Loaded Baked Potato Salad
The Loaded Baked Potato Salad is a delightful twist on a classic dish, perfect for gatherings and potlucks. With its rich mix of flavors, combining creamy dressing, crispy bacon, and flavorful cheese, this salad turns simple ingredients into a crowd-pleaser. It’s versatile enough for summer barbecues or winter comfort food cravings. Enjoy this hearty side that captures the essence of a steakhouse favorite in every bite.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of bacon, cheese, and scallions creates a satisfying taste that everyone loves.
- Easy Preparation: This recipe comes together quickly with straightforward steps, making it perfect for busy cooks.
- Versatile Dish: Suitable for potlucks, barbecues, or family dinners—this salad fits any occasion.
- Make Ahead: Prepare it hours or even a day in advance to let the flavors meld beautifully.
- Crowd-Pleasing Size: Serving up to 12 people makes it ideal for larger gatherings without the hassle.
Tools and Preparation
Before diving into the recipe, gather your essential tools. Having everything ready will streamline your cooking process.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Skillet or oven-safe dish
- Knife
- Cutting board
Importance of Each Tool
- Baking sheet: Perfect for roasting potatoes evenly in the oven.
- Mixing bowl: A large bowl allows you to combine all ingredients without spilling.
- Skillet or oven-safe dish: Needed for cooking the bacon to crispy perfection.
Ingredients
For the 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. This ensures that your potatoes cook perfectly.
Step 2: Prepare the Potatoes
- Clean the russet potatoes thoroughly.
- Pierce each potato 4-5 times with a fork to allow steam to escape.
- Lightly coat them with olive oil and sprinkle with kosher salt.
- Place them on a baking sheet and roast for 50-60 minutes until tender. Test doneness by inserting a cake tester or skewer.
Step 3: Cool and Cut Potatoes
Once cooked:
1. Remove from the oven and let cool for 5 minutes.
2. When cool enough to handle, peel off the skins and cut into 1-inch chunks.
3. Transfer the potato chunks to a large mixing bowl while warm and sprinkle with apple cider vinegar. Let rest for 15-30 minutes until cooled.
Step 4: Cook the Bacon
While potatoes cool:
Cook bacon in a skillet or an oven-safe dish until crispy.
Drain excess grease and let it cool before chopping into bite-sized pieces.
Step 5: Mix Dressing
In a small bowl:
1. Combine mayonnaise and sour cream.
2. Season with kosher salt and freshly ground black pepper.
Step 6: Combine Ingredients
When potatoes have cooled:
1. Pour the dressing mixture over the potatoes along with crumbled bacon, chopped green onions, and shredded cheddar cheese.
2. Gently fold all ingredients 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 overnight before serving. It can be stored in the refrigerator for up to four days. Enjoy this savory dish at your next gathering!
How to Serve Loaded Baked Potato Salad
Loaded Baked Potato Salad is a versatile dish that can be enjoyed in many ways. Whether you are hosting a barbecue, attending a potluck, or simply enjoying a family dinner, this salad can complement various meals perfectly.
As a Side Dish
- Pair it with grilled meats for a classic summer meal.
- Serve alongside burgers to enhance your cookout experience.
In a Wrap
- Use it as a filling in tortilla wraps for a hearty lunch option.
- Add fresh greens and sliced tomatoes for extra flavor and nutrition.
At a Potluck
- Present it in an attractive bowl with serving utensils.
- Garnish with additional green onions or bacon bits for an appealing touch.
With Chips
- Serve Loaded Baked Potato Salad as a dip with tortilla chips.
- This adds crunch and makes for a fun snack during gatherings.
How to Perfect Loaded Baked Potato Salad
To achieve the best results with your Loaded Baked Potato Salad, consider these helpful tips:
- Choose the right potatoes: Russet potatoes work best due to their fluffy texture when baked.
- Cool the potatoes properly: Allowing them to cool after baking helps absorb flavors and prevents sogginess.
- Add ingredients gradually: Mix in bacon, cheese, and scallions gradually to ensure even distribution throughout the salad.
- Adjust seasoning: Taste the salad before serving and adjust salt and pepper as needed for optimal flavor.
- Let it chill: Refrigerate for at least 3 hours to allow all flavors to meld together beautifully.
- Garnish before serving: Add fresh toppings like herbs or extra cheese just before serving for an appealing finish.
Best Side Dishes for Loaded Baked Potato Salad
When serving Loaded Baked Potato Salad, consider these delicious side dishes that pair well with its rich flavors.
- Grilled Chicken Skewers: Juicy chicken marinated in herbs complements the salad’s creaminess.
- Corn on the Cob: Sweet corn adds a crunchy texture that balances the richness of the potato salad.
- Coleslaw: A tangy coleslaw provides a refreshing contrast and lightens up the meal.
- Garlic Bread: Crispy garlic bread is perfect for scooping up salad leftovers while adding great flavor.
- Baked Beans: Sweet and smoky baked beans create an enjoyable blend alongside the potato salad.
- Roasted Vegetables: Seasonal veggies roasted until caramelized offer vibrant colors and nutrition to your plate.
- Cucumber Salad: A light cucumber salad adds freshness and is easy to prepare ahead of time.
- Deviled Eggs: Creamy deviled eggs make for an excellent finger food that pairs nicely with hearty dishes like potato salad.
Common Mistakes to Avoid
Making Loaded Baked Potato Salad can be simple, but small mistakes can affect the final dish. Here are some common pitfalls to watch out for.
- Using unseasoned potatoes: Always season your potatoes with salt before baking. This enhances their flavor and makes your salad more delicious.
- Not cooling the potatoes properly: Allowing the potatoes to cool completely before mixing is essential. If they’re too hot, the dressing may become runny.
- Overmixing ingredients: Gently fold in the ingredients to avoid turning the potatoes into mush. You want a nice texture in your salad.
- Skipping the vinegar step: Sprinkling apple cider vinegar on warm potatoes adds flavor and helps them absorb it better. Don’t skip this crucial step!
- Neglecting garnishes: Adding fresh toppings like additional green onions or bacon bits right before serving elevates your dish visually and adds extra flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Keep it chilled to maintain freshness and flavor.
Freezing Loaded Baked Potato Salad
- Freezing is not recommended as it can alter the texture of the potatoes and dressing.
- If necessary, store in a freezer-safe container for up to 2 months.
Reheating Loaded Baked Potato Salad
- Oven: Preheat to 350°F and heat covered for about 20 minutes until warm.
- Microwave: Heat in short bursts of 30 seconds, stirring in between until evenly warmed.
- Stovetop: Warm gently over low heat, stirring frequently to avoid sticking.
Frequently Asked Questions
Here are some common questions about making Loaded Baked Potato Salad.
Can I use other types of potatoes?
Yes, you can use Yukon Gold or even red potatoes if you prefer a different flavor or texture.
How can I customize my Loaded Baked Potato Salad?
Feel free to add ingredients like jalapeños for spice, or swap out cheddar cheese for a different type.
Is Loaded Baked Potato Salad gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients used are verified gluten-free.
How do I make it healthier?
You can reduce calories by using Greek yogurt instead of sour cream and mayonnaise, and adding more veggies like bell peppers or celery.
Final Thoughts
Loaded Baked Potato Salad is a delightful side dish that brings comfort and joy to any gathering. Its creamy texture and rich flavors make it a crowd-pleaser. Don’t hesitate to customize it with your favorite toppings or mix-ins for a unique twist!
Loaded Baked Potato Salad
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 people 1x
Description
Loaded Baked Potato Salad is a delicious and hearty twist on the classic potato salad, combining all the flavors of a loaded baked potato into one satisfying dish. Ideal for potlucks, barbecues, or family gatherings, this creamy salad features tender russet potatoes mixed with crispy bacon, sharp cheddar cheese, and fresh green onions. Each bite delivers a rich taste experience that will leave your guests craving more. Plus, it can be made ahead of time, allowing the flavors to meld together beautifully. Perfect as a side dish or served in wraps, this Loaded Baked Potato Salad is sure to impress!
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 6 green onions
- 1 1/2 cups medium cheddar cheese
Instructions
- Preheat oven to 400°F. Clean and pierce potatoes; coat with olive oil and salt. Roast for 50-60 minutes until tender.
- Cool potatoes slightly, then peel and cut into chunks. Toss with apple cider vinegar.
- Cook bacon until crispy; chop into pieces.
- In a bowl, mix mayonnaise and sour cream with salt and pepper.
- Combine potatoes, dressing, bacon, green onions, and cheese in a large bowl; fold gently.
- Chill for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 1g
- Sodium: 390mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
