Looking for a comforting and indulgent dish to enjoy this summer? Indulge in the richness of a classic loaded baked potato merged with the lightness of a summertime favorite with this Loaded Baked Potato Salad. This recipe combines the best of both worlds, offering a delightful twist on traditional potato salad that is sure to please your taste buds all season long.
Why You’ll Love This Loaded Baked Potato Salad
– Comforting Combination: Experience the familiar flavors of a loaded baked potato in a refreshing salad form.
– Indulgent yet Light: Enjoy the richness of bacon, cheddar cheese, and mayo in a lighter salad version.
– Easy on the Budget: A simple and affordable recipe that delivers big on flavor.
– Perfect for Summer Gatherings: Elevate your traditional potato salad with a gourmet touch for your next family barbecue or picnic.
Ingredients
– 8-10 medium russet potatoes: Peeled and diced into bite-sized pieces.
– 1 cup sour cream: Provides creaminess and tanginess to the salad.
– ½ cup mayo: Adds richness and depth of flavor.
– 12 slices of bacon, cooked and crumbled: Offers a crispy and savory element.
– 1 yellow onion, chopped: Adds a hint of sweetness and texture.
– ¼ tsp chives: Fresh herbs for a burst of flavor.
– 1 ½ cups sharp cheddar cheese, shredded: Provides a cheesy and gooey texture.
– Pinch of kosher salt and black pepper: Season to taste.
– Sliced Green onions to garnish: Adds a pop of color and freshness.
How to Make Loaded Baked Potato Salad
Step 1: Boil the Potatoes
1. Wash and cut the potatoes into bite-sized pieces.
2. Boil the potatoes in a pot of water for 20-25 minutes until soft.
3. Drain the potatoes and refrigerate to cool.
Step 2: Prepare the Salad
1. In a large bowl, whisk together the mayo and sour cream.
2. Fold in the cooled potatoes, chopped onions, chives, half of the crumbled bacon, and ¾ cup of shredded cheese.
3. Season with salt and pepper.
4. Add the sour cream and mayo mixture to the salad.
5. Garnish with the remaining cheese, bacon crumble, and green onions.
Step 3: Enjoy!
Serve your Loaded Baked Potato Salad chilled and relish the creamy and savory flavors!
Storage Options
To store leftovers, place the salad in an airtight container in the refrigerator. Enjoy within 3-4 days for optimal freshness.
Variations and Substitutions
– Sweet Potato: Swap russet potatoes for sweet potatoes for a healthier alternative.
– Add-Ins: Customize with additional toppings like pickles, jalapeños, or hard-boiled eggs.
– Vegetarian Version: Omit the bacon for a meatless option.
– Lighter Dressing: Use Greek yogurt in place of sour cream for a lighter option.
What to Serve With Loaded Baked Potato Salad
– Grilled Corn on the Cob
– BBQ Pulled Pork Sandwiches
– Watermelon Feta Salad
– Lemonade or Iced Tea
Frequently Asked Questions
– Can I use sweet potatoes instead of russet potatoes?
– Yes, sweet potatoes can be a delicious alternative, though the texture may be softer than with russet potatoes.
– How should I store leftovers of Loaded Baked Potato Salad?
– Store the salad in an airtight container in the refrigerator and consume within 3-4 days.
After preparing this Loaded Baked Potato Salad, you can anticipate a dish that marries the familiar flavors of loaded baked potatoes with the lightness of a summer salad. Enjoy the creamy richness of cheddar cheese, bacon, and mayo in each bite, creating the perfect balance of indulgence and freshness.
Loaded Baked Potato Salad
Ingredients
Potatoes
- 8-10 medium russet potatoes peeled and diced
Dressing
- 1 cup sour cream
- 1/2 cup mayo
Toppings
- 12 slices bacon cooked and crumbled
- 1 yellow onion chopped
- 1 1/2 cups sharp cheddar cheese shredded
Seasoning
- kosher salt to taste
- black pepper to taste
Garnish
- green onions sliced
Instructions
- Wash and cut the potatoes into bite-sized pieces. Boil the potatoes in a pot of water for 20-25 minutes until soft. Drain and refrigerate to cool.
- Whisk mayo and sour cream in a bowl, fold in potatoes, onions, chives, half of bacon, and 3/4 of cheese. Season with salt and pepper.
- Add dressing to the salad, garnish with remaining cheese, bacon, and green onions. Serve chilled.