Loaded Baked Potato Salad
The Loaded Baked Potato Salad is a delightful twist on a classic dish, perfect for gatherings, potlucks, or a casual dinner. This easy-to-make salad combines the comforting flavors of baked potatoes with rich toppings like bacon, cheese, and scallions, all in a creamy dressing. It’s versatile enough to suit any occasion, whether it’s a summer BBQ or a cozy holiday feast.
Why You’ll Love This Recipe
- Easy Preparation: This recipe requires minimal effort and simple steps, making it accessible for cooks of all skill levels.
- Flavor Explosion: The combination of crispy bacon, sharp cheddar cheese, and fresh green onions creates an irresistible taste that everyone will love.
- Perfect for Any Occasion: Whether it’s a family gathering or a potluck, this Loaded Baked Potato Salad is sure to impress your guests.
- Make-Ahead Friendly: Prepare this salad in advance! It tastes even better after chilling in the fridge for a few hours.
- Customizable Ingredients: Feel free to modify toppings or add extra spices to suit your taste preferences.
Tools and Preparation
To make the Loaded Baked Potato Salad efficiently, having the right tools on hand can make all the difference.
Essential Tools and Equipment
- Baking sheet
- Fork
- Large mixing bowl
- Small bowl
- Skillet or oven-safe pan
Importance of Each Tool
- Baking sheet: Essential for roasting the potatoes evenly.
- Large mixing bowl: Needed to combine all ingredients without spilling.
- Skillet or oven-safe pan: Ideal for cooking bacon to crispy perfection.
Ingredients
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
For the Potatoes
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
For the Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Toppings
- 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. This ensures that your potatoes will bake evenly and achieve that perfect texture.
Step 2: Bake the Potatoes
- Place cleaned potatoes on a baking sheet and pierce them 4-5 times with a fork.
- Lightly coat with olive oil and sprinkle with kosher salt.
- Bake for 50-60 minutes until easily pierced with a cake tester or skewer.
- Once done, remove from the oven and let cool for about 5 minutes.
Step 3: Prepare the Potatoes
When cool enough to handle:
1. Peel the potatoes and cut them into 1-inch chunks, discarding the skins.
2. Transfer all potato flesh into a large mixing bowl.
3. While still warm, sprinkle apples cider vinegar over the potatoes. Let them rest for 15-30 minutes until completely cooled.
Step 4: Cook Bacon
While you wait for your potatoes to cool:
Cook the bacon in a large skillet or oven until crispy.
Drain it well and let cool before crumbling it into bite-sized pieces.
Step 5: Make the Dressing
In a small bowl:
1. Mix together mayonnaise and sour cream.
2. Season with kosher salt and freshly ground black pepper.
Step 6: Combine Ingredients
Once potatoes are cooled:
1. Pour the mayonnaise mixture over them along with crumbled bacon, chopped green onions, and shredded cheddar cheese.
2. Gently fold everything together until well combined.
3. Adjust seasoning with more salt and pepper if needed.
Step 7: Chill Before Serving
Refrigerate your Loaded Baked Potato Salad for at least 3 hours or up to overnight before serving. This allows flavors to meld beautifully!
Store any leftovers in the refrigerator for up to four days; however, we doubt there will be much left!
How to Serve Loaded Baked Potato Salad
Loaded baked potato salad is a versatile dish perfect for gatherings, barbecues, or casual dinners. Here are some creative serving suggestions to elevate your dining experience.
At a Potluck
- Individual Cups: Serve the salad in small cups or jars for easy sharing and portion control.
- Topped with Extras: Offer extra toppings like crispy bacon bits or shredded cheese on the side for guests to customize their servings.
As a Side Dish
- With Grilled Meats: This salad pairs wonderfully with grilled chicken, steak, or pork chops, enhancing the meal with its creamy texture.
- Alongside Barbecue: It’s an ideal companion for barbecue dishes like ribs or pulled pork, providing a refreshing contrast.
For Family Dinners
- In a Large Bowl: Present it in a large bowl, allowing family members to serve themselves during dinner.
- Garnished with Fresh Herbs: Add a sprinkle of fresh parsley or chives on top for added color and flavor.
At Summer Picnics
- Chilled Serving: Keep the salad chilled in a cooler until serving time to maintain freshness on hot days.
- Accompanied by Fresh Veggies: Serve with a platter of fresh vegetables like carrots and celery for a crunchy contrast.
How to Perfect Loaded Baked Potato Salad
To achieve the best loaded baked potato salad, consider these helpful tips:
- Use Fresh Ingredients: Opt for fresh potatoes and quality bacon for maximum flavor.
- Let Potatoes Cool: Allow the potatoes to cool before mixing; this prevents the dressing from becoming runny.
- Customize Your Cheese: Experiment with different cheeses, such as pepper jack or gouda, for unique flavors.
- Balance Flavors: Adjust the vinegar and seasoning based on your taste; it can enhance or lighten the overall flavor profile.
- Make Ahead of Time: Prepare the salad a day in advance; it allows flavors to meld beautifully overnight.
- Store Properly: Keep leftovers in an airtight container to maintain freshness for up to four days.
Best Side Dishes for Loaded Baked Potato Salad
Pairing loaded baked potato salad with complementary side dishes can create a well-rounded meal. Here are some great options:
- Grilled Corn on the Cob: Sweet, smoky corn adds brightness and crunch alongside the rich potato salad.
- Caesar Salad: The crisp romaine and tangy dressing provide a refreshing balance to the creamy salad.
- BBQ Chicken Skewers: These flavorful skewers bring protein and spices that match well with the potatoes’ richness.
- Coleslaw: A crunchy coleslaw offers a vinegary bite that cuts through the heaviness of the loaded baked potato salad.
- Roasted Vegetables: Seasonal roasted veggies add color and nutrients while complementing the dish’s flavors perfectly.
- Deviled Eggs: These classic appetizers are always a hit and provide additional protein while maintaining simplicity.
Common Mistakes to Avoid
Making the perfect Loaded Baked Potato Salad can be tricky if you’re not careful. Here are some common mistakes to watch out for.
- Overcooking potatoes: This can make your potato salad mushy. Keep an eye on them and remove them from the oven as soon as they’re tender.
- Skipping the cooling step: Adding dressing to warm potatoes can lead to a watery salad. Always let the potatoes cool after baking.
- Not seasoning enough: A bland potato salad lacks flavor. Taste and adjust the seasoning with salt and pepper before serving.
- Using low-quality bacon: Cheap bacon may not provide the smoky flavor you desire. Opt for a good quality, thick-cut bacon for the best results.
- Neglecting to refrigerate: Serving immediately may not allow the flavors to meld properly. Chill your salad for a few hours or overnight for optimal taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 4 days in the refrigerator.
Freezing Loaded Baked Potato Salad
- It’s best to avoid freezing this salad as it can affect texture.
- If necessary, freeze in a freezer-safe container, but consume within a month.
Reheating Loaded Baked Potato Salad
- Oven: Preheat the oven at 350°F and cover with foil. Heat for about 20 minutes or until warmed through.
- Microwave: Place in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway.
- Stovetop: Warm over low heat in a skillet, stirring gently until heated through.
Frequently Asked Questions
Here are some common questions about making Loaded Baked Potato Salad.
Can I use other types of potatoes for Loaded Baked Potato Salad?
Yes! You can try Yukon Gold or red potatoes if you prefer a different flavor or texture.
How do I make this recipe healthier?
You can substitute Greek yogurt for sour cream and reduce the amount of mayonnaise used.
Can I prepare Loaded Baked Potato Salad ahead of time?
Absolutely! This salad benefits from chilling in the fridge and can be made up to a day before serving.
What else can I add to my Loaded Baked Potato Salad?
Feel free to customize with ingredients like diced tomatoes, jalapeños, or even avocado for extra flavor!
Final Thoughts
Loaded Baked Potato Salad is an incredible twist on a classic dish that everyone will love. Its creamy texture combined with savory ingredients makes it perfect for any gathering. You can easily customize it with your favorite toppings or ingredients, making it versatile enough for any occasion. Give this delicious recipe a try!
Loaded Baked Potato Salad
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 servings 1x
Description
Loaded Baked Potato Salad is a scrumptious twist on the classic potato salad that combines all the beloved flavors of baked potatoes into a creamy, savory dish. Perfect for barbecues, potlucks, or family dinners, this easy recipe boasts crispy bacon, sharp cheddar cheese, and fresh green onions, all enveloped in a rich sour cream and mayo dressing. The result is a delightful side dish that’s both hearty and satisfying. Whether served chilled or at room temperature, it’s sure to be a hit at any gathering!
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 1/2 cups medium cheddar cheese
- 6 green onions
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F. Wash and pierce the potatoes with a fork. Coat them lightly with olive oil and sprinkle with salt. Bake for 50-60 minutes until tender.
- Once cool enough to handle, peel and chop the potatoes into bite-sized pieces. Toss with apple cider vinegar and let cool completely.
- Cook bacon until crispy; crumble once cooled.
- In a bowl, combine mayonnaise and sour cream; season with salt and pepper.
- In a large mixing bowl, gently fold together cooled potatoes, dressing, bacon, green onions, and cheddar cheese until well combined.
- Chill the salad for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
