Loaded Baked Potato Salad Recipe
Okay, picture this: It’s a scorching summer barbecue, the air’s thick with the smell of charcoal and burgers, and everyone’s crowded around the picnic table. You’ve got your classic potato salad, sure, but then you bring *this* out. It’s the Loaded Baked Potato Salad Recipe! It’s like someone took everything amazing about a fully loaded baked potato—the crispy bacon, the tangy sour cream, the sharp cheddar, the fluffy potato—and transformed it into the coolest, most crowd-pleasing side dish EVER. Honestly, it’s what potato salad wishes it could be. My grandma used to make a killer traditional potato salad, but this? This is next-level delicious and my family begs for it every year.
What is a loaded baked potato salad?
Think of it as a deconstructed baked potato, but in salad form. What is essentially fluffy, tender potatoes tossed with all the fixings you’d normally pile on a baked potato? What is crispy bacon? ), cheddar cheese, sour cream (or Greek yogurt for a lighter twist), green onions, and sometimes some seasoning. What is a little bit of ranch dressing? Some people add cream cheese for extra richness. What’s the beauty of a cold, refreshing dish? What are some good ways to enjoy warm weather? What is better than potato salad?
Why you’ll love this recipe?
Seriously, where do I even start? First, the *flavor* is out of this world. You’ve got the smoky, salty bacon, the creamy potatoes, the sharp cheese, and the fresh green onions all working together in perfect harmony. It’s seriously addictive. What I love most about this Loaded Baked Potato Salad Recipe is how incredibly *easy* it is to make. You just bake (or even microwave!) the potatoes, chop up the toppings, and toss everything together. It’s ready in minutes! Plus, this recipe is surprisingly *cost-effective*. Potatoes are cheap, and you can easily adjust the amount of toppings to fit your budget. Leftover bacon from breakfast? Perfect! Got some cheese scraps hanging around? Throw them in! And the *versatility*? Sky’s the limit! Serve it as a side dish at barbecues, potlucks, or picnics. Enjoy it as a light lunch. Use it as a topping for burgers or grilled chicken. Seriously, there’s almost no meal this won’t compliment. I also love how it adds a bit of pizzazz compared to the standard fare – like coleslaw or pasta salad. It’s just… more *fun*!
How do you make a loaded baked potato salad?
Quick Overview
How do I make a Loaded Baked Potato Salad? How do you bake potatoes? While they cool, you’ll crisp up some bacon, chop your cheese and green onions, and get your bacon ready. Dress up ready. Once the potatoes are cool enough to handle, give them a rough chop, and toss everything together. How do you keep potato chunks intact? Is it so easy to make a simple recipe?
Ingredients Notes:
For the Potatoes:
Russet Potatoes: These are the classic choice for baked potatoes, but Yukon Golds will also work if you prefer a creamier texture. I always scrub them really well, but I don’t usually bother peeling them – the skins add a nice bit of texture and flavor.
For the Load:
Bacon: Use your favorite kind! Thick-cut bacon is always a winner in my book. Cook it until it’s nice and crispy, then crumble it. Can you have too much bacon? If you want a vegetarian option, try using smoked paprika to mimic smoky flavor.
Cheddar Cheese: Sharp cheddar is the best flavor, but you can use any kind you like. What are some good combinations of cheddar and Monterey Jack? How do you shred cheese yourself? How can I prevent my body from melting
Green onions: These add a fresh, slightly oniony flavor. Slice them thinly, and use both the white and green parts. If you don’t have green onions, chives would also work well.
Sour Cream (or Greek Yogurt): This adds creaminess and tang. I often use Greek yogurt to lighten it up a bit, and no one ever notices the difference! Make sure it’s plain, unsweetened Greek yogurt.
Ranch Dressing: This is optional, but I love the extra flavor it adds. Use your favorite brand, or make your own. I sometimes use a little bit of buttermilk ranch for a real kick!
Salt and pepper: To taste, of course! Don’t be afraid to season generously.
How do I follow step
Step 1: Preheat & Bake Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then prick them several times with a fork. How do I stop them from exploding in the oven? How do you pierce a fork? Bake for 45-60 minutes. Can you microwave them for faster results? On high for 5-8 minutes, flipping halfway through. I always do this when I am short on time.
Step 2: Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until it’s crispy. Drain off the excess grease on a paper towel-lined plate, then crumble it into small pieces. I find that cutting the bacon strips into lardons before frying makes the entire process a bit faster.
Step 3: Chop the Toppings
Shred the cheddar cheese, and slice the green onions thinly. Set aside.
Step 4: Cool & Chop the Potatoes
Once the potatoes are cool enough to handle, cut them into bite-sized pieces. I like to leave the skins on for extra flavor and texture, but you can peel them if you prefer.
Step 5: Combine Everything
In a large bowl, combine the chopped potatoes, crumbled bacon, shredded cheese, and sliced tomatoes. Set aside. Serve warm. Add the sour cream (or Greek yogurt) and ranch dressing (if using). Season with salt and pepper to taste. Be careful not to overmix, as this can make the potatoes mushy.
Step 6: Chill (Optional) & Serve
For best results, chill the Loaded Baked Potato Salad Recipe for at least 30 minutes before serving. What are some ways to let the flavors meld together? Garnish with extra bacon, cheese, and green onions, if desired.
What to Serve It With
This Loaded Baked Potato Salad Recipe is incredibly versatile, and it pairs well with just about anything. For a classic barbecue, serve it alongside grilled burgers, hot dogs, ribs or chicken. What are some good side dishes to serve with pulled pork or brisket?For Lunch:I often pack it in my lunchbox as a light and satisfying meal. What are some good side dishes to serve with a green salad?
For Dinner:What are some good ways to serve salmon with a salad? What are some great side dishes to serve at a potluck?
My family loves it as a topping for baked potatoes – it’s like double dose of potato. Is it possible to make it in a sandwich? I can’t promise the sandwich will stay together but the flavor is unparalleled.
Top Tips for Perfecting Your Loaded Baked Potato Salad Recipe
Potato Perfection: WhatWhat makes a good potato salad? You want them to be tender and fluffy, but not mushy. Overcooked potatoes will fall apart when you mix everything together, so keep a close eye on them. While they’re baking or microwaving. If you’re using a microwave, be sure to prick them well to prevent explosions. I’ve learned this the hard way.
Bacon Bliss:What makes this salad delicious? Cook it until it’s nice and crispy, then drain off the excess grease. If you have a large salad, cut it into small pieces and serve with it. If you’re short on time, you can use bacon bits instead. Fresh bacon is always best.
What are some of the Sharp cheddar adds the most flavor, but you can use whatever kind of cheese you like. A mix of cheddar and Monterey Jack would also be delicious. I sometimes add a little bit of cream cheese for extra richness and creaminess – it’s a game-changer!
Dressing Decisions:I love the combination of sour cream (or Greek yogurt) and ranch dressing, but you can experiment with other ingredients. How do I use other dressings? What are some healthy ways to make a vinaigrette? Just be sure to taste as you go, and adjust the seasoning accordingly.
Chilling Out:Chill the salad for at least 30 minutes before serving to allow the flavors to meld together. This step is especially important if you’re using warm potatoes. How does the coldness of the salad make it more refreshing? If you’re short on time, it’s still delicious served immediately!
What are some Storing and Reheating Tips?
Room Temperature:I wouldn’t recommend leaving this salad out at room temperature for more than a couple of hours. Can sour cream and mayonnaise spoil quickly? If you’re serving it outdoors, keep it in a cooler with ice packs to keep cold.
Refrigerator storage: WhatHow do I store leftover Loaded Baked Potato Salad Recipe in an airtight container in the refrigerator for up to 2 weeks? If you cook potatoes overnight, you may need to add a little bit more dressing to your potatoes. sour cream or ranch dressing before serving. I add a dash of milk to loosen it up.
What is the best freezer I don’t recommend freezing this salad, as the potatoes and sour cream can become watery and mushy when thawed. However, if you’re desperate, you can try freezing it in a freezer-safe container for up to 2 months. Just be aware that the texture may change when you thaw it.
Glaze Timing Advice: If you are using Ranch dressing, make sure to add it right before serving to prevent the dressing from soaking into the potatoes and making them soggy.
Frequently Asked Questions
Final Thoughts
This Loaded Baked Potato Salad Recipe is seriously a game-changer. It’s the perfect combination of comforting, flavorful, and easy to make. Whether you’re hosting a barbecue, packing a lunch, or just looking for a delicious side dish, this recipe is sure to be a hit. So go ahead, give it a try! I promise, you won’t be disappointed. And if you’re looking for more delicious salad recipes, be sure to check out my other posts. Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations!
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Loaded Baked Potato Salad Recipe
IngredientsÂ
Main Ingredients
- 3 lb russet potatoes scrubbed and cut into bite-sized pieces
- 0.75 cup sour cream
- 0.75 cup mayonnaise
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 0.5 cup shredded cheddar cheese plus extra for garnish
- 6 slices bacon cooked and crumbled
- 3 tbsp chives chopped
- 2 tbsp butter melted
Instructions
Preparation Steps
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15 minutes or until tender. Drain and let cool slightly.
- In a large bowl, combine sour cream, mayonnaise, salt, pepper, melted butter, and half of the cheddar cheese. Mix well.
- Add the cooled potatoes to the mixture and fold to combine, making sure the potatoes are well coated.
- Gently fold in the bacon and chives.
- Transfer the potato salad to a serving dish and sprinkle with the remaining cheddar cheese and additional chives if desired. Serve immediately or chill in the refrigerator for 1-2 hours for enhanced flavor.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
