Loaded Baked Potato Salad

How to make Loaded Baked Potato Salad

Ingredients

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Instructions:

Wash and cut the potatoes into bite-sized pieces.

Cover with water and boil until fork tender, about 20-25 mins.

Drain and cool the potatoes.

Once they’re cool, mix the mayo and sour cream.

Add the onions, chives, and cheese.

Salt and pepper to taste.

Top with extra shredded cheese and bacon and serve.

Tips:

Allow at least 15 minutes for the cider vinegar to soak into the warm potatoes. The warmer the potato, the more quickly the vinegar will absorb. Don’t skip this step, it adds a great pop to the salad.

Don’t want the whole house to smell like bacon? Cook yours in the oven instead. Once the potatoes have finished cooking, place the bacon on a lined baking tray and cook at 400°F F for about 15 minutes or until your desired crispness.

Sub in chives. If you’re going for that true, steakhouse baked potato taste, feel free to substitute chives for the green onions.

Sub yogurt for sour cream. I use natural sour cream in this recipe, but if you’re looking to cut calories, substitute non-fat Greek yogurt for that added tang.

Nutrition Information:

Serving Size: 1 cup

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

Yes, while Russet potatoes are commonly used for baked potato salad due to their starchy texture, you can experiment with other types like Yukon Gold or red potatoes.

Keep in mind that the texture and taste might vary slightly.

Can I make this potato salad ahead of time?

Certainly! You can boil and cool the potatoes, prepare the dressing, and chop the ingredients in advance.

However, it’s recommended to mix everything together just before serving to maintain the freshness and texture of the salad.

Can I customize the toppings?

Absolutely. The toppings can be adjusted to your preference.

You can add or substitute toppings like green onions, chopped tomatoes, or even avocado for added flavor and freshness.

Can I use reduced-fat or light sour cream and mayo?

Yes, you can opt for reduced-fat or light versions of sour cream and mayonnaise to make a slightly lighter version of the dish.

Keep in mind that this might affect the flavor and creaminess slightly.

Can I serve this salad warm?

While this recipe is traditionally served cold, you can enjoy it warm if you prefer.

Mixing the warm potatoes with the dressing will create a different texture, but it can be a delicious variation.

Just make sure to add the cheese and toppings just before serving.

Can I use different types of cheese for this recipe?

Yes, you can experiment with various types of cheese based on your preferences.

While cheddar cheese is commonly used, options like mozzarella, Monterey Jack, or a cheese blend can add unique flavors.

Can I substitute the sour cream and mayonnaise with a healthier alternative?

Absolutely, you can use Greek yogurt or a combination of Greek yogurt and light mayonnaise to create a lighter dressing while maintaining creaminess and flavor.

How do I make sure the potatoes are cooked perfectly?

To ensure the potatoes are fork-tender, pierce them with a fork during boiling.

If the fork goes in easily with minimal resistance, they are ready.

Be cautious not to overcook them, as they can become mushy.

Can I make this potato salad in advance for a party?

Yes, you can prepare the components ahead of time.

Boil the potatoes and refrigerate, and mix the dressing and store it separately.

Combine everything just before serving to maintain the texture and freshness.

Can I add other vegetables to this potato salad?

Absolutely, you can personalize this recipe by adding vegetables like bell peppers, cherry tomatoes, or even steamed broccoli for added color and nutrition.

Just chop them into small pieces and incorporate them when mixing the salad.