Loaded Baked Potato Salad

If you’re searching for a side dish that combines comfort and flavor, look no further than Loaded Baked Potato Salad. This dish is a fun twist on traditional potato salad, bringing the classic baked potato experience into a creamy, delectable bowl. Picture tender potato chunks mixed with crispy bacon, vibrant green onions, and rich cheddar cheese, all enveloped in a silky dressing. Whether you’re preparing for a summer barbecue, a picnic, or just a casual dinner at home, this potato salad is sure to impress!

In this guide, we will explore how to make Loaded Baked Potato Salad, from selecting your ingredients to perfecting the dressing. You’ll find tips along the way to enhance your dish, easy alternatives to customize it, and ideas for serving. Let’s dive into this delicious recipe!

Why You’ll Love This Loaded Baked Potato Salad

What makes Loaded Baked Potato Salad stand out? First and foremost, it brings together the best of both worlds: the hearty goodness of baked potatoes and the creamy texture of potato salad. It’s quite a versatile dish, too! Perfect as a side, a potluck favorite, or even a main course on a warm day, this salad satisfies all cravings.

Another amazing aspect of this recipe is its adaptability. You can tweak the ingredients based on your tastes and what you have on hand. Whether you prefer Greek yogurt over sour cream for a lighter option or want to add in different toppings like jalapeños or spices, the possibilities are endless. The recipe is not just simple; it’s flexible.

Also, the ingredient preparation is straightforward, making it approachable for cooks at any level. Plus, the hearty ingredients ensure that this dish is filling and will keep everyone satisfied.

Loaded Baked Potato Salad

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• Author: Sarah Mendez
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Loaded Baked Potato Salad combines the comforting flavors of a baked potato with the creamy, tangy goodness of a classic potato salad. Packed with crispy bacon, sharp cheddar, green onions, and a mayo-sour cream dressing, it’s perfect for picnics, BBQs, or any casual gathering.

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Ingredients

Scale 1x2x3x

• 4 pounds russet potatoes
• 1–2 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 cup mayonnaise
• 3/4 cup sour cream or Greek yogurt
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 12 ounces bacon, cooked, cooled, and chopped
• 6 green onions, chopped
• 1 1/2 cups medium cheddar cheese, shredded
• Optional: chopped jalapeños, chopped bell peppers, diced pickles, chopped herbs (parsley or dill)

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Instructions

1. Preheat oven to 400°F (200°C). Scrub and dry the potatoes, then pierce them with a fork. Rub with olive oil and place on a baking sheet.
2. Bake potatoes for about 45–60 minutes or until fork tender. Let cool slightly, then peel (if desired) and cut into bite-sized chunks.
3. While potatoes are cooling, cook bacon until crispy. Let cool, then chop.
4. In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, salt, and pepper.
5. Gently fold in the potatoes, bacon, green onions, and shredded cheddar cheese. Stir until everything is evenly coated.
6. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
7. Before serving, garnish with additional green onions, cheese, bacon, or any optional add-ons like herbs or chopped jalapeños.

Notes

• For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
• Make it ahead—the flavors develop even more after chilling overnight.
• Great served warm, room temperature, or chilled.
• Optional add-ons can tailor this salad to your guests’ taste preferences.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 410
• Sugar: 3g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 45mg

Keywords: Loaded baked potato salad, bacon cheddar potato salad, summer side dish, picnic salad, BBQ recipe

Ingredients You’ll Need for Loaded Baked Potato Salad

To create your Loaded Baked Potato Salad, gather the following ingredients.

Essential Ingredients:

• 4 pounds russet potatoes: Look for firm, unblemished potatoes. Russets have a fluffy texture when cooked, making them perfect for salads.
• 1-2 tablespoons olive oil: For coating the potatoes before baking, olive oil adds flavor and helps achieve that perfect texture.
• 3 tablespoons apple cider vinegar: This gives a nice tangy flavor that balances the creaminess of the salad.
• 1 cup mayonnaise: For creaminess, mayonnaise is a key ingredient.
• 3/4 cup sour cream or Greek yogurt: Sour cream adds richness, while Greek yogurt offers a light and tangy twist.
• 1 teaspoon kosher salt: Essential for seasoning the potatoes.
• 1 teaspoon freshly ground black pepper: Adds warmth and enhances the other flavors in the dish.
• 12 ounces bacon, cooked, cooled, and chopped: Bacon adds crunch and a savory, smoky flavor.
• 6 green onions, chopped: These add freshness and color to the salad.
• 1 1/2 cups medium cheddar cheese, shredded: Cheese is a must for that loaded baked potato experience!

Optional Add-Ons:

While the base recipe is delicious as is, feel free to get creative with these optional ingredients:

• Chopped jalapeños: For a spicy kick.
• Chopped bell peppers: For added crunch and color.
• Diced pickles: For a tangy twist.
• Chopped herbs: Fresh parsley or dill can brighten up the flavors.

How to Make Loaded Baked Potato Salad: A Step-by-Step Guide

Creating this Loaded Baked Potato Salad is easier than you might think. Just follow these detailed steps, and you’ll be enjoying a delicious dish in no time!

Step 1: Prep the Potatoes

1. Preheat the oven to 400° F (200° C).
2. Clean the potatoes: Rinse each russet potato under cold water and scrub to remove any dirt. Pat them dry with a towel.
3. Pierce the potatoes: Use a fork to poke holes in the potatoes about 4-5 times. This allows steam to escape during baking.
4. Coat with olive oil: Place the potatoes on a baking sheet and lightly drizzle them with olive oil. Use your hands to rub the oil all over.
5. Sprinkle with salt: Add kosher salt, making sure to cover all sides of the potatoes.
6. Bake the potatoes: Place the baking sheet in the preheated oven and bake for about 50-60 minutes. They’re done when a cake tester or skewer goes in easily.

Step 2: Cool and Cut the Potatoes

1. Cool the potatoes: Once baked, take the potatoes out of the oven and let them cool for 5 minutes.
2. Peel the potatoes: When they are cool enough to handle, carefully peel off the skins and discard them.
3. Cut into chunks: Chop the peeled potatoes into roughly 1-inch pieces. It’s okay if they crumble a bit; this adds a rustic feel to the salad.
4. Transfer to a mixing bowl: Place the potato chunks into a large mixing bowl while they are still warm.

Step 3: Season the Potatoes

1. Add vinegar: Sprinkle the warm potato chunks with apple cider vinegar. This step is crucial as it helps to season the potatoes and adds flavor.
2. Let them rest: Allow the potatoes to sit for about 15-30 minutes to cool completely and soak in the vinegar.

Step 4: Prepare the Dressing

1. Cook the bacon: In a large skillet, cook the bacon until crispy. If you prefer, you can also bake it in the oven. Once done, place on paper towels to drain and cool.
2. Crumble the bacon: Once cooled, crumble the bacon into bite-sized pieces.
3. Mix the dressing: In a small bowl, combine the mayonnaise and sour cream (or Greek yogurt). Season the mixture with kosher salt and freshly ground black pepper. Stir until well blended.

Step 5: Combine and Chill

1. Combine everything: Pour the dressing over the cooled potatoes. Add in the crumbled bacon, chopped green onions, and shredded cheddar cheese.
2. Fold gently: Carefully fold the ingredients together, ensuring everything is evenly mixed without mashing the potatoes.
3. Adjust seasoning: Taste and add more salt and pepper if desired.
4. Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 3 hours, or overnight if you have the time. This chilling period allows the flavors to meld beautifully.

Step 6: Serve and Enjoy

1. Serving suggestions: Serve the Loaded Baked Potato Salad as a side dish alongside grilled meats, burgers, or your favorite entrees. It’s perfect for picnics, barbecues, or even as a lunch dish on its own.

Serving Suggestions for Loaded Baked Potato Salad

There are so many delicious ways to enjoy Loaded Baked Potato Salad! Here are a few serving suggestions you might consider:

• At Barbecues: Pair it with grilled chicken, ribs, or sausages for a hearty meal.
• Potlucks: This dish is a crowd-pleaser and will surely disappear quickly at any gathering.
• Burgers: Serve it alongside burgers for a satisfying summer meal.
• On a Bed of Greens: For a lighter option, serve the potato salad on a bed of fresh greens or spinach.

Feel free to adjust portion sizes according to your gathering’s needs!

Pro Tips for Perfecting Your Loaded Baked Potato Salad

Want to take your Loaded Baked Potato Salad to the next level? Here are some pro tips to keep in mind:

1. Don’t skip the vinegar: This ingredient helps to brighten the flavors and balances the creaminess of the dressing.
2. Use warm potatoes: Mixing the vinegar with warm potatoes allows for better flavor absorption.
3. Chill before serving: Allow time for the salad to refrigerate. The waiting period enhances flavor and texture.
4. Customize: Tailor the recipe to your taste. Add different cheeses, spices, or toppings to make it your own.
5. Fresh ingredients: Use fresh, high-quality ingredients for the best taste. This is especially true for potatoes and bacon.

Easy Variations for Loaded Baked Potato Salad

Loaded Baked Potato Salad is inherently versatile. Here are some easy variations to switch things up:

• Spicy Loaded Potato Salad: Add diced jalapeños or a dash of hot sauce for heat.
• Herbed Version: Toss in chopped fresh herbs like parsley or dill for an aromatic touch.
• Creamy Avocado Salad: Replace some of the mayonnaise with mashed avocado for a creamy, healthier option.
• Mediterranean Twist: Incorporate feta cheese, chopped olives, and sun-dried tomatoes for a Mediterranean flair.

Feel free to mix and match according to your mood and pantry supplies!

Storage Tips to Store Loaded Baked Potato Salad

Proper storage will keep your Loaded Baked Potato Salad tasting fresh. Here are some tips:

• Refrigeration: Store the potato salad in an airtight container in the fridge. It can stay fresh for up to 4 days.
• Freezing: While it’s not recommended to freeze potato salad because it could alter the texture, leftovers can be stored in a container in the freezer for quick meals. Note that the potatoes might become grainy once thawed.
• Separate toppings: If possible, store toppings like bacon or cheese separately and add them just before serving for maximum crunch and flavor.

Conclusion

Loaded Baked Potato Salad is more than just another side dish; it’s a flavorful ride that combines familiar comfort food with a creative twist. Whether you’re cooking for a crowd or just for yourself, the satisfaction that comes from this dish is undeniable. With its creamy texture, savory bacon, and zesty dressing, each bite is like a hug in a bowl!

So, next time you’re looking to impress friends and family, or simply planning your next potluck, consider whipping up this Loaded Baked Potato Salad. Enjoy the process and get ready for compliments!

FAQs About Loaded Baked Potato Salad

Now you’re all set to create a delicious Loaded Baked Potato Salad! Enjoy making it, sharing it, and savoring every bite!

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