Loaded Baked Potato Salad
The Loaded Baked Potato Salad is a delightful twist on the classic steakhouse dish, perfect for potlucks, BBQs, and family gatherings. This recipe combines tender russet potatoes with crispy bacon, creamy cheese, and fresh scallions, all tossed in a rich sour cream and mayonnaise dressing. Its unique flavors and texture make it a standout side dish that everyone will love.
Why You’ll Love This Recipe
- Easy to Prepare: With simple steps and minimal prep time, this potato salad is a breeze to make.
- Flavor Packed: The combination of bacon, cheese, and scallions creates a rich and savory taste that elevates your meal.
- Versatile Dish: This salad is perfect for any occasion, whether it’s a summer BBQ or a cozy family dinner.
- Satisfying & Filling: Loaded with hearty ingredients, it’s not just a side but can be enjoyed as a main dish too.
- Make-Ahead Friendly: You can prepare this salad in advance, making it an ideal choice for busy days.
Tools and Preparation
To create the perfect Loaded Baked Potato Salad, you’ll need some essential tools to help you along the way.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Large skillet
- Fork
- Knife
Importance of Each Tool
- Baking sheet: Essential for roasting the potatoes evenly in the oven.
- Mixing bowl: Provides ample space to combine all ingredients without spilling.
- Large skillet: Ideal for cooking bacon to achieve that perfect crispiness.
Ingredients
The following ingredients are needed to make this delicious Loaded Baked Potato Salad:
- 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)
How to Make Loaded Baked Potato Salad
Step 1: Preheat the Oven
Preheat your oven to 400° F.
Step 2: Prepare the Potatoes
- Place cleaned potatoes on a baking sheet.
- Pierce each potato 4-5 times with a fork.
- Lightly coat them with olive oil and sprinkle with kosher salt.
- Bake for 50-60 minutes until easily pierced with a cake tester or skewer.
- Remove from the oven and let cool for 5 minutes.
- Once cool enough to handle, peel the potatoes and cut into 1-inch chunks. Discard the jackets.
- Transfer the potato chunks to a large mixing bowl while they are still warm.
- Sprinkle with apple cider vinegar and let rest for 15-30 minutes until cooled.
Step 3: Cook the Bacon
Meanwhile:
Cook the bacon in a large skillet or in the oven until crispy.
Drain excess grease and let cool before crumbling into bite-size pieces.
Step 4: Mix Dressings
In a small bowl:
Combine mayonnaise and sour cream.
Season with kosher salt and freshly ground black pepper.
Step 5: Combine All Ingredients
Once the potatoes are cooled:
Pour the mayonnaise mixture over them.
Add crumbled bacon, chopped green onions, and shredded cheddar cheese.
Gently fold all ingredients together until well combined.
Taste and adjust seasoning with more salt and pepper if necessary.
Step 6: Chill Before Serving
Refrigerate your Loaded Baked Potato Salad for at least 3 hours or up to overnight before serving. Store leftovers in the refrigerator for up to 4 days. Enjoy!
How to Serve Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a delightful dish that can complement various meals. It’s perfect for potlucks, barbecues, or as a side for your favorite main courses. Here are some creative serving suggestions to enjoy this delicious salad.
As a Standalone Dish
- Serve it chilled as a refreshing side on warm days.
- Garnish with extra green onions and cheese for a colorful presentation.
Pair with Grilled Meats
- Grilled Chicken: The smoky flavor of grilled chicken pairs beautifully with the creamy potato salad.
- Barbecue Ribs: The richness of barbecue ribs works well with the tangy elements in the salad.
Accompany with Fresh Vegetables
- Garden Salad: A simple garden salad adds freshness and balance to the meal.
- Veggie Platter: Serve with an assortment of fresh veggies and ranch dip for a crunch.
Ideal for Outdoor Gatherings
- Picnic Spread: Perfect for outdoor picnics, serve it alongside sandwiches and chips.
- Buffet Style: Set up a buffet with this salad as the star alongside other sides like coleslaw.
How to Perfect Loaded Baked Potato Salad
To make your Loaded Baked Potato Salad even more delightful, consider these tips. They can enhance the flavors and texture of your dish.
- Choose the Right Potatoes: Use russet potatoes for a fluffy texture that holds up well in salads.
- Use Warm Potatoes: Mixing in warm potatoes allows them to absorb flavors better from the dressing.
- Don’t Skimp on Bacon: More bacon means more flavor! Use crispy bacon for added crunch.
- Adjust Dressing Consistency: If you prefer a lighter salad, mix Greek yogurt instead of sour cream.
- Chill Before Serving: Allowing it to chill helps meld the flavors together beautifully.
- Add Extra Toppings: Consider toppings like jalapeños or additional herbs for extra zing.
Best Side Dishes for Loaded Baked Potato Salad
Loaded Baked Potato Salad pairs wonderfully with various side dishes. Here are some excellent options that will complement your meal perfectly.
- Grilled Corn on the Cob: Sweet corn adds a burst of flavor; brush with butter before grilling.
- Coleslaw: A crunchy, tangy slaw provides a refreshing contrast to the creamy potato salad.
- Baked Beans: Sweet and savory baked beans harmonize nicely with the richness of the potato salad.
- Roasted Vegetables: Seasoned roasted veggies add color and nutrients to your spread.
- Garlic Bread: Crispy garlic bread offers a satisfying crunch alongside creamy dishes.
- Stuffed Peppers: Flavorful stuffed peppers can be made ahead of time, adding heartiness to your meal.
- Fruit Salad: A light fruit salad brings sweetness that balances out heavier dishes.
- Pasta Salad: A zesty pasta salad complements well, offering variety in textures and flavors.
Common Mistakes to Avoid
When making Loaded Baked Potato Salad, avoiding common pitfalls can ensure a delicious outcome.
- Overcooking potatoes: Overcooked potatoes can become mushy. Cook them until just tender for the best texture.
- Neglecting seasoning: Failing to season the potatoes while they are warm can lead to bland flavors. Always add salt and vinegar when the potatoes are still warm.
- Using low-quality ingredients: Cheap mayonnaise or cheese can affect flavor. Opt for high-quality mayo and freshly shredded cheese for optimal taste.
- Skipping the chilling time: Not allowing the salad to chill can prevent flavors from melding. Refrigerate it for at least three hours before serving.
- Not properly mixing ingredients: Tossing too vigorously can break up the potatoes. Gently fold in the ingredients to maintain a good texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 4 days.
Freezing Loaded Baked Potato Salad
- Freezing is not recommended as it may alter texture.
- If you must freeze, use a freezer-safe container and consume within 2 months.
Reheating Loaded Baked Potato Salad
- Oven: Preheat to 350°F, cover with foil, and heat for about 20 minutes until warmed through.
- Microwave: Heat in intervals of 30 seconds, stirring in between until warm.
- Stovetop: Warm over low heat, stirring gently to avoid breaking up the potatoes.
Frequently Asked Questions
Here are some frequently asked questions about Loaded Baked Potato Salad that might help you.
Can I make Loaded Baked Potato Salad ahead of time?
Yes, it’s best made ahead of time! Prepare it a few hours or even a day before serving to enhance flavor.
What variations can I try with Loaded Baked Potato Salad?
You can customize this dish by adding ingredients like jalapeños, diced tomatoes, or different types of cheese for variety.
How do I store leftovers of Loaded Baked Potato Salad?
Store leftovers in an airtight container in the refrigerator for up to four days.
Is Loaded Baked Potato Salad gluten-free?
Yes, this recipe is gluten-free as long as all ingredients used are certified gluten-free.
Final Thoughts
Loaded Baked Potato Salad is perfect for gatherings and potlucks. Its creamy texture and loaded toppings make it irresistible. Feel free to customize it with your favorite mix-ins or toppings for a personal touch!
Loaded Baked Potato Salad
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8
Description
Loaded Baked Potato Salad is a mouthwatering twist on the classic potato salad, combining the comforting flavors of a loaded baked potato into a creamy, savory side dish. Perfect for potlucks, barbecues, or family gatherings, this salad features tender russet potatoes tossed with crispy bacon, sharp cheddar cheese, and fresh scallions, all enveloped in a rich sour cream and mayonnaise dressing. With its hearty ingredients and delightful mix of textures, this dish is sure to be a crowd-pleaser.
Ingredients
- 4 pounds russet potatoes
- 12 ounces cooked bacon
- 1 1/2 cups shredded medium cheddar cheese
- 6 chopped green onions
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Pierce cleaned potatoes with a fork, coat with olive oil and salt, then bake for 50-60 minutes until tender. Let cool slightly before peeling and cutting into chunks.
- Cook bacon until crispy; crumble it once cooled.
- In a bowl, mix mayonnaise and sour cream; season with salt and pepper.
- Combine warm potato chunks with apple cider vinegar in a large mixing bowl. Add the dressing, crumbled bacon, green onions, and cheese; gently mix until well combined.
- Chill for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
