Loaded Baked Potato Salad
Indulge in the rich and hearty flavors of a classic comfort dish with this Loaded Baked Potato Salad. Perfect for gatherings, potlucks, or as a delightful side to your favorite grilled meats, this recipe combines the creamy goodness of sour cream and mayonnaise with the savory crunch of bacon and the sharpness of cheddar cheese.
Each bite offers a satisfying blend of textures and tastes, from the tender, bite-sized Russet potatoes to the crispness of freshly chopped onions and chives.
Whether you’re looking to impress guests or simply treat yourself to a deliciously filling meal, this Loaded Baked Potato Salad is sure to become a favorite in your culinary repertoire.
Why You’ll Love This Recipe:
Rich and Creamy Texture: The combination of sour cream and mayonnaise creates a luscious, creamy base that coats each piece of potato, delivering a smooth and satisfying mouthfeel.
Savory Flavors: The incorporation of crispy, crumbled bacon and sharp, shredded cheddar cheese brings a depth of savory flavors that enhance the overall taste, making every bite a delightful experience.
Versatility and Appeal: This salad can be served as a side dish at barbecues, potlucks, or holiday gatherings. Its universal appeal makes it a crowd-pleaser for both adults and children alike.
Easy to Prepare: With straightforward instructions and simple ingredients, this recipe is accessible to cooks of all skill levels. It requires minimal preparation time, yet delivers maximum flavor.
Customizable Ingredients: The recipe allows for personalization, whether you prefer adding more chives for a fresh, herbal note or adjusting the seasoning to match your taste preferences.
Key Ingredients:
Russet Potatoes: Known for their starchy texture, Russet potatoes are perfect for this salad as they absorb flavors well while maintaining a tender yet firm consistency. Their mild, earthy taste provides the ideal base for the rich toppings.
Sour Cream and Mayonnaise: This creamy duo forms the dressing, lending a smooth and tangy richness to the salad. The sour cream adds a slight tartness, while the mayonnaise contributes to the velvety texture.
Bacon: Crispy, crumbled bacon introduces a savory, smoky element that enhances the overall flavor profile. Its crunchy texture contrasts beautifully with the softness of the potatoes.
Shredded Cheddar Cheese: The sharpness of cheddar cheese provides a robust, cheesy flavor that complements the other ingredients. As it melts slightly, it adds a gooey, indulgent layer to the salad.
Onion and Chives: Freshly chopped onions and chives add a crisp, aromatic quality, delivering a subtle bite and a hint of herbal freshness that balances the creaminess of the dressing.
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.
Notes:
Potato Selection: For the best texture, use Russet potatoes as they hold their shape well after boiling. Make sure to cut them into uniform, bite-sized pieces to ensure even cooking.
Cooking the Potatoes: Be careful not to overcook the potatoes. They should be fork-tender but not mushy, as they need to retain some structure to hold the dressing and toppings effectively.
Bacon Preparation: For extra crispiness, bake the bacon in the oven on a wire rack or cook it in a skillet until it’s golden and crunchy. This will ensure it adds a delightful crunch to the salad.
Cheese Melting: For a more integrated flavor, consider mixing some of the shredded cheddar cheese while the potatoes are still slightly warm. This will allow the cheese to melt slightly, enhancing its creamy texture.
Customization Options: Feel free to experiment with additional ingredients like diced bell peppers, green onions, or a sprinkle of paprika for added color and flavor. Adjust the amount of chives, salt, and pepper to suit your taste preferences.
Serving Suggestions: This salad can be enjoyed warm or cold, making it versatile for different occasions. It’s an excellent side dish for grilled meats, sandwiches, or even a stand-alone meal.
Nutrition Information:
Serving Size: 1 cup
Calories: 350 kcal | Total Fat: 25g | Saturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 400mg | Total Carbohydrates: 25g | Dietary Fiber: 2g | Total Sugars: 2g | Protein: 10g
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.