by adding different vegetables or proteins, or tweaking the sauce to your taste preferences.
- Quick and easy . Peanut butter ramen is perfect for busy weeknights when you want something quick and flavourful. It only takes 15 minutes to make from start to finish!
- Budget-friendly . Ramen noodles are inexpensive, making this recipe an excellent choice if you’re pinching your pennies at the grocery store.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable stock – I like to use my vegetable broth made from kitchen scraps.
- Soy sauce – Tamari or liquid aminos also work.
- Toasted sesame oil – Be sure to use toasted, not regular sesame oil! It has a nutty flavour that I love in peanut sauce.
- Garlic powder
- Red pepper flakes – You can add as much or as little as you like.
- Sweet chili sauce – Not to be confused with chili sauce, which doesn’t have the sweet element. Using sweet chili sauce means we don’t need to add another sweetener to this recipe.
- Creamy peanut butter
- Scallions – Slice them thinly. Sometimes I use kitchen shears when I’m in a hurry.
- Instant ramen noodles – You can buy any flavour, since you’ll be discarding the packet anyway.
- Sesame seeds
Can I Make This Peanut-Free?
You can! Simply substitute the peanut butter for almond butter, cashew butter, or sunflower seed butter. Keep in mind that the taste will differ slightly, but it will still be delicious.
How to Make Peanut Butter Ramen
- Make the sauce. Combine the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce, then microwave for 2 minutes. Whisk in the peanut butter and the white parts of the scallions.
- Cook the ramen. Add the ramen to the bowl and microwave for 1 minute. Flip the ramen and cook 1 minute more, or until tender. Stir to coat.
- Rest. Allow the noodles to sit in the broth for a few minutes, or until it thickens into a sauce.
- Serve. Garnish with the remaining scallions and sesame seeds, then serve.
Tips for Success
- Whisk until the peanut butter is smooth. Make sure the peanut butter is fully incorporated into the broth. It can take a bit of effort, but warming the broth first helps!
- Adjust the cooking time if needed. Microwaves can vary in power, so you may need to adjust the cooking times slightly. Start with the recommended time and add small increments if necessary.
- Allow the ramen to sit. After microwaving, giving the ramen a few minutes to sit allows the noodles to soak up the liquid, thickening it into a saucy coating.
Variations and Serving Suggestions
- Add veggies. Stir in sautéed or steamed vegetables like broccoli or zucchini, or raw vegetables like bell peppers, spinach, and cucumbers.
- Give it a protein boost . Add vegan chicken or air fryer tofu to your peanut butter ramen for extra protein.
- Make it spicier. If you enjoy dishes with a bit more heat, don’t hesitate to increase the amount of red pepper flakes, or add chili paste or sriracha to the sauce. Another option is to top the noodles with chili crisp.
- Add some crunch . Roasted peanuts or cashews are a tasty garnish that adds some texture too.
How to Store Leftovers
Transfer leftover peanut butter ramen to an airtight container and refrigerate for 2-3 days. Reheat in the microwave or on the stovetop over medium-low heat. When reheating, you may need to add a little water or broth to loosen the sauce, as it tends to thicken when chilled.
I don’t recommend freezing this recipe, as the texture of the noodles can change and the sauce may separate.
More Asian-Inspired Favourites
- One-Pot Red Lentil Curry
- Vegan Potstickers (Chinese Dumplings)
- Vegan Pad Thai
- Tempeh Stir Fry with Peanut Ginger Sauce (Vegan)
- Healthy Chow Fun Noodles
Ingredients
- 1 ¼ cups vegetable stock , 300 ml
- 2 tablespoons soy sauce , 30 ml
- ½ teaspoon toasted sesame oil , 2 ml
- 1 teaspoon garlic powder , 3 grams
- ¼ teaspoon red pepper flakes , .25 grams
- 1 ½ tablespoons sweet chili sauce , 22 ml
- 2 tablespoons creamy peanut butter , 34 grams
- 2 scallions , thinly sliced (whites and greens)
- 1 (3-ounce) pack instant ramen noodles, flavor packet discarded , 85 grams
- 1 teaspoon sesame seeds for garnish , 2 grams
Instructions
- In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
- Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
- Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
- Serve warm garnished with the greens of the scallions and sesame seeds.
