Loaded Baked Potato Salad is a delightful twist on the traditional potato salad, bringing the flavors of a loaded baked potato into a creamy, savory side dish. It’s perfect for BBQs, picnics, potlucks, or as a comforting side for any meal. This recipe combines tender potatoes, crispy bacon, sharp cheddar cheese, and a creamy dressing, creating a dish that’s sure to be a hit with everyone. Let’s dive into the steps to make this delicious Loaded Baked Potato Salad!
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- 3 green onions, chopped
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Wash and Peel the Potatoes: Wash the 4 large russet potatoes thoroughly. Peel the potatoes and cut them into bite-sized cubes.
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover them with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain the potatoes and let them cool.
Step 2: Prepare the Dressing
- Mix the Dressing: In a large mixing bowl, combine 1 cup of sour cream and 1/2 cup of mayonnaise. Stir until smooth.
Step 3: Assemble the Salad
- Combine Ingredients: Add the cooled potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly.
- Add Cheese and Bacon: Add 1 cup of shredded cheddar cheese and the crumbled bacon (reserve some for garnish) to the potato mixture. Gently mix to combine.
- Add Onions and Chives: Add the chopped green onions and 1/4 cup of chopped fresh chives to the salad. Stir gently to distribute evenly.
Step 4: Season and Serve
- Season: Season the salad with salt and pepper to taste. Adjust the seasoning as needed.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Garnish and Serve: Before serving, garnish with additional crumbled bacon, shredded cheese, and chopped chives if desired. Serve chilled and enjoy!
Cooking Notes
- Potatoes: For the best texture, make sure not to overcook the potatoes. They should be tender but still hold their shape.
- Bacon: For extra crispiness, cook the bacon in the oven or air fryer. This also helps reduce the mess on the stovetop.
- Cheese: Feel free to experiment with different types of cheese such as pepper jack or gouda for a unique flavor twist.
Frequently Asked Questions
Q: Can I make this salad ahead of time? A: Yes, you can prepare this salad a day in advance. Store it in the refrigerator in an airtight container. Just give it a good stir before serving.
Q: Can I use a different type of potato? A: Yes, you can use other types of potatoes such as Yukon Gold or red potatoes. However, russet potatoes are recommended for their fluffy texture.
Q: Can I add other ingredients to this salad? A: Absolutely! Feel free to add ingredients like diced bell peppers, pickles, or even hard-boiled eggs to customize the salad to your taste.
Q: How do I store leftovers? A: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, substitute the potatoes with cauliflower florets. Follow the same cooking method for the cauliflower and mix it with the other ingredients. Ensure the mayonnaise and sour cream are low-carb friendly.
Loaded Baked Potato Salad is a crowd-pleasing side dish that brings the comforting flavors of a loaded baked potato into a refreshing, creamy salad. Perfect for gatherings, this recipe is easy to prepare and can be made ahead of time. The combination of tender potatoes, crispy bacon, sharp cheddar cheese, and a creamy dressing will have everyone asking for seconds.
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