Irresistible Loaded Baked Potato Salad Recipe You’ll Love
The Secret to the Creamiest Loaded Baked Potato Salad You’ll Ever Make
If you’re searching for a side dish that captures the essence of a hearty steakhouse meal, look no further than this Loaded Baked Potato Salad. This recipe transforms a classic baked potato into a creamy, indulgent salad that’s perfect for potlucks or summer barbecues. With crispy bacon, sharp cheddar cheese, and fresh green onions all coated in a tangy sour cream and mayo dressing, every bite bursts with flavor. It’s comfort food reimagined, and trust me, once you serve this at your next gathering, everyone will be raving about it.
Why You’ll Love This Loaded Baked Potato Salad
– Perfect blend of creamy and crunchy textures
– Quick and easy preparation with minimal hands-on time
– Rich flavors that are always a crowd-pleaser
– Great for make-ahead meals; tastes even better the next day
– Versatile enough to be served at any occasion
Preparation Phase & Tools to Use
To whip up this delicious Loaded Baked Potato Salad efficiently, having the right tools can make all the difference.
– Baking sheet: Essential for roasting your potatoes evenly in the oven.
– Mixing bowl: A large bowl is perfect for combining all your ingredients without spills.
– Fork or skewer: For piercing the potatoes before baking to ensure they cook through properly.
– Skillet: Ideal for cooking bacon until crispy and delicious.
– Measuring cups and spoons: Accuracy in measuring ingredients will elevate your dish.
Preparation Tips
For the best results, make sure your potatoes are at room temperature before mixing them with the dressing to avoid sogginess. Also, letting your salad chill in the refrigerator allows the flavors to meld beautifully. If you’re short on time, consider using pre-cooked bacon to speed things up!
Ingredients for this Loaded Baked Potato Salad
For the Potatoes
– 4 pounds russet potatoes
– 1-2 tablespoons olive oil
For the Dressing
– 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
For the Mix-ins
– 12 ounces bacon cooked, cooled and chopped
– 6 green onions chopped
– 1 1/2 cups medium cheddar cheese shredded
Loaded Baked Potato Salad
There’s something incredibly comforting about a classic loaded baked potato, isn’t there? This Loaded Baked Potato Salad takes that same cozy, hearty vibe and transforms it into a delightful dish that’s perfect for any potluck or family gathering. With creamy dressing, crispy bacon, and gooey cheese, this recipe is sure to be a crowd-pleaser!
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Potatoes
Start by preheating your oven to 400° F. While the oven warms up, give your russet potatoes a good wash under cool water. You want to make sure they are clean since we’ll be baking them with the skin on. Once clean, place them on a baking sheet and pierce each potato with a fork about 4-5 times. This allows steam to escape while they bake. A light coating of olive oil and a sprinkle of kosher salt will help create that delicious, crispy skin we all love.
Step 2: Bake the Potatoes
Now it’s time to bake! Slide your baking sheet into the oven and let those potatoes cook for about 50-60 minutes. They’re done when you can easily pierce them with a cake tester or skewer. Once out of the oven, set them aside to cool for about 5 minutes. The smell of baked potatoes filling your kitchen is just divine!
Step 3: Chop the Potatoes
When the potatoes are cool enough to handle but still warm, carefully peel off the skins (the jackets). Don’t worry if the potato flesh crumbles a bit; that adds character! Cut the peeled potatoes into 1-inch chunks and transfer them to a large mixing bowl. While they’re still warm, sprinkle on some apple cider vinegar—this little step enhances their flavor beautifully as they absorb it while cooling.
Step 4: Prepare the Bacon
While your potatoes are cooling, it’s time to prep that crispy bacon! Cook it in a large skillet over medium heat until it’s nice and crispy or bake in the oven if you prefer an easier cleanup. Once cooked, transfer it to a paper towel-lined plate to drain excess grease before chopping it into bite-sized pieces. The crunchiness of bacon adds such an amazing texture to this salad!
Step 5: Mix the Dressing
In a small bowl, combine mayonnaise and sour cream (or Greek yogurt if you prefer). Add in kosher salt and freshly ground black pepper for seasoning. Mixing these ingredients together creates a creamy dressing that’s rich without being overpowering. Taste it as you go; feel free to adjust based on your preference!
Step 6: Combine Everything
Now comes the fun part! Pour that luscious dressing over your bowl of warm potatoes along with crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold everything together so you don’t mash up those lovely potato chunks too much. Taste again before adding more salt or pepper—this is where you can really personalize your salad.
Step 7: Chill Before Serving
Once everything is mixed together nicely, cover the bowl with plastic wrap or transfer it out into an airtight container. It’s best to refrigerate this beauty for at least three hours or even overnight if you can wait! Chilling allows all those wonderful flavors to meld together beautifully.
Notes
This Loaded Baked Potato Salad is wonderfully versatile! You can easily customize it by swapping out proteins—think turkey bacon or even tempeh for a plant-based option if you’re looking for something different. Additionally, feel free to throw in other veggies like diced bell peppers or even some sweet corn for extra sweetness and crunch. Want to elevate those flavors even more? Consider adding fresh herbs like chives or parsley right before serving for an extra pop!
Watch Out for These Mistakes While Cooking
– Not piercing potatoes before baking which can cause them to burst.
– Using cold ingredients in your dressing; room temperature works best.
– Overcooking bacon so it becomes too greasy instead of crispy.
– Not letting the salad chill long enough before serving; flavors need time to develop.
Storage Instructions
Leftover Loaded Baked Potato Salad can be stored in an airtight container in the fridge for up to four days. If you’re planning on enjoying it later, just give it a gentle stir before serving again as some separation may occur during storage. Unfortunately, this salad doesn’t freeze well due to its creamy ingredients.
Estimated Nutrition
– Calories: 463 kcal
– Protein: 11 g
– Fat: 34 g
– Carbs: 29 g
– Fiber: 2 g
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This potato salad tastes even better after sitting in the fridge for a few hours or overnight because all those flavors have time to mingle.
What can I use instead of bacon?
If you’re looking for alternatives, try using crispy chickpeas or roasted mushrooms for added texture without meat.
Is there a way to make this lighter?
You can substitute Greek yogurt entirely for sour cream and use reduced-fat mayonnaise instead of regular mayo.
Conclusion
I hope you’re as excited about trying this Loaded Baked Potato Salad as I am sharing it with you! It’s such a comforting dish that’s perfect for gatherings or just when you’re craving something heartwarming at home. Don’t forget to share your thoughts once you’ve made it—I can’t wait to hear how yours turns out!
Loaded Baked Potato Salad
Ingredients
Method
- Preheat your oven to 400° F. Wash the russet potatoes and pierce each with a fork. Coat with olive oil and sprinkle with kosher salt.
- Bake the potatoes for about 50-60 minutes until easily pierced. Let cool for 5 minutes.
- Peel the skins off the warm potatoes, cut into 1-inch chunks, and sprinkle with apple cider vinegar.
- Cook bacon in a skillet until crispy, then chop into bite-sized pieces.
- Mix mayonnaise, sour cream, kosher salt, and black pepper in a small bowl to create the dressing.
- Combine the warm potatoes, bacon, green onions, and cheddar cheese with the dressing. Fold gently.
- Cover and refrigerate for at least three hours or overnight before serving.
